Arrozconpollowithsalsaverdericeandchickencasserole Recipes

ARROZ CON POLLO WITH SALSA VERDE

Arroz con Pollo with Salsa Verde image

Provided by Tyler Florence

Time 2h

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 (3-pound) whole chicken, cut into 10 serving pieces
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks
1 Spanish onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15-ounce) can diced tomatoes with liquid
3 cups low-sodium chicken broth, warm
1 cup pimento stuffed green olives
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almonds, toasted
1/2 cup olive oil
1 lime, juiced

Steps:

Preheat oven to 350 degrees F.
Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

ARROZ CON POLLO VERDE

Arroz con Pollo Verde image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Categories grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

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 POLLO (CHICKEN AND RICE)

Arroz con Pollo (Chicken and Rice) image

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
¾ cup green bell pepper, finely chopped
1 ½ teaspoons Goya Minced Garlic
1 ½ cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
¼ cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
½ cup Goya Frozen Peas, thawed

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.

ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)

Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) image

I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.

Provided by Pierre Dance

Categories One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons fresh ground cumin
1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
2 teaspoons real Hungarian paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
8 -10 boneless chicken thighs
2 tablespoons olive oil
1 lb dry chorizo sausage, cut into 3/4 inch pieces
1 sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded,chopped
2 bay leaves
2 cups basmati rice
1 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
1 -2 jalapeno, seeded,devained,minced
1/4 cup fresh cilantro, chopped
1/4 cup blanched almond, toasted
1/2 cup extra virgin olive oil
1 lime, juice of

Steps:

Preheat oven to 350°F.
Mix spice paste in a small bowl.
Wash Chicken, pat dry.
Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
In a dutch oven heat remaining Oil over medium heat.
Fry Chorizo'til crisp, remove, dry on paper towel.
Add Chicken, skin side down, brown well on all sides.
Remove, drain on paper towel.
Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
Remove bay leaves.
Stir in Rice, coat well with sofrito.
Add Tomatoes and Stock.
Season with salt and pepper.
Place Chorizo and Chicken on top of rice mixture.
Bring to a boil, simmer 5 minutes.
Cover pot, transfer to oven.
Bake 20 minutes'til rice is done and has absorbed the liquid.
---SalsaVerde---.
Puree all salsa ingredients'til smooth.
Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

ARROZ CON POLLO WITH SALSA VERDE

Arroz con Pollo with Salsa Verde image

Make and share this Arroz con Pollo with Salsa Verde recipe from Food.com.

Provided by Millereg

Categories One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3 lbs whole chickens, cut into 10 serving pieces
4 tablespoons olive oil, divided
salt & freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1 1/4-1 1/2 lbs chorizo sausage, cut into 1 inch chunks
1 Spanish onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15 ounce) can diced tomatoes with juice
3 cups low sodium chicken broth, warm
1 cup pimento stuffed olive
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almond, toasted
1/2 cup olive oil
1 lime, juiced

Steps:

Preheat oven to 350° F.
Rinse the chicken pieces and pat dry.
In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
Fry the chorizo over medium heat until it is crispy and renders its fat.
Remove the chorizo with a slotted spoon and drain on paper towels.
Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
Stir in the rice so the grains are well coated with the sofrito.
Add the tomatoes and broth, season with salt and pepper.
Return the chorizo and chicken to the pan.
Bring the mixture to a boil and let simmer for 5 minutes.
Cover and transfer pot to oven.
Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
Scatter the olives on top of the chicken and rice before serving.
---To prepare the Salsa Verde---.
In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
Garnish Arroz Con Pollo with Salsa Verde before serving.

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