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.
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
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
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 (MEXICAN CHICKEN & RICE)
This experiment is one that turned out wonderful. It has a marvelous mexican taste without overwhelming the taste buds with heat, like jalapenos would do. I originally came up with this when we had an extra rotisserie chicken that we didn't know what to do with. Don't let the ingredients stop you from cooking this dish. I've made it with rotisserie chicken, boneless/skinless breasts or thighs, and even canned chicken. I've used canned tomatoes, fresh tomatoes, and cherry tomatoes, I've substituted chicken bullion for broth. I've made this with and without bell peppers, The only real thing that remains constant is the rice and the spices. This is a recipe to have fun with.
Provided by Ohmikeghod
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
- Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
- Place chicken in heated pan. Sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
- Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
- Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
- Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.
More about "arroz con pollo mexican chicken rice recipes"
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ CON …
Web Apr 26, 2019 Remove skillet and reserve on a plate. Step 3 To same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. …
From delish.com
4.6/5 (14)Total Time 1 hr 20 minsAvailability In stock
From delish.com
4.6/5 (14)Total Time 1 hr 20 minsAvailability In stock
ARROZ CON POLLO (MEXICAN CHICKEN & RICE) | RUSTIC …
Web Dec 15, 2022 This one-pot Arroz Con Pollo recipe features tender chicken cooked with fluffy Mexican rice and veggies. A bit of chorizo …
From rusticfamilyrecipes.com
Cuisine MexicanCategory DinnerServings 4-5Total Time 1 hr 10 mins
From rusticfamilyrecipes.com
Cuisine MexicanCategory DinnerServings 4-5Total Time 1 hr 10 mins
MEXICAN CHICKEN AND RICE -- ARROZ CON POLLO | MEXICAN …
Web Jul 15, 2022 2-3 lbs. chicken (I used 5 bone-in chicken thighs) 2 cups uncooked rice 3 cups stock (or water) 3 plum tomatoes 1/2 small onion …
From mexicanplease.com
5/5 (15)Calories 691 per servingServings 5
From mexicanplease.com
5/5 (15)Calories 691 per servingServings 5
MEXICAN ARROZ CON POLLO RECIPE (CHICKEN AND RICE …
Web Mar 16, 2022 How to Make Mexican Arroz con Pollo? First, you want to rinse the chicken with a bit of vinegar and water and cut it into small …
From mydominicankitchen.com
4.7/5 (36)Total Time 40 minsCategory Dinner, Main CourseCalories 517 per serving
From mydominicankitchen.com
4.7/5 (36)Total Time 40 minsCategory Dinner, Main CourseCalories 517 per serving
ARROZ CON POLLO - MEXICAN CHICKEN AND RICE WITH …
Web Mar 28, 2021 2 packages Old Elpaso Cheesy Mexican Rice 8 ounces Queso Quesadilla Cheese 2 Tablespoons Butter 3.5 cups water 1 cup queso cheese dip Instructions Heat oven to 350°. Season the chicken …
From beyerbeware.net
From beyerbeware.net
EASY ARROZ CON POLLO RECIPE - ISABEL EATS
Web Apr 14, 2020 How to Make Arroz con Pollo To infuse as much flavor as possible into the chicken, start by marinating it for at least 30 minutes in a mixture of olive oil, white wine vinegar, chili powder, onion powder, garlic …
From isabeleats.com
From isabeleats.com
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS …
Web Mar 13, 2022 Bring the mixture to a simmer, then fold in the rice, peas, and olives (if using). Add your browned chicken on top. Simmer & serve. Reduce the heat to low, cover the skillet, and let everything cook for …
From ambitiouskitchen.com
From ambitiouskitchen.com
ARROZ CON POLLO -CHICKEN WITH RICE - SIMPLY DELICIOUS!
