Puerto Rican Chicken With Rice Recipes

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ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)



Arroz Con Pollo (Puerto Rican rice with chicken) image

A flavorful one pot meal inspired by the Puerto Rican cuisine. This flavorful Spanish rice dish is protein packed with chicken.

Provided by Neyssa

Categories     dinner

Time 1h

Number Of Ingredients 17

2 tablespoons of oil
6 drumsticks (mix and match with thighs, wings if desired)
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 tablespoon of dried oregano
1/3 cup of homemade sofrito
2 garlic cloves (minced (optional))
1/4 cup of cilantro (chopped (optional))
4 oz of tomato sauce
1-2 packets of Goya Sazon packet
2 bay leaves
1/2 tablespoon of dried oregano
1 teaspoon of adobo (optional)
salt and pepper to taste
2 cups of long grain rice
2 1/2 cups of chicken broth (or water with 2 teaspoons of chicken bullion)

Steps:

  • In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
  • Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
  • After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
  • Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
  • After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

PUERTO RICAN CHICKEN AND RICE



Puerto Rican Chicken and Rice image

Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 15

2 Cubanelle peppers, ribs and seeds removed, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
4 cloves garlic, smashed and peeled
3 cups packed cilantro sprigs, plus more for serving (from 1 large bunch)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon coriander seeds, crushed
1 1/2 teaspoons chili powder
1 whole chicken (3 1/2 pounds), cut into 8 pieces
1 3/4 cups medium-grain white rice
1 1/4 cups low-sodium chicken broth
1 bay leaf, preferably fresh
1 can (15 ounces) pigeon peas, rinsed and drained
2 tablespoons capers, rinsed and drained
2/3 cup pimiento-stuffed olives

Steps:

  • Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
  • In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.

PUERTO RICAN STYLE CHICKEN AND RICE



Puerto Rican Style Chicken and Rice image

A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.

Provided by Chef Kate

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 green bell pepper, medium, seeded and cut into cubes
4 garlic cloves, peeled
1/2 onion, small. peeled and quartered
1 small tomatoes, cored and cut into quarters
1/2 cup fresh cilantro leaves, plus
2 tablespoons fresh cilantro, for garnish (divided use)
1/2 cubanelle pepper, seeded and cubed
salt & freshly ground black pepper
1 tablespoon olive oil
1 lb skinless chicken breast, skin removed (two breast halves, bone-in)
1/2 cup long-grain white rice
1/2 cup beer (may substitute wine or stock)
1 cup frozen peas
1 cup pimiento, slicd (sweet)

Steps:

  • Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
  • Add salt and pepper to taste and set aside.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
  • Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
  • Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
  • Add the peas and pimentos and cook 5 more minutes.
  • Add salt and pepper to taste.
  • Sprinkle with remaining cilantro and serve.

MAMA'S PUERTO RICAN CHICKEN



Mama's Puerto Rican Chicken image

My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. -Edwin Robles, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (about 4 pounds), cut up
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1 teaspoon coarsely ground pepper, divided
1 cup dry bread crumbs
3/4 cup all-purpose flour
2 large eggs, beaten
1/4 cup canola oil
1/4 cup butter

Steps:

  • Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

Nutrition Facts : Calories 421 calories, Fat 20g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 507mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

PUERTO RICAN RICE AND CHICKEN



Puerto Rican Rice and Chicken image

Provided by Robert Farrar Capon

Categories     dinner, one pot, main course

Time 55m

Yield 6 servings

Number Of Ingredients 13

3 pounds chicken legs, skinned and cut up
1 large Spanish onion, chopped
2 cloves garlic, minced
1 green pepper, seeded and diced
1 1/2 pounds ripe tomatoes, peeled and chopped, with juice
1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)
1 bay leaf
1 quart water
1 teaspoon oregano
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
Black pepper to taste
1 cup short-grain rice

Steps:

  • Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
  • Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 5 grams, TransFat 0 grams

PUERTO RICAN CHICKEN AND RICE



Puerto Rican Chicken and Rice image

Give tonight's meal some Puerto Rican flavor, and serve up our Puerto Rican Chicken and Rice! Top hot white rice with grilled chicken, cooked veggies and zesty seasonings to make this delicious Puerto Rican Chicken and Rice dish.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 Tbsp. oil
4 boneless skinless chicken thighs (1 lb.)
1 onion, chopped
1 green pepper, chopped
1-1/4 cups long-grain white rice, uncooked
1 tsp. each chili powder, dried oregano leaves, garlic powder and ground cumin
1-1/4 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
2 Tbsp. LEA & PERRINS Worcestershire Sauce
2-1/4 cups fat-free reduced-sodium chicken broth
3/4 cup frozen peas
1/4 cup pitted green olives, thinly sliced

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
  • Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
  • Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.

Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 62 g, Fiber 4 g, Sugar 10 g, Protein 26 g

EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)



Easy Puerto Rican Arroz Con Pollo (Rice and Chicken) image

A simple and easy version of Puerto Rican Arroz Con Pollo (Rice and Chicken), based on a Bobby Flay recipe used on his show "Throw Down"

Provided by BryanNH

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 red bell pepper
1 green bell pepper
1 bunch cilantro
1/2 medium onion
4 cups chicken stock
6 chicken thighs
1/2 teaspoon adobo seasoning
2 tablespoons oregano
2 cups white rice

Steps:

  • Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
  • Coarsely chop the cilantro.
  • Set aside.
  • The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
  • Season the chicken with Adobo seasoning and oregano.
  • Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
  • Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
  • Stir the rice into the mixture.
  • Add the chicken stock.
  • Add the browned chicken.
  • Bring to a boil.
  • Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
  • DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
  • When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
  • You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

Nutrition Facts : Calories 499.2, Fat 16.8, SaturatedFat 4.7, Cholesterol 83.8, Sodium 308.2, Carbohydrate 59.5, Fiber 2.9, Sugar 4.3, Protein 25.1

PUERTO RICAN ARROZ CON POLLO



Puerto Rican Arroz con Pollo image

This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.

Provided by Cheri Raxter

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 12

Number Of Ingredients 20

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
¼ cup canola oil
¼ pound salted pork, chopped into bite-sized pieces
¼ pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
¼ cup sofrito (such as Goya®)
¼ cup recaito (such as Goya®)
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
¼ cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Steps:

  • Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
  • Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
  • Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
  • Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g

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2020-09-09 Keyword: chicken, Puerto Rican, recipe, rice, spicy. Prep Time: 10 minutes. Cook Time: 30 minutes. Total Time: 40 minutes. Calories: 383 kcal. Author: Mike Hultquist. Servings: 8. Tap or hover to scale. 5 from 3 votes. Leave a Review. Ingredients. FOR THE ARROZ CON POLLO. 1 pound chicken breast chopped (or use chicken thighs) 1 tablespoon paprika; 1 …
From anthony.80s.lt


ASOPAO DE POLLO (PUERTO RICAN CHICKEN AND RICE SOUP)
Toss until the chicken is well seasoned. Heat a 6-quart caldero or dutch oven over medium-high heat. Add olive oil and heat until shimmering. Working in batches brown the chicken pieces and set aside. Add sofrito and saute for 1 minute, until fragrant, scraping up the brown bits at the bottom of the pot.
From thenoshery.com


ARROZ CON POLLO - PUERTO RICAN CHICKEN AND RICE RECIPE
2020-04-03 Cook for about three minutes or until it becomes soft and translucent. Add sofrito, capers, sliced olives and tomato sauce to the skillet and cook for 5 minutes. Add the washed and drained rice, chicken, and water to the pan. Increase the heat slightly and bring the water to a gentle boil. Cook without a lid on high heat until most of the stock ...
From whereismyspoon.co


DISCOVER CHICKEN DRUMSTICKS RECIPE PUERTO RICAN 'S POPULAR VIDEOS
18.4K Likes, 178 Comments. TikTok video from Morales family (@lonchequeen): "Answer to @sammilynn23 Simple but delicious #chicken #drumsticks with veggies #whiterice #beans #recipe #homecooking #lonchequeen". Season well on both sides | Get your ckn nice and crispy before lowering the heat and covering | After about 25 minutes add your veggies ...
From tiktok.com


MAMA'S PUERTO RICAN CHICKEN AND RICE - DRIMZ2030
2022-03-13 Add browned hen on high. Scale back warmth to low, cowl the skillet instantly and prepare dinner for 20-25 minutes. After 20-25 minutes, a lot of the liquid needs to be absorbed and rice needs to be cooked. Serve instantly. Garnish with cilantro and serve with a squeeze of contemporary lime juice.
From drimz2030.com


PUERTO RICAN CHICKEN (POLLO AL HORNO) | LATINA MOM MEALS
2019-05-30 Allow chicken to marinate 2-24 hours. Preheat oven to 350 degrees Fahrenheit. Arrange chicken on a baking tray and bake for 30 minutes, flip chicken over, bake another 20 minutes before raising heat to 400 degrees for the final 5-10 minutes. Serve.
From latinamommeals.com


SOUPY RICE WITH CHICKEN AND VEGETABLES RECIPE - FOOD & WINE
Step 1. In a large enameled cast-iron Dutch oven or heavy pot, heat 3 tablespoons of the olive oil. Season the chicken with the adobo and black pepper. Brown the chicken in 3 batches over ...
From foodandwine.com


PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO)
2019-06-14 Raise heat to high. Cook rice uncovered until water dries out. After rice has dried out, stir and cover immediately! (have lid beside pot ready to cover or rice will stun and not cook properly). LOWER heat to medium low.Cook for 15 minutes. Uncover pot, add chicken breast pieces and stir rice again. Cover immediately!
From mexicanappetizersandmore.com


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