Best Arroz Con Pollo Food

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ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

ARROZ CON POLLO



Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

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



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 21

1/2 cup olive oil
10 cloves garlic, minced
2 green peppers, diced
3 tablespoons Achiote seeds
1 or 2 whole chickens cut into parts or 5 boneless chicken breasts cut into chunks
1 red pepper, diced
1 yellow pepper, diced
2 brown onions, diced
1 jar capers
3 cups long grain rice
1/2 bunch cilantro leaves, cut up
6 basil leaves cut into strips
4 cups chicken broth
1 jar green olives (pimento stuffed)
3 bay leaves
Salt and pepper, to taste
1 can baby peas
Garnishes: pimentos and fresh asparagus
4 plantains
1/2 cup peanut oil
Salt

Steps:

  • Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving.
  • In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process.
  • To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center.
  • Serve with tostones (recipe follows).
  • Peel plantains and cut at an angle. Place in cold water with salt. In a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil). Fry until crisp and then season with salt. Serve with rice and chicken - or just about anything!

CHICKEN WITH RICE (ARROZ CON POLLO)



Chicken with Rice (Arroz con Pollo) image

Provided by Daisy Martinez

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

1/4 cup Achiote Oil, recipe follows
1 (3 to 4-pound) chicken, cut into 10 pieces
Fine sea or kosher salt and freshly ground black pepper
1/2 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain rice
5 cups homemade or store-bought reduced-sodium chicken broth
2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
1 cup olive oil
2 tablespoons achiote (annatto) seeds, see Cook's Note*
2 medium Spanish onions (about 12 ounces), cut into large chunks
3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see Cook's Note*), optional
4 leaves culantro (see Cook's Note*), optional
3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

Steps:

  • In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
  • When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
  • Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
  • Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

ARROZ CON POLLO



Arroz con Pollo image

Categories     Blender     Chicken     Poultry     Rice     Tomato     Bake     Sauté     Dinner     Spice     Saffron     Pea     Party     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27

For chicken
3 large garlic cloves, coarsely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For rice
1 lb onions, chopped (2 1/2 cups)
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special Equipment
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

Steps:

  • Prepare chicken:
  • Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
  • Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
  • Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
  • Prepare rice and bake arroz con pollo:
  • Put oven rack in middle position and preheat to 350°F.
  • Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
  • While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
  • Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
  • Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
  • Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  • Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

ARROZ CON POLLO



Arroz Con Pollo image

This is my version of my favorite Cuban dish. I use boneless skinless chicken breast instead of whole chicken. It makes it easier to prepare and eat, as well as a little healthier. This is one of my most requested dishes. I usually serve it with black beans, platanos maduros, and garlic bread.

Provided by Patty Mae

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
3 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
4 garlic cloves, minced
1 medium tomatoes, seeded and diced
3 cups chicken stock
2 (5 g) packets sazon goya with azafran or 2 (1 g) packets Vigo flavoring and coloring
2 cups long grain white rice
1 cup frozen green pea
1/4 cup diced pimento
1 small bay leaf

Steps:

  • Slice each chicken breast lengthwise into 3 or 4 pieces.
  • Place olive oil in a large heavy-bottomed pot with a tight-fitting lid. Sauté chicken pieces over medium-high heat until lightly browned. Remove from pan and set aside.
  • Sauté onions and green peppers until onions are translucent. Add garlic and sauté another two minutes. Add tomato and cook two more minutes.
  • Add chicken stock and Goya or Vigo seasoning. Return chicken to pan. Add remaining ingredients and turn heat to high. Stir occasionally until stock starts to boil.
  • Cover pan and wait until steam starts to escape from under the lid. Immediately turn heat to low. Cook with lid on for twenty minutes. (Don't lift the lid or the rice won't cook properly).
  • Remove pan from heat. Remove bay leaf and stir to fluff rice. Replace lid and let sit about 10 minutes before serving.