Web Jul 10, 2017 Once it starts boiling, reduce the heat and season the rice with salt. Adds the chicken pieces and cover the arroz con pollo. Cook for 1 minute and then add the cilantro sprigs and the drained green peas. …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
MEXICAN ARROZ CON POLLO: CHICKEN AND RICE RECIPE
Web Jul 20, 2017 Heat oil over medium heat for 5 minutes in heavy pot. Season the chicken pieces with the first 4 dried spices listed. Cook chicken for 3 minutes per side and remove from pot. Remove about 1 1/2 tablespoons …
From tablespoon.com
From tablespoon.com
ARROZ CON POLLO - IMMACULATE BITES
Web Jul 8, 2019 Preheat. oven to 350F. Heat 2 tablespoons of oil in a large skillet over medium-high heat, add chicken to skillet skin side down and cook until golden, 5 minutes on each side. Remove from pan and set …
From africanbites.com
From africanbites.com
ARROZ CON POLLO - CUISINART.COM
Web Set the temperature to Low and press Start. Once the unit is preheated and the oil is hot, add the chopped onion, red pepper and. garlic. Sauté vegetables until fragrant, about. 3 …
From cuisinart.com
From cuisinart.com
SLOW-COOKER ARROZ CON POLLO (CHICKEN & RICE) - EATINGWELL
Web Jun 12, 2020 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 …
From eatingwell.com
From eatingwell.com
ARROZ CON POLLO - EATINGWELL
Web Aug 16, 2019 Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with …
From eatingwell.com
From eatingwell.com
ARROZ CON POLLO - TRADITIONAL MEXICAN RECIPE - TORI AVEY
Web May 2, 2012 2 cups white rice 1 1/2 pounds roma tomatoes, halved 1 garlic clove 1/2 medium onion, peeled 2 tablespoons vegetable oil (we used grapeseed) 1/2 teaspoon …
From toriavey.com
From toriavey.com
AUTHENTIC MEXICAN RICE 'ARROZ CON POLLO' | CAROLINA® RICE
Web 4 Recipe Tip Instructions Step 1 Rinse the white rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking …
From carolinarice.com
From carolinarice.com
ARROZ CON POLLO | MEXICAN STYLE CHICKEN AND RICE RECIPE
Web ARROZ CON POLLO | Mexican Style Chicken And Rice Recipe | Simply Mama Cooks Simply Mamá Cooks 1.55M subscribers Subscribe 588K views 3 years ago Today I am …
From youtube.com
From youtube.com
ARROZ CON POLLO - CHICKEN & RICE
Web Aug 4, 2022 Arroz con Pollo (chicken and fried rice) is one of the country's most popular dishes served for lunch and dinner. You'll find it at nearly every restaurant served with …
From cb.costarica.com
From cb.costarica.com
ARROZ CON POLLO RECIPE - SIMPLY RECIPES
Web May 1, 2022 Reheat, covered, in an oven-safe dish at 350°F until chicken and rice are heated through, about 45 minutes. Or, reheat on the stovetop in a covered pan over …
From simplyrecipes.com
From simplyrecipes.com
ONE POT MEXICAN CHICKEN AND RICE | SUPERGOLDEN BAKES - YOUTUBE
Web This Mexican Chicken and Rice { Arroz Con Pollo} cooks all in one pot for maximum yumminess and minimum clean up! Deliciously succulent chicken and savory ri...
From youtube.com
From youtube.com
POLLO LOCO -MEXICAN CHICKEN AND RICE WITH QUESO
Web Jan 30, 2022 When the chicken is finished cooking add the rice in with it. Crush the tomato bouillon cube on top and add in 2.5 cups water. Stir together and then bring to a …
From theskinnyishdish.com
From theskinnyishdish.com
ARROZ CON POLLO RECIPE - THE SPRUCE EATS
Web Aug 13, 2021 Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant. Add rice and cook, …
From thespruceeats.com
From thespruceeats.com
ARROZ - PINTEREST
Web 11-abr-2023 - Explora el tablero de Manolo Moya Garcia "Arroz" en Pinterest. Ver más ideas sobre recetas de comida, recetas con arroz, arroz.
From pinterest.com
From pinterest.com
ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE) - A SASSY SPOON
Web Nov 29, 2022 Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and …
From asassyspoon.com
From asassyspoon.com
ARROZ CON LECHE (MEXICAN RICE PUDDING) - I HEART NAPTIME
Web 18 hours ago Heat the milk. In a medium saucepan, stir together the milk, evaporated milk, condensed milk, and vanilla and heat over medium until warm. Boil the water. Get the …
From iheartnaptime.net
From iheartnaptime.net
CHICKEN AND WILD RICE CASSEROLE (NO CANNED SOUPS!)
Web Remove from heat and whisk in 1 cup cheddar until melted followed by Parmesan cheese until melted. Combine: Add the chicken/mushroom/veggies and wild rice blend to the …
From carlsbadcravings.com
From carlsbadcravings.com
ONE POT MEXICAN CHICKEN AND RICE - SUPERGOLDEN BAKES
Web Apr 19, 2023 Set the chicken aside and use a splash of chicken broth to deglaze the pan. Lower the heat and sauté the onion, garlic and jalapeno for 5-7 minutes, adding a drizzle …
From supergoldenbakes.com
From supergoldenbakes.com
5 CHEESES THAT TAKE ARROZ CON POLLO TO THE NEXT LEVEL!
Web Apr 21, 2023 4. Monterey Jack. Monterey Jack is a mild, semi-soft cheese that originated in California. It is a moist, white cheese with a mild flavor and a smooth, creamy texture. …
From cookindocs.com
From cookindocs.com
ONE-POT ARROZ CON POLLO (THE PERFECT RECIPE FOR BUSY WEEKNIGHTS)
Web Try our recipe for One-Pot Arroz Con Pollo - a flavorful twist on the classic chicken and rice dish. Made with key ingredients like saffron, bell peppers, One-Pot Arroz Con Pollo …
From chasingabetterlife.com
From chasingabetterlife.com
SANTA FE MEXICAN GRILL-WILMINGTON RESTAURANT - OPENTABLE
Web Apr 23, 2023 Arroz con Pollo US$15.00. rice, chicken, green peas, tomato, onion, cilantro, sweet fried plantains. Santa Fe Chicken & Shrimp US$18.00. grilled chicken …
From opentable.co.uk
From opentable.co.uk
ARROZ CON POLLO – LOTUS FOODS
Web 1. In a small bowl, mix together the cumin, paprika, coriander, oregano, garlic powder, turmeric and 1½ tsp of salt. 2. In a large bowl, toss the chicken with the vinegar and add …
From lotusfoods.com
From lotusfoods.com
YAKNI PILAU (CHICKEN RICE) RECIPE - FOOD.COM
Web Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves. Simmer for …
From food.com
From food.com
You'll also love