Best Arroz Con Pollo Chicken With Rice Recipes
CHICKEN AND RICE (ARROZ CON POLLO)
Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!
Provided by Erica Dinho
Categories Main dish
Time 1h20m
Number Of Ingredients 22
Steps:
- To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
- Serve this arroz con pollo with a green salad on the side and Enjoy!
Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)
A flavorful one pot meal inspired by the Puerto Rican cuisine. This flavorful Spanish rice dish is protein packed with chicken.
Provided by Neyssa
Categories dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
- Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
- After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
- Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
- After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.
CAROL'S ARROZ CON POLLO
Chicken served with seasoned rice.
Provided by Carol Alter
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Return chicken to the skillet, and cook to reheat. Stir in parsley.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 49.5 g, Cholesterol 69.4 mg, Fat 14 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 2.3 g, Sodium 1015.4 mg, Sugar 6.4 g
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.
ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
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Arroz con pollo, which means chicken with rice, is a classic Latin American dish that is cherished for its comforting and delicious flavors. It is a one-pot meal that is easy to make and perfect for feeding a crowd. The dish is prepared by cooking chicken with aromatic herbs, vegetables, and spices, and then adding rice to the pot, along with some broth or water. Arroz con pollo is a versatile dish that can be adapted to suit your personal taste preferences.
Origin
Arroz con pollo is a staple dish in many Latin American countries, including Puerto Rico, Cuba, Peru, Spain, and Mexico. The exact origins of the dish are unclear, but it is believed to have been created in Spain during the Moorish occupation. Some historians believe that the dish was brought to Latin America by Spanish colonizers, while others suggest that it was developed locally using indigenous ingredients. Today, arroz con pollo is a popular dish that is enjoyed by people all over the world.
Ingredients
The ingredients of arroz con pollo can vary depending on the region and the cook's preference. However, the basic components are chicken, rice, and spices. Some other common ingredients include:
- Onion
- Garlic
- Bell peppers
- Tomatoes
- Cilantro
- Saffron
- Green peas
- Olives
Preparation
Here is a general overview of how to make arroz con pollo:
Step 1: Sear the Chicken
Season the chicken with salt and pepper, and then sear it in a large skillet until both sides are golden brown. Remove the chicken from the skillet and set it aside.
Step 2: Saute the Vegetables
In the same skillet, saute some diced onion, garlic, red and green bell peppers, and tomatoes until they are soft and fragrant. Add some saffron and paprika, and continue cooking for another minute or two.
Step 3: Add the Rice and Broth
Add some long-grain white rice to the skillet and stir it until it is well-coated with the vegetables and spices. Pour in some chicken broth, and bring the mixture to a simmer.
Step 4: Cook the Rice
Cover the skillet with a lid, reduce the heat to low, and let the rice cook for about 20 minutes, or until it is tender and the liquid has been absorbed.
Step 5: Add the Chicken and Peas
Add the seared chicken back into the skillet, along with some green peas and sliced olives. Let the dish cook for another 5-10 minutes, or until the chicken is fully cooked and the peas are tender.
Step 6: Serve
Garnish the arroz con pollo with chopped cilantro, and serve it hot straight from the skillet.
Variations
Here are some variations of arroz con pollo:
Peruvian-style
In Peru, arroz con pollo is often made with beer and cilantro. The dish is also served with a side of salsa criolla, which is a mixture of red onion, lime juice, and chili pepper.
Cuban-style
In Cuba, arroz con pollo is made with sofrito, which is a mixture of sauteed garlic, onion, and green pepper. The dish is also seasoned with cumin and oregano.
Mexican-style
In Mexico, arroz con pollo is often made with tomato sauce and chipotle peppers. The dish is also served with a side of avocado and lime wedges.
Conclusion
Arroz con pollo is a delicious and comforting dish that is easy to make and perfect for feeding a crowd. With its flavorful chicken, aromatic rice, and fragrant spices, this dish is a sure crowd-pleaser. So the next time you are in the mood for something warm and comforting, why not try making arroz con pollo?