Arroz Con Grilled Pollo Recipes

ARROZ CON GRILLED POLLO

Steps:

• Thoroughly coat the chicken legs with the olive oil.
• Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
• Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
• Remove chicken to a plate.
• Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
• Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
• In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
• Bring to a boil, stirring to incorporate.
• Add chicken legs and any juice on the plate.
• Cover, reduce heat to a simmer, and cook for 25 minutes.

CAROL'S ARROZ CON POLLO

Steps:

• Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
• Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
• Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
• Return chicken to the skillet, and cook to reheat. Stir in parsley.