Best Valley Style Arroz Con Pollo Recipes

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GOURMET ARROZ CON POLLO



Gourmet Arroz con Pollo image

This is a great recipe, with olives and capers to give it a gourmet touch! I got it from Calling All Cooks TV show. Enjoy!

Provided by Sharon123

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup olive oil
3 tablespoons achiote seeds
1 -2 whole chicken, cut into parts or 5 boneless chicken breasts, cut into chunks
2 large onions, diced
10 cloves garlic, minced
2 green peppers, diced
1 red pepper, diced
1 yellow pepper, diced
1 jar capers
3 cups long grain brown rice or 3 cups long grain white rice
1/2 bunch cilantro leaf, cut up (can substitute parsley)
6 basil leaves, cut into strips
4 cups chicken broth
1 jar green olives, pimento stuffed or 1 jar black olives
3 bay leaves
salt and pepper, to taste
1 can baby peas
pimiento
fresh asparagus

Steps:

  • Place 1/2 cup of olive oil in small pan and add the achiote.
  • Heat on medium heat until bubbles form, then remove from heat and let steep.
  • Drain achiote seeds from oil (should be a vibrant reddish-orange color).
  • Place oil in large stockpot.
  • Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
  • Remove chicken from pot.
  • Place diced onions, garlic, and peppers in pot with the achiote.
  • Saute until soft (do not burn garlic).
  • Put capers in pot and cook for a while with the onion mixture.
  • Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
  • Let the rice cook for just about a minute.
  • Place cut up cilantro (or parsley) and basil in pot.
  • Add in chicken broth and make sure you scrape the pot.
  • Add chicken pieces back in.
  • Put olives in and mix.
  • Place bay leaves in pot.
  • Check for seasonings (Please note: add salt and pepper at the end).
  • Let the mixture cook on medium heat until the rice is done.
  • Add peas just before serving.
  • In another medium pot place peeled asparagus in water and boil until they turn bright green.
  • Place in ice bath to stop the cooking process.
  • To serve, place rice and chicken in a large platter.
  • Arrange chicken pieces around platter and rice in the center.
  • Place cooked asparagus around the platter and then place pimentos in the center.
  • Enjoy!

ARROZ CON POLLO



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

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



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

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

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

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