Central American Yellow Rice And Chicken Recipes

CENTRAL AMERICAN YELLOW RICE AND CHICKEN

Steps:

• Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
• Add water, frozen vegetables and shredded chicken.
• Add curry and salt to taste.
• Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
• Let rice cool for 5 min and fluff with fork.
• Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .

LATIN-STYLE CHICKEN AND RICE

Steps:

• Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

CHICKEN AND YELLOW RICE RECIPE WITH BROCCOLI AND CHEESE

Steps:

• Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside
• Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes
• Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through
• Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted

CURRIED RICE

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
• Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
• Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

YELLOW RICE - ARROZ AMARILLO

Steps:

• Step 1 Bring 2 cups water to a boil. Turn off heat; set aside. Step 2 Heat oil in a medium saucepan over medium heat. Stir in onions and peppers; cook until soft and translucent, 5 - 8 minutes. Stir in tomatoes, chicken bouillon and sazón; cook until warmed through. Step 3 Pour rice into pot; stir to coat. Cook rice 1 minute. Pour in hot water; stir to combine. Bring rice mixture to a boil. Lower heat to medium-low and simmer, covered, until rice is tender and water is absorbed completely, about 25 minutes. Step 4 Fluff rice with a fork and let it sit, covered, for 5 minutes before serving.

HOW TO COOK RICE - ECUADORIAN OR LATIN AMERICAN STYLE WHITE RICE

Steps:

• Heat the oil or butter on medium temperature in medium sized saucepan or pot.
• Add the minced onions and garlic (and achiote if making arroz amarillo or yellow rice), cook until the onions are translucent or soft, about 2 minutes.
• Add the rice and stir it in so that it is well coated by the oil, add the water and salt - increase the heat and bring it to a boil.
• Let the water boil and reduce until it barely covers the rice. Cover with a tight lid, reduce the temperature to simmer and cook for about 20-25 minutes. Taste and make sure it's fully cooked. If the rice is on the older side it might take an extra 5-10 minutes to cook. Remove from the heat, gently fluff it, and cover again for 5 minutes before serving.
• For an extra bit of flavor, you can add 1-2 tbs of butter (in small slices) to the rice during the those last 5 minutes.

SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)

Steps:

• On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
• Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
• Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
• Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.

SHRIMP FRIED RICE WITH COCONUT

Steps:

• Step 1 Prepare rice according to package directions. Step 2 In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper. Step 3 In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink. Step 4 Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through. Step 5 Stir in coconut and cilantro. Recipe Tip: Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.