Slow Cooker Arroz Con Pollo Recipes

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ARROZ CON POLLO



Arroz con Pollo image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 25

1 (3 to 4-pound) chicken, cut in 8 serving pieces
1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
4 cups chicken broth, homemade or canned low-sodium broth
1 cup light beer, such as lager
3 tablespoons Delicioso Adobo, recipe follows
1 teaspoon salt
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 garlic cloves, roughly chopped
3 cups white rice
1 cup fresh or frozen peas
2 medium carrots, fnely diced
8 ounces green beans, trimmed and quartered
1 cup ketchup
3 tablespoons unsalted butter
1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
1 cup pimento stuffed olives
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon parsley flakes
1 tablespoon achiote powder*
1/2 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
  • Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
  • Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

ARROZ CON POLLO (PERUVIAN STYLE)



Arroz con Pollo (Peruvian Style) image

This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!

Provided by carla from peru

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
5 skinless chicken pieces
salt and ground black pepper to taste
1 large onion, cut into small cubes
2 cloves garlic, minced
1 cup chopped fresh cilantro
3 cups white rice
2 cups water
1 (12 fluid ounce) can beer
1 carrot, cut into small cubes
1 cup green peas

Steps:

  • Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
  • Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
  • Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

Nutrition Facts : Calories 711.6 calories, Carbohydrate 105.4 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4 g, Protein 29.5 g, SaturatedFat 3.9 g, Sodium 80.7 mg, Sugar 2.2 g

ARROZ CON POLLO



Arroz Con Pollo image

This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1/2 cup dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1 1/2 cups short-grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained

Steps:

  • Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
  • Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
  • Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
  • Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

EASY ARROZ CON POLLO



Easy Arroz con Pollo image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Steps:

  • Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

SLOW COOKER ARROZ CON POLLO



Slow Cooker Arroz Con Pollo image

This was Great... would suggest to toss the rice in last after chicken has been cooking a while... I prefer not so mushy rice! To each his own... if you prefer mushy rice put it all together. I also omit the peas (peas are yucky-lol :).

Provided by STARLIGHT by NIGHT

Categories     One Dish Meal

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 (3 lb) whole chickens, cut into pieces
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (16 ounce) bag frozen peas
2 (14 ounce) cans chicken broth
1 (12 ounce) jar red peppers, drained and cut into strips
2 (8 ounce) boxes of spanish-syle rice yellow rice mix
2 teaspoons garlic salt

Steps:

  • Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.

CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)



Crock Pot Arroz Con Pollo (Spanish Chicken With Rice) image

Here's a slow cooker version of the great Spanish dish Arroz con Pollo. This tasty one dish meal is popular with everyone. Serve with a green salad and hot crusty bread, and pass the hot pepper sauce for those who like heat.

Provided by Olha7397

Categories     Chicken

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 teaspoon saffron threads (soaked in 2 Tbsp. boiling water) or 1 teaspoon turmeric
1 tablespoon vegetable oil
3 lbs chicken pieces, skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups converted long grain rice
1 (28 ounce) can tomatoes, including juice, chopped
1 1/2 cups chicken stock (OR 1 cup chicken stock plus 1/2 cup dry white wine)
1 green bell pepper, finely chopped
1 cup green peas, thawed if frozen
sliced pimento stuffed olive (optional)
hot pepper sauce (optional)

Steps:

  • In a non-stick skillet, heat oil over medium-high heat.
  • Add chicken, in batches, and brown lightly on all sides.
  • Transfer to slow cooker stoneware.
  • Reduce heat to medium.
  • Add onions and cook, stirring, until softened.
  • Add garlic, salt and pepper and cook, stirring, for 1 minute.
  • Add rice and stir until grains are well coated with mixture.
  • Stir in saffron, tomatoes and chicken stock.
  • Transfer to slow cooker stoneware and stir to combine with chicken.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
  • Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
  • Garnish with olives, if using, and pass hot pepper sauce, if using.
  • TIP: If you are in a hurry, skip browning the chicken.
  • Just make sure that all the skin is removed; otherwise the dish will be too fatty.
  • *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
  • Buy saffron in threads, not powder, preferably from a reputable purveyor.
  • Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
  • Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 572.7, Fat 24.5, SaturatedFat 6.6, Cholesterol 105.3, Sodium 582.6, Carbohydrate 52.9, Fiber 4.5, Sugar 7.9, Protein 33.7

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY



Arroz Con Pollo With Matt And Patrick Recipe by Tasty image

Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 teaspoon salt, plus more for water
6 bone-in, skin-on chicken thighs
3 tablespoons vegetable oil
1 cup long grain rice
1 clove garlic, finely minced
½ yellow onion, finely chopped
8 oz tomato sauce, 1 can
2 cubes chicken bouillon
2 cups hot water
6 oz peas, 1 can
6 oz carrot, 1 can

Steps:

  • Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
  • Shred the chicken from the bones and set aside.
  • Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
  • Add the garlic, onion, and salt. Stir the rice until it turns golden.
  • Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
  • Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
  • Mix in the shredded chicken, peas, and carrots.
  • Remove the rice from the heat and fluff with fork.
  • Enjoy!

Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams

ARROZ CON POLLO



Arroz con Pollo image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5-6 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup chopped onion
4 garlic cloves, peeled
1 teaspoon salt, divided
1/2 teaspoon dried Mexican oregano
1/2 teaspoon chili powder
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons canola oil, divided
1-1/2 cups uncooked long grain rice
3 cups chicken broth
1 cup frozen peas

Steps:

  • In a blender, combine the tomatoes, onion, garlic, 1/2 teaspoon salt, oregano, chili powder and 1/4 teaspoon pepper; cover and process until smooth. Set aside., Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 tablespoons oil for 10 minutes or until lightly browned. Remove and keep warm. In the same skillet, saute the rice for 2 minutes or until lightly browned. Stir in broth., In a Dutch oven, heat the remaining oil; add tomato mixture. Bring to a boil; cook and stir for 4 minutes. Stir in rice mixture; bring to a boil. , Arrange chicken in pan. Reduce heat to medium; cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas; cover and let stand for 4 minutes or until peas are heated through.

Nutrition Facts : Calories 526 calories, Fat 22g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1078mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY



Arroz Con Pollo (Rice With Chicken) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro

Provided by Jon Michelena

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
½ cup onion, diced
⅔ cup carrot, diced
1 lb chorizo sausage, sliced
2 cups basmati rice
⅔ cup red bell pepper, diced
⅔ cup green bell pepper
2 cups chicken broth
1 teaspoon salt
1 teaspoon saffron
1 cup beer
2 tablespoons caper vinaigre
¼ cup small capers
1 cup green pea, cooked
½ cup pimento-stuffed green olives
⅓ cup fresh cilantro, chopped

Steps:

  • Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
  • Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
  • Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
  • After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
  • Serve immediately.

Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams

ARROZ CON POLLO



Arroz con Pollo image

You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time-and you don't need much-make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don't have stock, don't worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don't need much to round out this meal.

Yield makes 4 servings

Number Of Ingredients 15

1/4 pound good slab bacon, cut into 1/4-inch dice
3 cups chicken stock, preferably homemade (page 160), or water
2 medium onions (about 1/2 pound), sliced
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
1 tablespoon minced garlic
1 red bell pepper, stemmed, seeded, and chopped
Salt and black pepper to taste
1 1/2 cups white rice
1 ripe tomato, cored, seeded, and chopped
1/8 teaspoon ground allspice
2 bay leaves
Large pinch of saffron threads, optional
1 cup fresh or frozen peas, optional
Freshly minced parsley or cilantro leaves for garnish
Lemon or lime wedges for serving

Steps:

  • Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.
  • Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
  • Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
  • Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.
  • Fast, easy, and still really good. Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups water to a boil. Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high. Add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken. Add the rice to the onions and cook, stirring occasionally, until glossy. Add the saffron if you're using it, then the chicken, some salt and pepper, and the boiling water. Adjust the heat and finish cooking as directed.

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2016-03-30 Oriana Romero. This Easy Skinny Arroz con Pollo recipe is super easy to make! It just has 7 ingredients and it will be on the table in less than 30 minutes!! Only 233 calories per serving. 5 from 4 votes. Print Recipe Pin Recipe. Prep Time 5 …
From mommyshomecooking.com


EASY ARROZ CON POLLO + VIDEO (TIPS, TRICKS, STEP BY STEP PHOTOS)
To brine your chicken breasts, mix 4 cups warm water with ¼ cup KOSHER salt in a shallow glass dish or freezer bag. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes – NO longer! Remove chicken from the brine, rinse in cold water and pat dry.
From carlsbadcravings.com


