Best Arroz Non Pollo Recipes
CAROL'S ARROZ CON POLLO
Chicken served with seasoned rice.
Provided by Carol Alter
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Return chicken to the skillet, and cook to reheat. Stir in parsley.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 49.5 g, Cholesterol 69.4 mg, Fat 14 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 2.3 g, Sodium 1015.4 mg, Sugar 6.4 g
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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
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.
EASY ARROZ CON POLLO
My children really look forward to dinner when they know I'm serving this, and it's easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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.
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What is Arroz non Pollo?
Arroz non Pollo, also known as "Vegetarian Chicken Rice," is a popular vegetarian version of the classic Spanish dish "Arroz con Pollo." In Spanish, "arroz" means rice, and "pollo" means chicken. However, this version substitutes chicken with plant-based protein sources such as tofu, soy curls, or seitan.History of Arroz non Pollo
Although the exact origin of Arroz non Pollo is unknown, it is believed to have originated in Latin America, particularly in countries where rice is a staple food like Mexico, Peru, and Colombia. The dish was created as a vegetarian alternative to the traditional Arroz con Pollo recipe which typically features chicken as the main ingredient. The trend of plant-based diets and meat-free alternatives has increased in popularity globally in recent years, resulting in the invention of several vegetarian versions of traditional dishes.Ingredients Used in Arroz non Pollo
The recipe for Arroz non Pollo vary from region to region and cook to cook, but some of the common ingredients used in the dish include:Rice:
The dish is primarily made up of rice, which can be either white or brown. The type of rice used impacts the texture and flavor of the dish.Plant-Based Protein:
In place of chicken, vegetarian meats or sources of plant-based protein such as tofu, soy curls, or seitan are used. These ingredients help to add texture and protein to the dishVeggies:
Arroz non Pollo is typically made with veggies such as onion, garlic, bell peppers, tomatoes, carrots, peas, and corn. The vegetables not only add flavor but also help to balance the nutritional value of the recipe.Broth:
Broth is used to cook the rice in and adds a depth of flavor to the dish.Seasoning:
Arroz non Pollo is seasoned with spices such as cumin, paprika, and turmeric, along with salt and pepper to taste.How to Prepare Arroz non Pollo
The preparation of Arroz non Pollo can vary depending on the cook and the recipe they are using. However, here are some general steps to prepare the dish: 1. In a large pot, heat some oil over medium heat. Add minced garlic and onion and cook until they are soft and tender. 2. Add the diced veggies such as chopped bell pepper, carrots, and tomatoes to the pot and stir. Cook for a few minutes until the vegetables are slightly browned. 3. Add the plant-based protein such as tofu, soy curls, or seitan to the pot and cook for a few more minutes. 4. Add the seasonings such as cumin, paprika, and turmeric to the pot and stir. 5. Add the rice to the pot and stir well to combine with the vegetables and seasonings. 6. Pour the broth into the pot and cover it with a lid to cook on low heat for 20-25 minutes or until the rice is tender. 7. Remove the pot from the heat and let it sit for 5 minutes before serving.Health Benefits of Arroz non Pollo
Arroz non Pollo is a healthy dish that provides the body with essential nutrients. The ingredients used in the dish are high in fiber, protein, and vitamins, which help to support overall health. Additionally, the use of plant-based protein sources makes the dish a good option for vegetarians and vegans who may have trouble getting enough protein in their diet.Fiber:
The veggies and rice used in the dish are high in fiber, which supports healthy digestion and can help to lower cholesterol levels.Protein:
The plant-based protein sources used in the dish are an excellent source of protein, which helps to build, maintain, and repair body tissues.Vitamins:
The vegetables used in the dish are a good source of vitamins A, C, K, and B-complex vitamins.Gluten-Free:
Depending on the recipe, Arroz non Pollo can be a gluten-free dish, which makes it suitable for people with gluten intolerance or celiac disease.Conclusion
Arroz non Pollo is a flavorful and nutritious dish that is perfect for vegetarians, vegans, or individuals looking for a healthier version of the classic Spanish dish. The dish is easy to prepare, and the ingredients used provide the body with essential nutrients such as fiber, protein, and vitamins. Whether you are a vegetarian or just looking to incorporate more plant-based meals into your diet, Arroz non Pollo is a delicious option worth trying.Arroz non pollo, also known as vegetarian paella or Spanish rice, is a delicious and healthy vegetarian dish that is perfect for any occasion. This dish originated in Valencia, Spain, and has become popular all over the world due to its mouth-watering flavor and simple preparation process.
Tips
1. Use the right rice
The key to making perfect arroz non pollo is using the right type of rice. Short-grain rice works best for this dish, as it absorbs moisture well and becomes tender without getting sticky. You can use different types of short-grain rice such as Calasparra or Bomba rice, which are known for their flavor and texture. Make sure to rinse the rice thoroughly before cooking to remove any excess starch and dirt.
2. Pick the right vegetables
When it comes to making arroz non pollo, the choice of vegetables is crucial. You can use a variety of vegetables, such as bell peppers, onions, tomatoes, peas, and green beans, to add flavor and texture to the dish. Make sure to chop the vegetables into small equal sizes to ensure even cooking. You can also add some spices such as saffron, garlic, and paprika to enhance the flavor of the dish.
3. Cook the vegetables separately
To ensure that the vegetables retain their texture and flavor, it is best to cook them separately from the rice. Start by sautéing the vegetables in a pan with a little bit of oil until they are tender. You can add the spices at this stage if you'd like. Once the vegetables are cooked, set them aside and proceed to cook the rice.
4. Use good quality vegetable stock
The quality of the vegetable stock you use can affect the flavor of the arroz non pollo. It is best to use homemade vegetable stock or high-quality vegetable bouillon cubes for the best results. You can also add some white wine to the stock to give the dish a unique flavor, but this is optional.
5. Cook the rice separately
Unlike other rice dishes, the rice for arroz non pollo is usually cooked separately from the vegetables. To do this, heat some oil in a paella pan, and add the rice, stirring it for a minute until it is coated with the oil. Add the vegetable stock, and bring it to a boil, then reduce the heat and cover the pan with a lid. Cook the rice for around 15-20 minutes until it is soft and has absorbed all the liquid.
6. Add the vegetables and flavorings
Once the rice is cooked, add the cooked vegetables to the pan and mix them well. You can also add some saffron and paprika at this stage to enhance the flavor of the dish. Turn up the heat for a few more minutes, until the rice is a little bit crispy on the bottom, then remove it from the heat and let it rest for 5-10 minutes before serving.
7. Use a good quality paella pan
To ensure that the arroz non pollo is cooked evenly and has a nice crispy bottom, it is best to use a good quality paella pan. These pans are made of thin metal, which allows for even cooking and prevents the rice from sticking to the bottom. The size of the pan will depend on the number of people you are cooking for, so make sure to choose the right size before starting.
Conclusion
Making a delicious and healthy arroz non pollo is not difficult if you follow these tips. Remember to use the right rice, cook the vegetables separately, use good quality vegetable stock, and a good quality paella pan. With these tips, you'll make a perfect vegetarian rice dish that your whole family will enjoy.