Best Arroz Con Pollo Al Achiote Recipes

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ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)



Arroz Con Pollo (Cuban Chicken & Rice Recipe) image

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

3 tablespoons olive oil (divided)
1 lb bone-in, skin-on chicken thighs
Pinch of salt, pepper, cumin for chicken thighs
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
4 cloves garlic (minced)
2 cups uncooked long-grain white rice (rinsed and washed)
4 cups chicken stock
8 ounces tomato sauce
1/2 teaspoon annatto powder, bijol, or turmeric (to color the rice)
1 bay leaf
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt + pepper to taste
1/2 cup frozen peas

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



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 21

1/2 cup olive oil
10 cloves garlic, minced
2 green peppers, diced
3 tablespoons Achiote seeds
1 or 2 whole chickens cut into parts or 5 boneless chicken breasts cut into chunks
1 red pepper, diced
1 yellow pepper, diced
2 brown onions, diced
1 jar capers
3 cups long grain rice
1/2 bunch cilantro leaves, cut up
6 basil leaves cut into strips
4 cups chicken broth
1 jar green olives (pimento stuffed)
3 bay leaves
Salt and pepper, to taste
1 can baby peas
Garnishes: pimentos and fresh asparagus
4 plantains
1/2 cup peanut oil
Salt

Steps:

  • Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving.
  • In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process.
  • To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center.
  • Serve with tostones (recipe follows).
  • Peel plantains and cut at an angle. Place in cold water with salt. In a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil). Fry until crisp and then season with salt. Serve with rice and chicken - or just about anything!

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Arroz con pollo al achiote recipes are a traditional Latin American dish that combines rice, chicken, and achiote seasoning for a flavorful and colorful meal. This dish is popular in countries like Mexico, Puerto Rico, and the Dominican Republic. Achiote seasoning is a unique spice blend that adds a subtle sweetness and earthiness to the dish. It is made from annatto seeds, which gives it a distinctive orange color. Arroz con pollo al achiote is a simple one-pot meal that is easy to make and perfect for a family dinner or gathering.

History of Arroz con Pollo

Arroz con pollo is a dish that has been around for centuries. It is believed that the dish originated in Spain and was brought to Latin America during the colonization period. In Latin America, the dish evolved to include a variety of regional ingredients and spices, including achiote seasoning. Today, arroz con pollo is a staple in Latin American cuisine and is enjoyed by many people around the world.

Ingredients

To make arroz con pollo al achiote, you will need the following ingredients:
Chicken
Chicken is the main ingredient in this dish. You can use any cut of chicken you prefer, such as chicken breasts, thighs, or drumsticks.
Rice
The rice used in this dish is long-grain white rice. It is important to rinse the rice before cooking to remove any excess starch and ensure that the rice is fluffy and not sticky.
Achiote seasoning
Achiote seasoning is a spice blend made from annatto seeds, cumin, coriander, oregano, garlic, and salt. It gives the dish its distinctive color and flavor.
Vegetables
Vegetables such as onions, garlic, bell peppers, and tomatoes are used to give the dish additional flavor and nutrition.
Chicken broth
Chicken broth is used to cook the rice and add extra flavor to the dish. You can use homemade chicken broth or store-bought.
Optional ingredients
Additional ingredients such as peas, olives, and cilantro can be added to the dish to give it extra flavor and color.

Preparation

To make arroz con pollo al achiote, follow these steps:
Step 1: Season the chicken
Season the chicken with achiote seasoning, salt, and pepper. Heat oil in a large pot and brown the chicken on both sides. Remove the chicken from the pot and set it aside.
Step 2: Cook the vegetables
Add the onions, garlic, bell peppers, and tomatoes to the pot and sauté until softened.
Step 3: Add the rice and chicken broth
Add the rice to the pot and stir until it is coated in the vegetable mixture. Pour in the chicken broth and stir to combine. Return the chicken to the pot, cover, and bring to a boil.
Step 4: Simmer
Reduce the heat to low and simmer the rice until it is cooked and the liquid has been absorbed. This should take about 20-25 minutes.
Step 5: Optional ingredients
If you choose to add peas, olives, or cilantro, this is the time to do so. Simply add them to the pot and stir to combine.
Step 6: Serve
Once the rice is cooked, remove the pot from the heat and let it sit for a few minutes. Fluff the rice with a fork and serve hot.

