Arroz Con Pollo Y Frijoles 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.

BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)

Steps:

• In a medium saucepan, heat the oil on medium.
• Stir in the onion and pepper, add the garlic.
• Cook until tender or about 8-10 minutes.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Serve over the white rice.

ARROZ CON POLLO Y FRIJOLES LIGHTENED

Steps:

• Season chicken with garlic salt and pepper.
• Spray large skillet with cooking spray.
• Place chicken, skin side down, in skillet. Brown on med-hi heat about 7 minutes on each side or until golden brown.
• Remove chicken from skillet.
• Pour rice into skillet. Brown rice in chicken fat over med. heat about 2 min., stirring constantly. Add tomatoes and chicken broth; blend well.
• Place chicken on top of rice. Bring to boil. Reduce heat; cover and simmer 20 minute or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm.
• Drop beans by Tablespoon into rice; sprinkle with cheese.Heat an additional 5 minutes, or until beans are hot and cheese is melted.
• Serve with chicken.

ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)

Steps:

• Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
• Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
• Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

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 Y FRIJOLES

Steps:

• Season chicken with garlic salt and pepper.
• Spray large skillet with cooking spray.
• Place chicken, skin side down, in skillet.
• Brown on med-hi heat about 7 minutes on each side or until golden brown.
• Remove chicken from skillet.
• Pour rice into skillet.
• Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
• Add tomatoes and chicken broth; blend well.
• Place chicken on top of rice. Bring to boil.
• Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
• Remove chicken from skillet; keep warm.
• Drop beans by tablespoon into rice; sprinkle with cheese.
• Heat an additional 5 minutes, or until beans are hot and cheese is melted.
• Serve with chicken.