Crock Pot Arroz Con Pollo Food

CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)

Steps:

• In a non-stick skillet, heat oil over medium-high heat.
• Add chicken, in batches, and brown lightly on all sides.
• Transfer to slow cooker stoneware.
• Reduce heat to medium.
• Add onions and cook, stirring, until softened.
• Add garlic, salt and pepper and cook, stirring, for 1 minute.
• Add rice and stir until grains are well coated with mixture.
• Stir in saffron, tomatoes and chicken stock.
• Transfer to slow cooker stoneware and stir to combine with chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
• Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
• Garnish with olives, if using, and pass hot pepper sauce, if using.
• TIP: If you are in a hurry, skip browning the chicken.
• Just make sure that all the skin is removed; otherwise the dish will be too fatty.
• *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
• Buy saffron in threads, not powder, preferably from a reputable purveyor.
• Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
• Delicious & Dependable Slow Cooker Recipes.

SLOW COOKER ARROZ CON POLLO

Steps:

• Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.

CROCK POT ARROZ CON POLLO

Steps:

• 1. Put all ingredients EXCEPT the rice in the crock pot on high for 4 hours or low for 6 to 8. Stir it all up and ignore it.
• 2. One hour before you want to eat, add the entire 8 oz of rice and set the temp to low.
• 3. Cook covered for one hour.
• 4. Serve and enjoy!

ARROZ CON POLLO

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.

SEASON'S ARROZ CON POLLO CROCK POT STYLE

Steps:

• In a small bowl combine the saffron and boiling water and set aside.
• In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with bay leaves, oregano, paprika, salt and pepper. Add the plum tomatoes and place in the bottom of the crock pot.
• Season the chicken thighs with salt and pepper. In the same skillet, sauté the chicken thighs until browned.
• Place the chicken thighs on top of the rice layer in the stoneware.
• Add the saffron and water, and the chicken broth.
• Cover and cook on high for 1 hour, then reduce heat to low for 7-9 hours.
• Thirty minutes before the end of the cooking add the frozen peas, carrots and celery and mix contents thoroughly.

CROCK POT ARROZ CON QUESO

Steps:

• Set aside 1 cup of the grated cheese.
• Mix all other ingredients together, breaking up the tomatoes carefully.
• Place mixture into a well greased crock pot.
• Cover and cook on low setting for 6-9 hours.
• Just before serving, sprinkle with reserved grated cheese.

CROCK-POT ARROZ CON POLLO

Steps:

• Cook rice. Season chicken with salt, pepper and paprika. Brown chicken in skillet. Put chicken in crock-pot.
• In small bowl, combine remaining ingredients except the peas, pour over chicken.
• Cover and cook on low 7-9 hours (High, 3-4 hours). Add peas one hour before serving. Serve over rice.

GOURMET ARROZ CON POLLO

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!