INSTANT POT® PUERTO RICAN ARROZ CON POLLO
My family's recipe for arroz con pollo adapted for the Instant Pot®! Made completely in your Instant Pot® or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious!
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
- Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
- Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.
Nutrition Facts : Calories 632 calories, Carbohydrate 66.1 g, Cholesterol 83.5 mg, Fat 24.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 7.5 g, Sodium 2578.7 mg, Sugar 3.6 g
PUERTO RICAN ARROZ CON POLLO
This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.
Provided by Cheri Raxter
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
- Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
- Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g
EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)
A simple and easy version of Puerto Rican Arroz Con Pollo (Rice and Chicken), based on a Bobby Flay recipe used on his show "Throw Down"
Provided by BryanNH
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
- Coarsely chop the cilantro.
- Set aside.
- The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
- Season the chicken with Adobo seasoning and oregano.
- Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
- Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
- Stir the rice into the mixture.
- Add the chicken stock.
- Add the browned chicken.
- Bring to a boil.
- Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
- DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
- When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
- You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.
Nutrition Facts : Calories 499.2, Fat 16.8, SaturatedFat 4.7, Cholesterol 83.8, Sodium 308.2, Carbohydrate 59.5, Fiber 2.9, Sugar 4.3, Protein 25.1
ARROZ CON GANDULES
Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Rinse the rice with cold water, drain and set aside.
- Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
- Before serving, fluff the rice and add the cilantro.
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)
A flavorful one pot meal inspired by the Puerto Rican cuisine. This flavorful Spanish rice dish is protein packed with chicken.
Provided by Neyssa
Categories dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
- Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
- After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
- Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
- After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.
PUERTO RICAN CHICKEN AND RICE
Puerto Rican Chicken and Rice is a Latin classic and packed with flavor, not heat. Browned chicken simmers in rice, flavorful sofrito, olives and capers. **Note that this recipe as stated makes enough for 10 people (make in roasting pan) or cut in half for 5 people (make in skillet). Instructions for both included (See Notes).
Provided by Kevin Is Cooking
Time 1h5m
Number Of Ingredients 13
Steps:
- If making 10 person serving preheat oven to 350°F. If making stove top (for 5 person serving), disregard oven instructions.
- Rinse the chicken pieces under cold water and pat dry with paper towels. Rub both sides with generous amount of the Adobo seasoning. Rinse the rice under cold water and drain. Set aside.
- Over medium high heat add the oil to a roasting pan, skillet or Dutch oven and quickly brown chicken pieces for about 3 minutes each side. Remove from the pan, season with pepper and set aside.
- Add the sofrito, Sazon and cumin to the pan for a quick sauté, scraping up the bits from browning the chicken and then add all other ingredients and bring to a boil. Cook for a minute, stirring to blend all.
- At this point top with chicken pieces, gently pressing down into rice mixture. Turn heat to low, cover with foil, then simmer for 20 minutes. (See Note 3)
- Remove foil then simmer for a further 15 minutes.
- When done, let stand for 5 minutes. Remove chicken and fluff up rice and then place chicken back on top. Serve from pan and top with chopped parsley (optional).
Nutrition Facts : Calories 1102 kcal, Carbohydrate 65 g, Protein 65.2 g, Fat 62.9 g, SaturatedFat 15.2 g, TransFat 0.2 g, Cholesterol 306.1 mg, Fiber 3.6 g, Sugar 3.7 g, UnsaturatedFat 37.9 g, ServingSize 1 serving
PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)
Please read the entire recipe before attempting to make this dish. You will need the Olive and Pepper Mix that I am unable to list in the ingredients, but is listed in the instructions. I've been working on an Arroz Con Pollo based on Throwdown with Bobby Flay. This is my rendition of the Al Fonda Boriqua version, who was the winner of the Throwdown. I jotted down all the info from the TV program. I have compiled techniques and recipes from authentic sources and this is what I have come up with. The prep time does not include the 24 hour chicken marination time. NOTES: Ingredients list includes links to Adobo Seasoning, Adobo Marinade, Sofrito and Olive and Pepper Mix. I hope that you enjoy my efforts as much as we have!
Provided by Brandess
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
- Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
- Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
- Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
- Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
- Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
- DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.
Nutrition Facts : Calories 559.9, Fat 23.7, SaturatedFat 6.8, Cholesterol 124.8, Sodium 264.8, Carbohydrate 43.8, Fiber 2, Sugar 1.9, Protein 38
17 BEST PUERTO RICAN RECIPES
17 Best Puerto Rican Recipes
Provided by author
Categories Recipe Collection
Number Of Ingredients 17
Steps:
- Select your favorite recipe from the list above.
- Organize all the required ingredients.
