CHICKEN AND RICE (ARROZ CON POLLO)
Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!
Provided by Erica Dinho
Categories Main dish
Time 1h20m
Number Of Ingredients 22
Steps:
- To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
- Serve this arroz con pollo with a green salad on the side and Enjoy!
Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
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.
ARROZ CON POLLO
Steps:
- Preheat the oven to 400 degrees F.
- Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
- Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
- Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
- Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
ARROZ CON POLLO, BRóCOLI Y QUESO
Carne, granos, vegetales y hasta un lácteo. Este platillo de arroz reúne 4 grupos alimenticios lo que lo hace perfecto para la hora de la cena.
Provided by My Food and Family
Categories Casa
Time 1h
Yield 6 porciones
Number Of Ingredients 7
Steps:
- Calienta el aceite en una sartén grande a fuego medio. Añade el pollo; cocínalo de 5 a 7 minutos por lado o hasta que esté dorado. Saca el pollo de la sartén y deja en la sartén el líquido que quede.
- Agrega el agua y los cubitos de caldo a la sartén. Haz que hierva. Añade el arroz; revuélvelo. Pon las presas de pollo sobre el arroz; tápalo. Reduce el fuego a medio-bajo; cocínalo durante 10 minutos. Agrega el brócoli; cocínalo unos 10 minutos más o hasta que el pollo esté completamente cocido. Saca el pollo de la sartén.
- Añade el producto de queso al sartén; revuelve todo un poco. Cocina esto, revolviéndolo todo con frecuencia, hasta que se derrita el VELVEETA y quede homogénea la mezcla. Vuelve a poner el pollo en la sartén; pon la tapa. Deja reposar el conjunto durante 5 minutos antes de servir.
Nutrition Facts : Calories 550, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO WITH A QUESO KICK
i went to a mexican restaurant and ordered fajitas one day. the chicken was a little dry so i drizzled some of the white melting cheese over the top and it tasted amazing. i use the zatarans rice mix and substitute a can of tomato sauce for the diced tomatoes, but either way will work.
Provided by chefjess819
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray a baking dish with cooking spray.
- Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together.
- Cook the chicken in a skillet until the outsides are seared and starting to brown.
- Place chicken over the rice mixture and cover with foil paper.
- Place in an oven for 30 minutes.
- Remove the foil.
- Pour the cheese over the top of the chicken, not forgetting the exposed rice.
- Place back in the oven for 15 minutes or until chicken is white all the way through.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
ARROZ CON POLLO Y CHEDDAR A LA SARTéN
Este arroz con pollo y queso cheddar al sartén es perfecto como platillo central a la hora de la cena familiar. ¡Encantará a todos!
Provided by My Food and Family
Categories Recetas de cena
Time 20m
Yield 4 porciones
Number Of Ingredients 8
Steps:
- Calienta el aderezo en una sartén antiadherente grande a fuego medio-alto. Añade el pollo; cocínalo y revuelve durante 2 min.
- Incorpora el arroz, el caldo y el pimiento y revuelve. Hazlos hervir; pon la tapa. Reduce el fuego a bajo; mantén un hervor suave durante 5 min. o hasta que el pollo esté bien cocido y el arroz esté blando. Retíralo del fuego. Déjalo reposar tapado unos 5 min. o hasta que el líquido se absorba.
- Añade los tomates, el queso y las cebollitas; revuelve todo ligeramente.
Nutrition Facts : Calories 420, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "arroz con pollo y queso mozzarella a la sartén recipes"
ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
From acozykitchen.com
4.9/5 (21)Total Time 45 minsCategory DinnerCalories 256 per serving
- In a Dutch oven, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 to 7 minutes. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 minutes. Transfer to plate and set aside.
- Reduce heat to medium, add onion and red bell pepper, and cook until translucent, about 7 minutes. Add garlic to the top of the onions and cook until fragrant; 2 minutes or so. Add the tomato and scrape the bottom of the pot removing any of the chicken fat pieces (hello! flavor!!). Next, add spices: cumin, paprika, turmeric, saffron, crushed red pepper and 1 1/2 teaspoons of kosher salt and mix.
- Pour in rice and give it a good mix, coating it with the tomato mixture. Cook for about a minute or so. Place chicken atop of rice mixture, and disperse the olives all around atop the rice.
ARROZ CON POLLO - MEXICAN CHICKEN AND RICE WITH …
From beyerbeware.net
Ratings 42Calories 300 per servingCategory Chicken, Entree
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ CON …
From delish.com
POLLO LOCO -MEXICAN CHICKEN AND RICE WITH QUESO
From theskinnyishdish.com
ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE) - A …
From asassyspoon.com
ARROZ CON POLLO (LATIN RICE AND CHICKEN) - SKINNYTASTE
From skinnytaste.com
TORRIJAS DE CANADá O PAIN DORé, UNA RECETA IRRESISTIBLE PARA EL ...
From lecturas.com
RECETAS FáCILES PARA LA CENA: 7 COMIDAS PARA PREPARAR ESTA SEMANA
From medlia.es
FINGERS DE POLLO EN TEMPURA | RECETA PASO A PASO
From cubaneandoconmario.com
RECETA DE PECHUGAS DE POLLO CON PATATAS Y BECHAMEL
From estoyhechouncocinillas.com
DELICIOSO POLLO CON QUESO Y ARROZ AMARILLO - GOYA FOODS
From goya.com
HOW TO MAKE THE BEST ARROZ CON POLLO | CHICKEN & RICE …
From youtube.com
CHILES POBLANOS RELLENOS | CHILES RELLENOS | GRAN LUCHITO
From gran.luchito.com
RECETA DE ARROZ CON POLLO EN UNA SOLA SARTéN
From recetasmediterraneas.com
COCINA PASO A PASO CON MIRCINY MOLIVIATIS: RECETA PARA PREPARAR …
From guatemala.com
POLLO A LA SARTéN CON ARROZ Y QUESO RECIPES
From tfrecipes.com
PIZZAIOLO SIN GLUTEN A DOMICILIO EN CóRDOBA | PIDE ONLINE CON GLOVO
From glovoapp.com
ARROZ CON POLLO - TRADITIONAL MEXICAN RECIPE - TORI AVEY
From toriavey.com
CóMO HACER MINI PIZZAS EN PAN áRABE - COMEDERA - RECETAS, TIPS Y ...
From comedera.com
ARROZ CON POLLO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CAZUELITAS DE VERDURAS GRATINADAS CON BECHAMEL
From lecturas.com
26 MANERAS DE HACER DELICIOSO EL POLLO | ESTARGUAPAS
From estarguapas.com
PIZZA DE POLLO Y CHAMPIñONES A LA BARBACOA CON UN TOQUE PICANTE
From bestwaytosellrecipes.blogspot.com
68,167 POLLO PESCADO IMáGENES Y FOTOS - 123RF
From es.123rf.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love