ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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.
ARROZ CON POLLO
Delicious seasoned chicken and Spanish-style rice covered in spicy queso cheese!
Provided by Melissa Slyh
Categories Entree
Time 40m
Yield 3-4 servings
Number Of Ingredients 20
Steps:
- Spanish Rice:
- Combine the rice, paprika, chili powder, and diced chiles in a saucepot and stir to combine.
- Pour chicken broth into the saucepot. Cover the saucepot with a lid and bring the rice mixture to a boil and reduce to a simmer. Simmer for about 12-15 minutes (cooking time may vary).
- Remove the saucepot from heat and fluff the rice with a fork before serving. Makes about 3-4 cups of rice.
- Chicken:
- Combine the chicken, canola oil, and seasonings in a bowl and gently toss to combine.
- Pre-heat a cast-iron skillet on medium-high heat. Add chicken to the skillet. Using tongs turn the chicken as needed throughout the cooking process. Cook until the chicken is cooked through.
- Spicy Queso Cheese
- Whisk the milk and cornstarch together until the cornstarch dissolves. Stir in the jalapenos. Heat the mixture on low-medium heat until it just starts to thicken. Stir occasionally. Reduce the heat to low.
- Stir the cheese in a little at a time until all is incorporated. Remove from heat immediately and serve. If you're using as a dip for chips, you can transfer the cheese to a small slow-cooker and place on the warm
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.
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
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.
CHILAQUILES CON POLLO Y QUESO:
Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as the one given for Huevos al Albañil, below, is also very good. This is by KAREN HURSH GRABER.
Provided by davinandkennard
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.
- Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.
- Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
- Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.
Nutrition Facts : Calories 558.1, Fat 33.6, SaturatedFat 9.5, Cholesterol 50.1, Sodium 340.8, Carbohydrate 48.4, Fiber 9.4, Sugar 3.2, Protein 20
ARROZ CON POLLO WITH A QUESO KICK
i went to a mexican restaurant and ordered fajitas one day. the chicken was a little dry so i drizzled some of the white melting cheese over the top and it tasted amazing. i use the zatarans rice mix and substitute a can of tomato sauce for the diced tomatoes, but either way will work.
Provided by chefjess819
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray a baking dish with cooking spray.
- Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together.
- Cook the chicken in a skillet until the outsides are seared and starting to brown.
- Place chicken over the rice mixture and cover with foil paper.
- Place in an oven for 30 minutes.
- Remove the foil.
- Pour the cheese over the top of the chicken, not forgetting the exposed rice.
- Place back in the oven for 15 minutes or until chicken is white all the way through.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
ARROZ CON POLLO 1 DISH MEAL
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
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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