Arroz Con Pollo Mccalls Cooking School Recipes

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ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL



Yule Log (Buche De Noel) Mccall's Cooking School image

I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.

Provided by Impera_Magna

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 14

6 egg whites, room temperature (appx 1 hr)
3/4 cup sugar
6 egg yolks
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 dash salt
confectioners' sugar
1 1/2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract
candied cherry
angelica

Steps:

  • Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
  • Preheat oven to 375.
  • In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
  • Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
  • With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
  • At low speed, beat in cocoa, vanilla, salt, just until smooth.
  • With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
  • Spread evenly in pan.
  • Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
  • Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
  • Turn cake out on sugar; lift off pan; peel paper off cake.
  • Roll up cake jelly-roll-fashion, starting with the short end towel and all.
  • Cool completely on rack, seam side down.
  • FILLING: Combine ingredients in medium bowl.
  • Beat with electric mixer until thick; chill.
  • TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
  • Place, seam side down, on plate.
  • Cover loosely with foil.
  • Chill at least 1 hour before serving.
  • TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
  • NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

Nutrition Facts : Calories 259.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 148.5, Sodium 67.8, Carbohydrate 25.6, Fiber 1.7, Sugar 21.3, Protein 5.3

ARROZ CON POLLO



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
  • Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
  • Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
  • Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

ARROZ CON POLLO (MCCALL'S COOKING SCHOOL)



Arroz Con Pollo (Mccall's Cooking School) image

Make and share this Arroz Con Pollo (Mccall's Cooking School) recipe from Food.com.

Provided by Diane C 2

Categories     One Dish Meal

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 17

2 (2 1/2 lb) roasting chickens, each cut into 6 pieces
2 teaspoons dried oregano leaves
1/2 teaspoon pepper
salt
1/2 cup olives or 1/2 cup salad oil
1 medium green pepper
2 cups chopped onions
1 garlic clove, crushed
1 bay leaf
1/8-1/4 teaspoon crushed red pepper flakes
1 teaspoon saffron thread
2 cups converted raw white rice
1 (28 ounce) can tomatoes, undrained
1 (13 3/4 ounce) can chicken broth
0.5 (10 ounce) package frozen green peas
1/2 cup pimiento-stuffed green olives, sliced
1 (4 ounce) can pimientos

Steps:

  • Wash chicken pieces under cold running water; drain well. Wipe dry with paper towels so fat won't spatter when chicken is browning. Combine oregano, pepper and 2 tsp salt. Sprinkle chicken all over with mixture; rub in well. Let stand 10 minutes.
  • In heavy, 6-quart round or oval Dutch oven, heat olive oil over medium heat. Brown chicken a third at a time, until golden-brown all over, using tongs to turn chicken-this takes about 30 minutes in all. Remove chicken as it browns. Preheat oven to 350°F.
  • Wash green pepper; cut into quarters; remove ribs and seeds; cut into lengthwise strips, 1/4 inch wide. To drippings in Dutch oven, add onion, garlic, green pepper, bay leaf and red pepper; saute, stirring, over medium heat until onion is tender-5 minutes.
  • Using back of spoon, crush saffron threads on small piece of foil, or use a mortar and pestle. Add with 2 tsp salt and the rice to Dutch oven; cook, stirring, until rice is lightly browned-about 10 minutes. Add undrained tomatoes and chicken broth.
  • Arrange browned chicken pieces over rice mixture. Bring just to boiling, uncovered. Bake in oven, tightly covered, 1 hour. Remove from oven; add 1/2 cup water. Do not stir. Sprinkle peas and olives over top. Drain pimientos; cut into 1/4-inch strips.
  • Arrange pimiento strips attractively over top. Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid. Remove from oven. Let stand, covered, 10 minutes. Serve right from Dutch oven. Serves 6.

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY



Arroz Con Pollo With Matt And Patrick Recipe by Tasty image

Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 teaspoon salt, plus more for water
6 bone-in, skin-on chicken thighs
3 tablespoons vegetable oil
1 cup long grain rice
1 clove garlic, finely minced
½ yellow onion, finely chopped
8 oz tomato sauce, 1 can
2 cubes chicken bouillon
2 cups hot water
6 oz peas, 1 can
6 oz carrot, 1 can

Steps:

  • Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
  • Shred the chicken from the bones and set aside.
  • Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
  • Add the garlic, onion, and salt. Stir the rice until it turns golden.
  • Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
  • Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
  • Mix in the shredded chicken, peas, and carrots.
  • Remove the rice from the heat and fluff with fork.
  • Enjoy!

Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams

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