Nanas Arroz Con Pollo Yellow Rice Chicken Recipes

ARROZ CON POLLO - YELLOW RICE & CHICKEN

Steps:

• Season chicken with complete seasoning or you can just use salt and pepper
• Fry chicken skin side down in small amount of oil until lightly browned.
• Dice up onion and bell pepper and chop garlic.
• Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube.
• Cover and cook until chicken is done.
• Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.

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.

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.

NANA'S ARROZ CON POLLO (YELLOW RICE & CHICKEN)

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large frying pan over med-hight heat. Sear chicken about 2-3 minutes on each side until brown. Remove chicken to plate.
• Turn heat down to med. and saute green pepper and onions about 3 minutes. Add garlic and sauteed no longer than a minute.
• Add chicken broth, oregano, cumin, bay leaf, saffron, tomatoes, salt, pepper and olives. Bring to a boil and set aside.
• Spray a 9x13 baking dish with cooking spray and add rice. Stir in liquid mixture. Place chicken on top and cover tightly with foil.
• Bake for approximately 30-40 minutes or until all liquid is absorbed and rice is fluffy.
• Once rice is done, take pan out of oven and add peas to the top and lay roasted pepper strips all over. Place foil back on top and let set for about 5 minutes or until pea are heated through.