Best Arroz Con Pollo Or Chicken Paella Recipes

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CHICKEN WITH RICE (ARROZ CON POLLO)



Chicken with Rice (Arroz con Pollo) image

Provided by Daisy Martinez

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

1/4 cup Achiote Oil, recipe follows
1 (3 to 4-pound) chicken, cut into 10 pieces
Fine sea or kosher salt and freshly ground black pepper
1/2 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain rice
5 cups homemade or store-bought reduced-sodium chicken broth
2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
1 cup olive oil
2 tablespoons achiote (annatto) seeds, see Cook's Note*
2 medium Spanish onions (about 12 ounces), cut into large chunks
3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see Cook's Note*), optional
4 leaves culantro (see Cook's Note*), optional
3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

Steps:

  • In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
  • When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
  • Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
  • Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

CAROL'S ARROZ CON POLLO



Carol's Arroz Con Pollo image

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

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley

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



Arroz Con Pollo image

This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1/2 cup dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1 1/2 cups short-grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained

Steps:

  • Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
  • Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
  • Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
  • Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

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Arroz con Pollo, also known as Chicken and Rice, is a traditional Latin American dish that has become a favorite in many countries worldwide. Similarly, Chicken Paella is a popular Spanish dish that features rice as the main ingredient. Both of these dishes are hearty, flavorful, and easy to make, which is why they have become so popular. Let's explore arroz con pollo and chicken paella more in-depth.

Arroz con Pollo

Arroz con Pollo is a dish that originated in Spain and was brought to Latin America during the colonial era. The dish features chicken cooked with rice in a flavorful tomato-based broth along with other vegetables and spices. The ingredient list may differ from recipe to recipe, but the core of the recipe remains the same.
Ingredients
  • 2 lbs of chicken – preferably thighs or drumsticks
  • 1 large onion – diced
  • 4 garlic cloves – minced
  • 1 red bell pepper – diced
  • 1 green bell pepper – diced
  • 1 can of diced tomatoes
  • 1 tbsp of tomato paste
  • 2 cups of rice
  • 4 cups of chicken broth
  • 2 tsp of cumin
  • 2 tsp of turmeric
  • 1 tsp of smoked paprika
  • 3 tbsp of olive oil
  • Salt and pepper to taste
Instructions
  1. Season the chicken with salt, pepper, and 1 tsp of smoked paprika.
  2. In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat.
  3. Add the chicken and brown on both sides for about 5 minutes. Remove from the pot and set aside.
  4. Add the remaining 1 tbsp of olive oil to the pot and sauté onions, garlic, and bell peppers until soft.
  5. Stir in the tomatoes, tomato paste, 2 tsp of cumin, and 2 tsp of turmeric.
  6. Add the rice and stir well until coated with the tomato mixture.
  7. Stir in the chicken broth and bring to a boil.
  8. Lower the heat, add the browned chicken back to the pot, and cover.
  9. Cook for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed.
  10. Garnish with chopped cilantro or parsley and serve hot.

Chicken Paella

Chicken Paella is a dish that originated in Spain and is made with rice, saffron, and various meats and vegetables. The dish is cooked in a large, shallow pan called a paellera, which helps to create a delicate crust on the bottom of the rice. The dish is traditionally served as a main course and is perfect for entertaining as it is easy to make and can feed a crowd.
Ingredients
  • 2 lbs of chicken – preferably thighs or drumsticks
  • 1 large onion – diced
  • 4 garlic cloves – minced
  • 1 red bell pepper – diced
  • 1 green bell pepper – diced
  • 2 cups of rice
  • 4 cups of chicken broth
  • 1 tsp of saffron
  • 3 tbsp of olive oil
  • Salt and pepper to taste
Instructions
  1. Season the chicken with salt and pepper and set aside.
  2. In a large paellera or skillet, heat 2 tbsp of olive oil over medium heat.
  3. Add the chicken and brown on both sides for about 5 minutes. Remove from the pan and set aside.
  4. Add another 1 tbsp of olive oil to the pan and sauté onions, garlic, and bell peppers until soft.
  5. Stir in the rice and sauté for a few minutes until coated with the oil.
  6. Add the chicken broth, saffron, and bring to a boil.
  7. Lower the heat, add the browned chicken back to the pan, and cover.
  8. Cook for about 30-40 minutes or until the rice is cooked and the liquid is absorbed.
  9. Uncover and turn up the heat to create a crispy crust on the bottom of the rice.
  10. Garnish with chopped parsley or lemon wedges and serve hot.

