Best Arroz Con Pollo Y Salsa Recipes

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CHICKEN AND RICE (ARROZ CON POLLO)



Chicken and Rice (Arroz con Pollo) image

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

2 whole chicken breast (bone in and skin removed)
1 scallion
½ white onion
2 garlic cloves
½ tablespoon ground cumin
½ tablespoon sazon Goya with azafran
1 bay leaf
Salt and Pepper
2 tablespoons olive oil
¼ cup chopped onion
1 garlic clove (minced)
¼ cup chopped red bell pepper
¼ cup chopped green pepper
1 cup long- grain white rice
1 tablespoon tomato paste
1 chicken bouillon tablet
2 ½ cups chicken stock
½ tablespoon sazon goya with azafran
¼ cup chopped fresh cilantro
½ cup frozen peas
½ cup frozen diced carrots
½ cup frozen diced green beans

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



Arroz Con Pollo image

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

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

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



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
  • Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
  • Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
  • Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

ARROZ CON POLLO



Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

Steps:

  • Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
  • Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
  • Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
  • Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
  • Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

ARROZ CON POLLO



Arroz Con Pollo image

Provided by Rachael Ray : Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

4 pieces chicken thighs, bone-in, skin on
4 chicken drumsticks
Salt and freshly ground black pepper
Paprika or smoked sweet paprika
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1/2 cup 2-inch pieces vermicelli pasta
Generous pinch saffron threads
2 cups chicken stock
5 ounces thick-cut speck, smoky ham or Serrano ham, diced
1 large onion or 2 medium onions, chopped
2 to 3 ribs celery, chopped
2 bell peppers, 1 red and 1 green
2 chile peppers, red or green, seeded and finely chopped
3 to 4 cloves garlic, chopped
1 bay leaf
1 large ripe heirloom or organic beefsteak tomato, cored and chopped
1 slightly mounded cup long grain rice

Steps:

  • Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
  • Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
  • Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.
  • Preheat the oven to 375 degrees F.
  • Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

ARROZ CON POLLO



Arroz con Pollo image

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

3 large garlic cloves, finely minced
1 tablespoon kosher salt
1 tablespoon olive oil
2 teaspoons white vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
3 pounds boneless, skinless chicken thighs
3 cups medium-grain white rice
3 tablespoons olive oil
5 cups low-sodium chicken broth (or water)
2 1/2 to 3 cups fresh sofrito (see recipe below)
3 dried bay leaves
1 teaspoon ground annatto or sweet paprika
1 cup tomato sauce (basic canned tomato sauce is fine)
3/4 cup medium pimento-stuffed olives, drained (optional)
2 teaspoons drained capers (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
2 cups frozen peas, thawed
1 lime, cut into wedges
Salted, sliced avocado and tomato, for serving
1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Note)
6 fresh cilantro stems, coarsely chopped

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 y Salsa Recipes: A Delicious and Flavorful Dish

Arroz con pollo y salsa recipes are a traditional Latin American dish that has been enjoyed for generations. This tasty dish combines chicken and rice with an array of flavorful spices, herbs, and vegetables to create a dish that is both hearty and healthy.
The Origin of Arroz con Pollo y Salsa Recipes
The origins of this dish are rooted in Spanish cuisine, but it has become a staple in many Latin American countries, including Mexico, Puerto Rico, and the Dominican Republic. Each region has its own take on the recipe, incorporating local ingredients and cooking techniques.
The Ingredients of Arroz con Pollo y Salsa Recipes
While the ingredients of arroz con pollo y salsa recipes may vary depending on the region or cook, there are some key ingredients that are common to most recipes. The basic ingredients of the dish include chicken, rice, peppers, onions, garlic, tomatoes, and spices such as cumin and paprika.
The Preparation of Arroz con Pollo y Salsa Recipes
Preparing arroz con pollo y salsa recipes can be a time-consuming process, but the end result is well worth the effort. The dish is typically cooked in a large pot or Dutch oven and starts with cooking the chicken and vegetables in oil until they are browned. Next, the rice is added along with chicken stock, canned tomatoes, and spices. The mixture is then left to simmer for around 20-25 minutes until the rice is cooked and the chicken is tender.
The Importance of Salsa in Arroz con Pollo y Salsa Recipes
Salsa is an essential component of arroz con pollo y salsa recipes and is often served on the side. Salsa adds a burst of flavor to the dish and can be customized to suit your tastes. Traditional salsa recipes include ingredients such as tomatoes, onions, peppers, and cilantro, but you can add your own twist with additional ingredients such as avocado, mango, or pineapple.
Health Benefits of Arroz con Pollo y Salsa Recipes
Arroz con pollo y salsa recipes are a healthy and nutritious dish that is high in protein and fiber. The chicken provides a good source of lean protein while the rice and vegetables offer fiber and essential vitamins and minerals. Salsa is also low in calories and packed with nutrients, making it a healthy addition to the dish.
Conclusion
Overall, arroz con pollo y salsa recipes are a delicious and flavorful dish that is easy to prepare and perfect for feeding a large crowd. Whether you are cooking for a special occasion or just looking for a hearty and healthy weeknight meal, this traditional Latin American dish is sure to impress.
Arroz con pollo y salsa recipes, or chicken and rice with sauce recipes, are popular dishes in Latin American cuisine. The combination of seasoned chicken and fluffy rice, smothered in a flavorful sauce, makes for a satisfying meal. However, making arroz con pollo y salsa can be daunting if you are not familiar with the process. Here are some tips to help you make a delicious and authentic arroz con pollo y salsa dish.

