Arroz Con Pollo One Pot Chicken And Rice Food

ARROZ CON POLLO (ONE-POT CHICKEN AND RICE)

Steps:

• In a medium bowl, mix together the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Add the chicken pieces and toss to coat well. Let sit for 15 - 45 minutes at room temperature or place in fridge if making ahead of time. Omit the lime juice if marinating overnight.
• Rinse the rice thoroughly until water runs clear. Drain well in a sieve or strainer.
• In a Dutch oven, or large skillet with a tight fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the sugar to the oil without stirring. Once the sugar starts to melt and turn a little dark, add the chicken pieces in one layer. Cook until lightly browned, about 2-3 minutes each side. Transfer the chicken to a plate.
• Add the onion and pepper to the skillet and sauté until softened about 5 minutes. Add the garlic and 1 teaspoon salt and cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste and cook for about 1 minute, scraping any brown bits on the bottom.
• Add the rice, bay leaf, and turmeric and stir for about 1 minute to coat the grains well. Add in the chicken broth (or water), olives and capers and bring to a boil then lower the heat to medium-low, or low if your pot is not heavy-bottomed. Arrange the chicken pieces on top, cover tightly and cook for 20 minutes.
• Uncover the pot and quickly fluff the rice a little with a fork. taste the rice, if it seems undercooked, drizzle 1/4 - 1/2 cup more water. Stir in the peas, cover again and cook for 5 more minutes. Remove from the heat and let sit for 5 minutes. Garnish with pimientos, if using, and serve.

ONE POT ARROZ CON POLLO

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper.
• Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes.
• Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes.
• Sprinkle with cilantro and serve.

LATINO-STYLE CHICKEN AND RICE AKA ARROZ CON POLLO

Steps:

• Adjust oven rack to middle position and heat oven to 350°F
• Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
• Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
• Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
• Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.

ARROZ CON POLLO (CHICKEN WITH RICE)

Steps:

• In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes.
• Transfer the chicken to a platter.
• Sauté the sausage until browned, about 3 minutes.
• Transfer the sausage to the platter.
• Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
• Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
• Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf.
• Increase the heat to medium high, stir, and cook for 2 minutes.
• Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.).
• Give a toss and then let sit for 5 minutes before serving.

ARROZ CON POLLO (BAKED CHICKEN AND RICE)

Steps:

• Sprinkle chicken with salt and pepper.
• In large oven proof skillet, heat oil over medium heat.
• Add chicken, brown on all sides, turning as needed for about 20 minutes.
• Remove chicken.
• Add onion, green pepper, tomatoes, garlic and rice.
• Saute 5 minutes, stirring frequently, until lightly browned.
• Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
• Bring to a boil.
• If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
• Arrange chicken on top.
• Cover with lid or aluminum foil.
• Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
• Add peas, and pimento or red peppers (if using) on top.

ARROZ CON POLLO (DOMINICAN STYLE CHICKEN & RICE)

Steps:

• Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot.
• Cook over medium heat, stirring every so often.
• When liquid starts to diminish add the rice & water.
• Stir and bring to a boil.
• Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :).

CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)

Steps:

• In a non-stick skillet, heat oil over medium-high heat.
• Add chicken, in batches, and brown lightly on all sides.
• Transfer to slow cooker stoneware.
• Reduce heat to medium.
• Add onions and cook, stirring, until softened.
• Add garlic, salt and pepper and cook, stirring, for 1 minute.
• Add rice and stir until grains are well coated with mixture.
• Stir in saffron, tomatoes and chicken stock.
• Transfer to slow cooker stoneware and stir to combine with chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
• Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
• Garnish with olives, if using, and pass hot pepper sauce, if using.
• TIP: If you are in a hurry, skip browning the chicken.
• Just make sure that all the skin is removed; otherwise the dish will be too fatty.
• *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
• Buy saffron in threads, not powder, preferably from a reputable purveyor.
• Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
• Delicious & Dependable Slow Cooker Recipes.