Arroz Con Pollo With Peas 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 WITH PEAS

Steps:

• Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
• Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
• Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
• Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
• Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.

SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)

Steps:

• Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
• Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
• Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
• After that, stir in the broth, cumin, saffron, and tomatoes.
• Arrange chicken pieces on top of the rice and bring to a boil.
• When liquids are boiling, lower the heat, and cover the pan.
• Simmer for about 40 minutes or until chicken is cooked and rice is tender.
• Garnish with olives to serve.

GOURMET ARROZ CON POLLO

Steps:

• Place 1/2 cup of olive oil in small pan and add the achiote.
• Heat on medium heat until bubbles form, then remove from heat and let steep.
• Drain achiote seeds from oil (should be a vibrant reddish-orange color).
• Place oil in large stockpot.
• Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
• Remove chicken from pot.
• Place diced onions, garlic, and peppers in pot with the achiote.
• Saute until soft (do not burn garlic).
• Put capers in pot and cook for a while with the onion mixture.
• Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
• Let the rice cook for just about a minute.
• Place cut up cilantro (or parsley) and basil in pot.
• Add in chicken broth and make sure you scrape the pot.
• Add chicken pieces back in.
• Put olives in and mix.
• Place bay leaves in pot.
• Check for seasonings (Please note: add salt and pepper at the end).
• Let the mixture cook on medium heat until the rice is done.
• Add peas just before serving.
• In another medium pot place peeled asparagus in water and boil until they turn bright green.
• Place in ice bath to stop the cooking process.
• To serve, place rice and chicken in a large platter.
• Arrange chicken pieces around platter and rice in the center.
• Place cooked asparagus around the platter and then place pimentos in the center.
• Enjoy!

ARROZ CON POLLO (PERUVIAN STYLE)

Steps:

• Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
• Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
• Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

ARROZ CON POLLO

Steps:

• Prepare chicken:
• Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
• Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
• Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
• Prepare rice and bake arroz con pollo:
• Put oven rack in middle position and preheat to 350°F.
• Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
• While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
• Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
• Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
• Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
• Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

ARROZ CON POLLO

Steps:

• Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.
• Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
• Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
• Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.
• Fast, easy, and still really good. Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups water to a boil. Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high. Add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken. Add the rice to the onions and cook, stirring occasionally, until glossy. Add the saffron if you're using it, then the chicken, some salt and pepper, and the boiling water. Adjust the heat and finish cooking as directed.

ARROZ CON POLLO PERUANO

Steps:

• For the arroz con pollo peruano: Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of the oil in a 3.5-quart Dutch oven over medium-high heat. Cut the chicken into 1-inch cubes and place in a medium bowl. Season with the cumin, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Toss to coat evenly with the spices. Add the chicken to the Dutch oven and cook until golden on all sides, 8 to 10 minutes total.
• Combine the garlic, cilantro, bell pepper, onion and beer in a blender until smooth, 15 to 20 seconds. Set aside.
• Remove the cooked chicken to a plate. Add the cilantro sauce and remaining 2 teaspoons salt to the Dutch oven, scraping up any browned bits from the bottom. Lower to medium heat and cook, stirring occasionally, until is reduced by about half and becomes a thick sauce, 10 to 12 minutes.
• Meanwhile, make the quick pickled red onions.
• For the quick pickled red onions: Rinse and drain the onions in a small bowl 2 to 3 times under cold water to wash away the harsh onion flavor. Toss with the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside to marinate for 5 to 10 minutes.
• Wash and rinse the rice until the water runs almost clear, 3 to 4 rinses. Set aside.
• Stir the rinsed rice, peas and carrots into the reduced cilantro sauce until the rice and vegetables are evenly coated with the sauce, 1 to 2 minutes. Stir in the seared chicken along with any juices that have collected and 1 1/2 cups water until combined. Bring to a boil over high heat, cover immediately and bake in the oven until the rice is cooked through, 30 to 35 minutes.
• About 5 minutes before the arroz verde con pollo finishes cooking, preheat a large skillet or saute pan over medium heat. Swirl in the remaining 3 tablespoons of oil so it coats the bottom of the pan. Crack an egg into a small bowl and then carefully pour it into the preheated pan. Repeat with the remaining eggs. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, 4 to 5 minutes.
• Remove the arroz con pollo from the oven and serve with the pickled red onions and fried eggs.

ARROZ CON POLLO VERDE

Steps:

• In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
• Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
• Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

ARROZ CON GANDULES

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.

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 101

Steps:

• Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
• Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
• Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.
• Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.

ARROZ CON POLLO

Steps:

• Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
• Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
• Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
• Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
• Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
• Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
• Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
• Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
• Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
• Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
• Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
• Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.