ARROZ CON POLLO - YELLOW RICE & CHICKEN
A friend wrote this recipe down for me years ago when I was learning to cook cuban food.... it is my " go-to " when I make yellow rice & chicken... the original is water stained and well used - so it was time to store it here for the future.
Provided by Mom2Danny
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1211.2, Fat 54, SaturatedFat 15.4, Cholesterol 243.9, Sodium 429.6, Carbohydrate 96, Fiber 6, Sugar 6.3, Protein 68.3
ARROZ CON POLLO (CHICKEN AND RICE)
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
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.
NANA'S ARROZ CON POLLO (YELLOW RICE & CHICKEN)
My Grandmother left me a bunch of Cuban recipes and I am finally getting around to posting! Edit: I changed the amount of chicken broth due to recommendations of the reviewers.
Provided by nsomniak6
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in large frying pan over med-hight heat. Sear chicken about 2-3 minutes on each side until brown. Remove chicken to plate.
- Turn heat down to med. and saute green pepper and onions about 3 minutes. Add garlic and sauteed no longer than a minute.
- Add chicken broth, oregano, cumin, bay leaf, saffron, tomatoes, salt, pepper and olives. Bring to a boil and set aside.
- Spray a 9x13 baking dish with cooking spray and add rice. Stir in liquid mixture. Place chicken on top and cover tightly with foil.
- Bake for approximately 30-40 minutes or until all liquid is absorbed and rice is fluffy.
- Once rice is done, take pan out of oven and add peas to the top and lay roasted pepper strips all over. Place foil back on top and let set for about 5 minutes or until pea are heated through.
Nutrition Facts : Calories 654.2, Fat 29.8, SaturatedFat 7.7, Cholesterol 115, Sodium 872.7, Carbohydrate 56.4, Fiber 2, Sugar 2.1, Protein 36.8
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