Best Carols Arroz Con Pollo Recipes

EASY ARROZ CON POLLO

Easy Arroz con Pollo image

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

Ingredients

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

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

Arroz Con Pollo image

Provided by Rachael Ray : Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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.