Seasons Arroz Con Pollo Crock Pot Style Food

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CROCK POT ARROZ CON POLLO



Crock Pot Arroz Con Pollo image

Make and share this Crock Pot Arroz Con Pollo recipe from Food.com.

Provided by stephaniemesler

Categories     One Dish Meal

Time 9h5m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 7

4 lbs chicken thighs, and legs NOT leg quarters
14 1/2 ounces canned diced tomatoes
8 ounces canned peas
14 ounces chicken broth
1 teaspoon garlic powder
2 tablespoons fajita seasoning mix, depending on your own tastes
8 ounces of goya yellow rice

Steps:

  • 1. Put all ingredients EXCEPT the rice in the crock pot on high for 4 hours or low for 6 to 8. Stir it all up and ignore it.
  • 2. One hour before you want to eat, add the entire 8 oz of rice and set the temp to low.
  • 3. Cook covered for one hour.
  • 4. Serve and enjoy!

Nutrition Facts : Calories 685.3, Fat 46.9, SaturatedFat 13.1, Cholesterol 254.7, Sodium 455.4, Carbohydrate 7, Fiber 2.1, Sugar 3.2, Protein 55.7

CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)



Crock Pot Arroz Con Pollo (Spanish Chicken With Rice) image

Here's a slow cooker version of the great Spanish dish Arroz con Pollo. This tasty one dish meal is popular with everyone. Serve with a green salad and hot crusty bread, and pass the hot pepper sauce for those who like heat.

Provided by Olha7397

Categories     Chicken

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 teaspoon saffron threads (soaked in 2 Tbsp. boiling water) or 1 teaspoon turmeric
1 tablespoon vegetable oil
3 lbs chicken pieces, skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups converted long grain rice
1 (28 ounce) can tomatoes, including juice, chopped
1 1/2 cups chicken stock (OR 1 cup chicken stock plus 1/2 cup dry white wine)
1 green bell pepper, finely chopped
1 cup green peas, thawed if frozen
sliced pimento stuffed olive (optional)
hot pepper sauce (optional)

Steps:

  • In a non-stick skillet, heat oil over medium-high heat.
  • Add chicken, in batches, and brown lightly on all sides.
  • Transfer to slow cooker stoneware.
  • Reduce heat to medium.
  • Add onions and cook, stirring, until softened.
  • Add garlic, salt and pepper and cook, stirring, for 1 minute.
  • Add rice and stir until grains are well coated with mixture.
  • Stir in saffron, tomatoes and chicken stock.
  • Transfer to slow cooker stoneware and stir to combine with chicken.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
  • Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
  • Garnish with olives, if using, and pass hot pepper sauce, if using.
  • TIP: If you are in a hurry, skip browning the chicken.
  • Just make sure that all the skin is removed; otherwise the dish will be too fatty.
  • *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
  • Buy saffron in threads, not powder, preferably from a reputable purveyor.
  • Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
  • Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 572.7, Fat 24.5, SaturatedFat 6.6, Cholesterol 105.3, Sodium 582.6, Carbohydrate 52.9, Fiber 4.5, Sugar 7.9, Protein 33.7

SEASON'S ARROZ CON POLLO CROCK POT STYLE



Season's Arroz Con Pollo Crock Pot Style image

Make and share this Season's Arroz Con Pollo Crock Pot Style recipe from Food.com.

Provided by Hill Family

Categories     One Dish Meal

Time 27m

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons boiling water
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
1 cup converted long grain rice (do not use instant rice)
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon paprika
2 teaspoons salt
1 teaspoon pepper
1 (14 ounce) can plum tomatoes, drained and chopped
8 boneless chicken thighs
salt and pepper
1 1/2 cups chicken broth
1 -2 cup celery
1 cup carrot, sliced
1 cup frozen peas, defrosted
1 pinch saffron

Steps:

  • In a small bowl combine the saffron and boiling water and set aside.
  • In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with bay leaves, oregano, paprika, salt and pepper. Add the plum tomatoes and place in the bottom of the crock pot.
  • Season the chicken thighs with salt and pepper. In the same skillet, sauté the chicken thighs until browned.
  • Place the chicken thighs on top of the rice layer in the stoneware.
  • Add the saffron and water, and the chicken broth.
  • Cover and cook on high for 1 hour, then reduce heat to low for 7-9 hours.
  • Thirty minutes before the end of the cooking add the frozen peas, carrots and celery and mix contents thoroughly.

