Arozconpollochickenwithrice Recipes

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ARROZ CON POLLO (RICE WITH CHICKEN)



Arroz con Pollo (Rice with Chicken) image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

1/4 cup olive oil
12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs)
Kosher salt and freshly ground black pepper
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3 bay leaves
1/2 cup diced tomato
4 cups chicken stock
One 12-ounce bottle lager beer
2 cups arborio rice
1 cup frozen peas, thawed
1 pimiento, chopped

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.

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)



Peruvian Arroz con Pollo (Peruvian Rice and Chicken) image

This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.

Provided by Amber Berrocal

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h35m

Yield 6

Number Of Ingredients 12

3 skinless, boneless chicken breasts, cut in half
salt and ground black pepper to taste
½ cup vegetable oil, divided, or as needed
½ red onion, diced
3 cloves garlic, minced
1 ½ bunches cilantro leaves, lightly chopped
1 tablespoon aji amarillo chile paste
½ cup chicken broth
1 red bell pepper, diced
2 ½ cups water, or more as needed
2 cups uncooked white rice
1 (10 ounce) package frozen peas and carrots

Steps:

  • Season chicken with salt and pepper.
  • Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
  • Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
  • Transfer mixture carefully to an electric blender and puree.
  • Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
  • Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g

ARROZ CON POLLO (CHICKEN WITH RICE)



Arroz Con Pollo (Chicken With Rice) image

This is the way my grandmother made it. I make it this way all the time. It's good and delicious!!

Provided by babygirl65

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless chicken breasts
1 cup long grain rice (not instant)
1 (5 ounce) can tomato sauce
2 chicken bouillon cubes
2 -3 garlic cloves, use garlic press*
diced green bell pepper
diced yellow onion
cumin
salt
pepper (to taste)
2 tablespoons shortening or 2 tablespoons lard
2 cups hot water

Steps:

  • Season chicken breast with salt and pepper.
  • Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick).
  • When it's chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough.
  • In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes.
  • Add rice. Fry rice until golden brown.
  • Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic.
  • Add chicken, toss to coat with seasonings.
  • Add hot water, slowly -- then add chicken bouillon and then tomato sauce. (don't have to use all of can, I usually use about 3/4 of the can).
  • Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret!
  • When the water is just about evaporated, turn heat off and keep on stove until completely evaporated.
  • Remove from skillet into a serving dish and keep covered until ready to serve.
  • Serve with beans and homemade tortillas!
  • *On the seasonings, I don't normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you'll get it!

Nutrition Facts : Calories 537.2, Fat 22.8, SaturatedFat 6.3, Cholesterol 109.2, Sodium 671.1, Carbohydrate 40.5, Fiber 1.2, Sugar 1.9, Protein 39.7

ARROZ CON POLLO (CHICKEN WITH RICE)



Arroz Con Pollo (Chicken With Rice) image

Make and share this Arroz Con Pollo (Chicken With Rice) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil, more as needed
1 1/2 lbs chicken parts, patted dry and liberally seasoned with
coarse salt, and
fresh ground black pepper
1/2-1 lb Italian sausage, cut in 2-inch pieces (sweet or hot)
1 small onion, chopped
1 medium bell pepper, cut in 1/2-inch dice (green or red)
4 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric (optional)
1/2 cup peeled crushed tomatoes (I use canned)
1/2 cup dry white wine or 1/2 cup beer
1 bay leaf
2 cups medium grain rice
2 1/4 cups water

Steps:

  • In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes.
  • Transfer the chicken to a platter.
  • Sauté the sausage until browned, about 3 minutes.
  • Transfer the sausage to the platter.
  • Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
  • Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
  • Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf.
  • Increase the heat to medium high, stir, and cook for 2 minutes.
  • Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.).
  • Give a toss and then let sit for 5 minutes before serving.

