CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
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
Provided by Rachael Ray : Food Network
Time 2h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
- Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
- Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.
- Preheat the oven to 375 degrees F.
- Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.
ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
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.
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
- Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
- Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
- Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
- Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
- Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
- Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
- Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
- Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
- Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
- Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
More about "arroz con pollo borrachera drunk chicken and rice recipes"
ARROZ CON POLLO BORRACHO (OR, DRUNKEN …
Web Feb 12, 2020 Preheat your oven to 375 degrees Fahrenheit. Place a large, deep, heavy skillet over medium heat. Add the vegetable oil. Right when …
From coachellavalleyweekly.com
Estimated Reading Time 4 mins
From coachellavalleyweekly.com
Estimated Reading Time 4 mins
CLASSIC ARROZ CON POLLO RECIPE - THE SPRUCE EATS
Web Jun 29, 2021 To the skillet add the celery, bell pepper, and onion. Saute for about 3 minutes. Add the garlic and saute for another minute. Add the rice, tomato sauce, water, saffron, 1 teaspoon of kosher salt, and about …
From thespruceeats.com
From thespruceeats.com
DRUNKEN RICE WITH CHICKEN - PATI JINICH
Web Apr 10, 2015 Ingredients 1/2 teaspoon saffron threads crumbled 2 tablespoons boiling water 6 tablespoons safflower or corn oil divided 6 skinless boneless chicken thighs 1 1/2 teaspoons kosher or coarse sea …
From patijinich.com
From patijinich.com
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ CON …
Web Apr 18, 2023 The best part? It makes for incredible leftovers, so you can enjoy it all week long. Read on for everything you need to know on making this classic dish: What is arroz con pollo? Translating...
From delish.com
From delish.com
ARROZ CON POLLO BORRACHERA (DRUNKEN CHICKEN AND RICE)
Web Jun 28, 2011 Preheat oven to 350 degrees. In medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.2. Add olive oil …
From jpost.com
Estimated Reading Time 50 secs
From jpost.com
Estimated Reading Time 50 secs
ARROZ CON POLLO | HEALTHY RECIPES | WW CANADA
Web Combine adobo seasoning and cumin. Reserve 1/2 tsp seasoning blend. Sprinkle chicken with remaining seasoning blend. In a 4- to 6-quart Dutch oven, heat oil over medium …
From weightwatchers.com
From weightwatchers.com
ARROZ CON POLLO (PUERTO RICAN CHICKEN AND RICE) - BUDGET BYTES
Web Jul 20, 2022 Place the reserved chicken thighs on top of the rice. Lower the heat to low and cover the pot with a tight-fitting heavy lid. Cook for 20 minutes, until all of the stock …
From budgetbytes.com
From budgetbytes.com
ARROZ CON POLLO RECIPE - SIMPLY RECIPES
Web May 1, 2022 Cool, then freeze in freezer-safe containers or zip top bags. Defrost the arroz con pollo in the refrigerator. Reheat, covered, in an oven-safe dish at 350°F until …
From simplyrecipes.com
From simplyrecipes.com
BEST ARROZ CON POLLO BORRACHERA DRUNK CHICKEN AND RICE RECIPES
Web Steps: Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes. Heat the oil in a large and thick casserole over …
From alicerecipes.com
From alicerecipes.com
RECIPE FOR ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Web Oct 2, 2022 Making the perfect Arroz con Pollo Borrachera (Drunk Chicken and Rice) should only take approximately 55 min . Below are the ingredients and directions for
From marliave.com
From marliave.com
ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
DRUNKEN CHICKEN AND RICE RECIPE! (ARROZ CON POLLO)
Web My recipe for "Arroz con Pollo Borracho" as published in CV Weekly. Please hit that thumbs up if you like this video, share it with friends, and subscribe fo...
From youtube.com
From youtube.com
ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Web Jan 3, 2019 Step 1. In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside. Step 2. Add olive oil to large paella …
From recipenet.org
From recipenet.org
BEST ARROZ CON POLLO (RICE WITH CHICKEN) RECIPES - FOOD NETWORK …
Web Feb 3, 2022 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 …
From foodnetwork.ca
From foodnetwork.ca
ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
Web Mar 15, 2020 Cook for about a minute or so. Place chicken atop of rice mixture, and disperse the olives all around atop the rice. Pour just enough chicken stock to cover the …
From acozykitchen.com
From acozykitchen.com
CHICKEN WITH RICE (ARROZ CON POLLO) RECIPE - BBC FOOD
Web 1 to 2 hours Serves Serves 4 Ingredients For the chicken stock 1 roast chicken carcass, meat removed, or strippd chicken leg and thigh bones (see below) 1 onion, peeled, cut …
From bbc.co.uk
From bbc.co.uk
RECIPE FOR ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Web Nov 15, 2022 1/2 tablespoon salt 1/2 tablespoon black pepper 3 pounds of chicken, approximately, cut into small pieces 2 cups white rum 1/2 cup lime juice 3/4 cup Spanish …
From underspicycrab.com
From underspicycrab.com
You'll also love