Arroz Con Pollo One Pot Chicken And Rice Recipes

ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)

Steps:

• In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
• Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
• After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
• Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
• After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

ARROZ CON POLLO (ONE-POT CHICKEN AND RICE)

Steps:

• In a medium bowl, mix together the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Add the chicken pieces and toss to coat well. Let sit for 15 - 45 minutes at room temperature or place in fridge if making ahead of time. Omit the lime juice if marinating overnight.
• Rinse the rice thoroughly until water runs clear. Drain well in a sieve or strainer.
• In a Dutch oven, or large skillet with a tight fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the sugar to the oil without stirring. Once the sugar starts to melt and turn a little dark, add the chicken pieces in one layer. Cook until lightly browned, about 2-3 minutes each side. Transfer the chicken to a plate.
• Add the onion and pepper to the skillet and sauté until softened about 5 minutes. Add the garlic and 1 teaspoon salt and cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste and cook for about 1 minute, scraping any brown bits on the bottom.
• Add the rice, bay leaf, and turmeric and stir for about 1 minute to coat the grains well. Add in the chicken broth (or water), olives and capers and bring to a boil then lower the heat to medium-low, or low if your pot is not heavy-bottomed. Arrange the chicken pieces on top, cover tightly and cook for 20 minutes.
• Uncover the pot and quickly fluff the rice a little with a fork. taste the rice, if it seems undercooked, drizzle 1/4 - 1/2 cup more water. Stir in the peas, cover again and cook for 5 more minutes. Remove from the heat and let sit for 5 minutes. Garnish with pimientos, if using, and serve.