Arroz Con Pollo Valenciana Columbia Restaurant Chicken Recipes

COLOMBIAN ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F.
• Prepare chicken wings by cutting off the tips (either toss or use to make broth later); separate wings into two pieces at the joint.
• Season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
• Heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully).
• Heat the oil in a Dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through).
• Add onions and peppers to Dutch oven and cook until softened, about 5 minutes.
• Add garlic; cook about 1 minute.
• Add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
• Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
• Bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole).
• Cook in oven until rice is almost tender, about 25 minutes.
• Nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
• Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.

ARROZ CON POLLO VALENCIANA - COLUMBIA RESTAURANT (CHICKEN &

Steps:

• In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.

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 - 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 (DOMINICAN STYLE CHICKEN & RICE)

Steps:

• Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot.
• Cook over medium heat, stirring every so often.
• When liquid starts to diminish add the rice & water.
• Stir and bring to a boil.
• Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :).

SKILLET ARROZ CON POLLO

Steps:

• In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
• Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
• Stir in rice, garlic, and ground red pepper; cook 2 minutes.
• Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
• Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
• Stir in frozen peas, cover and heat through.
• Remove skillet from heat and let stand 5 minutes.
• To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.