Pan Con Pollo Recipes

ARROZ CON POLLO

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 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.

SKILLET ARROZ CON POLLO

Steps:

• In a large nonstick skillet, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned. , Stir in the broth, sherry, lemon zest, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.

PAN CON POLLO

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
• 2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
• 3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with meat. Place a scoop of curtido on top of the CHICKEN, and finish with sliced tomatoes, cucumbers, watercress and radishes.
• all bread is cut in half as pictured above and is put little mayonnaise, some cabbage, tomato, cucumber, radish, then the piece of chicken, watercress and lettuce. You can also use a turkey instead of chicken breast.

PAN CON POLLO

Steps:

• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, frequently stirring, for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.
• Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 10 to 12 minutes. Return the chiles into the saucepan, add the crushed canned tomato, rinse the can with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.
• Bring to a boil and immediately reduce heat to low, stirring and constantly scraping the bottom of the pan.
• Using an immersion blender or a standard blender, process the mixture in batches until smooth enough for your taste. (If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, and cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
• Add the disassembled bone-in rotisserie chicken and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 to 45 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.
• Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves along with the chicken and set aside until the chicken is cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, and return the meat to the pot and stir to combine.

ARROZ CON POLLO

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.