Crock Pot Arroz Con Pollo Recipes

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.

ARROZ CON POLLO

Steps:

• Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
• Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
• Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.
• Preheat the oven to 375 degrees F.
• Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

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.

CROCK POT ARROZ CON POLLO

Steps:

• 1. Put all ingredients EXCEPT the rice in the crock pot on high for 4 hours or low for 6 to 8. Stir it all up and ignore it.
• 2. One hour before you want to eat, add the entire 8 oz of rice and set the temp to low.
• 3. Cook covered for one hour.
• 4. Serve and enjoy!

CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)

Steps:

• In a non-stick skillet, heat oil over medium-high heat.
• Add chicken, in batches, and brown lightly on all sides.
• Transfer to slow cooker stoneware.
• Reduce heat to medium.
• Add onions and cook, stirring, until softened.
• Add garlic, salt and pepper and cook, stirring, for 1 minute.
• Add rice and stir until grains are well coated with mixture.
• Stir in saffron, tomatoes and chicken stock.
• Transfer to slow cooker stoneware and stir to combine with chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
• Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
• Garnish with olives, if using, and pass hot pepper sauce, if using.
• TIP: If you are in a hurry, skip browning the chicken.
• Just make sure that all the skin is removed; otherwise the dish will be too fatty.
• *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
• Buy saffron in threads, not powder, preferably from a reputable purveyor.
• Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
• Delicious & Dependable Slow Cooker Recipes.

CROCK-POT ARROZ CON POLLO

Steps:

• Cook rice. Season chicken with salt, pepper and paprika. Brown chicken in skillet. Put chicken in crock-pot.
• In small bowl, combine remaining ingredients except the peas, pour over chicken.
• Cover and cook on low 7-9 hours (High, 3-4 hours). Add peas one hour before serving. Serve over rice.

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY

Steps:

• Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
• Shred the chicken from the bones and set aside.
• Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
• Add the garlic, onion, and salt. Stir the rice until it turns golden.
• Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
• Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
• Mix in the shredded chicken, peas, and carrots.
• Remove the rice from the heat and fluff with fork.
• Enjoy!