Best Arroz Con Pollo Chicken And Rice Recipes

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)

Steps:

• Extract giblets from chicken and remove the liver.
• Place chicken in a pot of water just large enough to hold it.
• Cover with 1-2 quarts of water and add the giblets.
• Add salt and bring to a boil, skimming off any foam.
• Reduce heat, cover pot, and simmer for 20 or more minutes.
• Chicken should fall apart after cooking.
• Completely bone out the cooked chicken.
• Separate white meat for use in the finished soup.
• Crack the bones and return them to the stock with the skin.
• Add all other non-meat parts of the chicken back to the stock.
• Bring stock and giblets back to a fast simmer.
• Cook stock for 1/2-1 hour longer.
• Begin washing rice.
• Strain stock and remove most, but not all of the fat.
• Peel the potato, tomato and carrots.
• Bring stock to a boil and reduce heat.
• Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
• Chop onion coarsely and add along with pressed or finely minced garlic.
• Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
• Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
• Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
• Finish washing rice and add to soup.
• During last half hour of cooking add all other spices.
• Adjust salt to taste (this recipe can take a lot of salt).
• Avoid adding too much cumin, it will spoil the flavor.
• DO NOT let the soup boil, it will turn to mush.
• DO NOT use the chicken liver in the soup.
• When the rice begins to "bloom" turn off the heat.
• Elbow macaroni, stars or alphabet pasta may be used.
• If using pasta, omit or reduce the amount of rice.
• If the stock is made right it will gel when chilled.
• Note: This recipe took years to figure out.
• DO NOT use chicken bullion cubes or paste when making this.
• They will cloud the soup and destroy its delicate bouquet.
• Tinned broth is acceptable but will not compare to using the stock described above.

EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)

Steps:

• Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
• Coarsely chop the cilantro.
• Set aside.
• The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
• Season the chicken with Adobo seasoning and oregano.
• Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
• Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
• Stir the rice into the mixture.
• Add the chicken stock.
• Add the browned chicken.
• Bring to a boil.
• Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
• DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
• When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
• You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)

Steps:

• Preheat oven to 350°F.
• Mix spice paste in a small bowl.
• Wash Chicken, pat dry.
• Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
• In a dutch oven heat remaining Oil over medium heat.
• Fry Chorizo'til crisp, remove, dry on paper towel.
• Add Chicken, skin side down, brown well on all sides.
• Remove, drain on paper towel.
• Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
• Remove bay leaves.
• Stir in Rice, coat well with sofrito.
• Add Tomatoes and Stock.
• Season with salt and pepper.
• Place Chorizo and Chicken on top of rice mixture.
• Bring to a boil, simmer 5 minutes.
• Cover pot, transfer to oven.
• Bake 20 minutes'til rice is done and has absorbed the liquid.
• ---SalsaVerde---.
• Puree all salsa ingredients'til smooth.
• Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)

Steps:

• In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
• Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
• Pour in the broth and chicken pieces.
• Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
• Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
• Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.

ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)

Steps:

• In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
• Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
• Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
• Garnish with peas, pimientos, and parsley and serve.

ARROZ CON POLLO (BAKED CHICKEN AND RICE)

Steps:

• Sprinkle chicken with salt and pepper.
• In large oven proof skillet, heat oil over medium heat.
• Add chicken, brown on all sides, turning as needed for about 20 minutes.
• Remove chicken.
• Add onion, green pepper, tomatoes, garlic and rice.
• Saute 5 minutes, stirring frequently, until lightly browned.
• Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
• Bring to a boil.
• If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
• Arrange chicken on top.
• Cover with lid or aluminum foil.
• Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
• Add peas, and pimento or red peppers (if using) on top.

BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)

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.

SO EASY ARROZ CON POLLO (SPANISH CHICKEN AND RICE)

Steps:

• In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
• Add water and tomato; bring to a boil.
• Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
• Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.

LATINO-STYLE CHICKEN AND RICE AKA ARROZ CON POLLO

Steps:

• Adjust oven rack to middle position and heat oven to 350°F
• Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
• Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
• Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
• Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.

ARROZ CON POLLO (CHICKEN AND RICE)

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.

MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) | AMBITIOUS KITCHEN

Steps:

• 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. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
• After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
• To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.

ARROZ CON POLLO - CHICKEN WITH SAFFRON RICE AND PEAS

Steps:

• Melt lard in heavy 4-quart casserole over moderate heat. Add salt pork and cook until golden brown. Transfer pork to paper towels to drain. Season chicken and brown in fat on all sides. Transfer chicken to a platter. Pour off all but a thin film of fat. Sautee onions until soft and translucent. Stir in paprika and tomatoes and bring to a boil, cooking about 5 minutes. Return chicken and pork to casserole. Add rice, peas, boiling water, saffron and 1 t salt. Bring to boil over high heat. Reduce heat to low and cover tightly to simmer 20 to 30 minutes. Check rice and chicken for doneness. Stir in parsley and taste for seasoning. Cover and let stand off heat for 5 minutes before serving directly from casserole.