Arroz Con Pollo Lightened Up Recipes
ARROZ CON POLLO, LIGHTENED UP
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family.
Provided by Gina
Categories Dinner
Time 55m
Number Of Ingredients 16
Steps:
- Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Nutrition Facts : ServingSize 1 cup rice plus 1 thigh, Calories 410 kcal, Carbohydrate 47 g, Protein 33.5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 140 mg, Sodium 655 mg, Fiber 1 g, Sugar 0.5 g
ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY
Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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. Drain.
- Shred the chicken from the bones and set aside.
- Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
- Add the garlic, onion, and salt. Stir the rice until it turns golden.
- Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
- Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
- Mix in the shredded chicken, peas, and carrots.
- Remove the rice from the heat and fluff with fork.
- Enjoy!
Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams
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