Puertorican Arroz Con Pollo Rice With Chicken Recipes

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.

Steps:

• In a 5 qt pot, heat olive oil and sofrito.
• Add chicken, cook until light golden.
• Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro.
• Cover and cook until chicken is done.
• When chicken is done, remove from pot and set aside.
• Add rice to same water you cooked chicken inches
• Cook rice as normal.
• When done, add chicken and cover. Leave for about 10 minutes.
• garnish with cilantro leaves. You can also add roasted bell peppers for garnish.

Steps:

• Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
• Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
• Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
• Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Steps:

• Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
• Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
• Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
• Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
• Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
• Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
• DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.

Steps:

• Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
• Coarsely chop the cilantro.
• Set aside.
• The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
• Season the chicken with Adobo seasoning and oregano.
• Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
• Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
• Stir the rice into the mixture.
• Add the chicken stock.
• Add the browned chicken.
• Bring to a boil.
• Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
• DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
• When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
• You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.