Arrozconpollocubanchicken Recipes

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

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.

ARROZ CON POLLO

Steps:

• Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
• Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
• Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

ARROZ CON POLLO

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 - 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.

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY

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!

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 (CUBAN CHICKEN)

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.

ARROZ CON POLLO

Steps:

• Preheat oven to 375 degrees. Place rice in a medium bowl, and cover with 2 inches of hot water. Let rice soak 10 minutes. Transfer to a colander, and drain. Rinse with cold water, and set aside.
• Place canned tomatoes, onion, and garlic in the jar of a blender. On high speed, blend the mixture until pureed, about 30 seconds. Set aside. In a small bowl, combine 4 teaspoons oregano with cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub each piece of chicken with the mixture, and set aside.
• Heat 2 tablespoons oil in a large Dutch oven. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to pot before browning second batch. Transfer all chicken to a bowl, and set aside. Add reserved rice to the remaining oil in pot, and cook over medium-low heat, stirring, until rice becomes slightly golden, about 2 minutes. Add jalapeno, and cook 1 minute more. Add tomato puree, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add broth, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
• Cover, and transfer pot to oven. Bake until chicken is cooked through and liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.

ARROZ CON POLLO

Steps:

• Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove the saucer and the rack and crumble the saffron in the saucer.
• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and reduce the heat to moderately low. Cook the chicken, patted dry, in batches in the oil, turning it, for 15 to 18 minutes, or until it is cooked through, transferring it as it is cooked to a bowl.
• Pour off all but 3 tablespoons of the fat from the skillet and in the skillet cook the onions and the green bell peppers over moderately low heat, stirring occasionally, until the vegetables are softened. Add the tomatoes, the garlic, the paprika, and the saffron and cook the mixture, stirring, for 1 minute. Add the rice and cook the mixture, stirring, for 3 minutes. Add the broth, heated, and simmer the mixture, stirring occasionally, for 7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish and arrange the chicken over it.
• Bake the arroz con pollo in middle of a preheated 325° F. oven for 15 minutes, sprinkle the red bell pepper and the peas over it, and bake the arroz con pollo for 5 to 10 minutes more, or until the liquid is absorbed and the rice is al dente. Sprinkle the arroz con pollo with the parsley.