EASY ARROZ CON POLLO
My children really look forward to dinner when they know I'm serving this, and it's easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
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.
GOYA® EASY ARROZ CON POLLO
This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro
Provided by Jon Michelena
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
- Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
- Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
- After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
- Serve immediately.
Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams
SO EASY ARROZ CON POLLO (SPANISH CHICKEN AND RICE)
Make and share this So Easy Arroz Con Pollo (Spanish Chicken and Rice) recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
- Add water and tomato; bring to a boil.
- Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
- Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.
EASY FIXIN' ARRóZ CON POLLO (RICE WITH CHICKEN)
This recipe uses canned vegetables, and is easily put together the night before a tailgate. Just mix the uncooked rice, the chicken, and the rest of the combined ingredients at the stadium in a roasting pan and cook on a covered gas grill. Serve with your favorite adult beverage and offer hot sauce.
Provided by mydoglouis
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place entire contents of 3 cans of tomatoes in a blender. Add 2 packages of taco seasoning and blend on slow speed for 5 to 10 seconds, until taco seasoning is evenly mixed in the tomatoes. (Taco seasoning is fairly mild, so you may want to add several dashes of your favorite hot sauce before blending the tomatoes.).
- Pour tomato blend into a large bowl. Add 1 can of corn (drained), 1 can of black beans (drained and rinsed) and chopped Vidalia onion. With a large spoon, mix slowly but thoroughly.
- Coat the bottom of a large baking pan with vegetable or olive oil. Pour the uncooked rice into the pan, spreading the rice evenly over the bottom.
- Pour the tomato-corn-bean-onion blend slowly into the pan.
- Rinse and pat dry chicken thighs. Place chicken into the blend, making sure to cover both sides of each thigh with the blend.
- Place pan into a pre-heated, 350° F oven. Bake for 1 hour.
- Remove pan from oven. Place shredded cheddar cheese (1 package) on top of pan contents. Add sliced ripe olives (and jalapeño slices if desired) evenly on top of the cheese. Add shredded cheese from second package until the olives are covered with cheese.
- Return pan to oven. Continue baking until cheese is golden and bubbling, about 10-15 minutes.
Nutrition Facts : Calories 418.2, Fat 11, SaturatedFat 2.1, Cholesterol 85.9, Sodium 565.6, Carbohydrate 53.7, Fiber 9.2, Sugar 7, Protein 29.2
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