Best Arroz Con Pollo Salad Recipes
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving
EASY ARROZ CON POLLO
Arroz Con Pollo: Delicious latin dish made with chicken breast, veggies and saffron. Comes together in minutes and is perfect for a one pot weeknight dinner
Provided by Tiffany Bendayan
Categories Entree
Time 35m
Number Of Ingredients 10
Steps:
- In a large rimmed pot, heat the oil over medium heat
- Add the onions, peppers and carrots. Sautee until they soften. Around 4-5 minutes
- Add the chicken and cook until the pieces brown on all sides, around 5 minutes. Season with salt and pepper
- Add the rice and stir until fully combined
- Pour in the stock and the saffron. Stir until the mixture boils. When it boils lower the heat and cover
- Cook until the rice puffs up and the water is absorbed. About 10-15 minutes
- Throw the peas and let them heat up in the pot. Test for salt and pepper. Add if needed
- Enjoy!
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 SALAD
This is a delicious and healthy salad I like to have for dinner or lunch. I got it from Women's Health and Fitness magazine.
Provided by CookingONTheSide
Categories Meat
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Assemble the ingredients for the salad in a large salad bowl in the order in which they appear with lettuce on the bottom.
- Cover; refrigerate until ready to serve, up to one day.
- When ready to serve, add ingredients for dressing and toss well. Serve immediately.
Nutrition Facts : Calories 235, Fat 5.3, SaturatedFat 0.9, Cholesterol 34.6, Sodium 49.5, Carbohydrate 29.4, Fiber 4.1, Sugar 3.3, Protein 17.8
ARROZ CON POLLO
You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time-and you don't need much-make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don't have stock, don't worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don't need much to round out this meal.
Yield makes 4 servings
Number Of Ingredients 15
Steps:
- Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.
- Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
- Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
- Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.
- Fast, easy, and still really good. Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups water to a boil. Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high. Add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken. Add the rice to the onions and cook, stirring occasionally, until glossy. Add the saffron if you're using it, then the chicken, some salt and pepper, and the boiling water. Adjust the heat and finish cooking as directed.
ARROZ CON POLLO
A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
- Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
- Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 75 mg, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g
ARROZ CON POLLO
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
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.
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
- Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
- Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
- Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
- Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
- Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
- Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
- Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
- Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
- Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
- Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
ARROZ CON POLLO
Here's an easy southwest chicken dish -- the only thing it needs is a fresh green salad on the side ... from the kitchen of Wanda Cupp Thornburg, Moberly MO.
Provided by Tona C.
Categories Chicken
Time 1h30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken pieces in 4 tablespoons of butter and set aside.
- Brown chicken flaored Rice a Roni in 2 tablespoons of butter. Remove to 3 quart casserole. Stir in hot water, contents of "special seasonings" pack, stewed tomatoes and salt.
- Arrange chicken pieces on top of casserole, cover and bake at 375 degrees for 35-40 minutes. Then cook uncovered 10 minutes. Test chicken for doneness -- it might need a few more minutes depending on size.
- NOTE: To give this dish some extra heat, use Rotel tomatoes with chiles instead of stewed tomatoes.
