Best Arroz Con Pollo Yellow Rice Chicken Recipes

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CHICKEN & YELLOW RICE (ARROZ CON POLLO)



Chicken & Yellow Rice (Arroz con Pollo) image

When my grandmother made this chicken and rice dish we knew it was for a special occasion. Prepared for company or for Sunday dinner. It is truly a comfort meal. The aroma mesmerized us. We knew we were in for a treat and could hardly wait to get to the dinner table. This is authentic Arroz con Pollo. I hope you like this dish...

Provided by Juliann Esquivel

Categories     Chicken

Time 1h45m

Number Of Ingredients 20

1 large chicken, fryer cut in pieces or 6/8 drumsticks or thighs
1 large fresh green sweet pepper diced small
1 large vidalia or sweet onion diced
5 clove fresh garlic smashed or put through garlic press
1 c olive oil, extra virgin
1/2 c good white table wine
1 small can tomato sauce ( i use hunts)
1 c frozen green peas
3 c chicken broth or water
3 c white long grain rice
1/2 c beer (not dark beer)
1 tsp dried oregano
1/2 tsp ground cumin
1 large bay leaf
2 Tbsp salt
1 tsp ground paprika
1/2 tsp ground black pepper
2 small packets of goya sazon seasoning with culantro & achiote
1 tsp bijol yellow food coloring can be found in latino spice & food section
1 small can roasted red pimentos cut in strips for garnish

Steps:

  • 1. The night before or early in the morning take your chicken and season liberly all over with oregano, cumin, black pepper, & salt. Leave the skin on for good flavor. Store in refrigerator overnigt or for at least three hours. One hour before you start to make this dish take chicken out and let come to room temperature.
  • 2. In a deep large pot that has a good lid heat 3/4 cup of the oil and begin browning the chicken pieces on all sides do not cook chicken completely just brown all over. Remove chicken to a platter and let rest Do not place on paper towels. This should take about 10/12 minutes.
  • 3. Into the same pot where the chicken was browned, add the remaing oil, diced green pepper, onion, garlic, and begin to saute, when the onion starts to wilt add the wine, stir then add the tomato sauce, oregano, cumin, bay leaf, 1 tbsp salt, paprika, black pepper, packet of Goya Sason seasoning and the bijol (yellow food coloring) If you are unable to find you can substitute with a few strands of Saffron. It is expensive but well worth it. It also can be purchased in the Latino food section. Stir well over a low flame.
  • 4. While the sofrito is simmering on a low flame, rinse your three cups rice in cool water twice, drain well and set aside. Next add the three cups of chicken broth or water to the simmering sofrito sauce and return the chicken pieces to the pot. Raise the heat to medium and dump the rice in the pot with the chicken. Mix well and add the beer, and remaining tbsp salt. Stir well again and last add the cup of frozen green peas on top of the mixture do not stir again. Cover with the lid and reduce the flame to a low simmer. Do not uncover the pot for one hour. After one hour uncover and taste a few grains to see if the rice is cooked. Rice should be tender. If rice is not cooked cover again and continue to cook fifteen more minutes. When finished transfer to a platter and garnish with roasted red pimento strips. Add a salad and you have a delicious meal. "Buen Provecho" Enjoy

ARROZ CON POLLO - YELLOW RICE & CHICKEN



Arroz Con Pollo - Yellow Rice & Chicken image

A friend wrote this recipe down for me years ago when I was learning to cook cuban food.... it is my " go-to " when I make yellow rice & chicken... the original is water stained and well used - so it was time to store it here for the future.

Provided by Mom2Danny

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 whole chicken, cut up
1/2 onion, diced
1/2 bell pepper, diced
3 garlic cloves, minced
8 ounces pimentos or 8 ounces red peppers, sliced into strips
8 ounces peas, drained
1/2 cup cooking wine
2 teaspoons bijol seasoning
1 chicken bouillon cube
2 cups medium grain rice
12 ounces beer
2 teaspoons complete seasoning

Steps:

  • Season chicken with complete seasoning or you can just use salt and pepper
  • Fry chicken skin side down in small amount of oil until lightly browned.
  • Dice up onion and bell pepper and chop garlic.
  • Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube.
  • Cover and cook until chicken is done.
  • Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.

