CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
SPANISH RICE AND CHICKEN
My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.
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
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
SPANISH CHICKEN AND RICE
I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
PANAMANIAN CHICKEN AND RICE
I got this recipe while living in the Republic of Panama. In fact this is one of the first dishes in my recipe collection. It takes a little bit of work, but well worth it.
Provided by Susan Magness @imbossmare
Categories Chicken
Number Of Ingredients 16
Steps:
- In 3T. oil, fry garlic until brown; then discard. Cut chicken into pieces and fry in the same oil until brown. Remove chicken and saute onion, green pepper, coriander and celery until onion is soft. Add tomato sauce, tomato paste, oregano, salt and water. Cook chicken in this sauce until tender. Remove meat from bones in fairly large pieces.
- Fry rice in 2 tablespoons oil until golden. Add 3 cups of the sauce the chicken was cooked in and bring to a boil, stirring occasionally. Continue cooking over low heat until rice is flaky and dry. Add olives, pimiemto pieces, capers and peas. Serve Hot.
SPANISH CHICKEN AND RICE
This is my sister's recipe had at her house one time and have been hooked to it ever since. I think she said it came from the Goya website but I've looked and its not there. Takes a little bit of work to make this but soooo worth it in the end.
Provided by Momma of 4 795827
Categories Whole Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
- season chicken with adobo and 2 packets of sazon until well browned.
- add every thing else and cook for 1/2 hour
- then add 1 can of beans and the other packet of sazon.
- cook for another half an hour, the last 5 min of cooking add spanish olives.
- serve with yellow rice.
Nutrition Facts : Calories 333.1, Fat 17.4, SaturatedFat 3.5, Cholesterol 35.6, Sodium 440.8, Carbohydrate 29.2, Fiber 7.9, Sugar 5.8, Protein 16.4
More about "panamanian chicken and rice recipes"
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON …
From themediterraneandish.com
ARROZ CON POLLO OR CHICKEN RICE - LAYLITA'S RECIPES
From laylita.com
HOW TO MAKE PANAMANIAN CHICKEN WITH RICE (ARROZ CON …
From ehow.com
Author Christina Kalinowski
ARROZ CON POLLO PANAMEñO RECIPE - HOW TO MAKE PANAMANIAN …
From food52.com
Cuisine Latin-AmericanCategory DinnerServings 6-8
20 BEST CHICKEN AND RICE RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
ONE PAN SPANISH-STYLE CHICKEN AND RICE - THE BUSY BAKER
From thebusybaker.ca
RICE WITH PIGEON PEAS AND COCONUT (ARROZ CON GUANDU Y COCO)
From nashifood.com
SHEILA'S PANAMANIAN CHICKEN AND RICE (SHEILA'S ARROZ CON POLLO) …
From eatyourbooks.com
PANAMANIAN RICE WITH CHICKEN - TRAVEL OFF PATH
From traveloffpath.com
23 CHICKEN AND RICE RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
ARROZ CON POLLO - HISPANIC CHICKEN AND RICE - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
PANAMANIAN CHICKEN AND RICE/ARROZ CON POLLO RECIPE
From recipetips.com
WHAT'S FOR DINNER? TRADITIONAL PANAMANIAN ARROZ CON POLLO
From goodmorningamerica.com
ARROZ CON POLLO - CHICKEN & RICE PANAMA STYLE – SAVVY PLANET
From savvy-planet.com
YOUR NEIGHBOR'S FAVORITE RECIPE: PANAMANIAN STYLE CHICKEN AND …
From appeal-democrat.com
OLGA'S PANAMANIAN CHICKEN AND RICE RECIPE ON FOOD52
From food52.com
HOW TO MAKE ARROZ CON POLLO PANAMANIAN STYLE | THE HUNGRY TICA
From thehungrytica.com
ARROZ CON POLLO (PANAMANIAN VERSION) CHICKEN AND RICE))
From chefgosselin.com
HAINANESE CHICKEN (PINOY STYLE) WITH HAINANESE RICE
From panlasangpinoymeatrecipes.com
POLLO AL AJILLO (PANAMANIAN GARLIC CHICKEN) - SAVEUR
From saveur.com
15 TOP PANAMANIAN CUISINE RECIPES TO TRY • OUR BIG ESCAPE
From ourbigescape.com
PANAMANIAN STYLE CHICKEN RICE , COOKING RECIPES
From cookingrecipes.tips
PANAMANIAN CUISINE - ARROZ CON POLLO, CHICKEN AND RICE
From worldoffshorebanks.com
SHEILA’S ARROZ CON POLLO (PANAMANIAN CHICKEN AND RICE)
From theepochtimes.com
MOROCCAN CHICKEN & RICE - JULIA'S CUISINE
From juliascuisine.com
25 OF THE MOST AMAZING PANAMANIAN RECIPES - EAT WINE BLOG
From eatwineblog.com
ARROZ CON POLLO ESTILO PANAMEñO (PANAMANIAN STYLE CHICKEN AND RICE)
From casadososos.com
ONE PAN SPANISH CHICKEN AND RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
22 QUICK AND EASY CHICKEN AND RICE RECIPES - THE SPRUCE EATS
From thespruceeats.com
20 TRADITIONAL PANAMANIAN FOODS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PANAMANIAN STYLE CHICKEN RICE , COOKING RECIPES
From cookingrecipes.tips
OLGA'S PANAMANIAN CHICKEN AND RICE | PUNCHFORK
ONE PAN ASIAN CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
SHEILA'S ARROZ CON POLLO (PANAMANIAN CHICKEN AND RICE)
From pinterest.com
PANAMANIAN CHICKEN AND RICE - SOLERANY THE RESTAURANT
From solerany.com
THE BEST ARROZ CON POLLO (ONE POT CHICKEN AND RICE) PANAMANIAN …
From youtube.com
PANAMANIAN FOOD: 40 BEST PANAMANIAN DISHES AND
From gamintraveler.com
PANAMANIAN FOOD: 13 MUST-TRY TRADITIONAL DISHES OF PANAMA
From travelfoodatlas.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