Yellow Rice Chickenarroz Con Pollo Recipes

ONE POT CHICKEN AND YELLOW RICE

Steps:

• Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
• Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
• Add the garlic and cook, stirring, until fragrant, about 2 minutes.
• Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
• Stir in the turmeric powder, paprika and oregano.
• Add the olives, peas, rice, and stock and stir to combine.
• Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
• Uncover the pot, stir and serve.

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.

ARROZ CON POLLO (RICE WITH CHICKEN)

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
• Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

ARROZ CON POLLO - YELLOW RICE & CHICKEN

Steps:

• Season chicken with complete seasoning or you can just use salt and pepper
• Fry chicken skin side down in small amount of oil until lightly browned.
• Dice up onion and bell pepper and chop garlic.
• Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube.
• Cover and cook until chicken is done.
• Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.

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.

YELLOW RICE & CHICKEN/ARROZ CON POLLO

Steps:

• Chop onion, green pepper, and garlic and put into Dutch oven pot. Cut boneless chicken into cubes, wash & put into pot. Add a dash of salt & pepper, and the sazon to chicken. Add a dash of oregano. Add the 1/2 cup of water to the chicken. Cook in medium heat until chicken is 1/2 cooked.
• Pour tomato sauce into chicken and chicken bouillon.
• Pour rice into a saucepan, wash and drain, and pour into Dutch oven with the boneless chicken. Add 1/2 cup of water into Dutch oven with chicken & rice. Pour canola oil, and stir with a big spoon. Cover and let cook until rice is cooked completely & is fluffy -- 1-1/2 hours total time.

ARROZ CON POLLO (CHICKEN AND RICE)

Steps:

• Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
• Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
• Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
• To serve, using fork, fluff rice; garnish with pimiento strips and peas.

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.

NANA'S ARROZ CON POLLO (YELLOW RICE & CHICKEN)

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large frying pan over med-hight heat. Sear chicken about 2-3 minutes on each side until brown. Remove chicken to plate.
• Turn heat down to med. and saute green pepper and onions about 3 minutes. Add garlic and sauteed no longer than a minute.
• Add chicken broth, oregano, cumin, bay leaf, saffron, tomatoes, salt, pepper and olives. Bring to a boil and set aside.
• Spray a 9x13 baking dish with cooking spray and add rice. Stir in liquid mixture. Place chicken on top and cover tightly with foil.
• Bake for approximately 30-40 minutes or until all liquid is absorbed and rice is fluffy.
• Once rice is done, take pan out of oven and add peas to the top and lay roasted pepper strips all over. Place foil back on top and let set for about 5 minutes or until pea are heated through.