ARROZ CON POLLO
Provided by Richard Blais
Categories Chicken Rice Kid-Friendly Dinner Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 20
Steps:
- 1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
- 2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
- 3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
- 4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 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.
CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
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.
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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
- Season the chicken with salt, pepper, and 1 tsp of smoked paprika.
- In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat.
- Add the chicken and brown on both sides for about 5 minutes. Remove from the pot and set aside.
- Add the remaining 1 tbsp of olive oil to the pot and sauté onions, garlic, and bell peppers until soft.
- Stir in the tomatoes, tomato paste, 2 tsp of cumin, and 2 tsp of turmeric.
- Add the rice and stir well until coated with the tomato mixture.
- Stir in the chicken broth and bring to a boil.
- Lower the heat, add the browned chicken back to the pot, and cover.
- Cook for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed.
- 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
- Season the chicken with salt and pepper and set aside.
- In a large paellera or skillet, heat 2 tbsp of olive oil over medium heat.
- Add the chicken and brown on both sides for about 5 minutes. Remove from the pan and set aside.
- Add another 1 tbsp of olive oil to the pan and sauté onions, garlic, and bell peppers until soft.
- Stir in the rice and sauté for a few minutes until coated with the oil.
- Add the chicken broth, saffron, and bring to a boil.
- Lower the heat, add the browned chicken back to the pan, and cover.
- Cook for about 30-40 minutes or until the rice is cooked and the liquid is absorbed.
- Uncover and turn up the heat to create a crispy crust on the bottom of the rice.
- Garnish with chopped parsley or lemon wedges and serve hot.