- Prepare and enjoy in 30 minutes or less!
More about "puerto rican arroz con pollo food"
MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO ...
From ambitiouskitchen.com
4.9/5 (133)Calories 485 per servingCategory Chicken, Dinner, Gluten Free, Hispanic
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
ARROZ CON POLLO | HOW TO MAKE PUERTO RICAN STYLE CHICKEN ...
From thenoshery.com
4.6/5 (57)Total Time 1 hrCategory ChickenCalories 572 per serving
- Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble and oil turns a bright orange color. Remove the saucepan from the heat and let stand for a minute. Strain the oil. Store in half-pint mason jar.
- Combine adobo seasoning in a small bowl. Cut chicken breasts in half, sprinkle seasoning over all the chicken and toss until evenly coated, set aside.
ARROZ CON POLLO, PUERTO RICAN STYLE - UNCLE JERRY'S ...
From unclejerryskitchen.com
Cuisine Puerto RicanTotal Time 30 minsCategory Main CourseCalories 513 per serving
- Heat a very large skillet or dutch oven with lid and 1 Tbsp. of the bacon grease or olive oil over medium high heat. Add as much chicken to the pan as possible without crowding and brown well on both sides. (2-3 minutes per side in my kitchen.) Remove chicken to a large plate and repeat as necessary until all the chicken is browned, adding more oil as necessary. (Chicken will still be pink in the middle. This is OK!)
- Add the carrot to the pan and cook for about 3 minutes or until the carrot begins to soften slightly, stirring often. Add the onion and cook for another 3 minutes. Add garlic and cook for an additional minute.
- Add the rice and chorizo and cook, stirring frequently, until the rice is slightly translucent and is well mixed with the other ingredients, about 3 minutes. Add the tomatoes with their juices, the chicken stock, bay leaves, turmeric. Stir well, cover the pan and allow to come to a simmer.
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - FOOD & WINE
From foodandwine.com
3/5 (6)Category Meat + Poultry
- In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate.
- Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.
PUERTO RICAN ARROZ CON POLLO: CHICKEN & RICE RECIPE ...
From tablespoon.com
Cuisine Latin AmericanCategory EntreeServings 6Total Time 1 hr
- Season chicken ahead of time with salt and pepper; let stand in the refrigerator until you are ready to cook.
- Heat the oil in a caldero or Dutch oven to medium heat. Stir in chicken and brown on each side for approximately 5 minutes, remove and store covered.
- Stir in sofrito, olives, capers, season, tomato sauce, cumin and sauté for about 4 minutes at low heat.
MOM’S ARROZ CON POLLO WITH OLIVES ... - FAMILIA KITCHEN
From familiakitchen.com
4/5 (3)Category Featured RecipesCuisine Puerto RicanTotal Time 1 hr 5 mins
- Cut each chicken breast in half, keeping the bone in. Toss the white and dark chicken pieces in a marinade of olive oil, red wine vinegar, garlic and salt. Place in plastic zip bag and marinate in fridge overnight—or minimum 4 hours before cooking.
- Place a large caserola or Dutch oven on the stovetop, medium low heat. Add 2 Tbsp. olive oil. Brown chicken, in two batches, so as to not to crowd the pan. When browned on both sides, take the chicken out of pan and set aside on a plate.
- To the pan’s brown bits, add 1 Tbsp. olive oil. Add the onion, green pepper, garlic, tomato, sazón with achiote and 1 tsp. cumin. Stir. Saute 5 minutes over low heat, stirring once or twice.
TITI ROSA’S ARROZ CON POLLO, MADE WITH LOVE AND PEGAO ...
From familiakitchen.com
5/5 (4)Servings 6-8Cuisine Puerto RicanTotal Time 1 hr 25 mins
- Wash and dry chicken thighs, set aside. Combine all marinade ingredients in a small bowl. In a large glass dish, coat and massage the chicken well with the marinade ingredients, cover and refrigerate at least 4 hours or overnight.
- In a heavy pot or Dutch oven, that has a tight fitting lid, on medium high heat, add olive oil. Once oil is hot, add salt pork to the pot and stir often, until the pork is crispy and the fat has rendered off. Lower heat if you find that the pork is starting to burn.
- Into the cooked pork, lay in the chicken in and all the marinade from the dish, skin-side down. Sear for 8 minutes or until skin is crispy and browned. Turn chicken over for another 8 minutes.
PUERTO RICAN ARROZ CON POLLO - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (3)Total Time 40 minsCategory Appetizer, Main Course, Side DishCalories 383 per serving
- Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth. Taste and adjust for salt.
- Season the chicken in a bowl with the paprika, garlic powder, oregano, Sazon and salt and pepper. Set aside.
