Columbia Restaurant Recipes Chicken

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CHICKEN AND RICE (ARROZ CON POLLO)



Chicken and Rice (Arroz con Pollo) image

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

2 whole chicken breast (bone in and skin removed)
1 scallion
½ white onion
2 garlic cloves
½ tablespoon ground cumin
½ tablespoon sazon Goya with azafran
1 bay leaf
Salt and Pepper
2 tablespoons olive oil
¼ cup chopped onion
1 garlic clove (minced)
¼ cup chopped red bell pepper
¼ cup chopped green pepper
1 cup long- grain white rice
1 tablespoon tomato paste
1 chicken bouillon tablet
2 ½ cups chicken stock
½ tablespoon sazon goya with azafran
¼ cup chopped fresh cilantro
½ cup frozen peas
½ cup frozen diced carrots
½ cup frozen diced green beans

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

CHICKEN MANCHEGO



Chicken Manchego image

Make and share this Chicken Manchego recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

5 ounces manchego cheese or 1 cup manchego cheese
1/2 cup roasted red pepper
2 teaspoons lemon zest
3 tablespoons slivered almonds (optional)
4 tablespoons olive oil, divided
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons lemon pepper seasoning

Steps:

  • Dice cheese and red peppers into small bite-size pieces.
  • Zest/grate lemon peel (no white).
  • Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend.
  • Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees.
  • Slice chicken; top with cheese mixture and serve.

Nutrition Facts : Calories 350.5, Fat 18.7, SaturatedFat 3, Cholesterol 127.1, Sodium 761.1, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 42.4

ARROZ CON POLLO VALENCIANA - COLUMBIA RESTAURANT (CHICKEN &



Arroz Con Pollo Valenciana - Columbia Restaurant (Chicken & image

This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, recipe#473755 for a true experience.

Provided by diner524

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs fryer chickens, cut in quarters (4 chicken quarters)
2 onions, chopped
1 green pepper, chopped
2 medium tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1/2 cup olive oil
1 bay leaf
4 cups chicken broth
2 cups long-grain white rice, uncooked
1/2 teaspoon saffron
1/2 teaspoon salt
1/2 cup baby green pea (cooked)
4 asparagus tips
2 roasted red peppers, cut in strips
1/4 cup white wine

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.

Nutrition Facts : Calories 1226.9, Fat 60.2, SaturatedFat 13, Cholesterol 199.8, Sodium 1236.9, Carbohydrate 87.5, Fiber 4.4, Sugar 6.7, Protein 76.1

COLUMBIA RESTAURANT GOOD RICE



Columbia Restaurant Good Rice image

This rice goes with everything and has much more flavor than plain white rice. The recipe comes from the famed Columbia Restaurant which started in Ybor City, FL and now has locations throughout Florida. Easy to make and very flavorful; I especially like the texture...not sticky, not greasy, just right.

Provided by Epi Curious

Categories     Long Grain Rice

Time 23m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large onion, chopped
2 cups long-grain rice
4 cups chicken broth (I prefer to use low sodium broth)
1/2 cup parsley, fresh, chopped
1/2 cup basil, fresh, chopped
salt

Steps:

  • Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.

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