COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE
Steps:
- Heat oil in a large pot over low heat. Stir-fry the chopped peppers, garlic and onion, and stir until they're golden brown.
- Add 3 cups of rice; remember to stir everything well.
- Add 5 cups of water, the chopped veggies, chicken breast, bouillon, seasoning and salt. Stir and let cook at medium heat for approximately 15 minutes or until the rice dries.
- Once rice has absorbed all the water, cover the pot and cook at low heat for 10 to 15 minutes until the rice is soft.
Nutrition Facts : ServingSize 1 Serving
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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.
CHICKEN AND RICE (ARROZ CON POLLO)
Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!
Provided by Erica Dinho
Categories Main dish
Time 1h20m
Number Of Ingredients 22
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!
Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
COLOMBIAN ARROZ CON POLLO
This is a pretty chicken and rice casserole that is made from chicken wing pieces. You can buy them already separated or cut them up yourself. This is how my husband remembers his Grandma made it back in Bogota (with a little tweaking from me, heh heh heh). DH likes it served with maduros and patacones. Feel free to substitute with brown rice, but it will need to cook about 10 minutes longer, or more.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Prepare chicken wings by cutting off the tips (either toss or use to make broth later); separate wings into two pieces at the joint.
- Season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
- Heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully).
- Heat the oil in a Dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through).
- Add onions and peppers to Dutch oven and cook until softened, about 5 minutes.
- Add garlic; cook about 1 minute.
- Add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
- Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
- Bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole).
- Cook in oven until rice is almost tender, about 25 minutes.
- Nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
- Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.
ARROZ CON POLLO - CUBAN STYLE
Make and share this Arroz Con Pollo - Cuban Style recipe from Food.com.
Provided by Chef Marisol
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
- Heat chicken broth.
- In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
- Don't cook the chicken completely. Take chicken out and set aside.
- To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
- Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
- When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
- Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
- Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.
Nutrition Facts : Calories 892.5, Fat 18.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 2238.2, Carbohydrate 103.6, Fiber 5.3, Sugar 6, Protein 40.5
GOURMET ARROZ CON POLLO
This is a great recipe, with olives and capers to give it a gourmet touch! I got it from Calling All Cooks TV show. Enjoy!
Provided by Sharon123
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place 1/2 cup of olive oil in small pan and add the achiote.
- Heat on medium heat until bubbles form, then remove from heat and let steep.
- Drain achiote seeds from oil (should be a vibrant reddish-orange color).
- Place oil in large stockpot.
- Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
- Remove chicken from pot.
- Place diced onions, garlic, and peppers in pot with the achiote.
- Saute until soft (do not burn garlic).
- Put capers in pot and cook for a while with the onion mixture.
- Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
- Let the rice cook for just about a minute.
- Place cut up cilantro (or parsley) and basil in pot.
- Add in chicken broth and make sure you scrape the pot.
- Add chicken pieces back in.
- Put olives in and mix.
- Place bay leaves in pot.
- Check for seasonings (Please note: add salt and pepper at the end).
- Let the mixture cook on medium heat until the rice is done.
- Add peas just before serving.
- In another medium pot place peeled asparagus in water and boil until they turn bright green.
- Place in ice bath to stop the cooking process.
- To serve, place rice and chicken in a large platter.
- Arrange chicken pieces around platter and rice in the center.
- Place cooked asparagus around the platter and then place pimentos in the center.
- Enjoy!
ARROZ CON POLLO VALENCIANA - COLUMBIA RESTAURANT (CHICKEN &
This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, recipe#473755 for a true experience.
Provided by diner524
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.
Nutrition Facts : Calories 1226.9, Fat 60.2, SaturatedFat 13, Cholesterol 199.8, Sodium 1236.9, Carbohydrate 87.5, Fiber 4.4, Sugar 6.7, Protein 76.1
CLASSIC ARROZ CON POLLO
A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!
Provided by carole in orlando
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken thighs with Adobo and pepper.
- Place olive oil in a large skillet with a tight fitting lid.
- Saute the chicken in oil until lightly brown on both sides.
- Remove chicken, add the onion and green peppers and saute until tender.
- Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
- Add the chicken broth and water.
- Nestle the chicken pieces in the rice mix to partially cover the chicken.
- Cover the skillet tightly, and simmer for 20 to 25 minutes.
- Add the peas and pimientos and stir in gently.
- Cover, and simmer 5 minutes more.
