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.
ARROZ CON POLLO 1 DISH MEAL
This is a recipe I came up with to use up a whole bunch of salsa that I made (see Leah's food processor salsa). My favorite mexican dish is Arroz con pollo, and have a hard time finding any restaurants that make it to my liking. This is a simple and delicious dish. Please note that this recipe uses rice that is already cooked.
Provided by SuperSpike
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
- season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
- add salsa and rice stir frequently while the chicken continues to cook.
- Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
- When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
- Top with some chopped cilantro or parsley for a pop of color.
Nutrition Facts : Calories 368, Fat 15.9, SaturatedFat 5.2, Cholesterol 67.7, Sodium 824.7, Carbohydrate 29.5, Fiber 2.3, Sugar 5.5, Protein 27
ARROZ CON POLLO
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
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
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.
PUERTO RICAN ARROZ CON POLLO
This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.
Provided by Cheri Raxter
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
- Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
- Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g
ARROZ CON POLLO Y QUESO MOZZARELLA A LA SARTéN
Hemos reunido los ingredientes consentidos de nuestra cocina latina en un solo platillo fenomenal: nos referimos al arroz, el pollo y el queso mozzarella.
Provided by My Food and Family
Categories Casa
Time 30m
Yield 4 porciones
Number Of Ingredients 7
Steps:
- Calienta el aceite en una sartén grande antiadherente a fuego medio-alto. Añade el pollo; cocínalo 5 min. por lado o hasta que esté completamente cocido (165ºF). Retíralo de la sartén; tápalo para mantenerlo caliente.
- Agrega la sopa y la leche a la sartén; mezclálas bien. Deja que hierva. Incorpora el brócoli y el arroz; cubre esto con el pollo. Tapa la sartén.
- Cocina esto a fuego bajo por 5 min.; espolvoréalo con el queso. Retíralo del fuego. Déjalo reposar tapado durante 5 min. o hasta que el queso se haya derretido.
Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO WITH A QUESO KICK
i went to a mexican restaurant and ordered fajitas one day. the chicken was a little dry so i drizzled some of the white melting cheese over the top and it tasted amazing. i use the zatarans rice mix and substitute a can of tomato sauce for the diced tomatoes, but either way will work.
Provided by chefjess819
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray a baking dish with cooking spray.
- Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together.
- Cook the chicken in a skillet until the outsides are seared and starting to brown.
- Place chicken over the rice mixture and cover with foil paper.
- Place in an oven for 30 minutes.
- Remove the foil.
- Pour the cheese over the top of the chicken, not forgetting the exposed rice.
- Place back in the oven for 15 minutes or until chicken is white all the way through.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
ARROZ CON POLLO
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
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