Conclusion

Arroz con Pollo and Chicken Paella are both classic comfort food dishes that are easy to make and perfect for entertaining. While the ingredient list may differ from recipe to recipe, the core of both recipes remains the same. By following the instructions above, you can create a warm and hearty meal that is sure to become a family favorite. So the next time you are looking for a delicious and easy-to-make meal, try making Arroz con Pollo or Chicken Paella.
Arroz con Pollo, also known as Chicken and Rice, is a classic Latin American dish. It is loved for its simplicity, heartiness, and delicious flavors. This dish is a staple in Latin households and is perfect for any occasion - from weeknight dinners to celebrations. Another dish that has gained popularity worldwide is the Spanish dish, Paella. This dish is made with rice, vegetables, seafood, and meat, often chicken. It is a perfect dish to impress your guests, and the best part is that it is relatively easy to make. In this article, we will provide you with valuable tips on how to perfect your Arroz con Pollo and Paella recipes.

Arroz con Pollo

Tip 1: Choosing the Right Chicken
Choosing the right chicken is crucial for making a flavorful Arroz con Pollo. We recommend using bone-in chicken thighs, which are packed with flavor and will not dry out during the cooking process. Additionally, using chicken with the skin-on will result in a delicious and crisp skin.
Tip 2: Sautéing the Chicken
To enhance the flavor of the chicken, we recommend sautéing it before adding it to the dish. When sautéing the chicken, use a large skillet or Dutch oven and brown the chicken on all sides. Do not overcrowd the skillet as this will result in the chicken steaming instead of searing.
Tip 3: Adding the Right Seasonings
Arroz con Pollo is all about bold flavors. Therefore, it is essential to add the right seasonings. Start by sautéing onions, garlic, and bell peppers until soft. This will provide a base for the dish's flavor. Then, add spices such as cumin, paprika, and saffron, which will provide a depth of flavor to the dish. You can also add olives, capers, and raisins for a touch of sweetness and saltiness.
Tip 4: Using the Right Rice
Using the right rice is crucial for making Arroz con Pollo. Short-grain rice such as Calrose, Arborio, or Valencia rice is ideal. This type of rice is sticky and will absorb the flavors of the dish better than long-grain rice. Rinse the rice well before adding it to the dish to remove any excess starch.
Tip 5: Cooking the Rice Perfectly
Cooking the rice is the most critical part of making Arroz con Pollo. It is essential to add the right amount of liquid to the rice and not to overcook it. For every cup of rice, use two cups of stock or water. Bring the liquid to a boil, then lower the heat to a simmer and cover the pot. Cook the rice for about 20-25 minutes or until the liquid has been fully absorbed. Once the rice is cooked, fluff it with a fork and let it sit for 5 to 10 minutes before serving.

Paella

Tip 1: Choosing the Right Rice
Just like Arroz con Pollo, using the right rice is crucial for making Paella. Bomba rice or Calasparra rice are the best options for Paella. These types of rice are short-grained and will absorb the flavors of the dish while maintaining their shape.
Tip 2: Using the Right Pan
Paella is traditionally cooked in a flat, shallow, and wide pan called a Paellera. This type of pan allows the rice to cook evenly and allows for crispy socarrat to form at the bottom of the pan. If you don't have a Paellera, use a wide, shallow pan with a diameter of at least 15 inches.
Tip 3: Sautéing the Chicken and Vegetables
Just like Arroz con Pollo, sautéing the chicken before adding it to the dish is crucial. The chicken should be browned on all sides, then removed from the pan and set aside. While the chicken is cooking, sauté the vegetables - onion, garlic, bell pepper, and tomato - until soft. This will provide the base for the dish and build the flavor.
Tip 4: Adding the Right Seasonings
Paella is all about bold flavors. Therefore, it is essential to add the right seasonings. Saffron is an essential ingredient that provides a unique and aromatic flavor to the dish. Paprika and garlic complement the saffron, providing a depth of flavor to the dish. Other seasonings such as rosemary, thyme, and parsley can also be used to enhance the flavor.
Tip 5: Layering the Ingredients
Layering the ingredients is essential for making the perfect Paella. After sautéing the chicken and vegetables, add the rice and stir it to coat it with the seasoning. Then, add the stock and stir it to evenly distribute it. Arrange the chicken and seafood on top (if using), making sure they are evenly distributed. Do not stir the dish once the stock has been added as this will result in mushy rice. When the liquid has been fully absorbed, cover the pan and let it sit for a few minutes to allow the socarrat to form.

Conclusion

In conclusion, Arroz con Pollo and Paella are both classic dishes packed with bold flavors. To make the perfect dish, it is essential to use the right ingredients and follow the recipe closely. We hope our valuable tips will help you perfect your Arroz con Pollo and Paella recipes, impress your guests, and make your taste buds dance with joy.

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