Baked Arroz Con Pollo Recipes

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ARROZ CON POLLO



Arroz Con Pollo image

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

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

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

BAKED ARROZ CON POLLO



Baked Arroz Con Pollo image

The original recipe was longer and used chicken pieces, but this is my quick and easy version! I hope you enjoy, it is packed with flavor!

Provided by Barenakedchef

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups shredded cooked chicken
1 teaspoon salt
2 tablespoons olive oil
1 medium onion
2 cloves garlic, minced
1 small green pepper, chopped
1/2 cup canned tomato
4 cups chicken broth
1 bay leaf
1 (10 ounce) package yellow rice

Steps:

  • Saute veggies in oil.
  • Add broth, tomatoes and bay leaf.
  • Bring to a boil.
  • Spread rice in a 9X13” casserole pan.
  • Pour hot liquid over all, stir well.
  • Add chicken, mix.
  • Bake at 350° for one hour.

ARROZ CON POLLO



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

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.

ARROZ CON POLLO (BAKED CHICKEN AND RICE)



Arroz con Pollo (Baked Chicken and Rice) image

A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

Provided by PanNan

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 chicken, cut up into 8 pieces
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
3 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
2 tomatoes, peeled and cut in eighths
2 cloves garlic, minced
1 1/2 cups chicken broth
1 bay leaf
1 teaspoon fresh oregano (or 1/2 tsp dried)
1/2 teaspoon red cayenne pepper
1/8 teaspoon saffron (optional)
1 cup uncooked long grain rice (not minute rice)
10 ounces frozen green peas, cooked and drained
pimientos or roasted red pepper (to garnish) (optional)

Steps:

  • Sprinkle chicken with salt and pepper.
  • In large oven proof skillet, heat oil over medium heat.
  • Add chicken, brown on all sides, turning as needed for about 20 minutes.
  • Remove chicken.
  • Add onion, green pepper, tomatoes, garlic and rice.
  • Saute 5 minutes, stirring frequently, until lightly browned.
  • Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
  • Bring to a boil.
  • If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
  • Arrange chicken on top.
  • Cover with lid or aluminum foil.
  • Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
  • Add peas, and pimento or red peppers (if using) on top.

Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4

ARROZ CON POLLO



Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

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



Arroz con Pollo image

Categories     Blender     Chicken     Poultry     Rice     Tomato     Bake     Sauté     Dinner     Spice     Saffron     Pea     Party     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27

For chicken
3 large garlic cloves, coarsely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For rice
1 lb onions, chopped (2 1/2 cups)
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special Equipment
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

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



Arroz Con Pollo image

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

1/2 cup dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1 1/2 cups short-grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained

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.

EASY ARROZ CON POLLO



Easy Arroz con Pollo image

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

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

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.

GOYA® EASY ARROZ CON POLLO



GOYA® Easy Arroz con Pollo image

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 40m

Yield 4

Number Of Ingredients 10

1 pound chicken breasts and/or thighs*
½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped
½ medium green bell pepper, finely chopped
2 teaspoons GOYA® Minced Garlic
1 (8 ounce) box GOYA® Yellow Rice
1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
¼ cup GOYA® Frozen Peas, thawed

Steps:

  • Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
  • Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
  • Arrange pimientos, olives and peas over Chicken and Rice.

ARROZ CON POLLO



Arroz con Pollo image

A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1 large onion, coarsely chopped
1 cup uncooked converted or regular long-grain white rice
1 teaspoon ground cumin
1/8 teaspoon saffron threads, crushed
2 cups chicken broth
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 red bell pepper, coarsely chopped
1/2 cup frozen sweet peas

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
  • Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
  • Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 75 mg, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g

ARROZ CON POLLO



Arroz Con Pollo image

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

1 3 1/2-pound chicken, cut into 10 serving pieces
Salt and freshly ground pepper to taste
1/2 teaspoon ground cumin
2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 large green pepper, cored, seeded and cut into 1-inch pieces
1/4 pound boneless smoked ham, cut into 1/4-inch cubes
1 1/2 cups canned crushed tomatoes
4 ripe plum tomatoes, peeled and cut into small cubes
1/2 teaspoon saffron threads
1 bay leaf
3 cups fresh or canned chicken broth
1 cup converted rice
1 tablespoon drained capers
12 green olives stuffed with pimentos
1 9-ounce package frozen green peas
1/4 cup grated Parmesan cheese
1 6 1/2-ounce can fancy pimentos, cut into 8 long strips
4 tablespoons coarsely chopped fresh coriander or parsley

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.

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From foodnewsnews.com


PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) - KEVIN IS COOKING
2017-02-22 Instructions. If making 10 person serving preheat oven to 350°F. If making stove top (for 5 person serving), disregard oven instructions. Rinse the chicken pieces under cold water and pat dry with paper towels. Rub both sides with generous amount of the Adobo seasoning. Rinse the rice under cold water and drain.
From keviniscooking.com


ARROZ CON POLLO RECIPE FROM THE WINNER WINNER CHICKEN DINNER …
Add the chicken skin side down, making sure to press it as flat as possible onto the hot surface, and cook for 7 to 8 minutes. Flip and cook the other side for an additional 7 to 8 minutes. Transfer the chicken to a plate. 2. Lower the heat to medium-low and saute the garlic, red and green bell peppers, and onion until fragrant, about 3 minutes ...
From staciebillis.com


ARROZ CON POLLO - JO COOKS
Remove chicken from skillet and set aside. Preheat oven to 375 F degrees. Saute veggies: Add onion to skillet and cook for a couple minutes until onion is translucent. Add bell peppers, garlic, oregano, smoked paprika, cumin, salt, pepper and tomato paste to the skillet and cook for about 5 minutes until the vegetables soften, stirring ...
From jocooks.com


ARROZ CON POLLO | PUERTO RICAN RICE WITH CHICKEN - LATINA MOM …
2019-01-05 Instructions. In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes. Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side.
From latinamommeals.com


POLLO CON ARROZ RECIPE - BAKED PUMPKIN
2021-11-24 Arroz con pollo is a traditional dish you'll find variations of throughout spain and latin america. This is an easy recipe for a mexican rendition of arroz con pollo, a traditional chicken and rice dish common in countries with spanish . Season the chicken pieces with the first 4 dried spices listed. Heat oil over medium heat for 5 minutes in heavy pot. In same pot, add …
From bakedpumpkin.blogspot.com


BAKED ARROZ CON POLLO - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Baked Arroz Con Pollo Recipe - Food.com great www.food.com. Saute veggies in oil. Add broth, tomatoes and bay leaf. Bring to a boil. Spread rice in a 9X13" casserole pan. Pour hot liquid over all, stir well. Add chicken, mix. Bake at 350° for one hour. Submit a Recipe Correction.
From therecipes.info


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