ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
- Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and peas.
ALCAPARRADO - PUERTO RICAN OLIVE & PEPPER MIX
This recipe is used in conjunction with my Recipe #315833. This mixture is used to add robust flavor to the dish with a true Puerto Rican flair. This mixture is also fabulous when used on Muffaletta Sandwiches or on Bruschetta that has been toasted and rubbed with a raw garlic clove.
Provided by Brandess
Categories Puerto Rican
Time 5m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Chop green olives and pimentos, coarsely.
- Place olives in a small jar with a tight fitting lid.
- Add in the remainder of the ingredients and shake vigorously to mix well.
Nutrition Facts : Calories 52.9, Fat 5.4, SaturatedFat 0.7, Sodium 519.8, Carbohydrate 1.1, Fiber 0.8, Sugar 0.1, Protein 0.4
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Ingredients
Alcaparrado Chicken
- 2 lbs boneless chicken breast, cut into small chunks
- 1/2 cup alcaparrado (caper and olive mix)
- 1/4 cup raisins
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 red pepper, chopped
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1/4 cup olive oil
- Salt and pepper to taste
Mac Cheese
- 1 lb elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups grated cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Preparation
Alcaparrado Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sauté for about 5-7 minutes or until cooked through. Remove from skillet and set aside.
- Add onion, garlic, and red pepper to the same skillet and sauté until tender.
- Add alcaparrado, raisins, tomato sauce, chicken broth, salt, and pepper. Bring to a simmer and cook for about 5 minutes.
- Add the cooked chicken back to the skillet and stir to combine with the sauce. Cook for an additional 2-3 minutes to heat through.
Mac Cheese
- Cook macaroni according to package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes to make a roux.
- Add the milk slowly while whisking continuously to avoid lumps. Keep whisking until the mixture thickens and becomes smooth.
- Remove the mixture from heat and add grated cheddar cheese, salt, and pepper. Whisk until the cheese is fully melted and the mixture is smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Preheat the oven to 375°F.
- Pour the mac and cheese into a baking dish and sprinkle breadcrumbs on top.
- Bake for about 20-25 minutes or until the top is golden brown.