Arroz Con Pollo Tomates Y Hierbas Aromáticas Recipes

ARROZ CON POLLO

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.

ARROZ CON POLLO Y TOMATE

Steps:

• En una cazuela ponemos un chorro de aceite a calentar. Mientras, quitamos toda la grasa que podamos a los trozos de pollo (que nos habrá cortado el carnicero). Freímos bien el pollo.
• Cuando esté dorado añadimos 1 diente de ajo picado y seguidamente media cebolleta picada pequeño. Dejamos que se poche la cebolleta despacio. Cuando la cebolleta esté transparente retiramos la cazuela del fuego, añadimos una cucharada de pimentón dulce (tamaño postre) y revolvemos bien.
• Ponemos el tomate y la rama de perejil picada y colocamos, de nuevo, en el fuego. Salamos y tapamos la cazuela para que se haga todo despacio. Dejar media hora.
• Llegados a este punto podemos dejar que se enfríe y terminar de cocinar el plato al día siguiente que: Calentamos toda la preparación y echamos el arroz revolviendo bien para que coja el color rojo del preparado. Añadimos tres veces la cantidad de arroz de caldo de pollo (casero o hecho con una pastilla de caldo).
• Los primeros 5 minutos lo haremos a fuego fuerte, luego bajamos el fuego sin que deje de hervir y dejamos que se haga 15 o 20 minutos mas. Depende del fuego y del tipo de cazuela, lo mejor es probarlo para ver si está quedando a nuestro gusto. Cuando esté hecho dejamos reposar cinco minutos y servimos bien caliente.

ARROZ CON POLLO

Steps:

• Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon of salt, and cook for 8-10 minutes, flipping once, until cooked through. Remove from the pan. When cooled, roughly chop or shred the chicken into bite-sized pieces.
• Turn the heat down on the pan. Add the garlic, shallot, jalapeño, and pepper to the same pan. Sauté until soft and fragrant, scraping the browned bits off the bottom, being careful not to burn the garlic.
• 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. Cover with a lid and bake for 30 minutes.
• Remove lid and fluff with a fork. Stir in olives, cilantro, and lime juice. Season to taste and ENJOY your masterpiece!

ARROZ CON POLLO

Steps:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

ARROZ CON POLLO, TOMATES Y HIERBAS AROMáTICAS

Steps:

• Calienta el aderezo en una sartén grande a fuego medio. Agrega el pollo y el ajo; tápala. Cocina el pollo 5 minutos por lado o hasta que se dore por ambos lados. Retíralo de la sartén; ponlo a un lado.
• Agrega el arroz, los tomates enlatados y el agua a la sartén. Hazlos hervir; cocina esto, sin tapar, a fuego bajo por10 minutos. Pon el pollo de vuelta en la sartén. Espolvoréalo con el queso; pon la tapa. Cocínalo durante 5 minutos.
• Corónalo con tomates y cilantro, frescos.

ARROZ CON POLLO

Steps:

• Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
• 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.
• Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
• Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

ARROZ CON POLLO

Steps:

• Preheat the oven to 375 degrees.
• Season the chicken with salt, pepper, cumin and oregano.
• Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm.
• Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes.
• Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander.

ARROZ CON POLLO

Steps:

• Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
• Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
• Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
• Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

ARROZ CON POLLO (CHICKEN AND RICE)

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.