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 (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)
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
ARROZ CON POLLO
Steps:
- Rinse and pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper. In a heavy ovenproof casserole, heat the lard or bacon fat over medium heat. Add the salt pork and, stirring frequently, cook until it is crisp and golden and has rendered all its fat. With a slotted spoon, transfer the pork to paper towels to drain and add the chicken pieces to the casserole. Using heavy kitchen tongs, brown the chicken pieces quickly and evenly, turning to brown all sides. Transfer the chicken to a platter and set aside.
- Pour off and discard all but a thin film of fat from the casserole and add the butter. Increase the heat to medium and when the pan is hot, throw in the noodles. Cook them, stirring almost constantly, until they are browned, 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook for 4 to 5 minutes more, stirring occasionally, until the onions are softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring frequently, for about 5 minutes, or until most of the liquid has evaporated and the mixture is thickened. Return the chicken pieces and salt pork to the casserole.
- Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir together gently but thoroughly and bring to a boil over high heat. Reduce the heat to low, cover, and simmer very gently for 20 to 25 minutes, or until the chicken is tender and done all the way through with no trace of pink remaining. The rice will have absorbed all the liquid. Stir in the parsley, cover again and let stand for 5 minutes before serving.
CUBAN ARROZ CON POLLO
In a Cuban home, nothing is more comforting than a big plate of "Arroz con Pollo". I can recall, after a long day at high school and soccer practice, devouring more than a plate full. The savor aroma that fills your home while you cook this meal is almost as comforting as the meal itself. Every Cuban family has their special Arroz con Pollo recipe, having a preference on how soupy the end results looks like, but this basic recipe is the foundation. Make Arroz con Pollo for a family gathering or special party; the tastes are complex, yet the dish is easy to make. I hope you enjoy this Cuban comfort food as much as I have in my childhood, and my children do now.
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium-high heat, add the oil and sauté the chicken, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has been released. Reserve.
- In the same pot you fried the chicken in, sauté the onion and red pepper over medium heat until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
- Return chicken to the same pot; add broth, tomato sauce, Bijol, bay leaf, oregano, cumin, salt and pepper. Add the rice, stir to coat and full submerge it. Bring to a boil and reduce heat to low. When the rice has absorbed some of the liquid, cover and simmer on low heat for about 30 to 45 minutes, or until the rice is fully cooked.
- Add the frozen peas during the last five minutes of cooking only.
- Serve.
Nutrition Facts : ServingSize 1 Serving
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 - 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
ARROZ CON POLLO
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
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
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
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.
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
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
ARROZ CON POLLO (CUBANO)
In Cuba, "arroz con pollo" has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish
Provided by Witch Doctor
Categories One Dish Meal
Time 7h30m
Yield 5-8 serving(s)
Number Of Ingredients 30
Steps:
- Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.
- Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors.
- Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.
- Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery.
- Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides.
- Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 ½ cups stock and 1 ½ cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot.
- Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
- Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.
Nutrition Facts : Calories 659.7, Fat 24.3, SaturatedFat 5.6, Cholesterol 52.7, Sodium 1381, Carbohydrate 83.7, Fiber 7.6, Sugar 10, Protein 22
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
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.
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- In a medium bowl combine chicken, ground chile pepper, and salt; toss well to coat chicken. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet; set aside.
- In the same skillet heat the remaining 1 tablespoon oil. Add onion and carrots. Cook about 4 minutes or until onion and carrots begin to soften, stirring occasionally. Push onion mixture to one side of the skillet; add garlic and cook for 20 seconds, stirring garlic constantly. Stir together onion mixture and garlic.
- Remove skillet from heat. Add wine to skillet, stirring to scrape up any crusty brown bits. Stir in Caldo or broth, salsa, and olives. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced by about half. Stir in cooked chicken, peas, and butter. Simmer for 2 minutes more, stirring several times. Remove from heat; if desired, stir in cilantro. Serve with Cheesy White Rice.
ARROZ CON POLLO: ARROZ CON POLLO RECETA - DE SU MAMA
From desumama.com
- Saute the chicken in a large pot, browning on both sides. Season with salt, pepper, and dashes of cumin. Remove chicken once the fat has been released.
- Add a little olive oil to the same pan you fried the chicken in, and saute the onion and red pepper until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
- Return chicken to the same pot with chicken broth, cooked onions and green pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. Add the rice and stir to coat and fully submerge it. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 30-45 minutes, or until the rice is fully cooked. Add the frozen peas during the last five minutes of cooking only.
ARROZ CON POLLO - SWEET TEA - THYME
From sweetteaandthyme.com
- Place chicken thighs in a large bowl, then drizzle in about 2 tbsp of vegetable oil, 1 packet of sazon, and a generous teaspoon of both kosher salt and freshly cracked black pepper.
- Use clean hands to thoroughly cover the chicken thighs with the oil and seasoning mixture. Cover the bowl with plastic wrap and marinate the chicken for 30 minutes to overnight. Or you can skip marinating and immediately being cooking.
- Add the remaining vegetable oil to a deep 10 inch cast iron skillet and place over medium-high heat. (If you do not have a skillet, a large pot or small Dutch oven will also work well!) Once the oil is shimmering hot, place the chicken in skin side down and cook until browned, about 4 to 5 minutes. then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
ARROZ CON POLLO ~ RICE WITH CHICKEN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
- Brown the chicken pieces: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.
- Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)
- Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
ARROZ CON POLLO (CHICKEN AND RICE) - MISSION FOOD ADVENTURE
From mission-food.com
- Season the chicken pieces with salt and pepper on both sides. Heat the olive oil over medium-high heat in an ovenproof, 6-quart heavy pot or Dutch oven until hot but not smoking. Add the green pepper to the oil. Working in batches, brown the chicken on both sides, 2 to 3 minutes per side. Set aside the browned chicken and repeat with the remaining pieces. Remove the green pepper and discard.
- To deglaze the pot, add the wine and bring to a simmer, scraping up the browned bits. Return the browned chicken to the pot. Add the remaining ingredients except for the rice, and half the beer and part of the pimientos to add at the end. Bring to a simmer.
CUBAN ARROZ CON POLLO RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
- Set out a large bowl. Add the flour and 1 1/2 tablespoons Sazon Completa to the bowl. Mix well. Then toss the chicken pieces in the flour mixture to fully coat.
- Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 minutes. (About 10 minutes total.) Then remove the chicken and set aside.
- Place the chopped onions and peppers in the pan. Sauté for 2 minutes. Then add in the rice and remaining 1 1/2 tablespoons Sazon Completa. Stir and sauté the rice for 2 more minutes.
CUBAN ARROZ CON POLLO - CHICKEN & RICE - CASABLANCA COOKS
From casablancacooks.com
- 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.
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CUBAN ARROZ CON POLLO | MIDWEST LIVING
From midwestliving.com
- Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time if necessary, in hot skillet until brown. Set aside.
- In a 4-quart slow cooker combine sweet peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt, and black pepper. Top with chicken.
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CUBAN CHICKEN WITH RICE - ARROZ CON POLLO - SIMPLE, EASY ...
From icuban.com
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