ARROZ CON POLLO
Arroz con Pollo is a traditional Cuban dish made with chicken and yellow rice. Like many Cuban dishes, it's not fancy but it is hearty, soul-satisfying comfort food.
Provided by Elizabeth
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- Trim any excess fat from the chicken and season with 1 teaspoon of salt.
- Add 1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir the seasoning mix to combine.
- Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken, skin side down. Cook the chicken for 5 minutes, then turn and cook for another 5 minutes.
- Remove the pot from the heat. Remove the chicken from the pot and set on a plate or pan. Loosely cover the chicken with a piece of foil, to keep it warm.
- Do not wash the pot. Set it back over medium heat and add the onions. Cook the onions for 2-3 minutes, stirring frequently.
- Add the garlic, tomato paste and the prepared seasoning mix (1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper) to the pot. Stir well until combined. and cook for 1-2 minutes, stirring frequently.
- Carefully, add the white wine to the pot and stir, while gently scraping any bits off the bottom. Cook for 1 minute, or until most of the wine cooks out.
- Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine.
- Add the chicken back to the pot. Arrange it so that it's not stacked.
- Raise the heat to high and bring the liquid to a boil. Stir the rice frequently while waiting for the liquid to come to a boil.
- Once boiling, lower the heat to medium and simmer for 8-10 minutes, stirring occasionally.
- The rice should now be visible on the surface and should not sink to the bottom of the pot when stirred.
- Give everything a good stir. Lower the heat to low, cover and cook the chicken and rice for 20 minutes. Stir after 10 minutes, then stir again after the 20 minutes.
- Taste a little bit of the rice. If it needs a salt, this is the time to add it. As a reference, we added ½ teaspoon of salt to ours. Stir well.
- Raise the heat to medium-low and slowly add the beer, while stirring. Cover and cook the chicken and rice for 10 minutes. Lower the heat to low and cook another 10 minutes.
- Taste the rice, if it's still not done, cover and let it steam another 15 minutes or until done.
- Garnish with the sweet peas, if desired.
Nutrition Facts : Calories 505 kcal, Carbohydrate 47 g, Protein 22 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 1666 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"
This recipe is a one-pot meal for chicken and rice called in Spanish, "Arroz con Pollo." The ingredients include long-grain rice, white chicken meat, olive oil, butter, peas, saffron, olives, chicken stock, and Latino condiments. All ingredients can be found at Sedano's Supermarkets.
Provided by Chef Adriana Martin
Categories Main Dish
Number Of Ingredients 27
Steps:
- Place the pot on the stove over low-medium heat and add the olive oil plant-based butter along with the olive oil to avoid the butter to burn. Sautee the bay leaves to revive the flavor.
- Add the chicken breast chunks and cook. Add the garlic, the piquillo peppers, and the olives. Season with the saffron and the yellow rice condiment. Stir and add the rice.
- Incorporate the chicken stock, the chicken bouillon, and two and a half cups of warm water. Stir slowly and cover with a lid. Let the rice cook for 15 to 20 minutes.
- As a final step add the frozen peas and the rest of the water which should be warm and no more than half of a cup. Cover again with the lid and cook the rice for another five minutes. When the rice has an al dente texture it is ready.
- Serve the rice with sweet plantains. We used frozen plantains and cook them in the oven. Add a salad using tomato slices and cucumbers. Dress with Hellman's Real Mayonnaise and Italian seasoning.
- Slice a Cuban bread and spread each slice with Country Crock almond plant-based butter spread. Bake for 2-3 minutes and serve warm.
Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 141 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- 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 and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)
Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!
Provided by Jamie Silva
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
- In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
- Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
- Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
- Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g
ARROZ CON POLLO - YELLOW RICE & CHICKEN
A friend wrote this recipe down for me years ago when I was learning to cook cuban food.... it is my " go-to " when I make yellow rice & chicken... the original is water stained and well used - so it was time to store it here for the future.
Provided by Mom2Danny
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with complete seasoning or you can just use salt and pepper
- Fry chicken skin side down in small amount of oil until lightly browned.
- Dice up onion and bell pepper and chop garlic.
- Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube.
- Cover and cook until chicken is done.
- Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.
Nutrition Facts : Calories 1211.2, Fat 54, SaturatedFat 15.4, Cholesterol 243.9, Sodium 429.6, Carbohydrate 96, Fiber 6, Sugar 6.3, Protein 68.3
ARROZ CON POLLO - CHICKEN AND RICE
Make and share this Arroz Con Pollo - Chicken and Rice recipe from Food.com.
Provided by Mom2Danny
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with Adobo or Complete Seasoning.
- Brown chicken in olive oil.
- Add onion, green pepper, garlic, the cooking wine and the chicken bouillon.
- Cover and cook until chicken is almost done.
- Add rice , bijou seasoning and large can of beer to equal liquid about 4 cups to ensure rice is not hard.
- Bring to boil, reduce to simmer, cover pot and cook for 20-30 minutes until rice is done.
- Slice up canned red peppers ( pimentos) and serve over chicken and rice, also add canned drained green peas.
Nutrition Facts : Calories 981.1, Fat 42, SaturatedFat 11, Cholesterol 170.2, Sodium 409.1, Carbohydrate 89.1, Fiber 4.8, Sugar 4.8, Protein 52
BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)
Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.
Provided by Karina A
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.
ARROZ CON POLLO (CUBAN CHICKEN)
Make and share this Arroz Con Pollo (Cuban Chicken) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Sprinkle chicken with salt and pepper, and 1 tsp oregano.
- Heat oil in a large Dutch oven oven medium-high heat.
- Season chicken pieces with salt and pepper.
- Add in the chicken and brown on all sides.
- Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
- Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
- Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
- Stir in the rice and ham, cook 1 minute; increase heat to medium.
- Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
- Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
- Season with salt and pepper to taste.
- Stir in the peas; cover and cook for 3 minutes.
- Remove from the heat; let stand uncovered for 5 minutes.
- Sprinkle with olives.
Nutrition Facts : Calories 668.3, Fat 30.4, SaturatedFat 8.1, Cholesterol 159.2, Sodium 457.3, Carbohydrate 51.9, Fiber 3.9, Sugar 5.8, Protein 44.1
LATINO-STYLE CHICKEN AND RICE AKA ARROZ CON POLLO
America's Test Kitchen, from the Episode: Dinner with a Spanish Accent. My husband saw this episode and asked me to make this. *To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.
Provided by Alisa Lea
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
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5/5 (6)Estimated Reading Time 6 minsServings 6Total Time 40 mins
- Dry chicken pieces well with paper towels and season generously with salt, pepper, and garlic powder to taste.
- Heat oil at medium-high heat in a large, wide saucepan with 2-3 inch sides or in a Dutch oven (choose a pan with a lid). Once oil is hot, add chicken pieces. Brown for 3-4 minutes per side or until a light brown color is achieved. Remove chicken to a plate.
- Add onion and green pepper to same saucepan where chicken was cooked. Saute until softened, about 3 minutes. Add minced garlic and saute for about 30 seconds more.
- Add tomatoes, broth, wine, Bay leaf, all spices, and 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Stir, cover and bring to a quick boil over high heat.
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