Arroz Con Pollo Y Cheddar A La Sartén Food

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ARROZ CON POLLO



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

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.

ARROZ CON POLLO 1 DISH MEAL



Arroz Con Pollo 1 Dish Meal image

This is a recipe I came up with to use up a whole bunch of salsa that I made (see Leah's food processor salsa). My favorite mexican dish is Arroz con pollo, and have a hard time finding any restaurants that make it to my liking. This is a simple and delicious dish. Please note that this recipe uses rice that is already cooked.

Provided by SuperSpike

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken, cut into 1/2 inch strips
3 tablespoons cooking oil
1/2 lb button mushroom, quartered
1 medium onion, medium diced
2 garlic cloves, minced
2 cups salsa, I use medium heat
1 cup monterey jack cheese, shredded
2 cups chicken stock
2 cups cooked rice
salt and pepper
parsley or cilantro, for color
1 teaspoon cumin
1/4 teaspoon ground cayenne pepper (optional)

Steps:

  • in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
  • season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
  • add salsa and rice stir frequently while the chicken continues to cook.
  • Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
  • When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
  • Top with some chopped cilantro or parsley for a pop of color.

Nutrition Facts : Calories 368, Fat 15.9, SaturatedFat 5.2, Cholesterol 67.7, Sodium 824.7, Carbohydrate 29.5, Fiber 2.3, Sugar 5.5, Protein 27

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