Seasonsarrozconpollocrockpotstyle Recipes
POPCORN SEASONING
This spice mix gives popcorn a garlicky and slightly smoky flavor. Sprinkle on hot popcorn and enjoy!
Provided by Diamondgirl
Time 5m
Yield 20
Number Of Ingredients 7
Steps:
- In a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. Store in an airtight container.
Nutrition Facts : Calories 6.2 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 990.4 mg
ARROZ CON POLLO 1 DISH MEAL
This is a recipe I came up with to use up a whole bunch of salsa that I made (see Leah's food processor salsa). My favorite mexican dish is Arroz con pollo, and have a hard time finding any restaurants that make it to my liking. This is a simple and delicious dish. Please note that this recipe uses rice that is already cooked.
Provided by SuperSpike
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
- season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
- add salsa and rice stir frequently while the chicken continues to cook.
- Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
- When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
- Top with some chopped cilantro or parsley for a pop of color.
Nutrition Facts : Calories 368, Fat 15.9, SaturatedFat 5.2, Cholesterol 67.7, Sodium 824.7, Carbohydrate 29.5, Fiber 2.3, Sugar 5.5, Protein 27
SEASON'S ARROZ CON POLLO CROCK POT STYLE
Make and share this Season's Arroz Con Pollo Crock Pot Style recipe from Food.com.
Provided by Hill Family
Categories One Dish Meal
Time 27m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl combine the saffron and boiling water and set aside.
- In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with bay leaves, oregano, paprika, salt and pepper. Add the plum tomatoes and place in the bottom of the crock pot.
- Season the chicken thighs with salt and pepper. In the same skillet, sauté the chicken thighs until browned.
- Place the chicken thighs on top of the rice layer in the stoneware.
- Add the saffron and water, and the chicken broth.
- Cover and cook on high for 1 hour, then reduce heat to low for 7-9 hours.
- Thirty minutes before the end of the cooking add the frozen peas, carrots and celery and mix contents thoroughly.
Nutrition Facts : Calories 348.8, Fat 16.8, SaturatedFat 4.5, Cholesterol 79, Sodium 840.7, Carbohydrate 28, Fiber 3, Sugar 4.5, Protein 20.8
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