Arroz Con Pollo Salad Recipes

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ARROZ CON POLLO (PERUVIAN STYLE)



Arroz con Pollo (Peruvian Style) image

This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!

Provided by carla from peru

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
5 skinless chicken pieces
salt and ground black pepper to taste
1 large onion, cut into small cubes
2 cloves garlic, minced
1 cup chopped fresh cilantro
3 cups white rice
2 cups water
1 (12 fluid ounce) can beer
1 carrot, cut into small cubes
1 cup green peas

Steps:

  • Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
  • Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
  • Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

Nutrition Facts : Calories 711.6 calories, Carbohydrate 105.4 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4 g, Protein 29.5 g, SaturatedFat 3.9 g, Sodium 80.7 mg, Sugar 2.2 g

ARROZ CON POLLO



Arroz con Pollo image

You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time-and you don't need much-make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don't have stock, don't worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don't need much to round out this meal.

Yield makes 4 servings

Number Of Ingredients 15

1/4 pound good slab bacon, cut into 1/4-inch dice
3 cups chicken stock, preferably homemade (page 160), or water
2 medium onions (about 1/2 pound), sliced
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
1 tablespoon minced garlic
1 red bell pepper, stemmed, seeded, and chopped
Salt and black pepper to taste
1 1/2 cups white rice
1 ripe tomato, cored, seeded, and chopped
1/8 teaspoon ground allspice
2 bay leaves
Large pinch of saffron threads, optional
1 cup fresh or frozen peas, optional
Freshly minced parsley or cilantro leaves for garnish
Lemon or lime wedges for serving

Steps:

  • Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.
  • Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
  • Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
  • Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.
  • Fast, easy, and still really good. Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups water to a boil. Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high. Add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken. Add the rice to the onions and cook, stirring occasionally, until glossy. Add the saffron if you're using it, then the chicken, some salt and pepper, and the boiling water. Adjust the heat and finish cooking as directed.

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.

PUERTO RICAN ARROZ CON POLLO



Puerto Rican Arroz con Pollo image

This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.

Provided by Cheri Raxter

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 12

Number Of Ingredients 20

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
¼ cup canola oil
¼ pound salted pork, chopped into bite-sized pieces
¼ pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
¼ cup sofrito (such as Goya®)
¼ cup recaito (such as Goya®)
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
¼ cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Steps:

  • Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
  • Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
  • Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
  • Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g

ARROZ CON POLLO



Arroz Con Pollo image

Here's an easy southwest chicken dish -- the only thing it needs is a fresh green salad on the side ... from the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories     Chicken

Time 1h30m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 7

1 chicken, cut up
4 tablespoons butter
1 (6 7/8 ounce) box Rice-A-Roni, chicken flavor
2 tablespoons butter
2 cups hot water
1 (16 ounce) can stewed tomatoes
1/2 teaspoon salt

Steps:

  • Brown chicken pieces in 4 tablespoons of butter and set aside.
  • Brown chicken flaored Rice a Roni in 2 tablespoons of butter. Remove to 3 quart casserole. Stir in hot water, contents of "special seasonings" pack, stewed tomatoes and salt.
  • Arrange chicken pieces on top of casserole, cover and bake at 375 degrees for 35-40 minutes. Then cook uncovered 10 minutes. Test chicken for doneness -- it might need a few more minutes depending on size.
  • NOTE: To give this dish some extra heat, use Rotel tomatoes with chiles instead of stewed tomatoes.

Nutrition Facts : Calories 679, Fat 52.1, SaturatedFat 20.9, Cholesterol 218.3, Sodium 847.2, Carbohydrate 7.6, Fiber 1.2, Sugar 5.4, Protein 44.1

GOYA® EASY ARROZ CON POLLO



GOYA® Easy Arroz con Pollo image

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 40m

Yield 4

Number Of Ingredients 10

1 pound chicken breasts and/or thighs*
½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped
½ medium green bell pepper, finely chopped
2 teaspoons GOYA® Minced Garlic
1 (8 ounce) box GOYA® Yellow Rice
1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
¼ cup GOYA® Frozen Peas, thawed

Steps:

  • Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
  • Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
  • Arrange pimientos, olives and peas over Chicken and Rice.

ARROZ CON POLLO



Arroz con Pollo image

Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.

Provided by Von Diaz

Categories     dinner, grains and rice, poultry, vegetables, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 27

3 large garlic cloves, finely minced
1 tablespoon kosher salt
1 tablespoon olive oil
2 teaspoons white vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
3 pounds boneless, skinless chicken thighs
3 cups medium-grain white rice
3 tablespoons olive oil
5 cups low-sodium chicken broth (or water)
2 1/2 to 3 cups fresh sofrito (see recipe below)
3 dried bay leaves
1 teaspoon ground annatto or sweet paprika
1 cup tomato sauce (basic canned tomato sauce is fine)
3/4 cup medium pimento-stuffed olives, drained (optional)
2 teaspoons drained capers (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
2 cups frozen peas, thawed
1 lime, cut into wedges
Salted, sliced avocado and tomato, for serving
1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Note)
6 fresh cilantro stems, coarsely chopped

Steps:

  • Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
  • Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
  • Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
  • Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
  • Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
  • Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
  • Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
  • Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
  • Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
  • Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
  • Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
  • Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

GOYA® EASY ARROZ CON POLLO



GOYA® Easy Arroz con Pollo image

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!

Provided by Goya

Categories     Goya®

Time 40m

Yield 4

Number Of Ingredients 10

1 pound chicken breasts and/or thighs*
½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped
½ medium green bell pepper, finely chopped
2 teaspoons GOYA® Minced Garlic
1 (8 ounce) box GOYA® Yellow Rice
1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
¼ cup GOYA® Frozen Peas, thawed

Steps:

  • Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
  • Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
  • Arrange pimientos, olives and peas over Chicken and Rice.

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