Nutrition Facts : Calories 674.8, Fat 14.6, SaturatedFat 2.6, Cholesterol 71.2, Sodium 381.8, Carbohydrate 92.2, Fiber 4.3, Sugar 8, Protein 40.3

ARROZ CON POLLO



Arroz con Pollo image

Almost every family I know has their own version of this dish. My mom made an amazing arroz con pollo. But my version is inspired by the Mexican coastal city of Mazatlán and all the amazing fresh produce that is available there throughout the year. It's a vegetable-forward recipe full of flavor, texture and color. When I open the lid after the dish is done, the colors look like confetti on a dance floor after a big party. And that's what this meal is: a party in a pot.

Provided by Rick Martinez

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons bacon fat or olive oil
6 chicken thighs (about 2 pounds total)
2 medium carrots, peeled and chopped
1 cup corn kernels (from 1 large ear of sweet corn, or use thawed frozen kernels)
1/2 large white onion, chopped
1 poblano pepper, stemmed, seeded and chopped
1 serrano chile, chopped (remove seeds for milder flavor)
2 garlic cloves, finely chopped
4 teaspoons kosher salt
2 cups long-grain rice
3/4 teaspoon cumin seeds
3 canned whole tomatoes or fresh tomatoes if in season, crushed or chopped
Cilantro, for garnish
Lime wedges, for serving

Steps:

  • Heat the fat in a large heavy pot over medium-high heat. Add the thighs, skin-side down, and cook until browned on both sides and their fat has rendered, 8 to 10 minutes. Transfer to a plate.
  • Add the carrots, corn, onion, poblano, serrano, garlic and salt and cook, stirring occasionally, until the vegetables just begin to brown, 5 to 6 minutes. Add the rice and cumin and cook, stirring frequently, until the rice grains are opaque and the vegetables are very tender, about 5 minutes.
  • Stir in the tomatoes and 2 1/2 cups water and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the water has been absorbed, about 20 minutes. You can check by
  • opening the lid, taking a fork and clearing a spot so you can see the bottom of the pot; if there is any liquid, cover and check in another 5 minutes.
  • Remove from the heat and let sit, covered, for 20 minutes to evenly distribute the moisture.
  • Serve topped with cilantro and a squeeze of lime.

ARROZ CON POLLO



Arroz con Pollo image

Provided by Richard Blais

Categories     Chicken     Rice     Kid-Friendly     Dinner     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 20

8 bone-in, skin-on chicken thighs (about 2 pounds), rinsed and patted dry
Kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded, and chopped
3 jarred piquillo peppers, sealed and chopped, or 1 red bell pepper, cored, seeded, and chopped
3 garlic cloves, chopped
2 Roma (plum) tomatoes, halved, seeded, and chopped
1/2 teaspoon ground Espelette pepper, cayenne pepper, or hot paprika
2 bay leaves
2 tablespoons tomato paste
1 cup basmati rice
1 small packet (1 1/4 teaspoons) Sazón seasoning
1/2 teaspoon saffron threads
3 cups store-bought low-sodium broth
Hot sauce, such as Crystal, to taste
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 cup plain whole-milk yogurt for serving
Lime zest (optional)

Steps:

  • 1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
  • 2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
  • 3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
  • 4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.

ARROZ CON POLLO



Arroz con Pollo image

You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time-and you don't need much-make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don't have stock, don't worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don't need much to round out this meal.

Yield makes 4 servings

Number Of Ingredients 15

1/4 pound good slab bacon, cut into 1/4-inch dice
3 cups chicken stock, preferably homemade (page 160), or water
2 medium onions (about 1/2 pound), sliced
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
1 tablespoon minced garlic
1 red bell pepper, stemmed, seeded, and chopped
Salt and black pepper to taste
1 1/2 cups white rice
1 ripe tomato, cored, seeded, and chopped
1/8 teaspoon ground allspice
2 bay leaves
Large pinch of saffron threads, optional
1 cup fresh or frozen peas, optional
Freshly minced parsley or cilantro leaves for garnish
Lemon or lime wedges for serving

Steps:

  • Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.
  • Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
  • Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
  • Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.
  • Fast, easy, and still really good. Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups water to a boil. Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high. Add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken. Add the rice to the onions and cook, stirring occasionally, until glossy. Add the saffron if you're using it, then the chicken, some salt and pepper, and the boiling water. Adjust the heat and finish cooking as directed.

