Aroz Con Pollo Chicken With Rice Recipes

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PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)



Peruvian Arroz con Pollo (Peruvian Rice and Chicken) image

This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.

Provided by Amber Berrocal

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h35m

Yield 6

Number Of Ingredients 12

3 skinless, boneless chicken breasts, cut in half
salt and ground black pepper to taste
½ cup vegetable oil, divided, or as needed
½ red onion, diced
3 cloves garlic, minced
1 ½ bunches cilantro leaves, lightly chopped
1 tablespoon aji amarillo chile paste
½ cup chicken broth
1 red bell pepper, diced
2 ½ cups water, or more as needed
2 cups uncooked white rice
1 (10 ounce) package frozen peas and carrots

Steps:

  • Season chicken with salt and pepper.
  • Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
  • Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
  • Transfer mixture carefully to an electric blender and puree.
  • Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
  • Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g

ARROZ CON POLLO (RICE WITH CHICKEN)



Arroz con Pollo (Rice with Chicken) image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

1/4 cup olive oil
12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs)
Kosher salt and freshly ground black pepper
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3 bay leaves
1/2 cup diced tomato
4 cups chicken stock
One 12-ounce bottle lager beer
2 cups arborio rice
1 cup frozen peas, thawed
1 pimiento, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
  • Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
  • Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.

CHICKEN AND RICE (ARROZ CON POLLO)



Chicken and Rice (Arroz con Pollo) image

Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!

Provided by Erica Dinho

Categories     Main dish

Time 1h20m

Number Of Ingredients 22

2 whole chicken breast (bone in and skin removed)
1 scallion
½ white onion
2 garlic cloves
½ tablespoon ground cumin
½ tablespoon sazon Goya with azafran
1 bay leaf
Salt and Pepper
2 tablespoons olive oil
¼ cup chopped onion
1 garlic clove (minced)
¼ cup chopped red bell pepper
¼ cup chopped green pepper
1 cup long- grain white rice
1 tablespoon tomato paste
1 chicken bouillon tablet
2 ½ cups chicken stock
½ tablespoon sazon goya with azafran
¼ cup chopped fresh cilantro
½ cup frozen peas
½ cup frozen diced carrots
½ cup frozen diced green beans

Steps:

  • To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
  • In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  • Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
  • Serve this arroz con pollo with a green salad on the side and Enjoy!

Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

ARROZ CON POLLO (CHICKEN AND RICE)



Arroz con Pollo (Chicken and Rice) image

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 45m

Yield 4

Number Of Ingredients 12

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
¾ cup green bell pepper, finely chopped
1 ½ teaspoons Goya Minced Garlic
1 ½ cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
¼ cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
½ cup Goya Frozen Peas, thawed

Steps:

  • Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
  • Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
  • Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
  • To serve, using fork, fluff rice; garnish with pimiento strips and peas.

CHICKEN WITH RICE (ARROZ CON POLLO)



Chicken with Rice (Arroz con Pollo) image

Provided by Daisy Martinez

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

1/4 cup Achiote Oil, recipe follows
1 (3 to 4-pound) chicken, cut into 10 pieces
Fine sea or kosher salt and freshly ground black pepper
1/2 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain rice
5 cups homemade or store-bought reduced-sodium chicken broth
2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
1 cup olive oil
2 tablespoons achiote (annatto) seeds, see Cook's Note*
2 medium Spanish onions (about 12 ounces), cut into large chunks
3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see Cook's Note*), optional
4 leaves culantro (see Cook's Note*), optional
3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

Steps:

  • In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
  • When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
  • Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
  • Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

AROZ CON POLLO (CHICKEN WITH RICE)



Aroz con Pollo (chicken with rice) image

Make and share this Aroz con Pollo (chicken with rice) recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (3 lb) chicken, cut up
2 tablespoons cooking oil
1 1/2 cups long grain rice
1 cup chopped onion
2 cloves garlic, minced
3 cups water
1 (8 ounce) can tomatoes
1 tablespoon instant chicken bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon saffron, crushed
1 cup frozen peas
1 (2 ounce) jar sliced pimientos, drained and chopped

Steps:

  • Sprinkle chicken lightly with salt.
  • Brown chicken in hot oil for about 15 minutes.
  • Remove chicken from pan.
  • Cook rice, onion, garlic in the same pan with drippings until rice is browned.
  • Add water, undrained tomatoes, bouillon, salt, pepper, and saffron.
  • Bring to boil.
  • Stir well.
  • Arrange chicken on top of rice.
  • Cover and simmer for 35 minutes or until chicken is tender.
  • Add peas and pimiento.
  • Cover and cook 5 minutes more.

