CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
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
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
ARROZ CON POLLO
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
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.
PAELLA PANAMANIAN STYLE
Regional style fish meat and rice dish. Unlike it's Spain counter part this recipe is flavored with tomato rather than saffron making it quite different. Any good Mexican pork sausage would do for the Panamanian, and if you can't find a Spanish pork sausage, try an andouille sausage, Italian sausage or chorizo combinations. Anything except American breakfast sausage!
Provided by Steve P.
Categories Stew
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 24
Steps:
- Cut and fry the chicken well.
- Make a sauce with 1 1/2 onions chopped, 1 1/2 green peppers chopped and 1 1/2 tomatoes cut up.
- Add 1 cup water.
- Cook on a low heat.
- Separately, fry the sausages in small pieces and do the same with the pork chops.
- Boil the lobsters and shrimp and peel them.
- Clean and slice clams and squid.
- Make a sauce with 1 1/2 onions, 1 1/2 green pepper, 1 1/2 tomatoes and liquid from the peas.
- Separate the meat from the bones of all the meat and cook the clams with scallions and parsley.
- Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice.
- Add the liquid the seafoods were cooked in (about 5 cups).
- Add sausage, boneless chicken and pork with its sauce, whole shrimp, lobster sliced into small pieces, clams and squid and mussels in their sauce.
- Also add sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce.
- Add the peas and olives.
- Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes.
- When ready to serve, decorate with strips of green pepper and olives.
Nutrition Facts : Calories 2068.7, Fat 104.1, SaturatedFat 31, Cholesterol 635.5, Sodium 2960, Carbohydrate 137.1, Fiber 9.3, Sugar 13.9, Protein 137.6
HONEY CHICKEN, PANAMA
Sweet and satisfying! A latin-american spin on honey chicken. Easy recipe and a sure favorite among family and friends.
Provided by blisstir
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine chicken, soy, garlic, salt& pepper- set aside for 15 mins or more.
- While chicken marinates, combine honey and mustard mixture in a seperate cup,to taste.
- Heat oil in skillet over med-low heat.
- Add chicken and sauce mixture, stirring occasionally.
- Once chicken is done, remove from pan and add oinion and carrot to remaining sauce, cook until tender.
- Add the chicken back to skillet and stir.
- Serve with rice.
Nutrition Facts : Calories 605.4, Fat 20.5, SaturatedFat 4.8, Cholesterol 92.8, Sodium 681.2, Carbohydrate 77.7, Fiber 1.7, Sugar 72.4, Protein 32.5
PANAMANIAN CHICKEN AND RICE
I got this recipe while living in the Republic of Panama. In fact this is one of the first dishes in my recipe collection. It takes a little bit of work, but well worth it.
Provided by susan simons
Categories Chicken
Number Of Ingredients 16
Steps:
- 1. In 3T. oil, fry garlic until brown; then discard. Cut chicken into pieces and fry in the same oil until brown. Remove chicken and saute onion, green pepper, coriander and celery until onion is soft. Add tomato sauce, tomato paste, oregano, salt and water. Cook chicken in this sauce until tender. Remove meat from bones in fairly large pieces.
- 2. Fry rice in 2 tablespoons oil until golden. Add 3 cups of the sauce the chicken was cooked in and bring to a boil, stirring occasionally. Continue cooking over low heat until rice is flaky and dry. Add olives, pimiemto pieces, capers and peas. Serve Hot.
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