Tip 1: Use the right rice

Choosing the right type of rice is essential when making arroz con pollo. Short-grain rice like Calrose or Arborio is ideal because it absorbs liquid well and provides a soft, fluffy texture. Avoid long-grain rice, which can be too dry and separate easily.
Tip 1.1: Rinse your rice
Before cooking your rice, rinse it in a fine mesh strainer under cold running water until the water runs clear. This will remove any excess starch and prevent the rice from becoming too sticky.

Tip 2: Cook the chicken separately

Cooking the chicken separately from the rice allows you to get the perfect texture and flavor for both. You can bake, grill, or simmer the chicken in a separate pot before adding it to the rice. Season the chicken with salt, pepper, and your favorite herbs and spices to add more flavor to your dish.
Tip 2.1: Use bone-in chicken
Using bone-in chicken, such as chicken thighs or drumsticks, will increase the flavor of your dish. The bones will add more depth to the sauce as it cooks, and the meat will be more tender and juicy.

Tip 3: Incorporate aromatics

Adding aromatics like onions, garlic, and peppers to your dish will enhance the flavor and create a delicious base for your sauce. Saute your aromatics in oil or butter before adding your rice to the pot. Let them cook until they are soft and translucent before adding the rice.
Tip 3.1: Add fresh herbs and spices
Adding fresh herbs like thyme, oregano, and rosemary, as well as spices like paprika and cumin, will give your dish a more complex and delicious flavor.

Tip 4: Use homemade chicken broth

Using homemade chicken broth instead of store-bought broth will elevate the flavor of your dish. You can make your own chicken broth by simmering chicken bones, vegetables, and herbs in water for a few hours. Strain the broth and use it to cook your rice.
Tip 4.1: Add saffron
Adding saffron to your rice will give it a beautiful yellow color and a unique flavor. Soak a few strands of saffron in hot water for 15 minutes before adding it to your rice.

Tip 5: Cover the pot while cooking

Covering the pot while cooking your rice will create a steaming effect and allow the rice to absorb the moisture and flavor of the sauce. Do not uncover the pot until the rice is fully cooked and the liquid has been absorbed.
Tip 5.1: Let the rice rest before serving
Letting your rice rest for 5-10 minutes before serving will allow it to absorb any remaining liquid and achieve a fluffy texture.

Tip 6: Make your own salsa

Making your own salsa allows you to customize the flavor and spice level to your liking. You can use fresh tomatoes, onions, peppers, and cilantro to make a delicious and healthy salsa. Simply chop the ingredients and mix them together with lime juice and salt.
Tip 6.1: Experiment with different types of salsa
You can try different types of salsa, such as salsa verde or mango salsa, to add more variety to your dish.

Conclusion

Making arroz con pollo y salsa can be a fun and rewarding experience once you know the right tips and tricks. By using the right rice, cooking the chicken separately, incorporating aromatics and fresh herbs, using homemade chicken broth, covering the pot while cooking, and making your own salsa, you can create a delicious and authentic dish that will impress your family and friends.

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