Nutrition Facts : Calories 679, Fat 52.1, SaturatedFat 20.9, Cholesterol 218.3, Sodium 847.2, Carbohydrate 7.6, Fiber 1.2, Sugar 5.4, Protein 44.1
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Ingredients
The ingredients for an arroz con pollo salad may vary depending on the recipe, but the common components include:1. Rice
The base of the salad is cooked white or brown rice. The rice can be flavored with spices or a broth to add more depth to the dish.2. Chicken
The chicken can be grilled, roasted, or poached before it is sliced and added to the salad. The chicken can also be seasoned with spices or marinades for additional flavor.3. Vegetables
The salad typically contains a mix of vegetables such as tomatoes, bell peppers, onions, and corn. The vegetables can be raw or cooked and can be diced or sliced for added texture.4. Seasonings
The salad can be seasoned with a variety of ingredients such as garlic, cumin, oregano, and chili powder. Lime or lemon juice can also be added for acidity and brightness.5. Dressing
The dressing for the salad typically consists of olive oil, lime or lemon juice, and a variety of seasonings. Other ingredients, such as vinegar or sour cream, can also be added to the dressing for additional flavor.Preparation
The preparation of arroz con pollo salad involves cooking the rice and chicken separately before combining all the ingredients. The chicken can be cooked using various methods, and the rice can be flavored with spices or broth as desired. The vegetables can be diced or sliced and added to the salad to provide additional texture and flavor. The dressing for the salad can be whisked together and drizzled over the rice and chicken mixture before serving.Variations
Arroz con pollo salad recipes can be customized according to personal preferences or dietary restrictions. Some variations include:1. Vegetarian arroz con pollo salad
This variation replaces the chicken with tofu or other meat alternatives such as seitan or tempeh. The salad can be seasoned with a variety of spices and seasonings, and the vegetables can be customized to include favorites such as broccoli or carrots.2. Gluten-free arroz con pollo salad
This version of the salad eliminates all gluten-containing ingredients and substitutes them with gluten-free alternatives. The rice can be swapped for quinoa, and corn can replace wheat-based ingredients. The dressing can be made with gluten-free ingredients such as olive oil and vinegar.3. Keto arroz con pollo salad
This variation reduces the carbohydrate content of the dish and increases the fat and protein content. The rice is replaced with cauliflower rice, and the salad contains high-fat ingredients such as avocado and cheese. The dressing can be made with olive oil and other keto-friendly ingredients.Summary
Arroz con pollo salad is a versatile recipe that can be customized to suit individual preferences and dietary restrictions. The dish typically contains rice, chicken, vegetables, and seasonings, and can be served cold as a refreshing meal option during the summer months. Varying the ingredients can provide additional flavor and texture to the salad, making it a healthy and delicious option for any occasion.Valuable Tips When Making "Arroz con Pollo Salad Recipes"
Arroz con pollo salad is a classic dish that combines the flavors and textures of chicken and rice with refreshing vegetables and flavorful dressings. It's a perfect meal for warm weather and outdoor gatherings. Here are some valuable tips to consider when making arroz con pollo salad recipes:
1. Cook the rice perfectly
The rice is the foundation of the dish, so it’s essential to cook it perfectly. Use long-grain rice, and follow the instructions on the package. For added flavor, cook the rice in chicken broth instead of water.
2. Use boneless and skinless chicken breasts
Boneless and skinless chicken breasts are ideal for this recipe. They cook quickly, and they're easy to shred or cut into small cubes. Season the chicken with salt, pepper, and your favorite herbs and spices.
3. Mix the chicken and the rice while warm
For a better distribution of flavors, mix the chicken and the rice while still warm. This way, the rice will absorb some of the chicken's juices, and the seasoning will be evenly distributed.
4. Add vegetables of your choice
The beauty of arroz con pollo salad is that you can add vegetables of your choice. Some traditional options include tomatoes, bell peppers, onions, and green peas. You can also add avocado, corn, spinach, or any other vegetable you prefer.
5. Use a citrus-based dressing
A citrus-based dressing is an excellent complement to the flavors of arroz con pollo salad. Lime, lemon, or orange juice mixed with olive oil, garlic, and salt can create a delicious dressing that also helps to tenderize the chicken.
6. Chill the salad for at least one hour before serving
Chilling the salad for at least one hour before serving allows the flavors to meld together and the dressing to penetrate the ingredients. It also makes the salad more refreshing and perfect for a summer day.
7. Garnish with fresh herbs and cheese
Garnish the salad with fresh herbs, such as cilantro or parsley, and crumbled cheese, such as feta or Cotija. These toppings not only add extra flavor but also texture and color to the dish.
8. Serve with corn chips
Corn chips are an excellent accompaniment to arroz con pollo salad. They provide a satisfying crunch that complements the soft texture of the salad. You can also serve the salad with warm tortillas or crusty bread.
9. Make it ahead of time
You can make arroz con pollo salad a day ahead of time and store it in the refrigerator. This way, you'll have a delicious meal ready to go when you need it. Just make sure to add the dressing and the garnishes right before serving.
10. Customize it to your liking
Finally, don't be afraid to customize arroz con pollo salad to your liking. If you don't like certain vegetables, you can substitute them with others. You can also add more or less dressing, depending on your taste. This dish is versatile and forgiving, so feel free to experiment!
Arroz con pollo salad is a delicious and satisfying dish that's perfect for summer meals, potlucks, and outdoor gatherings. By following these valuable tips, you can make a perfect arroz con pollo salad that your family and friends will love.