Arroz Con Pollo Cubano Recipes

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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

ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)



Arroz Con Pollo (Cuban Chicken & Rice Recipe) image

Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!

Provided by Jamie Silva

Categories     Dinner

Time 55m

Number Of Ingredients 15

3 tablespoons olive oil (divided)
1 lb bone-in, skin-on chicken thighs
Pinch of salt, pepper, cumin for chicken thighs
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
4 cloves garlic (minced)
2 cups uncooked long-grain white rice (rinsed and washed)
4 cups chicken stock
8 ounces tomato sauce
1/2 teaspoon annatto powder, bijol, or turmeric (to color the rice)
1 bay leaf
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt + pepper to taste
1/2 cup frozen peas

Steps:

  • First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
  • In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
  • Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
  • Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
  • Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
  • Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
  • Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g

ARROZ CON POLLO - CUBAN STYLE



Arroz Con Pollo - Cuban Style image

Make and share this Arroz Con Pollo - Cuban Style recipe from Food.com.

Provided by Chef Marisol

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast
6 (12 ounce) bottles beer
1 (12 ounce) arborio rice
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons salt
2 tablespoons pepper
5 cups hot chicken broth
2 medium onions, chopped fine
1 small green pepper, chopped fine
2 fresh garlic cloves, chopped fine
4 tablespoons corn oil

Steps:

  • Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
  • Heat chicken broth.
  • In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
  • Don't cook the chicken completely. Take chicken out and set aside.
  • To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
  • Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
  • When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
  • Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
  • Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.

Nutrition Facts : Calories 892.5, Fat 18.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 2238.2, Carbohydrate 103.6, Fiber 5.3, Sugar 6, Protein 40.5

ARROZ CON POLLO (CUBANO)



Arroz Con Pollo (Cubano) image

In Cuba, "arroz con pollo" has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish

Provided by Witch Doctor

Categories     One Dish Meal

Time 7h30m

Yield 5-8 serving(s)

Number Of Ingredients 30

1 roasting chicken, cut up as directed
1 smoked kielbasa, sausage, cut in 2 inch pieces
2 teaspoons olive oil
2 large garlic cloves, minced
1 tablespoon oregano
1 teaspoon vinegar or 1 teaspoon freshly squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 -5 sprigs cilantro
4 cups water
1 small onion
2 italian green peppers or 1 green bell pepper, cored and seeded
6 aji dulce chilies, if available, cored and seeded
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1 bay leaf
3 sprigs cilantro, to taste
3 tablespoons olive oil
1/4 cup salt pork, diced
1 (8 ounce) can tomato sauce
12 ounces beer
2 cups medium grain white rice
18 pimento stuffed olives, cut in half
1 (4 ounce) jar pimiento strips
1 cup peas (fresh or frozen)

Steps:

  • Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.
  • Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors.
  • Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.
  • Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery.
  • Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides.
  • Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 ½ cups stock and 1 ½ cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot.
  • Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
  • Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.

Nutrition Facts : Calories 659.7, Fat 24.3, SaturatedFat 5.6, Cholesterol 52.7, Sodium 1381, Carbohydrate 83.7, Fiber 7.6, Sugar 10, Protein 22

CLASSIC ARROZ CON POLLO



Classic Arroz Con Pollo image

A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!

Provided by carole in orlando

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken thighs
1 tablespoon olive oil
3/4 cup chopped onion
3/4 cup chopped green pepper
10 ounces vigo brand yellow rice (should be Vigo)
1 cup chicken broth
1 1/2 cups water
1 cup frozen baby peas
2 tablespoons chopped pimiento, drained
adobo seasoning
pepper

Steps:

  • Season chicken thighs with Adobo and pepper.
  • Place olive oil in a large skillet with a tight fitting lid.
  • Saute the chicken in oil until lightly brown on both sides.
  • Remove chicken, add the onion and green peppers and saute until tender.
  • Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
  • Add the chicken broth and water.
  • Nestle the chicken pieces in the rice mix to partially cover the chicken.
  • Cover the skillet tightly, and simmer for 20 to 25 minutes.
  • Add the peas and pimientos and stir in gently.
  • Cover, and simmer 5 minutes more.
  • The rice should be tender and the liquid mostly absorbed.
  • Remove from the heat and let stand 5 minutes.
  • Serve.

ARROZ CON POLLO (CUBAN CHICKEN)



Arroz Con Pollo (Cuban Chicken) image

Make and share this Arroz Con Pollo (Cuban Chicken) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

6 chicken drumsticks (skin left on or off)
6 chicken thighs (skin left on or off)
salt and pepper
1 -2 teaspoon dried oregano, divided
2 teaspoons dried chili pepper flakes (or to taste)
2 -3 tablespoons oil
2 tablespoons fresh lime juice
2 large onions, chopped
1 small green bell pepper, chopped
2 tablespoons chopped fresh garlic
1 -2 teaspoon ground turmeric
3/4 teaspoon cumin
1 1/2 cups rice, uncooked
1 cup diced cooked ham
2 1/4 cups chicken broth
1 (14 ounce) can diced tomatoes, undrained
1/2 cup frozen green pea, thawed
1 cup chopped pimento stuffed olive

Steps:

  • Sprinkle chicken with salt and pepper, and 1 tsp oregano.
  • Heat oil in a large Dutch oven oven medium-high heat.
  • Season chicken pieces with salt and pepper.
  • Add in the chicken and brown on all sides.
  • Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
  • Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
  • Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
  • Stir in the rice and ham, cook 1 minute; increase heat to medium.
  • Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
  • Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
  • Season with salt and pepper to taste.
  • Stir in the peas; cover and cook for 3 minutes.
  • Remove from the heat; let stand uncovered for 5 minutes.
  • Sprinkle with olives.

