Arroz Con Pollo Chicken With Rice By Three Guys From Miami Recipes

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 WITH RICE, BY THREE GUYS FROM MIAMI

Steps:

• 4 strips bacon 8 chicken thighs, bone in, skin on To taste salt, pepper, and cumin for chicken 1/2 cup olive oil for frying 1 large onion, chopped 5 cachucha peppers, chopped 4 cloves garlic, mashed 1 12-ounce bottle beer 3 and 1/2 cups chicken broth 1 (8-ounce) can tomato sauce 1/2 teaspoon Bijol Powder 1 bay leaf 2 teaspoons oregano 2 teaspoons cumin, ground 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 1/2 cups parboiled rice 1/2 cup frozen green baby peas Sauté the bacon in a large frying pan. Reduce heat to low and let the fat render out of the bacon -- about 10 minutes. Meanwhile, season the chicken lightly with salt, pepper and a little cumin. Once the fat is released, remove the bacon, increase temperature to medium-high and add the chicken to the hot bacon fat. Remove the chicken when it is browned on both sides. Add a little olive oil to the same pan you fried the chicken in, and sauté the onion and green pepper until the onion is translucent. Add the mashed garlic and cook an additional minute or two, stirring frequently. Take the chicken broth and beer and pour into a large covered pot. Add the browned chicken pieces, cooked onions and green pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. And hey, why let all that delicious bacon go to waste? Chop it up and toss it in! Bring everything to a rolling boil, reduce heat, cover and cook on low for 15 minutes. Add the rice. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 30-45 minutes, or until the rice is fully cooked and not soupy. Add the frozen peas during the last five minutes of cooking only. For a dinner, serve the whole chicken pieces with the rice. For a party, you may remove the chicken, skin, de-bone and break it into bite-size chunks. However, DO NOT try to substitute any boneless, skinless chicken in this recipe -- unless you enjoy serving a disaster!

ARROZ CON POLLO (CHICKEN WITH RICE)

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!

ARROZ CON POLLO (CHICKEN & RICE)

Steps:

• Sprinkle chicken pieces with salt, pepper, and garlic salt.
• Fry in vegetable oil until brown on both sides; set aside.
• Sauté green pepper, onion, and garlic in olive oil.
• Place browned chicken and sautéed vegetables into a large pot,on medium heat.
• Dissolve the chicken bouillon in the boiling water.
• Add to the pot, tomato soup, tomato sauce, chicken bouillon, and capers.
• Cook on medium heat.
• When the mixture starts to boil, add the Spanish olives, sweet peas (with juice), and pimentos (with juice).
• Add the rice and beer.
• Simmer for 2 hours.
• If it gets too thick thin with a little beer.