PUERTO RICAN CHICKEN AND SOFRITO RICE
Puerto Rican Chicken and Sofrito Rice-juicy seared chicken thighs baked atop of tender flavorful yellow rice made with homemade Puerto Rican sofrito.
Provided by Ty
Categories Entree Main Course
Time 1h5m
Number Of Ingredients 8
Steps:
- Set the oven temp to 400 degrees. Begin heating canola oil in a large cast-iron skillet and seasoning your chicken with saźon. Pan sear skin side down for 4-6 minutes to crisp the skin. Turn and allow the chicken to cook another 3-5 minutes to sear the bottom. Remove and rest the partially cooked chicken in a shallow dish.
- Turn off the heat and add to the pan, the rice, turmeric, salt, and sofrito. Stir well, scraping the flavors from the chicken.
- Next, stir in the water then carefully place the chicken with the juices from the resting plate to the pan onto the rice. Do not submerge the meat in the liquid.
- Loosely tent the skillet with aluminum foil and place in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes as needed to ensure the liquid is absorbed and the chicken crisps. Fluff the rice before serving.
Nutrition Facts : Calories 684 kcal, Carbohydrate 40 g, Protein 34 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1126 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ARROZ AMARILLO (YELLOW RICE RECIPE)
This Arroz Amarillo, or yellow rice recipe, is the perfect side dish! It's made with saffron and sazón seasoning and is very flavorful.
Provided by Kevin Is Cooking
Categories side dishes
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium-low heat. Stir in diced onions, chicken bouillon, Sazón seasoning and saffron. Saute until soft, 5 minutes. Stir in diced bell peppers, tomatoes (See Note 1). Stir to mix and cook 5 minutes more.
- Add rice to the pot, stirring to coat. Cook rice a minute or two. Pour in 2 cups hot water, stir to combine. Bring to a boil, lower heat to medium-low and simmer 25 minutes, covered, or until rice is tender and water is absorbed completely.
- Remove lid, fluff with fork and add frozen peas and pimentos. Toss to mix in and cover. Allow to rest 5 minutes. Fluff again, season to taste if needed and serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
- For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
- Suggested drink: mojitos!
BASIC PUERTO RICAN RICE RECIPE
Fluffy, flavorful, firm and filling this easy to make Puerto Rican rice recipe is one the whole family will love!
Provided by Neyssa
Number Of Ingredients 15
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.
YELLOW RICE WITH SOFRITO
Categories Herb Onion Pepper Rice Side Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Make sofrito:
- In a 1 1/2-quart heavy saucepan cook onion, bell pepper, coriander, and garlic in oil over moderately low heat, stirring, until vegetables are soft, about 5 minutes.
- Add turmeric and cook, stirring, 30 seconds. Stir in rice, water, and salt and bring to a boil, uncovered. Boil rice, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 5 to 8 minutes. Reduce heat to as low as possible and cook rice, tightly covered, 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
YELLOW RICE AND SOFRITO BEANS WITH JAMMY EGGS
Jammy eggs are a delicious addition to this dish of yellow rice and sofrito beans.
Provided by dinehaus
Categories Beans and Rice
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
- Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
- Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
- Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.
Nutrition Facts : Calories 302 calories, Carbohydrate 43.1 g, Cholesterol 186 mg, Fat 7.5 g, Fiber 6.9 g, Protein 15.1 g, SaturatedFat 1.7 g, Sodium 660.3 mg
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