Puertoricanarrozconpolloriceandchicken Recipes

PUERTO RICAN ARROZ CON POLLO

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.

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) RECIPE - (4.1/5)

Steps:

• Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don't have a mortar and pestle you can do this in a food processor. Take 3 pounds of chicken and trim off any excess skin, but do not remove the skin. Next, cut the chicken into chunks leaving the bone in. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter. Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken. Massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight. When ready to prepare chicken, heat enough oil to cover chicken in a large pot or Dutch oven. Heat oil to 400 degrees. While the oil heats combine flour, Sazon and pepper in a large zip loc bag, shake to combine ingredients. In batches, place chicken in the flour bag and shake until well coated. Shake off excess flour and place on baking grid until all chicken pieces are coated. When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes. Remove from oil and drain on a plate lined with paper towels. Once you've finished with all of the chicken, lower the heat of the oil to 300 degrees and place all of the chicken back into the pot. Cover and fry for 10 minutes. Remove chicken from oil and drain on a paper towel lined plate. Raise the heat again to 400 degrees. Fry the chicken in batches until dark golden brown, without burning. Remove chicken from oil and drain on paper towel lined plate. Ready.....set.....EAT! NOTE: Could you fry it without chopping it into chunks? Yes but it does take longer to cook. The goal with this chicken is when you fry it you get a crispness close to crispy pork rinds. I do not recommend using boneless chicken because the bone is what makes the meat juicy and tender. Removing the bone can cause your chicken to dry out. Finally don't skimp on the 3 time fry! It is essential to getting that perfect crisp to the skin.

PUERTO RICAN CHICKEN AND RICE

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.

PUERTORICAN ARROZ CON POLLO (RICE WITH CHICKEN)

Steps:

• In a 5 qt pot, heat olive oil and sofrito.
• Add chicken, cook until light golden.
• Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro.
• Cover and cook until chicken is done.
• When chicken is done, remove from pot and set aside.
• Add rice to same water you cooked chicken inches
• Cook rice as normal.
• When done, add chicken and cover. Leave for about 10 minutes.
• garnish with cilantro leaves. You can also add roasted bell peppers for garnish.

PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)

Steps:

• Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
• Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
• Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
• Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
• Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
• Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
• DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.