ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Provided by Food Network
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
- Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
- Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
- Garnish with peas, pimientos, and parsley and serve.
DRUNKEN RICE WITH CHICKEN
Drunken Rice with Chicken recipe from Pati's Mexican Table Season 4, Episode 11 "Family Favorites"
Provided by Pati Jinich
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
- Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don't remove them though.
- Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
- Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
- If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
ARROZ CON POLLO (RICE WITH CHICKEN)
Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
- Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 450, Carbohydrate 61 g, Cholesterol 95 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
POLLO BORRACHO (CUBAN)
Here is a Cuban version of Drunken Chicken featuring white wine and rum. This is from Mary Urrutia Randelman's "Memories of a Cuban Kitchen".
Provided by Acerast
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
- In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.
- Brown the chicken pieces on both sides.
- Remove the chicken from the pan and set it aside.
- Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.
- Add the bay leaf, wine, rum and olives and stir to incorporate.
- Return the chicken to the pan, cover, and cook over low heat until tender, about 45 to 60 minutes OR, if you prefer, place the covered skillet in a 350F oven for 45 minutes.
- Remove the bay leaf and serve.
- Delicious with white or yellow rice.
Nutrition Facts : Calories 1244.7, Fat 89.4, SaturatedFat 23, Cholesterol 331.4, Sodium 704.4, Carbohydrate 6.4, Fiber 1.5, Sugar 2, Protein 78.6
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.
BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)
Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.
Provided by Karina A
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.
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