Best Puerto Rican Rice Wchicken My Way Recipes

BASIC PUERTO RICAN RICE RECIPE

Steps:

• Rinse and drain rice, set to the side.
• Warm oil in a caldero over medium high heat.
• Add salted pork and cook for about two minutes before adding in sofrito and onions or chopped vegetables, except for garlic.
• Cook vegetables until softened, about 4 minutes, occasionally stirring.
• Add in garlic and cook for thirty seconds before adding in tomato sauce, seasonings, and cilantro.
• Let sauce come to a bubble and stir in rice.
• Stir rice occasionally for two minutes for the rice to absorb the sofrito sauce.
• Allow to cook about a minute, stirring occasionally before adding in the rice.
• Pour in chicken broth or water with chicken bullion.
• Bring the liquid to a boil and then lower to a steady simmer (think medium).
• Cook uncovered for 12-14 minutes not stirring until the water levels evaporate to where you see the top of the rice and it the rice looks like craters.
• Stir once and cover.
• Lower heat to low. DO NOT UNCOVER!
• Cook rice for twenty minutes. DO NOT TOUCH OR UNCOVER!
• After 20 minutes DO NOT UNCOVER YET, remove pot from heat and let it steam for about 15 minutes before uncovering.
• Uncover and gently fluff with a fork before serving.

ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)

Steps:

• In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
• Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
• After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
• Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
• After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

PUERTO RICAN RICE W/CHICKEN-MY WAY

Steps:

• 1. Place chicken on a large cutting board. Loosen the skin & rub 1 packet of the sazon seasoning along w/ the adobo light seasoning under the skin of each chicken, place skin back over chicken. Meanwhile rinse the rice well in a colander, over a bowl. Empty & clean the bowl, set rice inside bowl.
• 2. In a large, heavy pot, heat oil over med-high heat. Add chicken, cook 5 minutes on each side, spoon out of pot, set aside. Add Sofrito & remaining packet of sazon & the 1/2 packet of Jamon, ( ham) seasoning to the pot. Stir in the tomato sauce, simmer 2 minutes. Stir in the pigeon peas, pink beans, cumin, garlic powder & olives. Stir to combine. Add chicken back to the pot. Add 4 cups of water & bring to a boil. Add rice and stir once,, making sure there's at least 1" of water covering the rice.
• 3. Reduce heat to a simmer & let most of the water be absorbed, stirring once. Spoon the rice, ( not from the bottom but the middle,) & place rice into center of pot. Cover top of pot tightly w/ foil and then place the lid on top of foil. Simmer 20 minutes, ( don't be tempted to open the lid and stir, this will ruin the favorings.) Check at another 15 minutes of cooking time. The rice should be tender and the chicken cooked through. If rice isn't yet tender, only then add more water, ( again, enough to cover 1" of rice.) Then continue cooking 5 more minutes.

PUERTO RICAN CHICKEN AND RICE

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.

PUERTO RICAN RICE AND CHICKEN

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.

EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)

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.