Arroz Con Pollo Cuban Chicken With Rice Recipes

CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"

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.

ARROZ CON POLLO

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.

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 (CUBAN CHICKEN & RICE RECIPE)

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!

ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)

Steps:

• In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
• Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
• After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
• Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
• After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

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 - CUBAN STYLE

Steps:

• Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
• Heat chicken broth.
• In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
• Don't cook the chicken completely. Take chicken out and set aside.
• To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
• Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
• When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
• Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
• Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.

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!

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.

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.

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.