ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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.
EASY ARROZ CON POLLO
My children really look forward to dinner when they know I'm serving this, and it's easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
ARROZ CON POLLO
Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 35m
Yield 4 servings
Number Of Ingredients 21
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 Y FRIJOLES
From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel.
Provided by StephBo413
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with garlic salt and pepper.
- Spray large skillet with cooking spray.
- Place chicken, skin side down, in skillet.
- Brown on med-hi heat about 7 minutes on each side or until golden brown.
- Remove chicken from skillet.
- Pour rice into skillet.
- Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
- Add tomatoes and chicken broth; blend well.
- Place chicken on top of rice. Bring to boil.
- Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
- Remove chicken from skillet; keep warm.
- Drop beans by tablespoon into rice; sprinkle with cheese.
- Heat an additional 5 minutes, or until beans are hot and cheese is melted.
- Serve with chicken.
Nutrition Facts : Calories 645.3, Fat 33.4, SaturatedFat 10.7, Cholesterol 173.6, Sodium 1031.7, Carbohydrate 40.4, Fiber 4.5, Sugar 0.5, Protein 43.5
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.
HUNTS® ARROZ CON POLLO Y FRIJOLES NEGROS
Rice and beans cooked with tomato sauce and seasoned chicken for a one-skillet dish.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
- Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
- Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 37.1 g, Cholesterol 95.8 mg, Fat 17.4 g, Fiber 5.1 g, Protein 32.9 g, SaturatedFat 4.8 g, Sodium 709.8 mg, Sugar 1.5 g
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
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.
ARROZ CON POLLO Y FRIJOLES LIGHTENED
I tried (and loved) CropperSteph's recipe (#250808), but needed to find a way to lighten it. I substituted the non-fat or low-fat version of a few of the ingredients and used chicken breasts instead of thights. My family thought it was just as good, but then again, they prefer chicken breast to thighs anyway...either way, it's a good recipe!
Provided by Likkel
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with garlic salt and pepper.
- Spray large skillet with cooking spray.
- Place chicken, skin side down, in skillet. Brown on med-hi heat about 7 minutes on each side or until golden brown.
- Remove chicken from skillet.
- Pour rice into skillet. Brown rice in chicken fat over med. heat about 2 min., stirring constantly. Add tomatoes and chicken broth; blend well.
- Place chicken on top of rice. Bring to boil. Reduce heat; cover and simmer 20 minute or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm.
- Drop beans by Tablespoon into rice; sprinkle with cheese.Heat an additional 5 minutes, or until beans are hot and cheese is melted.
- Serve with chicken.
Nutrition Facts : Calories 485.2, Fat 19.9, SaturatedFat 6.4, Cholesterol 127.2, Sodium 833, Carbohydrate 28.5, Fiber 0.5, Sugar 0.2, Protein 45.4
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