SALSA ARROZ CON POLLO
Share in a classic Hispanic main dish of chicken, rice, tomatoes and seasonings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
- In heavy-duty resealable food-storage plastic bag, mix flour, chili powder, cumin and salt. Add chicken, 2 pieces at a time; seal bag and shake until chicken is evenly coated. Arrange chicken, meaty sides up, on rice mixture.
- Cover with foil. Bake 1 hour 15 minutes. Uncover; bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 0 g
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
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.
ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
ARROZ CON POLLO WITH SALSA VERDE
Make and share this Arroz Con Pollo With Salsa Verde recipe from Food.com.
Provided by BennyMade
Categories Mexican
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
Nutrition Facts : Calories 966, Fat 62.8, SaturatedFat 13.9, Cholesterol 124.5, Sodium 831.4, Carbohydrate 59.8, Fiber 3.8, Sugar 4.4, Protein 39.6
ARROZ CON POLLO WITH SALSA VERDE
In translation, arroz con pollo simply means "rice with chicken." When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.
Yield serves 6
Number Of Ingredients 23
Steps:
- In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oil-just enough to moisten-and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.
- Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil. Toss in the chorizo and fry it until it renders its fat and gets crispy. Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
- Preheat the oven to 350°F.
- Brown the chicken in the chorizo fat, skin side down. Depending on the pot you're using, you may have to do this in batches so you don't overcrowd things. When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side. This whole process should take about 15 minutes. Take the chicken out of the pan and set it aside. Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; sauté until the vegetables are very soft and almost dissolved, about 10 minutes. Fold in the rice so the grains are well coated with all that flavor. Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock. Season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let it simmer for 5 minutes. Cover and transfer the pot to the oven. Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. In the last 5 minutes of cooking, fold in the olives.
- To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste. Garnish the Arroz con Pollo with Salsa Verde before serving.
ARROZ VERDE CON POLLO
Steps:
- Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm., Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan., Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes., To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.
Nutrition Facts : Calories 507 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 628mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
SALSA CRIOLLA
This popular Peruvian condiment requires only five ingredients, but it's bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.
Provided by Kay Chun
Categories condiments, vegetables
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.
ARROZ CON POLLO WITH SALSA VERDE
Make and share this Arroz con Pollo with Salsa Verde recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350° F.
- Rinse the chicken pieces and pat dry.
- In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
- Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
- Fry the chorizo over medium heat until it is crispy and renders its fat.
- Remove the chorizo with a slotted spoon and drain on paper towels.
- Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
- Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
- Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper.
- Return the chorizo and chicken to the pan.
- Bring the mixture to a boil and let simmer for 5 minutes.
- Cover and transfer pot to oven.
- Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
- Scatter the olives on top of the chicken and rice before serving.
- ---To prepare the Salsa Verde---.
- In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
- Garnish Arroz Con Pollo with Salsa Verde before serving.
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