Quick Easy Arroz Con Pollo With Black Beans Food

EASY ARROZ CON POLLO

Steps:

• In a large freezer bag (or bowl), add chicken, 3 tablespoons olive oil, white wine vinegar, chili powder, onion powder, garlic powder, ground coriander, salt, oregano and cumin. Seal the bag and toss until everything is completely coated with the marinade. Refrigerate for at least 30 minutes, up to overnight.
• Heat a large saute pan/deep skillet over medium-high heat. Add half the chicken thighs to the pan skin-side down and cook for about 6 minutes per side, until skin is is crispy and golden.
• Transfer the chicken onto a plate and cook the remaining chicken the same way. The chicken won't be fully cooked yet - that's okay. It will continue cooking with the rice later.
• In the same pan using the oil that's already in there, add the diced onions and bell peppers. Cook for 5 minutes until onions have softened and are translucent.
• Add the garlic and rice. Saute for 1 minute until garlic is fragrant and rice begins to brown slightly.
• Add the water, tomato paste and salt, Stir together to combine until the tomato paste has fully dissolved.
• Add the browned chicken thighs to the pan skin-side up and bring the water to a boil. Reduce heat to low, cover and cook for 20-25 minutes until the rice is fully cooked through and the chicken registers an internal temperature of 165°F.
• Remove the pan from the heat and transfer the cooked chicken pieces to a clean plate. Add the frozen peas to the rice and fluff them in using a fork. The rice will be hot enough to thaw the peas out completely.
• Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.

EASY ARROZ CON POLLO

Steps:

• Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

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

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.

BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)

Steps:

• In a medium saucepan, heat the oil on medium.
• Stir in the onion and pepper, add the garlic.
• Cook until tender or about 8-10 minutes.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Serve over the white rice.

ARROZ CON POLLO

Steps:

• Preheat oven to 375 degrees. Place rice in a medium bowl, and cover with 2 inches of hot water. Let rice soak 10 minutes. Transfer to a colander, and drain. Rinse with cold water, and set aside.
• Place canned tomatoes, onion, and garlic in the jar of a blender. On high speed, blend the mixture until pureed, about 30 seconds. Set aside. In a small bowl, combine 4 teaspoons oregano with cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub each piece of chicken with the mixture, and set aside.
• Heat 2 tablespoons oil in a large Dutch oven. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to pot before browning second batch. Transfer all chicken to a bowl, and set aside. Add reserved rice to the remaining oil in pot, and cook over medium-low heat, stirring, until rice becomes slightly golden, about 2 minutes. Add jalapeno, and cook 1 minute more. Add tomato puree, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add broth, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
• Cover, and transfer pot to oven. Bake until chicken is cooked through and liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.

ARROZ CON POLLO (COSTA RICAN STYLE)

Steps:

• In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
• When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
• Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
• Let's work on the rice now, put all ingredients into a rice cooker.
• The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
• Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
• Mean while we are going to work on the veggies.
• Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
• Now that we have all the ingredients ready, let's put it all together.
• In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
• Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
• Serve with a green salad or some french fries. Enjoy.

ARROZ CON POLLO

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.