BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)
Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.
Provided by Karina A
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
SKILLET ARROZ CON POLLO
I know, I know...another "Chicken and Rice" recipe. But this is so easy to make and tastes delicious, that I had to post it. Enjoy!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
- Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
- Stir in rice, garlic, and ground red pepper; cook 2 minutes.
- Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
- Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
- Stir in frozen peas, cover and heat through.
- Remove skillet from heat and let stand 5 minutes.
- To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 451.8, Fat 6, SaturatedFat 1.1, Cholesterol 65.8, Sodium 613.8, Carbohydrate 49.3, Fiber 3.2, Sugar 5.3, Protein 34.3
ARROZ CON POLLO BITES
Steps:
- In a small pot combine the olive oil and annatto seeds. Heat over medium-low heat for 5 minutes. Remove from the heat and let cool to room temperature. Strain the seeds from oil and discard the seeds. Reserve 1/2 cup of the oil for the Roasted Pork with Citrus Mojo Marinade recipe and 1/4 cup for the Arroz Con Pollo Bites.
- Season the chicken with salt and pepper, to taste. Heat 2 tablespoons of the annatto oil in a large high-sided skillet over medium-high heat. Brown the chicken on all sides and transfer to plate. To the same skillet add the remaining 2 tablespoons annatto oil, the onion, pepper, and garlic and saute for 3 minutes. Add the rice and cook for another 2 minutes. Stir in the chicken stock, season with salt and pepper, to taste, and add the cooked chicken. Cover, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from heat and set aside.
- Heat the canola oil in a large skillet over medium-low heat. Slice the top and bottom inch off of each plantain. Slice through the skin from the top down to the bottom on each side of each plantain. Peel the skin off in strips and slice the plantain into 1-inch thick slices. Fry the plantain slices 3 minutes on each side. Remove and drain on a paper towel lined sheet tray. Heat the oil over medium-high heat. Smash the plantains with the backside of a large metal spoon or with a small skillet. Put the plantains back in the hot oil and fry until golden brown, about 1 to 2 minutes on each side. Remove to a plate lined with a paper towel to drain and season with salt and pepper, to taste.
- Combine the olives with the remaining 1 tablespoon of olive oil in a mini food processor and pulse until coarsely ground. Set aside.
- To assemble; put a teaspoon of the olive tapenade onto a fried plantain. Top with a tablespoon of rice. Put a piece of chicken on top and a little more of the olive tapenade, for garnish. Repeat with remaining ingredients. Arrange the bites on a serving platter, sprinkle with freshly chopped cilantro and serve.
ARROZ CON POLLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
- Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
More about "skillet arroz con pollo food"
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS …
From ambitiouskitchen.com
4.9/5 (178)Calories 485 per servingTotal Time 40 mins
- 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.
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ CON …
From delish.com
4.6/5 (14)Total Time 1 hr 20 mins
SKILLET ARROZ CON POLLO - RECIPE RUNNER
From reciperunner.com
5/5 (2)Total Time 45 minsCategory Skillet + One Pot MealsCalories 516 per serving
- Preheat oven to 375° F. In a small bowl combine all of the spices for the chicken. Rub half of the spice mixture onto the chicken thighs and reserve the rest for the rice. Heat the olive oil in a large oven safe skillet over medium-high heat. Swirl to coat the bottom of the skillet then add in the chicken thighs. Brown for about 2-3 minutes then flip them and brown another 2-3 minutes. Remove the chicken thighs onto a plate.
- Add the remaining tablespoon of olive oil to the skillet, swirl to coat the bottom, then add in the onion and red bell pepper. Season with salt and pepper. Sauté for 2 minutes then add in the garlic and sauté another 1-2 minutes. Add in the rice and tomato paste and remaining spice mixture from the chicken. Stir until everything is coated. Pour in the wine and scrape up any brown bits from the bottom of the pan. Stir in the chicken broth and cilantro and add in the bay leaf.
- Simmer on the stove for 3 minutes uncovered, then cover with a lid and place it in the oven to bake for 20-25 minutes or until the rice is tender and the chicken is cooked through. Remove from the oven and stir in the peas. Garnish with green olives and extra cilantro.
RECIPE: SKILLET ARROZ CON POLLO (CHICKEN AND RICE)
From expressnews.com
ARROZ CON POLLO (SPANISH CHICKEN AND RICE) - YELLOW …
From yellowblissroad.com
SKILLET ARROZ CON POLLO - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
SKILLET CAULIFLOWER "ARROZ" CON POLLO RECIPE - SKINNYTASTE
From skinnytaste.com
ARROZ CON POLLO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ARROZ CON POLLO - A BEAUTIFUL PLATE
From abeautifulplate.com
BARBACOA BEEF (SLOW COOKER) - DINNER AT THE ZOO
From dinneratthezoo.com
BEST ARROZ CON POLLO IN WARRENTON RESTAURANTS
From restaurantguru.com
DINNER MENU - AZTECA MEXICAN RESTAURANTS
From aztecamex.com
FOOD MENU | MAZATLAN MEXICAN RESTAURANT
From mazatlanrestaurant.com
SKILLET ARROZ CON POLLO RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ARROZ CON POLLO - THE ROASTED ROOT
From theroastedroot.net
RECIPE: SKILLET ARROZ CON POLLO (CHICKEN AND RICE)
From houstonchronicle.com
ARROZ CON POLLO | MRFOOD.COM
From mrfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love