ARROZ CON POLLO - CUBAN STYLE



Arroz Con Pollo - Cuban Style image

Make and share this Arroz Con Pollo - Cuban Style recipe from Food.com.

Provided by Chef Marisol

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast
6 (12 ounce) bottles beer
1 (12 ounce) arborio rice
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons salt
2 tablespoons pepper
5 cups hot chicken broth
2 medium onions, chopped fine
1 small green pepper, chopped fine
2 fresh garlic cloves, chopped fine
4 tablespoons corn oil

Steps:

  • Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
  • Heat chicken broth.
  • In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
  • Don't cook the chicken completely. Take chicken out and set aside.
  • To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
  • Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
  • When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
  • Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
  • Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.

Nutrition Facts : Calories 892.5, Fat 18.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 2238.2, Carbohydrate 103.6, Fiber 5.3, Sugar 6, Protein 40.5

ARROZ CON POLLO



Arroz Con Pollo image

This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1/2 cup dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1 1/2 cups short-grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained

Steps:

  • Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
  • Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
  • Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
  • Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

ARROZ CON POLLO



Arroz Con Pollo image

I could not stop thinking about the Arroz con Pollo by Jorge Ayala that won the Thowdown with Bobby Flay. It looked SO good.... So I decided to try and find it on the internet, but to no avail. I have no idea what Jorge's tastes like but I wanna try it! In the meantime, I came up with a version that is pretty tasty!

Provided by Sooz Cooks

Categories     Mexican

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons fresh ground black pepper
2 teaspoons ground turmeric
1 tablespoon dried oregano
1 large Spanish onion, finely diced
1 medium red bell pepper, finely diced
1 poblano pepper
3 garlic cloves
2 tablespoons olive oil
1/2 teaspoon chili oil
4 chicken thighs, bone in, skin on (I have also used 4 boneless skinless chicken breasts with good results)
2 cups long grain white rice
1 teaspoon cumin
2 1/2 cups chicken stock
1 (12 ounce) bottle beer
1 cup frozen sweet peas
1 cup manzanilla Spanish olives with pimento
cilantro
lime wedge

Steps:

  • Mix together the Adobo seasoning in a small bowl.
  • Cut the onion, peppers, and garlic into a small dice and set aside.
  • Trim the chicken of any excess fat and season with Adobo seasoning.
  • Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.
  • Place the chicken skin side down in the oil and saute until golden brown.
  • Remove chicken to plate.
  • Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and stir well.
  • Add chicken chicken back into pot and stir well.
  • Cover the pot and turn heat to low and simmer until the liquid is almost absorbed, about about 10 - 15 minutes (or according to the package direction for your rice - minus 5 mninuts). Add peas and continue to simmer unil peas are warmed (about 5 minutes). After rice is cooked and the peas are warm add the olives and stir well.
  • Garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.

Nutrition Facts : Calories 851.6, Fat 29.9, SaturatedFat 6.5, Cholesterol 83.5, Sodium 4387.4, Carbohydrate 105.9, Fiber 9, Sugar 9.2, Protein 33.1

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From brit.co


CUBAN ARROZ CON POLLO RECIPE (VIDEO) - A SPICY PERSPECTIVE
The Best Cuban Arroz Con Pollo Recipe we’ve ever made!How To Make Easy Arroz Con Pollo Cubano (Cuban Chicken and Rice)…A rustic one-pot dish with comforting latin appeal! Why I Love This Cuban Arroz Con Pollo Recipe . My mom is a great cook, and experimented a lot in the kitchen when I was a kid…. However, there are about 6 dishes that …
From aspicyperspective.com


