EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)
A simple and easy version of Puerto Rican Arroz Con Pollo (Rice and Chicken), based on a Bobby Flay recipe used on his show "Throw Down"
Provided by BryanNH
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
- Coarsely chop the cilantro.
- Set aside.
- The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
- Season the chicken with Adobo seasoning and oregano.
- Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
- Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
- Stir the rice into the mixture.
- Add the chicken stock.
- Add the browned chicken.
- Bring to a boil.
- Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
- DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
- When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
- You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.
Nutrition Facts : Calories 499.2, Fat 16.8, SaturatedFat 4.7, Cholesterol 83.8, Sodium 308.2, Carbohydrate 59.5, Fiber 2.9, Sugar 4.3, Protein 25.1
JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE
Savory chicken and rice side dish that will complement any table, and will be loved by your family.
Provided by Linda Adams
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
- In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
- Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
- Transfer mixture to a large bowl and serve immediately.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 56.5 g, Cholesterol 52.1 mg, Fat 15.4 g, Fiber 2.8 g, Protein 20.6 g, SaturatedFat 3.5 g, Sodium 621.7 mg, Sugar 2.6 g
PUERTO RICAN CHICKEN AND RICE
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
- In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.
PUERTO RICAN STYLE CHICKEN AND RICE
A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.
Provided by Chef Kate
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
- Add salt and pepper to taste and set aside.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
- Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
- Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
- Add the peas and pimentos and cook 5 more minutes.
- Add salt and pepper to taste.
- Sprinkle with remaining cilantro and serve.
PUERTO RICAN RICE AND CHICKEN
Provided by Robert Farrar Capon
Categories dinner, one pot, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
- Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 5 grams, TransFat 0 grams
ASOPAO DE POLLO (PUERTO RICAN CHICKEN AND RICE STEW)
Steps:
- For the sofrito: Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and vinegar cook for about 5 more minutes. Once cooked, puree it in the blender or food processor. Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its cooked, take out the onions and the garlic. At this time you can shred the chicken. Make the asopao: Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.
PUERTO RICAN CHICKEN AND RICE
Give tonight's meal some Puerto Rican flavor, and serve up our Puerto Rican Chicken and Rice! Top hot white rice with grilled chicken, cooked veggies and zesty seasonings to make this delicious Puerto Rican Chicken and Rice dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
- Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
- Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.
Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 62 g, Fiber 4 g, Sugar 10 g, Protein 26 g
MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) | AMBITIOUS KITCHEN
Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken and savory rice. You'll make this recipe again and again!
Provided by @MakeItYours
Number Of Ingredients 31
Steps:
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love