HOW TO MAKE MY TIA'S COSTA RICAN ARROZ CON POLLO - THE HUNGRY TICA
2021-11-05 Once all of the water is down in the slow cooker and the chicken is cooked, shred the chicken into smaller pieces and put the shredded chicken into the slow cooker. Don’t forget to put the lid back on the slow cooker. Once the arroz con pollo is done (might be more or less than 4 hours… check that the rice is soft), mix all the ingredients.
From thehungrytica.com


ARROZ CON POLLO - JO COOKS
Remove chicken from skillet and set aside. Preheat oven to 375 F degrees. Saute veggies: Add onion to skillet and cook for a couple minutes until onion is translucent. Add bell peppers, garlic, oregano, smoked paprika, cumin, salt, pepper and tomato paste to the skillet and cook for about 5 minutes until the vegetables soften, stirring ...
From jocooks.com


SLOW COOKER ARROZ CON POLLO - THE NAKED KITCHEN
2018-11-27 Plug your slow cooker in and set to high. Place the rice and oil in the pot and stir until all the rice is coated in oil. Let the rice heat while you prepare and chop the vegetables. 2. In a saucepan heat the broth to a simmer and set aside. This step is optional. 3. Add the wine to the rice in the crockpot and stir. 4.
From thenakedkitchen.com


SLOW COOKER ARROZ CON POLLO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ARROZ CON POLLO - RECIPE - FINECOOKING
Make the rice. In the bowl of a rice cooker, combine rice and water. Add sofrito, tomato sauce, olives and capers (if using), chicken bouillon, and bay leaf. Stir with a plastic spatula (typically provided with rice cookers) to incorporate. Add seasoned chicken breast, and stir to combine.
From finecooking.com


ARROZ CON POLLO - THE SALTY MARSHMALLOW
2021-01-26 Add the garlic, cumin, oregano and cook, stirring, about 1 minute. Add the rice and stir well to allow the oil to coat each grain, then add the wine (if using and allow to deglaze). Add the bay leaves, stock, smoked paprika and saffron. …
From thesaltymarshmallow.com


SLOW COOKER ARROZ CON POLLO RECIPES | SPARKRECIPES
Top slow cooker arroz con pollo recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


CROCK POT ARROZ CON POLLO RECIPE - SOLERANY THE RESTAURANT
2021-09-15 This is such an easy meal to make and is a great family Crockpot recipe. Red 1 10 Oz Peas Frozen thawed. My Cuban Traumas Crock Pot Chicken With Rice Rice With Chicken In Slow Cooker Mexican Food Recipes Recipes Honduran Recipes Add green pepper onions and garlic to oil in skillet. Crock pot arroz […]
From solerany.com


ARROZ CON POLLO (SLOW COOKER) - RECIPE | COOKS.COM
Season chicken breasts with salt, pepper and paprika. Brown chicken in olive oil. Put in crock pot over rice. Combine ingredients in a small bowl, except peas. Pour over chicken. Cook on low 7-9 hours or cook on high 3-4 hours. Check occasionally, adding water/broth as needed. Add peas 1 hour before serving. Add review or comment.
From cooks.com


MOM'S SPANISH CHICKEN AND RICE - SKINNYTASTE
2012-06-19 Instructions. Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine. In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat. Season chicken pieces with salt and sauté until browned, about 5-7 minutes. Remove chicken and set aside.
From skinnytaste.com


SLOW COOKER ARROZ POLLO (CHICKEN & RICE) - TENNESSEE
Directions: Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on low for 5 1/2 hours. Stir in rice, peas, and the remaining 1/2 teaspoon salt.
From tn.gov


SLOW COOKER ARROZ CON POLLO - THE LEMON BOWL®
Aug 1, 2015 - Easy to make and great for using up ingredients you likely already have on hand such as tomato sauce, rice, chicken and frozen peas.
From pinterest.ca


ARROZ CON POLLO FOR THE SLOW COOKER - ANGELA'S KITCHEN
2012-09-01 Put rice in the bottom of a slow cooker. Place chicken aside and mix the contents of the large bag (except chicken) into the rice. Place chicken on top of rice mixture. Cover and cook on low 5-6 hours.
From angelaskitchen.com


ARROZ CON POLLO RECIPE | MYRECIPES
Cover; keep warm. Advertisement. Step 2. Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium.
From myrecipes.com


ARROZ CON POLLO (ONE POT MEAL) - KYLEE COOKS
2019-10-28 Add the garlic, cumin, oregano and cook, stirring, about 1 minute. Add the rice and stir well to allow the oil to coat each grain, then add the wine (if using) and allow to deglaze. Add the bay leaves, stock, smoked paprika and saffron. …
From kyleecooks.com


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