Arroz Con Pollo Cuban Chicken Recipes

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ARROZ CON POLLO II



Arroz con Pollo II image

This recipe is an all in one. This was a family favorite while I was growing up and I believe it still is one of my favorites. It's simply chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favorite with any meal!

Provided by Sussell

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 6

Number Of Ingredients 13

1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, crushed
½ green bell pepper, chopped
½ (15 ounce) can tomato sauce
1 pinch saffron
salt to taste
2 cubes chicken bouillon
1 ½ cups uncooked white rice
1 cup beer
1 (15 ounce) can peas, drained
½ red bell pepper, roasted and sliced

Steps:

  • Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
  • Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
  • Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.

Nutrition Facts : Calories 521 calories, Carbohydrate 54.5 g, Cholesterol 83.2 mg, Fat 16.4 g, Fiber 4.2 g, Protein 33.9 g, SaturatedFat 4.2 g, Sodium 775.3 mg, Sugar 6.5 g

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.

ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)



Arroz Con Pollo (Cuban Chicken & Rice Recipe) image

Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!

Provided by Jamie Silva

Categories     Dinner

Time 55m

Number Of Ingredients 15

3 tablespoons olive oil (divided)
1 lb bone-in, skin-on chicken thighs
Pinch of salt, pepper, cumin for chicken thighs
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
4 cloves garlic (minced)
2 cups uncooked long-grain white rice (rinsed and washed)
4 cups chicken stock
8 ounces tomato sauce
1/2 teaspoon annatto powder, bijol, or turmeric (to color the rice)
1 bay leaf
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt + pepper to taste
1/2 cup frozen peas

Steps:

  • First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
  • In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
  • Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
  • Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
  • Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
  • Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
  • Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g

CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"



Chicken and Rice Cuban Style or

This recipe is a one-pot meal for chicken and rice called in Spanish, "Arroz con Pollo." The ingredients include long-grain rice, white chicken meat, olive oil, butter, peas, saffron, olives, chicken stock, and Latino condiments. All ingredients can be found at Sedano's Supermarkets.

Provided by Chef Adriana Martin

Categories     Main Dish

Number Of Ingredients 27

1 tablespoon olive oil plant-based butter ((recommend Country Crock plant-based products))
1 teaspoon olive oil
2 bay leaves
2 chicken breasts, deboned and cut into chunks
2 garlic cloves, chopped
1 piquillo pepper, chopped
1/2 cup Spanish olives, sliced
1 pinch saffron
1 teaspoon yellow rice condiment
1 pinch black pepper
1 tablespoon chicken bouillon
2 cups long grain rice ((recommend Mahatma Rice))
1 cup chicken stock ((canned or homemade))
3 cups warm water
2 cups frozen peas
3 tomatoes on the vine, sliced
1 cucumber, peeled and sliced
1 teaspoon mayonnaise ((recommend Hellman's Real Mayonnaise))
1 pinch italian seasoning
4 cups cold water
1/2 cup Lipton Aguas Frescas pineapple mango flavor
1 cup frappe ice
2 slices pineapple, cut into chunks
2 cherries
1 scoop vanilla ice cream ((we recommend Breyer's ice cream))
4 strawberries, sliced
4 coconut cookies

Steps:

  • Place the pot on the stove over low-medium heat and add the olive oil plant-based butter along with the olive oil to avoid the butter to burn. Sautee the bay leaves to revive the flavor.
  • Add the chicken breast chunks and cook. Add the garlic, the piquillo peppers, and the olives. Season with the saffron and the yellow rice condiment. Stir and add the rice.
  • Incorporate the chicken stock, the chicken bouillon, and two and a half cups of warm water. Stir slowly and cover with a lid. Let the rice cook for 15 to 20 minutes.
  • As a final step add the frozen peas and the rest of the water which should be warm and no more than half of a cup. Cover again with the lid and cook the rice for another five minutes. When the rice has an al dente texture it is ready.
  • Serve the rice with sweet plantains. We used frozen plantains and cook them in the oven. Add a salad using tomato slices and cucumbers. Dress with Hellman's Real Mayonnaise and Italian seasoning.
  • Slice a Cuban bread and spread each slice with Country Crock almond plant-based butter spread. Bake for 2-3 minutes and serve warm.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 141 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ARROZ CON POLLO



Arroz con Pollo image

Arroz con Pollo is a traditional Cuban dish made with chicken and yellow rice. Like many Cuban dishes, it's not fancy but it is hearty, soul-satisfying comfort food.

