Best Arroz Con Pollo With Matt And Patrick Recipe By Tasty Recipes
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 (RICE WITH CHICKEN) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro
Provided by Jon Michelena
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
- Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
- Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
- After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
- Serve immediately.
Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams
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.
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Arroz con pollo with Matt and Patrick recipe by Tasty Recipes is a popular dish in Latin America, especially in Mexico, Puerto Rico, and Peru. This dish is a combination of rice and chicken cooked with different herbs and spices, and it has a unique flavor that people love. Matt and Patrick’s recipe is different from traditional recipes because they use cilantro, lime juice, and orange juice to give the dish a tangy flavor. In this article, we will discuss the history of arroz con pollo, the ingredients used by Matt and Patrick, and the nutritional value of this delicious food.
History of Arroz con Pollo
Arroz con pollo has its roots in Spain and has been a popular dish in Latin America for centuries. Spanish colonizers brought rice to Latin America, and the locals soon started to combine rice with their own traditional ingredients to create their own unique dishes. The original arroz con pollo recipe was simple and included only chicken, rice, and spices. Over time, different regions added their own touches to the dish by incorporating local ingredients and cooking techniques. Today, arroz con pollo is a staple in Latin American cuisine and has become a favorite of food lovers around the world.The Ingredients Used by Matt and Patrick
Matt and Patrick’s arroz con pollo recipe includes the following ingredients:- 2 lbs. of chicken thighs or legs: bone-in, skin-on
- 2 cups of white rice (long grain)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 tbsp. of olive oil
- 1 tbsp. of ground cumin
- 1 tsp. of smoked paprika
- 1 tsp. of dried oregano
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 cups of chicken broth
- 1/4 cup of cilantro, chopped
- 1/4 cup of lime juice
- 1/4 cup of orange juice
Preparation Method
To make Matt and Patrick’s arroz con pollo, follow these simple steps:Step 1: Brown the chicken.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and place it in the skillet, skin-side down. Cook for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside on a plate.Step 2: Sauté the vegetables.
Add the onion, red bell pepper, green bell pepper, and garlic to the skillet. Cook for 3-4 minutes or until the vegetables are tender.Step 3: Add the spices.
Add the cumin, smoked paprika, oregano, and salt to the skillet. Stir to combine.Step 4: Add the rice.
Add the rice to the skillet and stir to combine with the vegetables and spices.Step 5: Add the chicken broth.
Add the chicken broth to the skillet and stir to combine. Add the chicken back to the skillet, skin-side up.Step 6: Simmer the rice.
Cover the skillet and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.Step 7: Add the cilantro and citrus juices.
Remove the skillet from the heat and add the cilantro, lime juice, and orange juice. Stir to combine.Nutritional Value of Arroz con Pollo
Arroz con pollo with Matt and Patrick recipe by Tasty Recipes is a tasty and nutritious meal. One serving of arroz con pollo contains approximately:- Calories: 534
- Protein: 36 grams
- Carbohydrates: 61 grams
- Fat: 16 grams
- Fiber: 2 grams
- Sodium: 1087 mg
Conclusion
Arroz con pollo with Matt and Patrick recipe by Tasty Recipes is a delicious and nutritious meal that is easy to prepare. This dish has a rich history and has been enjoyed by people in Latin America for generations. If you are looking for a flavorful and healthy meal that is sure to please, give arroz con pollo a try!
Arroz con pollo is a delicious and comforting dish that consists of rice and chicken. It is a popular dish in the Latin-American cuisine and has various ways of being prepared. Matt and Patrick from Tasty Recipes have developed an excellent recipe for this classic dish. However, there are certain things to keep in mind when making this recipe to ensure that it turns out just perfect. In this article, we will provide you with valuable tips that you can use when making “Arroz con pollo with Matt and Patrick recipe by Tasty Recipes”.
Tip #1 – Use the Right Rice
The type of rice you use can significantly impact the texture and flavour of this dish. Ideally, you want to use medium-grain rice that is suitable for absorbing liquids and has a slightly sticky texture. Avoid using long-grain rice, as it is not as absorbent and can result in a dry and fluffy dish. Additionally, you may want to rinse the rice before cooking it to remove any excess starch and prevent the rice from becoming mushy.
Tip #2 – Season the Chicken
The chicken is a crucial component of this dish, and it is essential to season it correctly. You want to use bone-in chicken pieces, such as thighs and drumsticks, as they are more flavourful and tender than boneless chicken. Season the chicken with salt and pepper, and brown it on both sides in a separate pan before adding it to the rice. This will give the dish a rich and golden colour and develop a more profound flavour.
Tip #3 – Use Chicken Broth
Chicken broth is an essential ingredient in this recipe and contributes significantly to the flavour of the dish. You want to use high-quality chicken broth and avoid using bouillon cubes or instant broth, as they often contain preservatives and artificial flavours. If possible, make your chicken broth from scratch, as it will result in a more flavourful and authentic dish.
Tip #4 – Use the Right Cooking Vessel
Using the right pot or skillet to cook this dish is critical to its success. You want to use a heavy-bottomed pot or skillet with a tight-fitting lid. This will ensure that the rice cooks evenly and prevents it from sticking to the bottom. Additionally, a tight-fitting lid traps the steam inside the pot and helps to cook the rice and chicken thoroughly. Using a pot or skillet with a non-stick surface also makes it easy to clean up after cooking.
Tip #5 – Add Vegetables and Herbs
Vegetables and herbs are essential ingredients in the Arroz con pollo recipe and provide a rich and aromatic flavour. You want to use vegetables such as onions, tomatoes, bell peppers, and garlic, as they add depth and texture to the dish. Additionally, herbs such as oregano and cumin contribute a sweet and spicy flavour that is characteristic of this dish. Adding peas and carrots can also add colour and nutrition to the dish.
Tip #6 – Cook at the Right Temperature
The cooking temperature is critical when making Arroz con pollo, as you want to ensure that the rice absorbs the right amount of liquid and cooks evenly. Once the chicken is browned, you want to add the vegetables, herbs, and rice to the pot and stir everything together. Next, add the chicken broth and bring the dish to a boil. Once the dish reaches the boiling point, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the dish to simmer for approximately 20 minutes or until the rice is tender and the chicken is cooked through. Resist the urge to remove the lid during cooking, as this can release the steam and interfere with the cooking process.
Tip #7 – Let the Dish Rest
After the dish is cooked, it is essential to remove the lid and let it rest for a few minutes. This allows the rice to absorb any remaining liquid and ensures that it is evenly cooked. Additionally, letting the dish rest allows the flavours to blend together, resulting in a more delicious and authentic arroz con pollo.
Conclusion
In conclusion, making Arroz con pollo with Matt and Patrick recipe by Tasty Recipes is a straightforward and delicious process. However, following these valuable tips will ensure that your dish turns out just perfect. Remember to use the right rice, season the chicken, use chicken broth, use the right cooking vessel, add vegetables and herbs, cook at the right temperature, and let the dish rest. With these tips, you can make a delicious and authentic arroz con pollo that will impress your friends and family.