ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)
A flavorful one pot meal inspired by the Puerto Rican cuisine. This flavorful Spanish rice dish is protein packed with chicken.
Provided by Neyssa
Categories dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
- Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
- After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
- Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
- After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.
JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE
Savory chicken and rice side dish that will complement any table, and will be loved by your family.
Provided by Linda Adams
Categories Rice Side Dishes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
- In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
- Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
- Transfer mixture to a large bowl and serve immediately.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 56.5 g, Cholesterol 52.1 mg, Fat 15.4 g, Fiber 2.8 g, Protein 20.6 g, SaturatedFat 3.5 g, Sodium 621.7 mg, Sugar 2.6 g
PUERTO RICAN CHICKEN AND RICE
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
- In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.
JOSEPHINE'S PUERTO RICAN CHICKEN AND RICE
Savory chicken and rice side dish that will complement any table, and will be loved by your family.
Provided by Linda Adams
Categories Rice Side Dishes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
- In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red, remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture; increase the heat to medium high and bring to a boil, stirring well.
- Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Add more water if necessary (see Cook's Note). Remove from heat and let stand, covered, for 10 minutes.
- Transfer mixture to a large bowl and serve immediately.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 56.5 g, Cholesterol 52.1 mg, Fat 15.4 g, Fiber 2.8 g, Protein 20.6 g, SaturatedFat 3.5 g, Sodium 621.7 mg, Sugar 2.6 g
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