Arroz Con Pollo Y Calabacitas Food

ARROZ CON POLLO

Steps:

• Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
• Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
• Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
• Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
• Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

CALABAZA CON POLLO

Steps:

• Wash chicken and boil until cooked, set aside.
• Wash all the squash, cut up into cubes, set aside.
• Wash tomato, cut up into cubes, set aside.
• Cut onion into cubes, set aside.
• Mix salt, pepper, garlic powder and cumin in a bowl, set aside.
• Get a large pan, add 2 tbs cooking oil, tomato, cubed squash and cubed onion.
• On medium high heat sautee for approximately 10 minutes or until you can see that everything is nice and tender.
• Add drained corn.
• Add tomato sauce.
• Add dry spice mixture.
• Add chicken.
• Add 2 cups chicken broth from chicken boil.
• Gently mix all the ingredients to coat everything well.
• Cover and let simmer on medium heat for approximately 20-30 minutes.

ARROZ CON POLLO Y CALABACITAS

Steps:

• Espolvorea el pollo con el chile chipotle; cocínalo en 1/4 taza de aderezo en una sartén grande a fuego medio-alto durante 3 min. por lado o hasta que se dore por ambos lados.
• Licúa el resto del aderezo, mientras tanto, con los pimientos rojos, 1/2 taza de cebollitas y el chile jalapeño utilizando la licuadora hasta obtener una consistencia homogénea.
• Pon los pedazos de pollo cerca del borde de la sartén. Agrega el puré de chile; hiérvelo. Incorpora 1/2 taza de aceitunas, el tocino y el resto de las cebollitas; pon la tapa. Mantén un hervor suave a fuego medio-bajo durante 15 min. o hasta que se cocine el pollo (temperatura interna de 165°F).
• Agrega la calabacita y el tomate; cocínalos tapados 5 min. o hasta que se terminen de calentar. Incorpora el arroz, el resto de las aceitunas y las cebollas.

ARROZ CON POLLO

Steps:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

RICE WITH CHICKEN: ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F.
• Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
• Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
• Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
• Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.

ARROZ CON POLLO

Steps:

• Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
• Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
• Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
• Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
• Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
• Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
• Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
• Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
• Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
• Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
• Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
• Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.