Conclusion

Arroz con pollo al achiote recipes are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are cooking for your family or hosting a party, this dish is sure to impress. The unique flavor and color of the achiote seasoning, combined with the tender chicken and fluffy rice, make this dish a standout in Latin American cuisine. With a few key ingredients and a little bit of patience, you can create a meal that will transport you to the tropical climate of Latin America.
Arroz con pollo al achiote is a popular Latin American dish that features rice cooked with chicken and annatto seeds. This traditional recipe is known for its rich flavor and vibrant color, making it a favorite among food lovers. If you're looking to make arroz con pollo al achiote, here are some valuable tips to help you achieve the perfect result:

Choose the Right Chicken

When it comes to making arroz con pollo al achiote, the quality of the chicken you use can make all the difference. It is advisable to use bone-in, skin-on chicken thighs because they are flavorful and more tender than other parts of the chicken. You can also use chicken breasts or a mix of different cuts, but keep in mind that the cooking time may need to be adjusted accordingly.

Prep the Chicken

Before you start cooking, it's essential to prep the chicken properly. First, remove any excess fat or skin and pat the chicken dry with paper towels. Then, season the chicken with salt, pepper, and achiote powder. If you have time, let the chicken marinate in the fridge for a few hours to allow the flavors to seep in deeper.

Toast the Rice

Toasting the rice before adding the liquid is a common technique used in making arroz con pollo al achiote. This extra step helps enhance the nutty flavor of the rice and prevents it from becoming too mushy. To toast the rice, heat a large skillet over medium-high heat, add in the uncooked rice, and stir until it turns light brown.

Use Quality Ingredients

When making arroz con pollo al achiote, it's best to use high-quality ingredients to ensure superior flavor and texture. Use fresh herbs, such as cilantro and oregano, as well as high-quality chicken broth, preferably homemade. Also, make sure to use ripe tomatoes, which are sweeter and more flavorful than unripe ones.

Don't Skimp on the Achiote

Achiote is the main ingredient of arroz con pollo al achiote, so it's essential not to skimp on it. Achiote seeds are readily available at Latin grocery stores and online. To use achiote, you can either grind the seeds into a powder or steep them in hot oil to extract their flavor and color. By using enough achiote, you'll end up with a dish with a deep, vibrant red color and a distinct taste.

Season to Taste

Arroz con pollo al achiote is a dish that relies on spices and herbs to create a complex flavor profile. Don't be afraid to experiment with different seasoning blends and add more salt, pepper, or spices as needed. Remember to taste the dish as you cook and adjust the seasoning accordingly to achieve the perfect balance of flavors.

Saute the Vegetables

Sauteing the vegetables before adding them to the pot helps bring out their flavor and aroma. To do this, heat a large skillet over medium-high heat, add some oil, and saute the onions until they become translucent. Then, add the garlic, bell peppers, and tomatoes, and cook until they soften and release their juices.

Use Proper Cooking Techniques

Cooking rice can be tricky, but following the correct techniques will help ensure that your arroz con pollo al achiote turns out perfect every time. Start by bringing the chicken broth to a boil, then reduce the heat to low and add the rice, chicken, and vegetables. Cover the pot and let the rice simmer for about 20-25 minutes or until the liquid is fully absorbed, and the rice is cooked through.

Let it Rest

After the arroz con pollo al achiote is done cooking, allow it to rest for a few minutes before serving. This step helps the flavors meld together and prevents the rice from becoming mushy. You can also garnish the dish with freshly chopped cilantro or sliced avocado to add some extra flavor and texture.

Conclusion

Arroz con pollo al achiote is a delicious and flavorful dish that is perfect for any occasion. By following these valuable tips, you can make a batch of arroz con pollo al achiote that is sure to impress your family and friends. Remember to choose the right chicken, toast the rice, use quality ingredients, and season to taste to achieve the perfect result. With a little patience and attention to detail, you'll end up with a dish that is both beautiful and delicious.

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