Nutrition Facts : Calories 348.8, Fat 16.8, SaturatedFat 4.5, Cholesterol 79, Sodium 840.7, Carbohydrate 28, Fiber 3, Sugar 4.5, Protein 20.8

ARROZ CON POLLO



Arroz Con Pollo image

Provided by Rachael Ray : Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

4 pieces chicken thighs, bone-in, skin on
4 chicken drumsticks
Salt and freshly ground black pepper
Paprika or smoked sweet paprika
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1/2 cup 2-inch pieces vermicelli pasta
Generous pinch saffron threads
2 cups chicken stock
5 ounces thick-cut speck, smoky ham or Serrano ham, diced
1 large onion or 2 medium onions, chopped
2 to 3 ribs celery, chopped
2 bell peppers, 1 red and 1 green
2 chile peppers, red or green, seeded and finely chopped
3 to 4 cloves garlic, chopped
1 bay leaf
1 large ripe heirloom or organic beefsteak tomato, cored and chopped
1 slightly mounded cup long grain rice

Steps:

  • Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
  • Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
  • Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.
  • Preheat the oven to 375 degrees F.
  • Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

SLOW COOKER ARROZ CON POLLO



Slow Cooker Arroz Con Pollo image

This was Great... would suggest to toss the rice in last after chicken has been cooking a while... I prefer not so mushy rice! To each his own... if you prefer mushy rice put it all together. I also omit the peas (peas are yucky-lol :).

Provided by STARLIGHT by NIGHT

Categories     One Dish Meal

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 (3 lb) whole chickens, cut into pieces
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (16 ounce) bag frozen peas
2 (14 ounce) cans chicken broth
1 (12 ounce) jar red peppers, drained and cut into strips
2 (8 ounce) boxes of spanish-syle rice yellow rice mix
2 teaspoons garlic salt

Steps:

  • Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.

ARROZ CON POLLO



Arroz con Pollo image

Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.

Provided by Von Diaz

Categories     dinner, grains and rice, poultry, vegetables, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 27

3 large garlic cloves, finely minced
1 tablespoon kosher salt
1 tablespoon olive oil
2 teaspoons white vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
3 pounds boneless, skinless chicken thighs
3 cups medium-grain white rice
3 tablespoons olive oil
5 cups low-sodium chicken broth (or water)
2 1/2 to 3 cups fresh sofrito (see recipe below)
3 dried bay leaves
1 teaspoon ground annatto or sweet paprika
1 cup tomato sauce (basic canned tomato sauce is fine)
3/4 cup medium pimento-stuffed olives, drained (optional)
2 teaspoons drained capers (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
2 cups frozen peas, thawed
1 lime, cut into wedges
Salted, sliced avocado and tomato, for serving
1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Note)
6 fresh cilantro stems, coarsely chopped

Steps:

  • Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
  • Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
  • Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
  • Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
  • Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
  • Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
  • Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
  • Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
  • Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
  • Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
  • Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
  • Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

EASY ARROZ CON POLLO



Easy Arroz con Pollo image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

CROCK-POT ARROZ CON POLLO



Crock-Pot Arroz Con Pollo image

Provided by My Food and Family

Categories     Home

Time 9h

Number Of Ingredients 13

1 1/2 cups uncooked rice
4 skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon olive oil
1 medium onion, chopped
1 small red pepper, chopped
3 cloves garlic, minced
1/4 teaspoon dried Rosemary
2 cups crushed tomatoes
1 cup salsa
1 package (10 ounce) frozen peas or corn

Steps:

  • Cook rice. Season chicken with salt, pepper and paprika. Brown chicken in skillet. Put chicken in crock-pot.
  • In small bowl, combine remaining ingredients except the peas, pour over chicken.
  • Cover and cook on low 7-9 hours (High, 3-4 hours). Add peas one hour before serving. Serve over rice.

Nutrition Facts : Calories 0 g, 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

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