ARROZ CON POLLO, LATIN AMERICA'S BELOVED CHICKEN & RICE …
Plate of Arroz con Pollo. The dish originated from when Spain was once under the Moorish influence back in the eighth century, and it is believed that the recipe spread to other Latin American countries.. Others debate whether the dish originated from Puerto Rico instead. Moor Influence on Cuisine. The Moors invaded Spain back in 711 and impacted Spanish cuisine …
From blog.amigofoods.com


ARROZ CON POLLO RECIPE - FOOD.COM
Recipe courtesy of Delmy Sanchez. watch. READY IN: 2hrs
From food.com


ARROZ CON POLLO: ARROZ CON POLLO RECETA - DE SU MAMA
The best recipe for arroz con pollo for those authentic, savory flavors of Cuban rice and chicken. This Arroz con Pollo receta is a favorite in our food culture and Cuban food traditions made new for the modern, busy family.
From desumama.com


ARROZ CON POLLO | COMMAND COOKING
This classic Latin American dish is the perfect comfort food, and it all comes together in less than 45 minutes. Try this Arroz Con Pollo for delicious and fresh flavors! Ingredients • 2 pounds skin-on bone-in chicken thighs and drumsticks • kosher salt • freshly ground black pepper • 2 teaspoons olive oil • 1 small yellow onion diced • 1 red bell pepper stemmed, de-seeded, and ...
From commandcooking.com


10 BEST MEXICAN ARROZ CON POLLO RECIPES | YUMMLY
Imperial Arroz Con Pollo bestfoods. roasting chicken, bacon, garlic, pimientos, water, onion, Hellmann's or Best Foods Real Mayonnaise and 8 more.
From yummly.com


BEST MEXICAN ARROZ CON POLLO RECIPE - COOKNIVE
Best mexican arroz con pollo recipe. Reduce to a simmer until ready to use. This classic chicken and rice dish is a family favorite that you’ll make over and over. Shredded cheese, garlic, diced tomatoes, onion powder, onion and 11 more. Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together. You can grind’em down, which …
From cooknive.com


MAMA'S PUERTO RICAN CHICKEN AND RICE - AMBITIOUS KITCHEN
To serve: this arroz con pollo recipe is perfect for serving a crowd because you can easily double the recipe. To store: simply store any leftover chicken & rice in airtight containers in the refrigerator for up to 4-5 days. This recipe is perfect for meal prep! More family recipes to try. Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
From ambitiouskitchen.com


CUBAN ARROZ CON POLLO - CUBAN RECIPES
This is one of the most beloved of chicken dishes in Cuba, is quick and easy and can be served with a salad, fried plantains or even a banana. The Arroz con Pollo can make any meal special. Ingredients: 8 chicken thighs or legs, skin on; 1/2 cup olive oil for frying; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 teaspoons cumin, ground
From cubanrecipes.org


FOOD WISHES VIDEO RECIPES: THIS ARROZ CON POLLO RECIPE (CHICKEN …
In fact, this arroz con pollo recipe is the sole reason for why I bought a Dutch oven. Over the years this has been one of the dishes that has become a staple in my trusted recipe list (I've even made it with sausage instead of chicken a few times). I just wanted to say thank you. I don't usually leave comments on anything, but I think its important that you know that you are …
From foodwishes.blogspot.com


BEST ARROZ CON POLLO RECIPE - FOOD NEWS
Arroz Con Pollo: Ingredient Breakdown. Admittedly, there are many variations of arroz con pollo out there. Traditionally, arroz con pollo is a Spanish or Latin American dish made with rice, chicken, bell peppers, onions, tomato, and various spices. Some varieties of arroz con pollo include saffron, but I chose to skip it this time.
From foodnewsnews.com


ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) RECIPE - FOOD
Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes.
From foodandwine.com


