Pollo Con Frijoles Negros Y Jamón Food

ARROZ CON POLLO Y FRIJOLES

Arroz Con Pollo Y Frijoles image

From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel.

Provided by StephBo413

Categories Chicken Thigh & Leg

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (2 1/2 lb) package chicken thighs
2 teaspoons garlic salt
1 teaspoon fresh coarse ground black pepper
nonstick cooking spray
1 cup long-grain rice
2 (10 ounce) cans ro-tel original diced tomatoes and green chilies, undrained
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) can rosarita traditional refried beans
1/2 cup shredded monterey jack cheese (2oz)

Steps:

Season chicken with garlic salt and pepper.
Spray large skillet with cooking spray.
Place chicken, skin side down, in skillet.
Brown on med-hi heat about 7 minutes on each side or until golden brown.
Remove chicken from skillet.
Pour rice into skillet.
Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
Add tomatoes and chicken broth; blend well.
Place chicken on top of rice. Bring to boil.
Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
Remove chicken from skillet; keep warm.
Drop beans by tablespoon into rice; sprinkle with cheese.
Heat an additional 5 minutes, or until beans are hot and cheese is melted.
Serve with chicken.

Nutrition Facts : Calories 645.3, Fat 33.4, SaturatedFat 10.7, Cholesterol 173.6, Sodium 1031.7, Carbohydrate 40.4, Fiber 4.5, Sugar 0.5, Protein 43.5

POLLO CON FRIJOLES PINTOS, ARROZ Y SALSA

Pollo con frijoles pintos, arroz y salsa image

Disfruta lo mejor de la cocina hispana con esta exquisita receta de pollo con frijoles pintos, arroz y salsa.

Provided by My Food and Family

Categories Recetas de cena

Time 50m

Yield 6 porciones

Number Of Ingredients 9

Ingredients

1/4 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing
1 pollo para asar o freír (3 lb), cortado en pedazos
1 cebolla grande, picada
1/2 taza de pimiento (pimentón) verde picado
1 paquete (6 oz) de jamón con miel OSCAR MAYER Honey Ham, picado
2 latas (15 oz cada una) de frijoles pintos, escurridos y enjuagados
1 lata (15 oz) de salsa de tomate (jitomate)
1 chile jalapeño, sin semillas, picado
3 tazas de arroz cocido caliente

Steps:

Calienta el aderezo en una sartén profunda grande o en una olla pesada tipo Dutch oven a fuego medio-alto. Añade el pollo; cocínalo, dándole vuelta de vez en cuando, durante 10 minutos o hasta que esté dorado de forma pareja. Retira el pollo de la sartén; tápalo para mantenerlo caliente.
Agrega la cebolla, los pimientos y el jamón a la sartén; cocínalos y revuelve durante 5 minutos o hasta que los vegetales estén tiernos y crujientes. Incorpora los frijoles, la salsa de tomate y el jalapeño y revuelve. Agrega el pollo.
Haz hervir el conjunto. Reduce el fuego a bajo; pon la tapa. Mantén un hervor suave durante 25 minutos o hasta que el pollo esté bien cocido (170ºF). Sírvelo sobre el arroz.

Nutrition Facts : Calories 550, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)

Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) image

Make and share this Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) recipe from Food.com.

Provided by Member 610488

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 lbs chicken thighs (6 is about right) or 2 1/4 lbs chicken drumsticks (6 is about right)
1/2 teaspoon adobo seasoning
1 cup long-grain white rice, uncooked
1/4 cup green onion, sliced and divided
tomato sauce (Hunts)
black beans, drained and rinsed (Rosarita)
1 1/2 cups water
1 tablespoon chicken bouillon (caldo con sabor de pollo)

Steps:

Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

Nutrition Facts : Calories 473.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 143.3, Sodium 143.7, Carbohydrate 25, Fiber 0.5, Sugar 0.1, Protein 31.7

POLLO EN FRICASé

Pollo en Fricasé image

The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you're getting your house in order after work. This recipe is adapted from "Cocina Criolla," which has remained the island's best-known and most popular cookbook for more than 60 years.

Provided by Von Diaz

Categories poultry, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 to 3 pounds bone-in, skin-on chicken thighs, skins removed
1 (8-ounce) can tomato sauce
1 medium yellow onion, finely chopped
10 garlic cloves, peeled and minced
1/4 cup white wine vinegar
2 tablespoons olive oil
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
3 dried bay leaves
1 1/2 tablespoons kosher salt
1/4 teaspoon cracked black pepper
1 cup dry white wine
1/4 cup pimento-stuffed olives
1 tablespoon capers, drained
1 pound Yukon Gold potatoes, peeled and sliced into 1/2-inch rounds
Cooked white rice, for serving
Chopped fresh cilantro leaves, for garnish

Steps:

Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
Serve over white rice with plenty of sauce, and garnish with cilantro.