Arroznagallinha Recipes

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ARROZ CON POLLO



Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

Steps:

  • Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
  • Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
  • Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
  • Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
  • Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

ARROZ: SPANISH RICE



Arroz: Spanish Rice image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
One 40-ounce can chicken broth (30 ounces used total)

Steps:

  • Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
  • Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

ARROZ CON POLLO



Arroz Con Pollo image

This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1/2 cup dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1 1/2 cups short-grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimiento-stuffed green olives, drained

Steps:

  • Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
  • Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
  • Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
  • Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

ARROZ AL HORNO (BAKED RICE)



Arroz al horno (baked rice) image

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

2 tbsp extra virgin olive oil , plus extra to serve
800g thick pork belly pork slices (about 8-10 slices), halved
150g black pudding , roughly chopped
100g chunky bacon lardons
1 onion , finely chopped
2 red peppers , halved, deseeded and sliced
1 plum tomato , chopped
8 garlic cloves , roughly chopped
4 tsp smoked paprika
¼-½ tsp dried chilli flakes
½ x 400g can white beans , drained (you can use haricot, butter beans or cannellini)
1.2l chicken stock
6 thyme or rosemary sprigs
375g paella rice
1 lemon , juiced (optional)

Steps:

  • Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
  • Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
  • Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium

ARROZ ALA CUBANA



Arroz ala Cubana image

Arroz Cubano or Cuban Rice is easy to make and budget-friendly. The savory beef, white rice, fried saba bananas, and sunny-side-up eggs make a hearty and tasty meal the whole family will love.

Provided by Lalaine Manalo

Categories     Breakfast     Main Course

Time 40m

Number Of Ingredients 13

canola oil
1 onion, peeled and minced
4 cloves garlic, peeled and minced
2 pounds ground beef
1 cup tomato sauce
2 tablespoons soy sauce
1/2 cup water
1/2 teaspoon sugar
1 cup frozen sweet peas, thawed
salt and pepper to taste
8 saba bananas, ripe but firm
8 eggs
8 cups steamed white rice

Steps:

  • In a pan over medium heat, heat about 1 tablespoon of the oil. Add onions and garlic and cook until softened.
  • Add ground beef and cook, breaking apart with the back of a spoon, for about 10 to 15 minutes until lightly browned. Drain excess fat.
  • Add tomato sauce, soy sauce, water, and sugar. Bring to a boil for about 1 to 2 minutes, stirring until sugar is dissolved.
  • Lower heat, cover, and simmer until meat is cooked through and liquid is mostly reduced.
  • Add green peas and cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
  • In a pan over medium heat, heat about 1/4 cup of oil.
  • Peel bananas and slice lengthwise. Add bananas and cook, turning once or twice, until golden and lightly crisp. Remove from pan and drain on paper towels.
  • In the pan, add eggs and cook sunny side up, with the white part set and the yolks runny.
  • Serve the minced beef with steamed rice, fried bananas, and fried eggs.

Nutrition Facts : Calories 757 kcal, Carbohydrate 78 g, Protein 33 g, Fat 35 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 244 mg, Sodium 556 mg, Fiber 5 g, Sugar 18 g, UnsaturatedFat 20 g, ServingSize 1 serving

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