ARROZ CON POLLO - WIKIPEDIA
From en.wikipedia.org
Region or state Iberian Peninsula, Latin AmericaMain ingredients Rice, chicken, vegetablesVariations Locrio de pollo, arroz con …Serving temperature Hot
ARROZ CON POLLO RECIPE - TASTING PUERTO RICO
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ARROZ CON POLLO, LATIN AMERICA'S BELOVED CHICKEN & RICE …
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ARROZ CON POLLO (PUERTO RICAN CHICKEN & RICE) - DELISH D'LITES
From delishdlites.com
4.9/5 (9)Estimated Reading Time 4 minsServings 4
- Preheat a caldero on medium heat. Cut up the chicken, and season with the adobo and cumin. Toss to coat. Add the sofrito into the pan, and cook for 1 minute, until fragrant. Stir continuously to keep it from burning. Add in the seasoned chicken, and toss with the sofrito. Add in the sazon and tomato paste, and toss again to coat, and to cook the raw tomato flavor out of the tomato paste.
- Next, add in the water or broth, powdered chicken bouillon, chopped cilantro, bay leaves and dried spices. Bring the mixture to a boil. Once it's come to a boil, taste for seasoning. If it needs more salt, sprinkle in a bit more of the powdered chicken bouillon.
- Once the mixture comes to a boil, add in the rice, and stir to evenly distribute the rice. Nestle the corn cobs into the liquid, and cook on medium, without a lid, until most of the liquid has been absorbed. Once the liquid has been absorbed, use a spoon to mound the mixture into the center of the caldero, then cover and reduce the flame to a simmer. Cook for 25-30 minutes, until the rice is tender and fluffy.
AUTHENTIC PUERTO RICAN ARROZ CON POLLO - SALIMA'S KITCHEN
From salimaskitchen.com
5/5 (4)Category Rice
- In a large ziplock bag, combine all seasonings and chicken drumsticks. Seal the bag and shake to coat the chicken with seasoning. Marinate for at least 30 minutes to an hour.
- In a heavy bottomed soup pot, sauté the chicken in the achiote oil, turning the chicken to brown on all sides. Add sofrito, diced onion, and garlic. Sauté for 10 minutes then add bell peppers, cilantro and a pinch of salt and pepper.
- Add tomato sauce, olives, peas, and cilantro and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies.
- Add broth and water and bring to a boil. Stir and bring to a simmer. Cook for 20-30 minutes on low, checking towards the end for flavor and to see if the rice is cooked through. If dry, add another 1/2 cup broth.
ARROZ CON POLLO RECIPE - QUICK FROM SCRATCH ... - FOOD & WINE
From foodandwine.com
5/5 Category Chicken
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
- Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.
RECIPE: ARROZ CON POLLO, PUERTO RICAN STYLE ⋆ THE DINING ...
From diningtraveler.com
Category RiceTotal Time 40 mins
40 DELICIOUS PUERTO RICAN RECIPES - MAMASLATINAS.COM
From mamaslatinas.com
- You haven't tried Puerto Rican food if you haven't had a delicious mofongo. Mofongo is a Puerto Rican staple made with green plantains mixed with lots of garlic and pork rinds, and it's like nothing you've had before.
- Pasteles are the Puerto Rican version of tamales. For Puerto Ricans, Christmas wouldn't be Christmas without pasteles. Get the full recipe at MamásLatinas.
- Bacalaitos are Puerto Rican street food at its best. Bacalaitos are codfish fritters. They are greasy, crunchy and delicious! Get the full recipe at Goya.
- Arroz con gandules is a type of Puerto Rican rice made with pigeon peas. Arroz con gandules is another dish that is very popular during Christmas and every family has their own recipe.
- Sanchocho is a hearty soup made with lots of vegetables. I always thought it was a bit crazy that Puerto Ricans ate this type of soup considering it's a tropical island where it's always warm.
- Tostones are always a crowd pleaser. Tostones are the Latin version of french fries. Get the full recipe at MamásLatinas.
- Tostones rellenos are stuffed plantains. These are regular tostones made in the shape of tiny bowls stuffed with your favorite protein. Get the full recipe at Allrecipes.
- This yummy sandwich is made with tostones. Tostones are so versatile that they can be used just like two pieces of bread to make a delicious sandwich. Get the full recipe at The Noshery.
- Arroz y habichuelas is perfect for bean lovers. Another staple of Puerto Rican cuisine, this simple-looking dish of rice and beans is anything but simple.
- Amarillitos are Puerto Rican ripe, sweet fried plantains. I can never get enough of these tasty sweet plantains that go well with anything, including on their own.
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