Puertoricanchickenwithrice Recipes

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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 RICE AND BEANS (ARROZ CON GANDULES)



Puerto Rican Rice and Beans (Arroz con Gandules) image

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Provided by The Messy Cook

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
  • Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
  • Turn off heat and let rice sit, uncovered, for 10 minutes more.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g

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.

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

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

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

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4.9/5 (157)
Calories 485 per serving
Total Time 40 mins
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