ARROZ CON POLLO VALENCIANA - COLUMBIA RESTAURANT (CHICKEN &
This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, recipe#473755 for a true experience.
Provided by diner524
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.
Nutrition Facts : Calories 1226.9, Fat 60.2, SaturatedFat 13, Cholesterol 199.8, Sodium 1236.9, Carbohydrate 87.5, Fiber 4.4, Sugar 6.7, Protein 76.1
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
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 (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.
ARROZ CON POLLO
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
COLOMBIAN ARROZ CON POLLO
This is a pretty chicken and rice casserole that is made from chicken wing pieces. You can buy them already separated or cut them up yourself. This is how my husband remembers his Grandma made it back in Bogota (with a little tweaking from me, heh heh heh). DH likes it served with maduros and patacones. Feel free to substitute with brown rice, but it will need to cook about 10 minutes longer, or more.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Prepare chicken wings by cutting off the tips (either toss or use to make broth later); separate wings into two pieces at the joint.
- Season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
- Heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully).
- Heat the oil in a Dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through).
- Add onions and peppers to Dutch oven and cook until softened, about 5 minutes.
- Add garlic; cook about 1 minute.
- Add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
- Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
- Bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole).
- Cook in oven until rice is almost tender, about 25 minutes.
- Nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
- Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.
ARROZ CON POLLO (BAKED CHICKEN AND RICE)
A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.
Provided by PanNan
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4
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