Cheerleaders Chicken Arroz Recipes

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Chicken Arroz Caldo (Chicken Rice Porridge) image

This is a soupy dish that is served mainly for a snack.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
1 tablespoon fish sauce
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced
1 teaspoon fish sauce for sprinkling, if desired

Steps:

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g

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 (RICE WITH CHICKEN) RECIPE BY TASTY

Arroz Con Pollo (Rice With Chicken) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro

Provided by Jon Michelena

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
½ cup onion, diced
⅔ cup carrot, diced
1 lb chorizo sausage, sliced
2 cups basmati rice
⅔ cup red bell pepper, diced
⅔ cup green bell pepper
2 cups chicken broth
1 teaspoon salt
1 teaspoon saffron
1 cup beer
2 tablespoons caper vinaigre
¼ cup small capers
1 cup green pea, cooked
½ cup pimento-stuffed green olives
⅓ cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams

TOO EASY CHICKEN & RICE (ARROZ CON POLLO)

Too Easy Chicken & Rice (Arroz Con Pollo) image

This is a shortcut recipe, using Goya's Yellow Rice Mix as its base. Takes 30 minutes using leftover chicken, 25 of which are inactive! Serve with a salad for a great weeknight dinner.

Provided by HollyLQuinn

Categories One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon olive oil
1 cup cooked chicken
1 (8 ounce) box yellow rice (Goya Arroz Amarillo)
1/2 cup frozen peas

Steps:

In a large skillet over medium heat, heat oil and coked chicken until it starts to brown.
Add 1 1/2 cups water to chicken and add peas. Bring to a boil.
Add Rice packet.
Reduce heat and simmer for about 25 minutes.
Stir and serve.

Nutrition Facts : Calories 136.2, Fat 7.7, SaturatedFat 1.5, Cholesterol 35, Sodium 62, Carbohydrate 3.3, Fiber 1, Sugar 1.3, Protein 12.9

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) RECIPE - (4.6/5)

Chicken Arroz Caldo (Chicken Rice Porridge) Recipe - (4.6/5) image

Provided by vlacer

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 1/4 pounds chicken wings, split and tips discarded
1 tablespoon fish sauce
5 1/4 cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced (optional)
1 teaspoon fish sauce for sprinkling, if desired

Steps:

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes. Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

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