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
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5-6 servings.
Number Of Ingredients 12
Steps:
- In a blender, combine the tomatoes, onion, garlic, 1/2 teaspoon salt, oregano, chili powder and 1/4 teaspoon pepper; cover and process until smooth. Set aside., Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 tablespoons oil for 10 minutes or until lightly browned. Remove and keep warm. In the same skillet, saute the rice for 2 minutes or until lightly browned. Stir in broth., In a Dutch oven, heat the remaining oil; add tomato mixture. Bring to a boil; cook and stir for 4 minutes. Stir in rice mixture; bring to a boil. , Arrange chicken in pan. Reduce heat to medium; cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas; cover and let stand for 4 minutes or until peas are heated through.
Nutrition Facts : Calories 526 calories, Fat 22g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1078mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
GOYA® EASY ARROZ CON POLLO
This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
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.
SKILLET ARROZ CON POLLO
I know, I know...another "Chicken and Rice" recipe. But this is so easy to make and tastes delicious, that I had to post it. Enjoy!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
- Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
- Stir in rice, garlic, and ground red pepper; cook 2 minutes.
- Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
- Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
- Stir in frozen peas, cover and heat through.
- Remove skillet from heat and let stand 5 minutes.
- To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 451.8, Fat 6, SaturatedFat 1.1, Cholesterol 65.8, Sodium 613.8, Carbohydrate 49.3, Fiber 3.2, Sugar 5.3, Protein 34.3
More about "skillet arroz con pollo recipes"
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS …
From ambitiouskitchen.com
4.9/5 (176)Calories 485 per servingTotal Time 40 mins
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ CON …
From delish.com
4.6/5 (14)Availability In stock
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON …
From themediterraneandish.com
ARROZ CON POLLO - JO COOKS
From jocooks.com
EASY AND FLAVORFUL ARROZ CON POLLO (SPANISH-STYLE CHICKEN …
From mommyshomecooking.com
ARROZ CON POLLO - IMMACULATE BITES
From africanbites.com
ARROZ CON POLLO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ARROZ CON POLLO - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Spanish, Tex-MexTotal Time 1 hr 15 minsCategory DinnerCalories 662 per serving
ARROZ CON POLLO (PUERTO RICAN CHICKEN AND RICE) - BUDGET BYTES
From budgetbytes.com
ARROZ CON POLLO - EASY RECIPE FOR A WEEKNIGHT DINNER - FIFTEEN …
From fifteenspatulas.com
RECIPE: SKILLET ARROZ CON POLLO (CHICKEN AND RICE) - HOUSTON …
From houstonchronicle.com
SKILLET CAULIFLOWER "ARROZ" CON POLLO RECIPE | RECIPES.NET
From recipes.net
FILIPINO CHICKEN ADOBO - ONCE UPON A CHEF
From onceuponachef.com
ARROZ CON POLLO (LATIN RICE AND CHICKEN) - SKINNYTASTE
From skinnytaste.com
CLASSIC ARROZ CON POLLO RECIPE | RECIPES.NET
From recipes.net
ARROZ CON POLLO RECIPE – TUCSON SONORAN STYLE
From jackieshappyplate.com
SKILLET CAULIFLOWER "ARROZ" CON POLLO RECIPE - SKINNYTASTE
From skinnytaste.com
ONE-POT ARROZ CON POLLO (THE PERFECT RECIPE FOR BUSY WEEKNIGHTS)
From chasingabetterlife.com
MEXICAN ARROZ CON POLLO - COOKING WITH CURLS
From cookingwithcurls.com
ONE-POT ARROZ CON POLLO (CHICKEN AND RICE) | PRIMALGOURMET
From cookprimalgourmet.com
ARROZ CON POLLO - EASY CHICKEN RECIPES
From easychickenrecipes.com
ARROZ CON POLLO - THE ROASTED ROOT
From theroastedroot.net
HEALTHY SPANISH RICE - FIT MEN COOK
From fitmencook.com
15 ARROZ CON POLLO RECIPE PUERTO RICAN - SELECTED RECIPES
From selectedrecipe.com
You'll also love