POLLO CON FRIJOLES PINTOS, ARROZ Y SALSA
Disfruta lo mejor de la cocina hispana con esta exquisita receta de pollo con frijoles pintos, arroz y salsa.
Provided by My Food and Family
Categories Recetas de cena
Time 50m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Calienta el aderezo en una sartén profunda grande o en una olla pesada tipo Dutch oven a fuego medio-alto. Añade el pollo; cocínalo, dándole vuelta de vez en cuando, durante 10 minutos o hasta que esté dorado de forma pareja. Retira el pollo de la sartén; tápalo para mantenerlo caliente.
- Agrega la cebolla, los pimientos y el jamón a la sartén; cocínalos y revuelve durante 5 minutos o hasta que los vegetales estén tiernos y crujientes. Incorpora los frijoles, la salsa de tomate y el jalapeño y revuelve. Agrega el pollo.
- Haz hervir el conjunto. Reduce el fuego a bajo; pon la tapa. Mantén un hervor suave durante 25 minutos o hasta que el pollo esté bien cocido (170ºF). Sírvelo sobre el arroz.
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
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 SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
ARROZ CON POLLO RISOTTO
Why should anyone raise an eyebrow if an American chef decides to combine the best of an Italian cooking technique with a deservedly popular Spanish recipe? Anyone who says this Spanish-Italian creation is not authentic need only go in search of the only authentic recipe for arroz con pollo, or rice with chicken. For the Spanish-Italian variation, thanks go to Larry Wolhandler, the owner of Painter's Tavern in Cornwall-on-Hudson, N.Y. He is also responsible for its unwieldy name, arroz con pollo risotto, or rice with chicken rice. But the idea is clear: the ingredients are Spanish, the method of cooking the rice Italian. The result, with a few alterations, is a handsome and quick meal that would be complemented by a salad of orange slices and red onions with a few dribbles of olive oil.
Provided by Marian Burros
Categories dinner, casseroles, one pot, main course
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat chicken stock and let simmer while preparing the rest of the recipe.
- Heat oil in a heavy pan large enough to hold remaining ingredients. Saute onions and garlic in hot oil until onions are soft.
- Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
- Add rice and stir well until rice is coated. Stir in tomatoes.
- Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed. Repeat with additional half-cups of stock, using as much as is needed to cook the rice. The rice should be firm at its center, the mixture creamy. Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas. Season with salt, if desired.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 12 grams, Carbohydrate 85 grams, Fat 18 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1788 milligrams, Sugar 14 grams, TransFat 0 grams
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 Y FRIJOLES
From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel.
Provided by StephBo413
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with garlic salt and pepper.
- Spray large skillet with cooking spray.
- Place chicken, skin side down, in skillet.
- Brown on med-hi heat about 7 minutes on each side or until golden brown.
- Remove chicken from skillet.
- Pour rice into skillet.
- Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
- Add tomatoes and chicken broth; blend well.
- Place chicken on top of rice. Bring to boil.
- Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
- Remove chicken from skillet; keep warm.
- Drop beans by tablespoon into rice; sprinkle with cheese.
- Heat an additional 5 minutes, or until beans are hot and cheese is melted.
- Serve with chicken.
Nutrition Facts : Calories 645.3, Fat 33.4, SaturatedFat 10.7, Cholesterol 173.6, Sodium 1031.7, Carbohydrate 40.4, Fiber 4.5, Sugar 0.5, Protein 43.5
HUNTS® ARROZ CON POLLO Y FRIJOLES NEGROS
Rice and beans cooked with tomato sauce and seasoned chicken for a one-skillet dish.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
- Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
- Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 37.1 g, Cholesterol 95.8 mg, Fat 17.4 g, Fiber 5.1 g, Protein 32.9 g, SaturatedFat 4.8 g, Sodium 709.8 mg, Sugar 1.5 g
ARROZ CON POLLO VERDE
Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.
Provided by Kay Chun
Categories grains and rice, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
- Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
- Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
- Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.
ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)
Make and share this Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
- Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
- Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
Nutrition Facts : Calories 473.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 143.3, Sodium 143.7, Carbohydrate 25, Fiber 0.5, Sugar 0.1, Protein 31.7
SALSA ARROZ CON POLLO
Share in a classic Hispanic main dish of chicken, rice, tomatoes and seasonings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
- In heavy-duty resealable food-storage plastic bag, mix flour, chili powder, cumin and salt. Add chicken, 2 pieces at a time; seal bag and shake until chicken is evenly coated. Arrange chicken, meaty sides up, on rice mixture.
- Cover with foil. Bake 1 hour 15 minutes. Uncover; bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 0 g
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