ARROZ CON POLLO Y CHEDDAR A LA SARTéN
Este arroz con pollo y queso cheddar al sartén es perfecto como platillo central a la hora de la cena familiar. ¡Encantará a todos!
Provided by My Food and Family
Categories Recetas de cena
Time 20m
Yield 4 porciones
Number Of Ingredients 8
Steps:
- Calienta el aderezo en una sartén antiadherente grande a fuego medio-alto. Añade el pollo; cocínalo y revuelve durante 2 min.
- Incorpora el arroz, el caldo y el pimiento y revuelve. Hazlos hervir; pon la tapa. Reduce el fuego a bajo; mantén un hervor suave durante 5 min. o hasta que el pollo esté bien cocido y el arroz esté blando. Retíralo del fuego. Déjalo reposar tapado unos 5 min. o hasta que el líquido se absorba.
- Añade los tomates, el queso y las cebollitas; revuelve todo ligeramente.
Nutrition Facts : Calories 420, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO, BRóCOLI Y QUESO
Carne, granos, vegetales y hasta un lácteo. Este platillo de arroz reúne 4 grupos alimenticios lo que lo hace perfecto para la hora de la cena.
Provided by My Food and Family
Categories Casa
Time 1h
Yield 6 porciones
Number Of Ingredients 7
Steps:
- Calienta el aceite en una sartén grande a fuego medio. Añade el pollo; cocínalo de 5 a 7 minutos por lado o hasta que esté dorado. Saca el pollo de la sartén y deja en la sartén el líquido que quede.
- Agrega el agua y los cubitos de caldo a la sartén. Haz que hierva. Añade el arroz; revuélvelo. Pon las presas de pollo sobre el arroz; tápalo. Reduce el fuego a medio-bajo; cocínalo durante 10 minutos. Agrega el brócoli; cocínalo unos 10 minutos más o hasta que el pollo esté completamente cocido. Saca el pollo de la sartén.
- Añade el producto de queso al sartén; revuelve todo un poco. Cocina esto, revolviéndolo todo con frecuencia, hasta que se derrita el VELVEETA y quede homogénea la mezcla. Vuelve a poner el pollo en la sartén; pon la tapa. Deja reposar el conjunto durante 5 minutos antes de servir.
Nutrition Facts : Calories 550, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
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
POLLO A LA SARTéN CON ARROZ Y QUESO
Pollo a la sartén con arroz y queso es una receta extraordinaria que quedará perfecta en el centro de tu mesa para cualquier reunión especial.
Provided by My Food and Family
Categories Casa
Time 45m
Yield 4 porciones
Number Of Ingredients 8
Steps:
- Calienta el aderezo en una sartén grande a fuego medio-alto. Agrega el pollo; cocínalo 5 min., revolviendo de vez en cuando. Agrega las verduras (vegetales), los tomates y el agua; haz que hierva.
- Agrega el arroz y mezcla; pon la tapa. Reduce el fuego a bajo. Mantén un hervor suave de 15 a 20 minutos o hasta que el agua se haya absorbido y el pollo esté bien cocido. Retira la sartén del fuego.
- Coloca el VELVEETA sobre el arroz; pon la tapa. Deja reposar el plato por 5 min. Espolvoréalo con las galletas antes de servir.
Nutrition Facts : Calories 520, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO
Pollo Loco is delicious rice and tender chicken served with queso on top.
Provided by Star @ the skinny-ish dish
Categories Main Course
Number Of Ingredients 9
Steps:
- If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
- Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
- When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
- When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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 WITH A QUESO KICK
i went to a mexican restaurant and ordered fajitas one day. the chicken was a little dry so i drizzled some of the white melting cheese over the top and it tasted amazing. i use the zatarans rice mix and substitute a can of tomato sauce for the diced tomatoes, but either way will work.
Provided by chefjess819
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray a baking dish with cooking spray.
- Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together.
- Cook the chicken in a skillet until the outsides are seared and starting to brown.
- Place chicken over the rice mixture and cover with foil paper.
- Place in an oven for 30 minutes.
- Remove the foil.
- Pour the cheese over the top of the chicken, not forgetting the exposed rice.
- Place back in the oven for 15 minutes or until chicken is white all the way through.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
- Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
- Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
- Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
- Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
- Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
- Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
- Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
- Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
- Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
- Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
POLLO CON QUESO Y SALSA A LA SARTéN
Provided by My Food and Family
Categories Recetas de cena
Time 30m
Yield 4 porciones de 2 tazas cada una
Number Of Ingredients 6
Steps:
- Cuece la pasta siguiendo las instrucciones en el paquete, pero omite la sal.
- Mientras tanto, cocina y revuelve el pollo en una sartén grande antiadherente, rociada con aceite en aerosol, a fuego medio durante 2 min. Incorpora la salsa, el elote y el pimiento. Haz hervir; mantén un hervor suave a fuego medio-bajo, revolviendo de vez en cuando, durante 10 min. o hasta que el pollo esté completamente cocido.
- Escurre la pasta. Agrégala a la mezcla de pollo; revuelve todo ligeramente. Espolvoréala con el queso. Sácala del fuego y tápala. Déjala reposar por 1 min. o hasta que el queso se haya derretido.
Nutrition Facts : Calories 460, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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