Best One Pot Arroz Con Pollo Recipes

ONE-POT PERUVIAN ARROZ CON POLLO

Steps:

• Combine chicken drumsticks, chicken thighs, garlic salt, pepper, and 1/4 teaspoon cumin in a bowl. Set aside to marinate.
• Cover cilantro with cold water and soak for 15 to 30 minutes. Rinse, drain, and roughly chop.
• Combine chopped cilantro, yellow chile pepper, bouillon cubes, garlic cloves, and about 1/3 cup of water in a blender. Use just enough water to get the mixture moving. Blend until smooth.
• Heat oil in a large pot or Dutch oven over medium-high heat and brown chicken on all sides, about 5 minutes. Add onion and bijol and cook, stirring occasionally, until onion is soft, about 5 minutes. Turn up heat and add cilantro mixture and 2 cups of water. Simmer until chicken is cooked through and liquid has reduced, about 15 minutes. Remove chicken.
• Check liquid level in pot which should be around 4 cups. Add the same amount of rice to the liquid, about 4 cups. If you don't have enough liquid, add more water. If there is too much liquid, pour out the surplus.
• When you have the same amounts of rice and liquid, add 1 extra cup of water. Add remaining 1/2 teaspoon cumin and minced garlic. Season with salt and pepper. Cover pot and bring to to boil. Reduce heat and slowly simmer until rice is fully cooked and all the liquid has been absorbed, about 20 minutes.
• When rice is fully cooked, place chicken over the rice (juices first) and garnish with bell pepper. Put on lowest heat setting and heat to amalgamate flavors, about 5 minutes.

ONE POT ARROZ CON POLLO

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper.
• Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes.
• Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes.
• Sprinkle with cilantro and serve.

ONE POT ARROZ CON POLLO

Steps:

• 1.In a saucepan, simmer oil & annatto seeds over low heat 2 min. Cool to room temp, 15 min. Strain oil and reserve seeds. 2. Wrap & tie reserved annatto seeds with the parsley, thyme & 1 bay leaf in a double layer of cheesecloth. 3. In a bowl, combine OJ, 3T of annatto oil, 2 minced garlic cloves & 2 tsp of oregano. Season with s&p. Add the chix breasts turn to coat. Let marinate 1 hr. 4. Preheat the oven to 350º. In a large enameled cast-iron casserole, heat 2 T of annatto oil.Season the chix legs with s&p; add to casserole and cook over moderate heat, turning, til brown all over; put on a plate. 5. Add the carrot, celery, shallot, leek, 2 sliced garlic cloves and 1/2 of the chopped onion to the casserole and cook, stirring, till soft. Add wine and reduce by 1/2. Add the tomato paste & cook, for 2 min. Stir in the stock, chix legs and herb bundle and bring to a boil. Cover and transfer the casserole to the oven. Bake for 1 hr, till the chicken is very tender. 6. Transfer the chix to a baking sheet. Strain the braising liquid; you should have 4 c. Clean the casserole. Shred the chix meat; discard skin. Increase temp to 425º. In the pan, heat 1 T of the annatto oil. Add bell pepper, chile and remaining 3 minced garlic cloves, 1 tsp of oregano, 1 bay leaf and chopped onion. Cook over moderate heat, stirring, until the veg are soft. Add the shredded chix and braising liquid, season with s&p and bring to a boil. Add rice and chickpeas and stir; put the piquillos and olives on top. Press 9" square of parchment paper on the rice. Cover and cook over low heat for 25 min til the rice is tender. Let stand for 5 min. Remove paper. 7. In an ovenproof skillet, heat the remaining 2 T of annatto oil. Pat dry chix breasts. Cook in skillet, skin side down, over moderate heat till well brown. Turn the chix transfer the skillet to oven and roast for 20 minutes, til the juices run clear. Put on a plate & rest 5 min. Slice 1/4" thick. Top rice with chix breast.