Best Easy Arroz Con Pollo Recipe Recipe For Chicken

EASY ARROZ CON POLLO

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.

GOYA® EASY ARROZ CON POLLO

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.

CHICKEN WITH RICE (ARROZ CON POLLO)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
• Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.

ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)

Steps:

• 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. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
• After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
• Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
• After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

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 (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.

SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)

Steps:

• Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
• Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
• Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
• After that, stir in the broth, cumin, saffron, and tomatoes.
• Arrange chicken pieces on top of the rice and bring to a boil.
• When liquids are boiling, lower the heat, and cover the pan.
• Simmer for about 40 minutes or until chicken is cooked and rice is tender.
• Garnish with olives to serve.

ARROZ CON POLLO

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.