ARROZ CON POLLO
This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner!
Provided by Sara Welch
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine wine and saffron; let stand until ready to use.
- Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
- Flip, and cook until golden brown; transfer to a plate.
- Drain any excess oil, leaving 1 teaspoon of oil in the pan.
- Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
- Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
- Cover the pan and place it in the oven. Bake for 30 minutes.
- Remove the pan from the oven. Stir the peas into the rice.
- Top with parsley and serve.
Nutrition Facts : Calories 686 kcal, Carbohydrate 55 g, Protein 32 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 815 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
- Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
- Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.
ARROZ CON POLLO (CHICKEN AND RICE)
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
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)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
CHICKEN WITH SAFFRON RICE
Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.
Provided by Bonnie G 2
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
- Brown chicken in batches, 7-8 minutes per batch.
- Transfer to plate. Discard fat; wipe out pot.
- In same pot over medium heat, warm 1 tablespoon oil.
- Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
- Add garlic; cook 30 seconds.
- Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
- Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
- Let stand 10 minutes.
- Sprinkle with parsley.
SAFFRON CHICKEN
This is one of my favorite recipes that I got from my mom. It's so good. [edit]I've changed the proportions of rice to water so that it'll cook correctly.
Provided by Para_chan
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375º.
- Melt butter in skillet. Cook chicken breasts until mostly cooked.
- In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
- In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
- Cover casserole with aluminium foil.
- Cook for 45 minutes, or until rice has absorbed almost all of the liquid.
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- Gather all the ingredients. Preheat oven to 350°F (180°C). Set ovenproof large pan on stovetop and heat on low. Wash rice until water runs clear. Drain and set aside.
- Prepare the chicken, pat dry. Season generously with salt and fresh cracked black pepper on both sides. Turn up heat on pan to medium high and add olive oil. Swirl oil gently to coat bottom of pan. When ready, add chicken to pan and sear till lightly brown on both sides, approximately 3-4 minutes per side. Transfer to plate.
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