ARROZ CON POLLO - SIMPLY DELICIOUS
Arroz con pollo is the perfect one pot dinner recipe. Fragrant Spanish chicken and rice cooked with onions, peppers and peas is guaranteed to be a winner. My mom was quite an adventurous eater and she often ear-marked recipes in magazines and cookbooks. I came across a cookbook released by a local women’s magazine in the 90’s the other day. In it, my mom …
From simply-delicious-food.com


ARROZ CON POLLO | HOW TO MAKE PUERTO RICAN CHICKEN AND RICE
Jan 26, 2018 - Arroz con pollo is one of my favorite dishes. A Puerto Rican comfort food inspired by Spanish paella. Seasoned with a base of sofrito, adobo, & annato oil.
From thenoshery.com


BEST ARROZ CON POLLO RECIPE RECIPES ALL YOU NEED IS FOOD
BEST ARROZ CON POLLO RECIPE RECIPES ... ARROZ CON POLLO RECIPE | MELISSA D'ARABIAN | FOOD NETWORK. Provided by Melissa d'Arabian : Food Network. Categories main-dish. Total Time 1 hours 25 minutes. Prep Time 15 minutes. Cook Time 1 hours 0 minutes. Yield 4 servings. Number Of Ingredients 15. Ingredients ; 2 teaspoons salt: 1 teaspoon garlic …
From stevehacks.com


ARROZ CON POLLO | TRADITIONAL RICE DISH FROM SPAIN
Arroz con pollo. Arroz con pollo is a dish originating from the times when Spain was under the Moorish influence, consisting of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is believed that over the years, arroz con pollo made its way to Latin American countries, where it is still popular.
From tasteatlas.com


BEST ARROZ CON POLLO! - REVIEW OF RESTAURANTE TICA LINDA, SARDINAL ...
Best Arroz con Pollo! We stopped here, having just dipped our feet in the water at some nearby beach and were on the way to Monteverde. Realizing we were hungry, we pulled into this little roadside place. Little did we know, that it would be the best food of the trip this far. I had the Arroz con Pollo and my friend had Casado con bisteck.
From tripadvisor.com


ARROZ CON POLLO RECIPE - QUICK FROM SCRATCH CHICKEN - FOOD & WINE
Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer.
From foodandwine.com


ARROZ CON POLLO - FOOD52
Arroz con pollo I I am trying to conceptualizer a one pot Mexican-style arroz con pollo in which I would first braise chicken thighs, then remove them from the pot, strain the braising liquid, and then use the braising liquid to cook the rice (I have found that when I cook the chicken and rice together at the same time it is hard to control the cook on the two elements, …
From food52.com


BEST PUERTO RICAN–STYLE ARROZ CON POLLO RECIPE - HOW TO MAKE …
Arroz con pollo, or chicken and rice, is a much-loved dish in many Latin American countries. Pieces of chicken cooked directly in rice seasoned with aromatics and herbs, the grains soaking up the juices from the bird—it’s comfort food at its best. In his book “Cocina Tropical,” chef Jose Santaella includes the recipe for the arroz con pollo he serves at his restaurant, Santaella, in ...
From 177milkstreet.com


ARROZ CON POLLO {RICE WITH CHICKEN} | LIL' LUNA
STORE cooled leftover arroz con pollo in an airtight container. If you wish to freeze it, make sure the container is freezer safe as well. Store in the fridge for 3-4 days or in the freeze for up to 6 months. To REHEAT, allow the dish to thaw in the fridge. Preheat the oven to 350°F. Place the food in an oven safe dish and cover it with a lid ...
From lilluna.com


ARROZ CON POLLO - MYPLATE
Arroz Con Pollo. 281 Ratings 5. 117. 4. 64. 3. 36. 2. 37. 1. 27. 281 Ratings Add to cookbook. Recipe Image. Makes: 4 Servings Total ... MyPlate Food Groups. Vegetables: 3/4 cups: Grains: 1 1/2 ounces: Protein Foods: 3 ounces: Recipes You May Also Like. Chicken Spaghetti. One-Dish Roasted Potatoes and Apples with Chicken Sausage . Stovetop Tamale Pie. Potato Skins with …
From myplate.gov