Nutrition Facts : Calories 1211.2, Fat 54, SaturatedFat 15.4, Cholesterol 243.9, Sodium 429.6, Carbohydrate 96, Fiber 6, Sugar 6.3, Protein 68.3

NANA'S ARROZ CON POLLO (YELLOW RICE & CHICKEN)



Nana's Arroz Con Pollo (Yellow Rice & Chicken) image

My Grandmother left me a bunch of Cuban recipes and I am finally getting around to posting! Edit: I changed the amount of chicken broth due to recommendations of the reviewers.

Provided by nsomniak6

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 medium broiler-fryer chickens, cut up or 3 whole chicken breasts, split
2 tablespoons olive oil
1 small green bell pepper, chopped
1 medium onion, chopped
4 garlic cloves, minced
6 -8 saffron strands
10 green olives, cut in half
1 large bay leaf
1 teaspoon cumin
1 teaspoon oregano
4 cups chicken broth or 1 (12 ounce) bottle beer
1 medium tomatoes, chopped fine or 1 medium diced tomato
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups rice
1 (8 1/2 ounce) can lasueur early peas
1 roasted red pepper, cut into thin strips (or jarred)

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in large frying pan over med-hight heat. Sear chicken about 2-3 minutes on each side until brown. Remove chicken to plate.
  • Turn heat down to med. and saute green pepper and onions about 3 minutes. Add garlic and sauteed no longer than a minute.
  • Add chicken broth, oregano, cumin, bay leaf, saffron, tomatoes, salt, pepper and olives. Bring to a boil and set aside.
  • Spray a 9x13 baking dish with cooking spray and add rice. Stir in liquid mixture. Place chicken on top and cover tightly with foil.
  • Bake for approximately 30-40 minutes or until all liquid is absorbed and rice is fluffy.
  • Once rice is done, take pan out of oven and add peas to the top and lay roasted pepper strips all over. Place foil back on top and let set for about 5 minutes or until pea are heated through.

Nutrition Facts : Calories 654.2, Fat 29.8, SaturatedFat 7.7, Cholesterol 115, Sodium 872.7, Carbohydrate 56.4, Fiber 2, Sugar 2.1, Protein 36.8

YELLOW RICE & CHICKEN/ARROZ CON POLLO



Yellow Rice & Chicken/Arroz con Pollo image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 13

1 onion
1 green pepper
1 clove garlic
1 package boneless chicken breast (4 pieces)
A dash of pepper & a dash of salt
1 packet sazon (Spanish seasoning)
A dash of oregano
1/2 cup water
1 can tomato sauce
1 packet chicken bouillon
2 cups rice
1/2 cup water
3/4 cup canola oil

Steps:

  • Chop onion, green pepper, and garlic and put into Dutch oven pot. Cut boneless chicken into cubes, wash & put into pot. Add a dash of salt & pepper, and the sazon to chicken. Add a dash of oregano. Add the 1/2 cup of water to the chicken. Cook in medium heat until chicken is 1/2 cooked.
  • Pour tomato sauce into chicken and chicken bouillon.
  • Pour rice into a saucepan, wash and drain, and pour into Dutch oven with the boneless chicken. Add 1/2 cup of water into Dutch oven with chicken & rice. Pour canola oil, and stir with a big spoon. Cover and let cook until rice is cooked completely & is fluffy -- 1-1/2 hours total time.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Arroz con pollo is a classic staple in Latin American cuisine. The dish is a delightful blend of yellow rice, savory chicken, and rich spices that come together to create a deeply satisfying meal.

The Basics of Arroz Con Pollo

The name arroz con pollo literally means "rice with chicken" in Spanish. The dish is typically made with saffron-infused yellow rice and pieces of chicken that are cooked with a variety of vegetables and spices.

While the exact recipe may vary by region, the dish is usually prepared in a large pot or skillet where the chicken is often browned in oil and then set aside while the vegetables and spices are cooked. The rice is then added to the pot and coated in the flavorful mixture before re-adding the chicken to the pot, where it cooks until tender and infused with spices.

Yellow Rice

Yellow rice is an essential component of arroz con pollo. The rice is typically flavored with saffron or turmeric, which gives it a vibrant yellow hue and an earthy, slightly bitter flavor.

Yellow rice can be made from scratch, but many cooks use prepackaged yellow rice mixes to save time. These mixes often contain a blend of rice, spices, and sometimes even vegetables, making it easy to prepare a flavorful base for the dish.

Chicken

Chicken is the protein of choice in arroz con pollo. The dish is typically made with bone-in chicken pieces, which infuse the dish with flavor as they cook. Chicken thighs and drumsticks are the most commonly used cuts of chicken, as they tend to be more flavorful and tender than other cuts.

