Arroz Con Pollo Y Sazon Tropical Recipes

ARROZ CON POLLO, LIGHTENED UP

Arroz Con Pollo, Lightened Up image

Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family.

Provided by Gina

Categories Dinner

Time 55m

Number Of Ingredients 16

Ingredients

8 skinless chicken thighs
1 tbsp vinegar
2 tsp Sazon (homemade or Badia Sazon Tropical)
about 1/2 tsp adobo powder (Goya)
about 1/2 garlic powder
3 tsp olive oil
1/2 onion
1/4 cup cilantro
3 cloves garlic
5 scallions
2 tbsp bell pepper
1 medium vine tomato (diced)
2 1/2 cups enriched long grain white rice
4 cups water
1 chicken bouillon cube
kosher salt to taste (about 2 tsp)

Steps:

Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
Add chicken and brown 5 minutes on each side. Remove and set aside.
Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
Add tomato, cook another minute. Add rice, mix well and cook another minute.
Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
Taste for salt, should taste salty enough to suit your taste, add more as needed.
Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!

Nutrition Facts : ServingSize 1 cup rice plus 1 thigh, Calories 410 kcal, Carbohydrate 47 g, Protein 33.5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 140 mg, Sodium 655 mg, Fiber 1 g, Sugar 0.5 g

ARROZ CON POLLO (CHICKEN AND RICE)

Arroz con Pollo (Chicken and Rice) image

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
¾ cup green bell pepper, finely chopped
1 ½ teaspoons Goya Minced Garlic
1 ½ cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
¼ cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
½ cup Goya Frozen Peas, thawed

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.

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