CUBAN ARROZ CON POLLO - A SASSY SPOON
Growing up, this was the perfect Sunday comfort food meal in my family. Today, arroz con pollo is the ultimate one-pot meal. Think fluffy yellow rice cooked in a tomato-based sauce with veggies and spices and flavorful chicken thighs. By the way, you can order chicken from ButcherBox! Butcher Box is a service that curates boxes of grass-fed, no-hormone …
From asassyspoon.com


ARROZ CON POLLO RECIPE - THE SPRUCE EATS
Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant. Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent. Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.
From thespruceeats.com


ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
Cook for about a minute or so. Place chicken atop of rice mixture, and disperse the olives all around atop the rice. Pour just enough chicken stock to cover the rice, about 3 1/2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 30 to 34 minutes, and until rice is tender.
From acozykitchen.com


ARROZ CON POLLO - TRADITIONAL MEXICAN RECIPE - TORI AVEY
She is most definitely one of my BFF’s (best friends forever). Sandra was born in Mexico and she’s an awesome cook. Who better to teach me a traditional Mexican recipe for Cinco de Mayo? After talking about it for a couple of days, we settled on Arroz con Pollo, a simple, delicious one-pot meal. The recipe produces a wonderful, comforting ...
From toriavey.com


BEST ARROZ CON POLLO WITH SALSA VERDE RECIPES | FOOD NETWORK …
A recipe for making the best Arroz con Pollo with Salsa Verde. ADVERTISEMENT. IN PARTNERSHIP WITH. dinner . Arroz con Pollo with Salsa Verde. by Tyler Florence. May 3, 2018. 1.8 (12 ratings) Rate this recipe PREP TIME. 25 min. YIELDS. 6 servings. A hearty chicken and rice casserole topped with a jalapeno-cilantro salsa. ADVERTISEMENT. Ingredients. …
From foodnetwork.ca


10 BEST ARROZ CON POLLO CROCK POT RECIPES - FOOD NEWS
Crock Pot Arroz Con Pollo (Spanish Chicken With Rice) Food.com olive, long-grain rice, saffron threads, chicken pieces, vegetable oil and 11 more Slow Cooker (Crock-Pot) Chicken Mother Would Know.com. Arroz con pollo means “rice with chicken” in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various …
From foodnewsnews.com


BEST ARROZ CON POLLO (RICE WITH CHICKEN) RECIPES | FOOD …
Preheat the oven to 350ºF. Step 2. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks ...
From foodnetwork.ca


THE BEST ARROZ CON POLLO – DAY OF THE DAISY
Recipe for Arroz Con Pollo. Courtesy of Sol Food, San Rafael. From the Organic Marin cookbook. 4 lbs of bone in chicken (you can use a whole chicken and cut it into 8 pieces, or I just bought a pack that had 2 breasts and 4 legs) Chicken Marinade: 1/4 cup olive oil, 3 cloves of garlic (minced), 1 tablespoon salt, 1/2 teaspoon pepper, 1 tablespoon dried oregano; Sofrito …
From dayofthedaisy.wordpress.com


WHAT TO SERVE WITH ARROZ CON POLLO? 8 BEST SIDE DISHES
Arroz con pollo is a traditional Latin American dish featuring dark meat chicken, rice, and carrots simmered together in one pot. It’s an easy meal to prepare, and it tastes great. If you’re looking for something to serve with arroz con pollo, try fried ripe plantains, curtido de cebollas, or a fresh garden salad.
From eatdelights.com


SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)
History of Arroz con Pollo. Arroz con pollo is a traditional food from Spain which has migrated to Spanish cultures in central and south America. Most Latin American cooking is a combination of traditional Spanish cuisine and the cuisine of the native cultures.. However, looking further into the history of this dish, you will find influences from the Middle East and Asia.
From spanishfoodguide.com


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