ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)
Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!
Provided by Jamie Silva
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
- In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
- Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
- Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
- Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g
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.
ARROZ CON POLLO
Steps:
- Preheat the oven to 400 degrees F.
- Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
- Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
- Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
- Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
ARROZ CON POLLO A LA GRIEGA
Viaja al mediterráneo en un solo bocado con el sabor y riquísima frescura de esta receta de arroz con pollo a la griega. ¡Deliciosa!
Provided by My Food and Family
Categories Recetas de cena
Time 40m
Yield 4 porciones
Number Of Ingredients 5
Steps:
- Calienta 1/4 taza del aderezo en un sartén grande a fuego medio. Agrega los vegetales; cocina y revuelve durante 15 minutos o hasta que estén tiernos y crujientes. Retira los vegetales del sartén; tápalos para mantenerlos tibios.
- Agrega el 1/4 taza de aderezo restante al sartén. Agrega el pollo y cocina cada lado durante 7 minutos o hasta que esté bien cocido. Vuelve a colocar los vegetales en el sartén. Agrega las aceitunas; revuelve suavemente para mezclar bien.
- Sirve el pollo y los vegetales sobre el arroz.
Nutrition Facts : Calories 470, 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
EASY ARROZ CON POLLO
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
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.
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