Nutrition Facts : Calories 668.3, Fat 30.4, SaturatedFat 8.1, Cholesterol 159.2, Sodium 457.3, Carbohydrate 51.9, Fiber 3.9, Sugar 5.8, Protein 44.1

MY FAVORITE ARROZ CON POLLO CUBANO



My Favorite Arroz Con Pollo Cubano image

I know there are already a number of recipes for this, but this one really is a little different and really is awfully good. Leaving the chicken on the bone makes it more flavorful and juicier. You can use jarred pimento, but it's not that hard to roast the sweet pepper yourself and it tastes much better. You can reduce the garlic and leave out the hot pepper, but I think a little zing is a good thing. The basic recipe is thanks to Maria Josepha Lluria de Higgins. Cooking time includes marinating time.

Provided by Chef Kate

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 17

6 garlic cloves, peeled
1 tablespoon salt (sea or kosher)
1 teaspoon pepper, fresh ground
1/3 cup orange juice, fresh squeezed
1/3 cup lime juice, fresh squeezed
4 lbs chicken breasts, bone-in, skin removed
1/4 cup olive oil
2 medium onions, finely chopped
1 large green bell pepper, peeled, cored, seeded and finely chopped
3 cups chicken broth, preferably homemade without salt
6 saffron strands, toasted over medium heat for 30 seconds
2 tablespoons tomato paste
1 small hot red pepper, stemmed, seeded and finely chopped
2 cups rice (Valencia, short grain)
1/2-1 cup white wine, dry
1 1/2 cups baby peas (frozen or fresh and steamed)
1 large sweet red pepper, roasted over an open flame, skinned, cored, seeded and cut into strips

Steps:

  • Chop the garlic on a cutting board.
  • Sprinkle the salt and pepper over the garlic and, with a fork, mash the garlic/salt/pepper into a paste.
  • Combine the garlic paste, orange juice and lemon juice.
  • Wash and pat dry the chicken breasts.
  • Place chicken and garlic/juice mixture in a large zip-lock bag or into a glass dish with a cover.
  • Refrigerate for at least one hour, turning the chicken pieces in the marinade midway through the hour.
  • Heat the oil over medium heat in a paellera or wide, shallow pan.
  • Remove chicken from marinade, reserving the marinade.
  • Blot the chicken dry with paper towels and brown the pieces in the hot oil.
  • If necessary, do this in batches--allow the individual pieces to brown on both sides.
  • Remove and set browned chicken aside.
  • In the same oil, saute the onion and green pepper about three minutes until onion is translucent.
  • Add the broth, saffron, tomato paste, hot pepper, reserved marinade and the chicken and simmer for about three minutes.
  • Add the rice and stir just enough to cover the rice with liquid.
  • If the rice is not covered, add enough wine to cover.
  • Simmer, uncovered, until the liquid is absorbed and the rice is cooked, about thirty minutes.
  • If necessary, add additional broth and/or wine.
  • When the chicken is almost done, warm the peas.
  • When the rice is cooked, remove from heat and garnish the dish with the peas and roasted red pepper strips.

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From cook2eatwell.com


PREPARAR ARROZ CON POLLO BEST RECIPES
2022-07-21 Steps: Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through.
From findrecipes.info


CUBAN CUISINE: ” ARROZ CON POLLO” RECIPE (RICE & CHICKEN) …
Add the water, wine and beer (*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of …
From thecubanhistory.com


ARROZ AMARILLO CON POLLO - THE AMERICAN CUBAN TABLE
Stir in 2 cups of washed bomba rice, 2 1/4 cups of chicken broth and the rest of the beer. Bring to a boil add the chicken back into the pot and reduce the heat to medium low cover and cook for 30-35 minutes until rice is done.
From theactable.com


MY BEST CUBAN ‘ARROZ CON POLLO’ RECIPE - THE HISTORY, CULTURE AND ...
Bring contents of the pot to a slow boil, cover the pot, and let arroz con pollo simmer for 30 minutes or until rice is tender. After 10 minutes, stir the rice, and taste it. …
From thecubanhistory.com


CUBAN ARROZ CON POLLO - YOUTUBE
The Best Cuban Arroz Con Pollo Recipe we’ve ever made! ⁠⁠How To Make Easy Arroz Con Pollo Cubano (Cuban Chicken and Rice)… ⁠⁠A rustic one-pot dish with comfo...
From youtube.com


ARROZ CON POLLO – COOKING IN CUBAN
2015-05-15 Add the sofrito to the pot with 3 cloves of garlic, minced. Sautee over medium heat until translucent, about 5 minutes. Add the tomato sauce, oregano, cumin, salt and pepper to the pot and stir thoroughly. Add chicken stock, white cooking wine, bay leaf, saffron threads and Bijol (or annatto powder).
From cookingincuban.com


ARROZ CON POLLO (CHICKEN AND RICE) - MISSION FOOD ADVENTURE
2019-07-30 Preheat the oven to 325°F. Season the chicken pieces with salt and pepper on both sides. Heat the olive oil over medium-high heat in an ovenproof, 6-quart heavy pot or Dutch oven until hot but not smoking. Add the green pepper to the oil. Working in batches, brown the chicken on both sides, 2 to 3 minutes per side.
From mission-food.com


CUBAN ARROZ CON POLLO - SURVIVING CRISTINA
2021-04-27 Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
From survivingcristina.com


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