ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
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
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
ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro
Provided by Jon Michelena
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
- Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
- Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
- After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
- Serve immediately.
Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams
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.
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 (BAKED CHICKEN AND RICE)
A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.
Provided by PanNan
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper.
- In large oven proof skillet, heat oil over medium heat.
- Add chicken, brown on all sides, turning as needed for about 20 minutes.
- Remove chicken.
- Add onion, green pepper, tomatoes, garlic and rice.
- Saute 5 minutes, stirring frequently, until lightly browned.
- Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
- Bring to a boil.
- If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
- Arrange chicken on top.
- Cover with lid or aluminum foil.
- Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
- Add peas, and pimento or red peppers (if using) on top.
Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4
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