Easy Arroz Con Pollo Recipe Mexican

ARROZ CON POLLO

Steps:

• Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.
• In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.
• Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible.
• Reserve the juice and discard the solids.
• Heat up 2 tbsp of oil in a nonstick pot over medium high heat. Add the rice to the pot. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful-- when they begin to turn golden, they can easily go to brown/burned if you don't watch them carefully.
• Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed-- in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total.
• Stir in the diced carrots, corn, and peas along with 1 tsp of salt.
• Sprinkle the chicken pieces with salt (skip salting the chicken if you're using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.
• Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.
• Reduce heat to a slow, even simmer over medium low heat and cover the pot. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes-- the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.
• Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft-- this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It's simple, homey, healthy Mexican comfort food.

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.

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:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 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.

EASY ARROZ CON POLLO

Steps:

• In a large freezer bag (or bowl), add chicken, 3 tablespoons olive oil, white wine vinegar, chili powder, onion powder, garlic powder, ground coriander, salt, oregano and cumin. Seal the bag and toss until everything is completely coated with the marinade. Refrigerate for at least 30 minutes, up to overnight.
• Heat a large saute pan/deep skillet over medium-high heat. Add half the chicken thighs to the pan skin-side down and cook for about 6 minutes per side, until skin is is crispy and golden.
• Transfer the chicken onto a plate and cook the remaining chicken the same way. The chicken won't be fully cooked yet - that's okay. It will continue cooking with the rice later.
• In the same pan using the oil that's already in there, add the diced onions and bell peppers. Cook for 5 minutes until onions have softened and are translucent.
• Add the garlic and rice. Saute for 1 minute until garlic is fragrant and rice begins to brown slightly.
• Add the water, tomato paste and salt, Stir together to combine until the tomato paste has fully dissolved.
• Add the browned chicken thighs to the pan skin-side up and bring the water to a boil. Reduce heat to low, cover and cook for 20-25 minutes until the rice is fully cooked through and the chicken registers an internal temperature of 165°F.
• Remove the pan from the heat and transfer the cooked chicken pieces to a clean plate. Add the frozen peas to the rice and fluff them in using a fork. The rice will be hot enough to thaw the peas out completely.
• Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.

ARROZ CON POLLO

Steps:

• Rinse the rice and place in a bowl. Cover with warm water and let it soak for 15 minutes.
• While the rice is soaking, season the chicken with salt and pepper. Heat the oil in a large cazuela or pot. Once the oil is hot, add the chicken pieces and cook for 5 minutes per side. Remove from the pot and set aside.
• Now it is time to cook the rice. Drain the rice using a strainer and shake to make sure it doesn't have any excess moisture. Before adding the rice to the cazuela, make sure that there is only about one tablespoon of oil in it. If you see more oil or fat from the chicken in the cazuela, remove it, since too much oil will render a mushy rice. Now, stir in the rice and cook over medium high heat for 3 minutes.
• Add the diced carrots and the chopped onions. Cook for 3 more minutes.
• Place the chopped tomato and garlic in your blender along with ¾ cups of warm water and process until smooth.
• Pour this mixture over the rice and let it cook for a couple of minutes. Once it starts boiling, reduce the heat, season with salt, add the chicken pieces, and cover the pot. Cook for 1 minute, then add the cilantro sprigs and the drained green peas (see note above). Keep cooking for 6-8 more minutes.
• After you are done cooking, remove the Arroz con Pollo pot from the heat and let it rest for 12-15 more minutes. Some cooks cover the pot with a kitchen towel in order to absorb all the moisture from the rice.