Provided by Elizabeth

Categories     Main Course

Time 1h25m

Number Of Ingredients 18

8 pieces Dark Meat Chicken (bone in and skin on (about 2½-3 pounds))
3 - 3½ teaspoons Salt (divided)
4 tablespoons Olive Oil
1 Medium Onion (finely diced)
3-4 Garlic Cloves (minced)
½ teaspoon Dried Oregano
½ teaspoon Paprika
¼ teaspoon Turmeric
¼ teaspoon Cumin
¼ teaspoon Black Pepper
2 tablespoons Tomato Paste
¼ cup White Wine
2 cups Long Grain White Rice
4 cups Chicken Broth
1 cup Water
1 Bay Leaf
12 ounces Light Beer (room temperature)
15 ounce can Sweet Peas (drained, for garnish optional)

Steps:

  • Trim any excess fat from the chicken and season with 1 teaspoon of salt.
  • Add 1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir the seasoning mix to combine.
  • Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken, skin side down. Cook the chicken for 5 minutes, then turn and cook for another 5 minutes.
  • Remove the pot from the heat. Remove the chicken from the pot and set on a plate or pan. Loosely cover the chicken with a piece of foil, to keep it warm.
  • Do not wash the pot. Set it back over medium heat and add the onions. Cook the onions for 2-3 minutes, stirring frequently.
  • Add the garlic, tomato paste and the prepared seasoning mix (1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper) to the pot. Stir well until combined. and cook for 1-2 minutes, stirring frequently.
  • Carefully, add the white wine to the pot and stir, while gently scraping any bits off the bottom. Cook for 1 minute, or until most of the wine cooks out.
  • Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine.
  • Add the chicken back to the pot. Arrange it so that it's not stacked.
  • Raise the heat to high and bring the liquid to a boil. Stir the rice frequently while waiting for the liquid to come to a boil.
  • Once boiling, lower the heat to medium and simmer for 8-10 minutes, stirring occasionally.
  • The rice should now be visible on the surface and should not sink to the bottom of the pot when stirred.
  • Give everything a good stir. Lower the heat to low, cover and cook the chicken and rice for 20 minutes. Stir after 10 minutes, then stir again after the 20 minutes.
  • Taste a little bit of the rice. If it needs a salt, this is the time to add it. As a reference, we added ½ teaspoon of salt to ours. Stir well.
  • Raise the heat to medium-low and slowly add the beer, while stirring. Cover and cook the chicken and rice for 10 minutes. Lower the heat to low and cook another 10 minutes.
  • Taste the rice, if it's still not done, cover and let it steam another 15 minutes or until done.
  • Garnish with the sweet peas, if desired.

Nutrition Facts : Calories 505 kcal, Carbohydrate 47 g, Protein 22 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 1666 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CAROL'S ARROZ CON POLLO



Carol's Arroz Con Pollo image

Chicken served with seasoned rice.

Provided by Carol Alter

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 14

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley

Steps:

  • Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
  • Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
  • Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
  • Return chicken to the skillet, and cook to reheat. Stir in parsley.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 49.5 g, Cholesterol 69.4 mg, Fat 14 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 2.3 g, Sodium 1015.4 mg, Sugar 6.4 g

ARROZ CON POLLO (CUBAN CHICKEN)



Arroz Con Pollo (Cuban Chicken) image

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

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

6 chicken drumsticks (skin left on or off)
6 chicken thighs (skin left on or off)
salt and pepper
1 -2 teaspoon dried oregano, divided
2 teaspoons dried chili pepper flakes (or to taste)
2 -3 tablespoons oil
2 tablespoons fresh lime juice
2 large onions, chopped
1 small green bell pepper, chopped
2 tablespoons chopped fresh garlic
1 -2 teaspoon ground turmeric
3/4 teaspoon cumin
1 1/2 cups rice, uncooked
1 cup diced cooked ham
2 1/4 cups chicken broth
1 (14 ounce) can diced tomatoes, undrained
1/2 cup frozen green pea, thawed
1 cup chopped pimento stuffed olive

Steps:

  • Sprinkle chicken with salt and pepper, and 1 tsp oregano.
  • Heat oil in a large Dutch oven oven medium-high heat.
  • Season chicken pieces with salt and pepper.
  • Add in the chicken and brown on all sides.
  • Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
  • Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
  • Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
  • Stir in the rice and ham, cook 1 minute; increase heat to medium.
  • Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
  • Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
  • Season with salt and pepper to taste.
  • Stir in the peas; cover and cook for 3 minutes.
  • Remove from the heat; let stand uncovered for 5 minutes.
  • Sprinkle with olives.

Nutrition Facts : Calories 668.3, Fat 30.4, SaturatedFat 8.1, Cholesterol 159.2, Sodium 457.3, Carbohydrate 51.9, Fiber 3.9, Sugar 5.8, Protein 44.1

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



Spanish Arroz con Pollo Recipe (Spanish Chicken and Rice Recipe) image

Provided by Tim Kroeger

Categories     Spanish Main Course

Time 1h15m

Number Of Ingredients 12

1 1/2-3 pounds of frying chicken pieces
1/4 cup cooking oil
30 ounces chicken broth
1 chopped bell pepper
1/4 teaspoon saffron
3 cloves crushed garlic
2 cups uncooked rice
1 14 ounce can diced tomatoes
1 large diced onion
1/2 teaspoon cumin
green olives with pimentos
salt and pepper

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.

Nutrition Facts : Calories 1204 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 402 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 99 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1379 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat

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CUBAN ARROZ CON POLLO RECIPE - QUERICAVIDA.COM
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