Arroz Con Pollo Y Calabacin Rice With Chicken Courgettes And Other Vegetable Delights Recipes

CHICKEN AND RICE (ARROZ CON POLLO)

Steps:

• To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
• In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
• Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
• Serve this arroz con pollo with a green salad on the side and Enjoy!

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 CALABACIN (RICE WITH CHICKEN, COURGETTES AND OTHER VEGETABLE DELIGHTS)

Steps:

• Plunge the tomatoes into a pan of the boiling broth and after 1 minute remove the tomatoes and set aside in a bowl to cool. Once cooled down a bit slide the skins off the tomatoes and chop up to a rough pulp.
• In a decent sized paella pan fry the chicken pieces on all sides until slightly browned. Remove with a slotted spoon and set aside.
• In the same pan add a little more EVOO if necessary and fry onions, garlic and green peppers slowly until onions are almost caramelised, stirring frequently.
• Then stir in the tomatoes and cook for 15mins on a medium heat. Add paprika and saffron and red peppers and continue to cook on very low heat for 5 more mins.
• Pour in the rice and stir so that all rice is coated with the mixture. Turn up heat and then pour in the boiling hot stock, and wine. This will result in a soupy mixture. Bring back to boil and then cook on a medium heat for 10mins. Add salt and pepper if needed.
• Add courgettes, chicken and asparagus (and cherry toms if using). Stir to mix. Cook on moderate heat for 10mins.
• Transfer the paella pan to an oven, preheated to 150DegC and bake for 10 mins. Serve with parsley as a garnish.

ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY

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.

ARROZ CON CALABACIN (RICE WITH ZUCCHINI)

Steps:

• Sauce:.
• Heat chicken broth.
• Heat oil in large skillet.
• Saute dried red pepper until softened (do not burn it), and remove from skillet.
• Next saute the tomato and garlic in same skillet and oil, until garlic is golden.
• Add dried red pepper, tomato and garlic to processor or blender.
• Blend the ingredients in the processor, forming a paste.
• Add the heated chicken broth to the paste and blend until smooth.
• Rice:.
• Put the onion in the skillet and saute til soft.
• Add zucchini and green beans, saute 10 minutes.
• Add the rice, stir to coat well with the oil.
• Pour sauce into the skillet.
• Add salt, bring to a boil, simmer, uncovered 5 minutes, stirring occasionally, you don't want the rice soupy.
• Pour into a 8-9 inch casserole dish, bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed. Remove from oven and cover with foil, sit for 5 minutes.
• Serve.

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.