ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)
Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!
Provided by Jamie Silva
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
- In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
- Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
- Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
- Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g
PERUVIAN ARROZ CON POLLO
I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!
Provided by Katie
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
- Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
- Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
- Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
- Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.
Nutrition Facts : Calories 738.5 calories, Carbohydrate 65.2 g, Cholesterol 135.6 mg, Fat 29.7 g, Fiber 3.5 g, Protein 45.7 g, SaturatedFat 7.1 g, Sodium 197.6 mg, Sugar 6.1 g
ARROZ CON POLLO A LA TICA
One of the most typical dishes in Costa Rica is Arroz Con (fill in the blank). It can be chicken, beef, pork, or shrimp. But most commonly it is made with chicken, because its affordable and many folks grow chickens in their backyards! This is my take on Arroz con Pollo - or Chicken with Rice. My housekeeper has shared her lunch with me on many an occasion, and it is always wonderful. Last week, I finally asked her how to make it and she rattled off directions. I don't know if I captured everything or not, but we think it tastes pretty good for a first try. This recipe includes a sauce called Lizano. I'm told it can be found in the hispanic section of some grocery stores in the States, or from specialty online retailers. I don't know because I never knew this sauce until we moved to Costa Rica. If I find a subsitution or a source, I'll edit this recipe to include the information. Update: Couldn't find a source, but the closest you may come is Worcestershire sauce. Just go easy on it, as Lizano is not as strong tasting as Worcestershire. Enjoy!
Provided by Jostlori
Categories White Rice
Time 35m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook carrot and green beans in salted water until tender, drain and set aside.
- In a wok-type pan, saute onion and red pepper in 2 tbsp olive oil until pepper is tender and onion is translucent. Set aside in small bowl.
- Heat remaining 3 tbsp oil in the wok until hot, then add the cooked rice, stir-frying for several minutes.
- Add the onion/pepper mixture and mix well to incorporate.
- Add the Lizano sauce, soy sauce and achiote powder. Mix well to incorporate.
- Add chicken and mix well to incorporate.
- Add salt and pepper to taste then remove from heat.
- Add cilantro and parsley.
- To serve in a typical manner, fill a serving-sized bowl with the Arroz con Pollo, tamp down, then unmold it onto the dinner plate. Served with a side salad and fried plantains. Here in Costa Rica, it would be served with french fries - a carbohydrate overload!
Nutrition Facts : Calories 657.7, Fat 22.3, SaturatedFat 3.8, Cholesterol 52.5, Sodium 571.2, Carbohydrate 85.4, Fiber 2.5, Sugar 2.7, Protein 26
TAZóN DE POLLO A LA NARANJA CON ARROZ
¿No sabes qué preparar para la cena esta noche? ¡No hay problema! Estos tazones de pollo con sabor a naranja y arroz conquistarán el paladar de todos.
Provided by My Food and Family
Categories Tu presupuesto
Time 30m
Yield 4 porciones de 1-3/4 taza cada una
Number Of Ingredients 6
Steps:
- Calienta una sartén antiadherente grande a fuego medio-alto. Añade el pollo; sofríelo de 5 a 7 min. o hasta que esté cocido.
- Incorpora el aderezo y el jugo; haz que esto hierva. Añade los vegetales; cocínalos de 5 a 7 min. o hasta que estén calientes del todo, revolviendo de vez en cuando.
- Sírvelo con arroz; corónalo con los cacahuates.
Nutrition Facts : Calories 420, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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