PUERTO RICAN CHICKEN AND SOFRITO RICE
Puerto Rican Chicken and Sofrito Rice-juicy seared chicken thighs baked atop of tender flavorful yellow rice made with homemade Puerto Rican sofrito.
Provided by Ty
Categories Entree Main Course
Time 1h5m
Number Of Ingredients 8
Steps:
- Set the oven temp to 400 degrees. Begin heating canola oil in a large cast-iron skillet and seasoning your chicken with saźon. Pan sear skin side down for 4-6 minutes to crisp the skin. Turn and allow the chicken to cook another 3-5 minutes to sear the bottom. Remove and rest the partially cooked chicken in a shallow dish.
- Turn off the heat and add to the pan, the rice, turmeric, salt, and sofrito. Stir well, scraping the flavors from the chicken.
- Next, stir in the water then carefully place the chicken with the juices from the resting plate to the pan onto the rice. Do not submerge the meat in the liquid.
- Loosely tent the skillet with aluminum foil and place in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes as needed to ensure the liquid is absorbed and the chicken crisps. Fluff the rice before serving.
Nutrition Facts : Calories 684 kcal, Carbohydrate 40 g, Protein 34 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1126 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 STYLE CHICKEN AND RICE
A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.
Provided by Chef Kate
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
- Add salt and pepper to taste and set aside.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
- Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
- Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
- Add the peas and pimentos and cook 5 more minutes.
- Add salt and pepper to taste.
- Sprinkle with remaining cilantro and serve.
CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
- Preheat a grill or cast-iron grill pan over medium-high heat.
- Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
- For the citrus roasted veggies: Preheat the oven to 400 degrees F.
- Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
- Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
- Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
- In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.
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
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
SOFRITO CHICKEN
Please the whole table with this Sofrito Chicken recipe. A Puerto Rican favorite, this delicious Sofrito Chicken is also a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 42m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat dressing, onions, garlic and annatto in large skillet on medium-high heat 2 min. Add peppers, tomatoes, ham and cilantro; cook 5 min., stirring constantly.
- Reduce heat to medium. Place chicken on tomato mixture; press lightly. Cook 10 min. Carefully turn chicken over so that tomato mixture sticks to chicken; cover.
- Cook 15 min. or until chicken is cooked through (170°F).
Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
SOFRITO....PUERTO RICAN
Sofrito is a base used in a lot of Puerto Rican and Caribbean dishes. Its usually used in stews and rice dishes.
Provided by chef FIFI
Categories Sauces
Time 15m
Yield 6-8 cups
Number Of Ingredients 10
Steps:
- You may have to do this in batches depending on the size of your food processor.
- Add onion to the food processor and let blend until smooth.
- Then add tomatoes and let blend until smooth.
- Then add the rest of the ingredients and let blend until smooth.
- Refridgerate promptly.
- This last for about 2 days in the fridge, freezing is highly recommended.
- The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
- *this makes a large batch*.
Nutrition Facts : Calories 100.7, Fat 0.9, SaturatedFat 0.1, Sodium 1178.7, Carbohydrate 20.8, Fiber 6, Sugar 12.1, Protein 3.7
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- 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.
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- 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.
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