Nutrition Facts : Calories 1110, Fat 59, SaturatedFat 15.8, Cholesterol 255.6, Sodium 1735.3, Carbohydrate 68.2, Fiber 4.1, Sugar 5.4, Protein 71.7

ARROZ CON POLLO (BAKED CHICKEN AND RICE)



Arroz con Pollo (Baked Chicken and Rice) image

A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

Provided by PanNan

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 chicken, cut up into 8 pieces
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
3 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
2 tomatoes, peeled and cut in eighths
2 cloves garlic, minced
1 1/2 cups chicken broth
1 bay leaf
1 teaspoon fresh oregano (or 1/2 tsp dried)
1/2 teaspoon red cayenne pepper
1/8 teaspoon saffron (optional)
1 cup uncooked long grain rice (not minute rice)
10 ounces frozen green peas, cooked and drained
pimientos or roasted red pepper (to garnish) (optional)

Steps:

  • Sprinkle chicken with salt and pepper.
  • In large oven proof skillet, heat oil over medium heat.
  • Add chicken, brown on all sides, turning as needed for about 20 minutes.
  • Remove chicken.
  • Add onion, green pepper, tomatoes, garlic and rice.
  • Saute 5 minutes, stirring frequently, until lightly browned.
  • Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
  • Bring to a boil.
  • If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
  • Arrange chicken on top.
  • Cover with lid or aluminum foil.
  • Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
  • Add peas, and pimento or red peppers (if using) on top.

Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4

ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY



Arroz Con Pollo (Rice With Chicken) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro

Provided by Jon Michelena

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
½ cup onion, diced
⅔ cup carrot, diced
1 lb chorizo sausage, sliced
2 cups basmati rice
⅔ cup red bell pepper, diced
⅔ cup green bell pepper
2 cups chicken broth
1 teaspoon salt
1 teaspoon saffron
1 cup beer
2 tablespoons caper vinaigre
¼ cup small capers
1 cup green pea, cooked
½ cup pimento-stuffed green olives
⅓ cup fresh cilantro, chopped

Steps:

  • Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
  • Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
  • Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
  • After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
  • Serve immediately.

Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams

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From tablespoon.com


AUTHENTIC MEXICAN RICE 'ARROZ CON POLLO' | CAROLINA® RICE
Step 1. Rinse the white rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid. Step 2. In a blender, combine the roma tomatoes, garlic, onion, and 1 ½ cups of water. Blend till the mixture is smooth.
From carolinarice.com


MEXICAN ARROZ CON POLLO RECIPE (CHICKEN AND RICE MEXICAN STYLE)
2022-03-16 Add 5 cups of water to the saucepan and bring to a boil. Then add 2 tablespoons of canola oil and 2 8 oz packages of Mexican Vigo rice, stirring while boiling until the rice has absorbed all of the water. Put the chicken back in the pot, then add the peas and carrots. Stir to combine. Cover the saucepan.
From mydominicankitchen.com


ARROZ CON POLLO (CHICKEN WITH RICE) - CWEB.COM
2021-10-12 Heat 2 tablespoons of vegetable oil in the pot, add the chicken thighs, and fry for 5 to 7 minutes, or until golden brown. Transfer the chicken to a heat-proof plate.
From cweb.com


ARROZ CON POLLO OR CHICKEN RICE - LAYLITA'S RECIPES
Rub the garlic seasoning on the chicken pieces. Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side. Add the diced onions, tomatoes, bell pepper, and celery, mix …
From laylita.com


SPANISH CHICKEN AND RICE (ARROZ CON POLLO) RECIPE
2021-06-23 3 cloves garlic, minced. 2 medium ripe tomatoes, diced. 1 yellow onion, chopped. 1 red pepper, sliced into long strips. 2 cups medium-grain rice. 4 cups chicken stock. 1 teaspoon smoked sweet paprika. 1/2 teaspoon turmeric, optional. 4 to 5 …
From thespruceeats.com


ARROZ CON POLLO (ONE-POT CHICKEN AND RICE) - SANDRA VALVASSORI
2020-06-25 Add the broth or water, olives, and capers and bring to a boil over medium heat. Nestle the chicken pieces on top of the rice and lower the heat to a very low simmer. Cover tightly, and cook for 20 minutes. Uncover, quickly fluff the with a fork and add in the peas. Cover again and cook for another 5 minutes.
From sandravalvassori.com


ARROZ CON POLLO CHICKEN WITH RICE - DULCET SCINTILLA
2019-03-31 Arroz con pollo translates to rice with chicken. It’s a traditional dish of Latin America and Spain. Every culture makes this traditional dish a little different. In some countries, Annatto may be used in this dish. Annatto is derived from the seed of a achiote tree. It has sort of an orange-red color. When added to food it creates a yellow to orange color. The flavor from …
From dulcetscintilla.com


EASY MEXICAN CHICKEN AND RICE RECIPE - THE TEXAS TASTY
2020-10-27 Directions: Rinse Chicken Thighs and pat dry, season with salt and pepper. In a large skillet, heat the pan over medium high heat. Add Canola Oil to the pan. Add Chicken Thighs to the pan. Brown on each side, about 4 mins each side. Take Chicken out of the pan. Add White Rice, Chopped Onion, and Chopped Garlic to the pan.
From thetexastasty.com


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