Arroz Con Pollo Rice With Chicken Recipes

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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.

ARROZ CON POLLO (RICE WITH CHICKEN)



Arroz Con Pollo (Rice With Chicken) image

My neighbour gave me this recipe as we were renovating the kitchen and I didn't have an oven for 6 months. I cooked everything outside on the BBQ and luckily I had a Wok burner connected to the BBQ. This dish is very easy and very yummy. I think Arroz con Pollo means 'Rice with Chicken' in Spanish. Enjoy we did :)

Provided by Chef floWer

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 -2 tablespoon oil
1 kg chicken fillet, cubes
1 garlic clove, chopped
2 onions, chopped
1 red capsicum, chopped
1 small green capsicum, chopped
1 -2 bay leaf, if available (optional)
1 (425 g) can diced tomatoes (a large tin may be better, it's up to you)
750 ml chicken stock
2 cups rice, uncooked
1 teaspoon turmeric powder
1 cup beans, cooked (optional)
1 (400 g) can artichoke hearts, chopped yummy if included (optional)
salt and pepper, to taste

Steps:

  • Brown cubed chicken in some oil with the chopped garlic and onions.
  • Add the chopped capsicum's sauté for a minute.
  • Add the bay leaves, tomatoes and chicken stock.
  • When the stock starts to boil stir in the rice and turmeric.
  • Simmer low heat with the lid on until the rice is tender adding more stock if necessary. Stir regular. This will take 20-30 minutes approximately.
  • Add beans and artichokes during the last 10 mins of cooking.

Nutrition Facts : Calories 527.6, Fat 8.8, SaturatedFat 1.8, Cholesterol 110.5, Sodium 381.7, Carbohydrate 64.4, Fiber 3.1, Sugar 6.5, Protein 44.3

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

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.

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.

ARROZ CON POLLO (RICE WITH CHICKEN)



Arroz con Pollo (Rice with Chicken) image

Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 5

1 tablespoon olive or vegetable oil
8 chicken drumsticks (about 2 lb)
1 bag (8 oz) saffron yellow rice
3 cups Progresso™ chicken broth (from 32-oz carton)
1 bag (12 oz) frozen mixed vegetables

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
  • Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

Nutrition Facts : Calories 450, Carbohydrate 61 g, Cholesterol 95 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

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 (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

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EASY ARROZ CON POLLO (MEXICAN CHICKEN AND RICE) - CHILI ...
2016-05-03 Season with a bit of oregano, paprika, cayenne and garlic powder. Heat a large pan to medium heat and add olive oil. Add chicken thighs and cook a couple minutes per side. Remove and set aside. In the same pan, add chopped onion and jalapeno peppers. Cook about 5 minutes to soften.
From chilipeppermadness.com
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ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - LATINA ...
2019-01-05 Instructions. 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.
From latinamommeals.com
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ARROZ CON POLLO RECIPE - PINCH OF YUM
2020-10-05 Add the tomato paste, spices, thyme, and remaining 1 teaspoon salt; sauté for 2-3 minutes, until deep red. Preheat the oven 350 degrees. Add beer; simmer and let it reduce for a few minutes. Add canned tomatoes, broth, and bay leaf; bring to a low simmer. Stir in chicken and rice; bring to a low simmer.
From pinchofyum.com
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SUPER EASY AND DELICIOUS COSTA RICAN ARROZ CON POLLO RECIPE
2019-12-13 In a large skillet, heat the vegetable oil on medium-high heat. Once heated, add the cilantro, red bell pepper, onion, and garlic and cook until soft and translucent. This is your sofrito. Add the chicken to the pan and stir until the chicken is coated in the sofrito. By this time, the rice should be cooked.
From puravidamoms.com
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SPANISH RICE AND CHICKEN: ARROZ CON POLLO | HEARTH AND VINE
Add rice and garlic and saute, stirring for about 30 seconds. Add tomato paste and stir. Add diced tomatoes, chicken broth, turmeric and paprika. Stir well. Place chicken skin side up in pot. Bring to a boil then reduce heat to a simmer. Cover pot and cook for 40 - …
From hearthandvine.com
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MEXICAN CHICKEN AND RICE MEAL - THERESCIPES.INFO
MEXICAN CHICKEN AND RICE - The Food Nanny hot www.thefoodnanny.com. Remove chicken to a plate. To the drippings, add the onion, garlic and rice.Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste. Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and …
From therecipes.info
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ARROZ CON POLLO, LIGHTENED UP (LATIN CHICKEN AND RICE)
2019-12-16 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.
From skinnytaste.com
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Top Asked Questions

How do you cook chicken arroz con pollo?
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.
What is arroz con pollo?
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.
What is the best chicken to use for arroz con pollo?
Chicken Broth- (you can use "cubitos" or bullion powder) Chicken (I am using bone IN drumsticks, but you can use thighs, wings, or boneless chicken in your arroz con pollo) Rice- Medium or long grain are preferred.
How do you cook Panamanian chicken and rice?
This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy! 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.

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