In some recipes, the chicken is marinated in a blend of spices and citrus juices before being cooked. This step enhances the flavor of the chicken and infuses it with a tangy, citrusy note that pairs well with the rice and vegetables.

Vegetables

The vegetables used in arroz con pollo can vary depending on the region and the recipe. However, most recipes include a blend of onions, bell peppers, and tomatoes.

Some recipes also include other vegetables such as peas, carrots, and corn. These additions add color and texture to the dish, as well as additional nutrients.

Spices

The spices used in arroz con pollo are what give the dish its signature flavor. Most recipes include a blend of cumin, oregano, paprika, and garlic. These spices work together to create a complex, savory flavor profile that is both satisfying and comforting.

Some recipes also include saffron, which adds a distinctive earthy flavor and a beautiful yellow color to the rice.

Serving Suggestions

Arroz con pollo is a versatile dish that can be served in a variety of ways. Some people prefer to eat it as a one-pot meal, while others serve it as a side dish in smaller portions.

In some regions, the dish is served with a side of black beans, avocado slices, and a squeeze of lime. Others serve it with a side salad or a crusty piece of bread to soak up the sauce.

Conclusion

Arroz con pollo is a beloved dish in Latin American cuisine. With its rich blend of yellow rice, savory chicken, and flavorful spices, it has become a staple in households around the world. If you've never tried arroz con pollo before, grab your apron and give it a go. Your taste buds will thank you.

Tips for Making the Perfect Arroz con Pollo Yellow Rice Chicken Recipe

Arroz con pollo is one of the most famous dishes from Latin America, characterized by its vibrant yellow color derived from the use of saffron threads or turmeric. The dish is easy to make, full of flavors, and affordable. Here are some tips to make the perfect arroz con pollo yellow rice chicken recipe:
Choosing the Right Chicken
When making arroz con pollo, it is best to choose chicken on the bone, such as chicken thighs or drumsticks, to add extra flavor and keep the meat juicy while cooking. Chicken breast can be used as well, but it tends to dry out and may not be as flavorful as other parts. Additionally, organic or free-range chicken is a healthier option, and it contains more flavor because it is fed with natural food and exercise.
Preparing the Rice
The rice in arroz con pollo should be long-grain, such as basmati or jasmine to achieve the perfect texture, and it should be rinsed in cold water before cooking to remove any impurities or excess starch. When boiling the rice, cook it until half done, drain it, and reserve it before adding it to the chicken broth later in the recipe to finish cooking.
Adding Flavorful Chicken Broth
Using high-quality chicken broth is essential to get the depth of flavor that sets arroz con pollo apart. You can prepare your broth by boiling chicken bones, onion, celery, and garlic in water for about two hours, or you can use store-bought chicken broth. It is essential to add full-bodied ingredients such as bay leaves, cumin seeds, and Sazón seasoning to create a rich and flavorful liquid that will make the rice shine.
Spicing up the Dish
Arroz con pollo is a perfect canvas to add a variety of spices and herbs to create the perfect flavor profile. You can add classic Latin spices such as cumin, paprika, and turmeric, as well as fresh herbs such as cilantro, parsley, and oregano. Additionally, you can add a kick of heat with jalapeño, poblano peppers, or red pepper flakes.
Perfecting the Texture
To achieve the perfect texture in arroz con pollo, it is crucial to cook the rice in the broth until it has absorbed all the liquid, and the grains are soft but firm to the bite. This process typically takes about 20-25 minutes, and it is essential to resist the temptation to lift the lid and stir the rice while cooking, as this can cause the rice to become sticky and mushy. Instead, let it cook undisturbed until it is ready.
Adding Vegetables and Toppings
Arroz con pollo is a complete meal in itself, but you can add some vegetables to the dish to make it more nutritious and colorful. Classic vegetables used in this dish are bell peppers, peas, carrots, and onions. You can also add toppings such as sliced avocados, lime, and pickled jalapeños for an extra burst of flavor, and to make the dish more visually appealing.
Letting it Rest Before Serving
Finally, it is crucial to let the arroz con pollo rest before serving for at least 5 minutes to allow the rice and chicken to soak up all the flavors and for the rice to become plump and fluffy. This resting time also allows for any additional liquid to be absorbed, and the rice becomes cohesive, making it easier to serve without sticking together. Arroz con pollo yellow rice chicken recipe is a classic Latin American comfort food that is easy to make, requires only a few ingredients, and packs a lot of flavors. With these simple tips, you can perfect this dish and make it a staple in your home cooking. Happy cooking!

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