Arroz Con Pollo Chicken And Rice Recipes

COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE

Steps:

• Heat oil in a large pot over low heat. Stir-fry the chopped peppers, garlic and onion, and stir until they're golden brown.
• Add 3 cups of rice; remember to stir everything well.
• Add 5 cups of water, the chopped veggies, chicken breast, bouillon, seasoning and salt. Stir and let cook at medium heat for approximately 15 minutes or until the rice dries.
• Once rice has absorbed all the water, cover the pot and cook at low heat for 10 to 15 minutes until the rice is soft.

CHICKEN WITH RICE (ARROZ CON POLLO)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
• Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.

CHICKEN AND RICE (ARROZ CON POLLO)

Steps:

• To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
• In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
• Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
• Serve this arroz con pollo with a green salad on the side and Enjoy!

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

Steps:

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
• Make the spice rub. In a small bowl, mix the spices, salt and pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
• Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

ARROZ CON POLLO (CHICKEN AND RICE)

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 - CHICKEN & RICE

Steps:

• Step 1 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. Step 2 Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazón to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute. Step 3 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. Step 4 To serve, using fork, fluff rice; garnish with pimiento strips and peas. More Cooking Tips

ARROZ CON POLLO (BAKED CHICKEN AND RICE)

Steps:

• Sprinkle chicken with salt and pepper.
• In large oven proof skillet, heat oil over medium heat.
• Add chicken, brown on all sides, turning as needed for about 20 minutes.
• Remove chicken.
• Add onion, green pepper, tomatoes, garlic and rice.
• Saute 5 minutes, stirring frequently, until lightly browned.
• Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
• Bring to a boil.
• If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
• Arrange chicken on top.
• Cover with lid or aluminum foil.
• Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
• Add peas, and pimento or red peppers (if using) on top.

ARROZ CON POLLO

Steps:

• Preheat the oven to 375 degrees F.
• Combine wine and saffron; let stand until ready to use.
• Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
• Flip, and cook until golden brown; transfer to a plate.
• Drain any excess oil, leaving 1 teaspoon of oil in the pan.
• Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
• Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
• Cover the pan and place it in the oven. Bake for 30 minutes.
• Remove the pan from the oven. Stir the peas into the rice.
• Top with parsley and serve.

ONE POT CHICKEN AND YELLOW RICE

Steps:

• Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
• Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
• Add the garlic and cook, stirring, until fragrant, about 2 minutes.
• Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
• Stir in the turmeric powder, paprika and oregano.
• Add the olives, peas, rice, and stock and stir to combine.
• Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
• Uncover the pot, stir and serve.

ARROZ CON POLLO, LIGHTENED UP

Steps:

• Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
• Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
• Add chicken and brown 5 minutes on each side. Remove and set aside.
• Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
• Add tomato, cook another minute. Add rice, mix well and cook another minute.
• Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
• Taste for salt, should taste salty enough to suit your taste, add more as needed.
• Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
• Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!

BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)

Steps:

• Saute chicken strips in nonstick skillet until white, about 5 minutes.
• Set aside and keep warm.
• In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
• Makes 6 servings.

ARROZ CON POLLO VERDE

Steps:

• In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
• Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
• Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)

Steps:

• Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
• Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
• Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
• After that, stir in the broth, cumin, saffron, and tomatoes.
• Arrange chicken pieces on top of the rice and bring to a boil.
• When liquids are boiling, lower the heat, and cover the pan.
• Simmer for about 40 minutes or until chicken is cooked and rice is tender.
• Garnish with olives to serve.

ARROZ CON POLLO (RICE WITH CHICKEN)

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.

CHICKEN WITH RICE (ARROZ CON POLLO)

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.