ARROZ CON POLLO, LIGHTENED UP
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family.
Provided by Gina
Categories Dinner
Time 55m
Number Of Ingredients 16
Steps:
- Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Nutrition Facts : ServingSize 1 cup rice plus 1 thigh, Calories 410 kcal, Carbohydrate 47 g, Protein 33.5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 140 mg, Sodium 655 mg, Fiber 1 g, Sugar 0.5 g
COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE
Steps:
- Heat oil in a large pot over low heat. Stir-fry the chopped peppers, garlic and onion, and stir until they're golden brown.
- Add 3 cups of rice; remember to stir everything well.
- Add 5 cups of water, the chopped veggies, chicken breast, bouillon, seasoning and salt. Stir and let cook at medium heat for approximately 15 minutes or until the rice dries.
- Once rice has absorbed all the water, cover the pot and cook at low heat for 10 to 15 minutes until the rice is soft.
Nutrition Facts : ServingSize 1 Serving
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.
CHICKEN AND RICE (ARROZ CON POLLO)
Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!
Provided by Erica Dinho
Categories Main dish
Time 1h20m
Number Of Ingredients 22
Steps:
- To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
- Serve this arroz con pollo with a green salad on the side and Enjoy!
Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
ARROZ CON POLLO
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
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
COLOMBIAN ARROZ CON POLLO
This is a pretty chicken and rice casserole that is made from chicken wing pieces. You can buy them already separated or cut them up yourself. This is how my husband remembers his Grandma made it back in Bogota (with a little tweaking from me, heh heh heh). DH likes it served with maduros and patacones. Feel free to substitute with brown rice, but it will need to cook about 10 minutes longer, or more.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Prepare chicken wings by cutting off the tips (either toss or use to make broth later); separate wings into two pieces at the joint.
- Season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
- Heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully).
- Heat the oil in a Dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through).
- Add onions and peppers to Dutch oven and cook until softened, about 5 minutes.
- Add garlic; cook about 1 minute.
- Add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
- Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
- Bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole).
- Cook in oven until rice is almost tender, about 25 minutes.
- Nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
- Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.
GOURMET ARROZ CON POLLO
This is a great recipe, with olives and capers to give it a gourmet touch! I got it from Calling All Cooks TV show. Enjoy!
Provided by Sharon123
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
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 (or parsley) 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.
- Enjoy!
ARROZ CON POLLO - CUBAN STYLE
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
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
CLASSIC ARROZ CON POLLO
A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!
Provided by carole in orlando
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken thighs with Adobo and pepper.
- Place olive oil in a large skillet with a tight fitting lid.
- Saute the chicken in oil until lightly brown on both sides.
- Remove chicken, add the onion and green peppers and saute until tender.
- Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
- Add the chicken broth and water.
- Nestle the chicken pieces in the rice mix to partially cover the chicken.
- Cover the skillet tightly, and simmer for 20 to 25 minutes.
- Add the peas and pimientos and stir in gently.
- Cover, and simmer 5 minutes more.
- The rice should be tender and the liquid mostly absorbed.
- Remove from the heat and let stand 5 minutes.
- Serve.
ARROZ CON POLLO VALENCIANA - COLUMBIA RESTAURANT (CHICKEN &
This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, recipe#473755 for a true experience.
Provided by diner524
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.
Nutrition Facts : Calories 1226.9, Fat 60.2, SaturatedFat 13, Cholesterol 199.8, Sodium 1236.9, Carbohydrate 87.5, Fiber 4.4, Sugar 6.7, Protein 76.1
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