- The rice should be tender and the liquid mostly absorbed.
- Remove from the heat and let stand 5 minutes.
- Serve.
More about "colombian arroz con pollo recipes"
BEST COLOMBIAN ARROZ CON POLLO RECIPE - FOOD52
From food52.com
Reviews 1Servings 6-8Cuisine ColombianCategory Entree
LILIANA'S COLOMBIAN RESTAURANT & BAKERY - YELP
From yelp.com
59 Yelp reviewsLocation 4075 Gum Branch Rd Ste 5 Jacksonville, NC 28540
ARROZ CON POLLO, LIGHTENED UP (LATIN CHICKEN AND RICE)
From skinnytaste.com
MY COLOMBIAN COCINA - ARROZ CON POLLO
From mycolombiancocina.com
COLOMBIAN ARROZ CON POLLO (RICE WITH CHICKEN) - JEWISH …
From jewishfoodexperience.com
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ CON …
From delish.com
SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP) - MY …
From mycolombianrecipes.com
ARROZ CON POLLO AL HORNO (BAKED CHICKEN AND RICE)
From mycolombianrecipes.com
ARROZ CON POLLO FROM SECRETS OF COLOMBIAN COOKING BY PATRICIA ...
From app.ckbk.com
ARROZ CON COCO (COLOMBIAN COCONUT RICE) RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE MY TIA'S COSTA RICAN ARROZ CON POLLO - THE HUNGRY TICA
From thehungrytica.com
ARROZ CON POLLO RECIPE COLOMBIAN RECIPES ALL YOU NEED IS …
From stevehacks.com
ARROZ CON POLLO RECIPE - PINCH OF YUM
From pinchofyum.com
SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE …
From spanishfoodguide.com
ARROZ CON POLLO (CLASSIC COLOMBIAN STYLE) - GLOBAL STORYBOOK
From globalstorybook.org
ARROZ CON POLLO - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
COLOMBIAN ARROZ CON POLLO - SWEET Y SALADO
From sweetysalado.com
ARROZ CON POLLO RECIPE COLOMBIAN - SOLERANY.COM
From solerany.com
ARROZ CON POLLO COLOMBIAN RECIPE | RECETA ARROZ CON POLLO …
From amigofoods.com
CóMO HACER ARROZ CON POLLO COLOMBIANO - GOODHEALTHYRECIPE.COM
From goodhealthyrecipe.com
21 ARROZ CON POLLO RECIPE COLOMBIAN - SELECTED RECIPES
From selectedrecipe.com
PREPARAR ARROZ CON POLLO BEST RECIPES
From findrecipes.info
COLOMBIAN ARROZ CON POLLO - YUMLY FOOD
From yumlyfood.com
COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE | RECIPE - PINTEREST
From pinterest.com
COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE - PINTEREST
From pinterest.com
MY COLOMBIAN COCINA - POLLO ASADO CON ARROZ CARIBEñO
From mycolombiancocina.com
ARROZ CON POLLO, COLOMBIAN STYLE - RIVERHEADLOCAL
From riverheadlocal.com
ARROZ CON POLLO A LA CHORRERA RECIPE - FAT GIRL HEDONIST
From fatgirlhedonist.com
CUBAN RECIPES | CUBAN ARROZ CON POLLO
From cubanrecipes.org
COLOMBIAN ARROZ CON POLLO - PLAIN.RECIPES
From plain.recipes
ARROZ CON COCO (COLOMBIAN COCONUT RICE) - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
ARROZ ATOLLADO COLOMBIANO (COLOMBIAN-STYLE PORK ... - MY …
From mycolombianrecipes.com
ARROZ CON POLLO COLOMBIAN RECIPE - SOLERANY THE RESTAURANT
From solerany.com
COLOMBIAN ARROZ CRIOLLO RECIPE - QUERICAVIDA.COM
From quericavida.com
ARROZ CON POLLO COLOMBIANO | YUMLY FOOD
From yumlyfood.com
COLUMBIA RESTAURANT RECIPE
From columbiarestaurant.com
ARROZ CON POLLO ~ RICE WITH CHICKEN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
CUBAN ARROZ CON POLLO RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
SLOW COOKER ARROZ CON POLLO - THE LEMON BOWL®
From thelemonbowl.com
COLOMBIAN RICE WITH VEGETABLES (ARROZ SIN POLLO)
From vecinavegetariana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love