Nutrition Facts : Calories 1018.4, Fat 43.5, SaturatedFat 12.2, Cholesterol 164.5, Sodium 888.7, Carbohydrate 87.2, Fiber 2.9, Sugar 3.5, Protein 59.3

SLOW COOKER ARROZ CON POLLO (CHICKEN WITH RICE)



Slow Cooker Arroz Con Pollo (Chicken With Rice) image

Bone-in chicken breasts are slow cooked in a smoky tomato sauce with rice and peas, then topped with fresh cherry tomatoes and cilantro. The mix of fresh and cooked vegetables makes this meal pretty enough to entertain from the crock pot! From Ladies Home Journal.

Provided by Tee Lee

Categories     One Dish Meal

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 17

4 lbs skinless chicken breasts, bone-in (6 small)
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon vegetable oil
1 (14 1/2 ounce) can diced tomatoes
1 small onion, cut into 1-inch chunks
2 garlic cloves
1/2 chipotle chile (from canned chipotle in adobo sauce)
1 (14 ounce) can low sodium chicken broth
1 1/2 cups instant rice
1 1/2 cups frozen peas
1 pint cherry tomatoes
1/4 cup fresh cilantro, coarsely chopped
lime wedge, for serving

Steps:

  • Rinse chicken and pat dry.
  • Combine oregano, chili powder, cumin, salt and pepper in a small bowl.
  • Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking.
  • Add chicken and cook, turning, until browned on all sides, about 8 minutes.
  • Transfer to a 6-quart slow cooker.
  • Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender.
  • Cover and blend until almost smooth; pour over chicken. Add broth.
  • Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.
  • After cooking for the time above, gently stir in rice, cover and cook on high, stirring once, 30 minutes.
  • Turn cooker off, stir in peas, cover and let stand 15 minutes.
  • Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice, with lime wedges on the side.

ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY



Arroz Con Pollo (Rice With Chicken) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro

Provided by Jon Michelena

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
½ cup onion, diced
⅔ cup carrot, diced
1 lb chorizo sausage, sliced
2 cups basmati rice
⅔ cup red bell pepper, diced
⅔ cup green bell pepper
2 cups chicken broth
1 teaspoon salt
1 teaspoon saffron
1 cup beer
2 tablespoons caper vinaigre
¼ cup small capers
1 cup green pea, cooked
½ cup pimento-stuffed green olives
⅓ cup fresh cilantro, chopped

Steps:

  • Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
  • Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
  • Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
  • After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
  • Serve immediately.

Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams

ARROZ CON POLLO (COSTA RICAN STYLE)



Arroz Con Pollo (Costa Rican Style) image

This is a delicious rice with chicken, base on my mom's recipe but my way. It is perfect to use in parties, family reunions, they will love it!! I have put all ingredients in order acording to how we will be using them, to make it easy, since it's done with different steps on the ingredients. Definitivately for those who love to spend some time in the kitchen and make something delicioso!

Provided by Chef Kat.

Categories     White Rice

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 29

2 boneless chicken breasts
1 tomatoes
1 onion
1/2 red bell pepper
1 celery rib
6 garlic cloves
1 bouquet garni
8 -10 peppercorns
1/2 teaspoon salt
1 carrot, peeled and cut in 1/2
2 cups uncooked rice
3 cups chicken stock
1 tablespoon olive oil
1/2 teaspoon achiote paste
1/2 teaspoon salt
1 large carrot
1 lb green beans
2 cups chicken stock
2 cups water
1 cup sweet corn
1 tablespoon olive oil
1 tablespoon butter
1/2 red bell pepper
1/2 onion
1 minced garlic clove
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon curry
1 tablespoon Worcestershire sauce

Steps:

  • In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
  • When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
  • Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
  • Let's work on the rice now, put all ingredients into a rice cooker.
  • The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
  • Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
  • Mean while we are going to work on the veggies.
  • Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
  • Now that we have all the ingredients ready, let's put it all together.
  • In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
  • Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
  • Serve with a green salad or some french fries. Enjoy.

Nutrition Facts : Calories 529.9, Fat 14.3, SaturatedFat 4, Cholesterol 42, Sodium 779.8, Carbohydrate 77.9, Fiber 6.1, Sugar 9.1, Protein 22.8

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