PERUVIAN ARROZ CON POLLO
I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!
Provided by Katie
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
- Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
- Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
- Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
- Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.
Nutrition Facts : Calories 738.5 calories, Carbohydrate 65.2 g, Cholesterol 135.6 mg, Fat 29.7 g, Fiber 3.5 g, Protein 45.7 g, SaturatedFat 7.1 g, Sodium 197.6 mg, Sugar 6.1 g
PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
PUERTORICAN ARROZ CON POLLO (RICE WITH CHICKEN)
This is a very tasty recipe. I had to adapt it a little, my hubby is a white boy from PA and is not used to latin food. Serve with red beans and ripe plantains.
Provided by l0ve2c00k
Categories One Dish Meal
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 159.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 159.5, Carbohydrate 31.3, Fiber 0.6, Sugar 0.3, Protein 2.8
ARROZ CON POLLO (CHICKEN WITH RICE)
This is the way my grandmother made it. I make it this way all the time. It's good and delicious!!
Provided by babygirl65
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken breast with salt and pepper.
- Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick).
- When it's chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough.
- In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes.
- Add rice. Fry rice until golden brown.
- Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic.
- Add chicken, toss to coat with seasonings.
- Add hot water, slowly -- then add chicken bouillon and then tomato sauce. (don't have to use all of can, I usually use about 3/4 of the can).
- Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret!
- When the water is just about evaporated, turn heat off and keep on stove until completely evaporated.
- Remove from skillet into a serving dish and keep covered until ready to serve.
- Serve with beans and homemade tortillas!
- *On the seasonings, I don't normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you'll get it!
Nutrition Facts : Calories 537.2, Fat 22.8, SaturatedFat 6.3, Cholesterol 109.2, Sodium 671.1, Carbohydrate 40.5, Fiber 1.2, Sugar 1.9, Protein 39.7
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- Dry chicken with paper towel and season with salt and pepper. Place oil in a pot over medium heat and fry the chicken until chicken is golden brown on both sides, about 7 minutes. Remove from pot and place in plate.
- In same pot, fry onion, garlic and yellow pepper paste, and stir for 5 minutes. Put in the blended cilantro and spinach, and fry for 3 minutes. Add beer, chicken broth and chicken to pot.
- Bring to a boil, cover and lower the heat. Cook for 20 minutes. If necessary, season with more salt and pepper.
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