Nanas Arroz Con Pollo Yellow Rice Chicken Recipes

ARROZ CON POLLO (RICE WITH CHICKEN)

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
• Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

ARROZ CON POLLO - YELLOW RICE & CHICKEN

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.

NANA'S ARROZ CON POLLO (YELLOW RICE & CHICKEN)

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.