Arroz con Crunchy Pollo
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
If you like spicy, then this recipe will definitely satisfy that craving with South-of-the-Border flair to spare! Featuring two kinds of peppers, onion, garlic and Tyson® Crispy Chicken Strips, served over a bed of rice and garnished with olives and cilantro....this is one you are sure to add to your recipe favorites!
- 1 Pound Tyson Crispy Chicken Strips
- ½ Teaspoon ancho chili powder, optional
- 2 Tablespoons canola oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 Cubanelle peppers, chopped
- 3 cloves garlic, finely minced
- kosher salt, to taste
- 1½ Cup rice, uncooked
- 14½ Ounces low sodium chicken broth
- ¾ Cup water
- ½ Cup pimento-stuffed olives, sliced
- ½ Cup cilantro, chopped
Calories Per Serving651
Folate equivalent (total)33µg8%
Arroz Con Pollo
My favorite type of meal for working weeknights is one that is both comforting and quick. No one wants to spend two hours in the kitchen after coming home from a long day at work. At least I wouldn&rsquot want to so I can&rsquot imagine anyone else wanting to. But I also don&rsquot want boring meals. I want something that will be satisfying and full of flavor to make cooking after a long day worth it.
Let me introduce to you this arroz con pollo skillet. A traditional dish from Spain and Latin America that you could say is similar to paella but we&rsquoll just keep it simple and call it arroz con pollo (rice with chicken). Its got incredible amounts of flavor but only takes about an hour to prepare. Less than 20 minutes to prep and the rest of the time is melding all the flavors together. This is one of those weeknight dishes that you&rsquoll want to keep on your &lsquomake again&rsquo list!
The gorgeous color from this dish comes from the saffron but the pops of red are from Hunt&rsquos Organic Diced Tomatoes and red bell peppers. Using Hunt&rsquos Organic Diced Tomatoes is a great way to help speed up prep time in the kitchen. The fresh tomatoes are ready for you to pour from can to skillet and therefore cutting down on prep time! I love easy meals :)
Instead of using chemicals, like lye* Hunt&rsquos peels all its diced, whole and stewed tomatoes using steam from simple hot water &ndash the process is called FlashSteam&trade. This means no chemical by-products get put back into the earth.
This cozy dish is perfect for the cooler weather. The chicken thighs are seared to perfection with that crispy skin and then tucked into a bed of beautiful, vibrant saffron-colored creamy rice, tomatoes, olives, peas, and red bell peppers.
Arroz Con Pollo (Puerto Rican Chicken & Rice)
Arroz con pollo is a comfort food classic and a signature Puerto Rican dish that you can make easily with just a handful of pantry staples. With just one pot, you can whip up this delish dish that your family will absolutely love!
Arroz con pollo is one of the first dishes I learned how to make growing up in my mom&rsquos Puerto Rican kitchen. It&rsquos one of those dishes that can usually be whipped up on a moment&rsquos notice, when there&rsquos nothing else in the fridge except some chicken. Any kind of chicken will do, whether it&rsquos legs, breasts, wings or thighs. I&rsquom partial to chicken thighs, as they hold up well to long cooking times and don&rsquot dry out like chicken breast can. My fridge isn&rsquot always well stocked, especially when life gets hectic, but at the very least, I always have chicken and rice ready and waiting, and most ingredients in this dish are pantry staples, like adobo, sazon, tomato sauce/paste, sofrito, & dried spices. This aromatic, savory, one pot wonder is a great staple recipe to have in your culinary arsenal. The rice absorbs the highly seasoned, herbaceous broth to produce a fragrant and fluffy rice dish that satisfies all the senses. Whether you&rsquore feeding family, friends, or a little bit of both, everyone loves arroz con pollo!
You can mix and match a million different additions into a basic arroz con pollo recipe some of my favorite to add are canned beans, frozen peas, shucked corn, corn on the cob, or even a frozen vegetable mix.
2 teaspoons olive oil
1 lb boneless, skinless chicken thighs, chopped into chunks
1 teaspoon adobo seasoning
1/4 teaspoon cumin
1/4 cup sofrito
1 1/4 cup parboiled rice
2 cups water or no salt chicken broth
2 teaspoons powdered chicken bouillon
2 bay leaves
1/2 teaspoon dried Italian seasoning or dried oregano
1 tablespoon tomato paste or 1/2 cup tomato sauce
2 teaspoons (1 packet) sazon seasoning with annatto
1/2 cup (loosely packed) fresh cilantro, chopped
2 whole fresh or frozen corn cobs, chopped into 3&Prime cylinders (optional
Preheat a caldero on medium heat. Cut up the chicken, and season with the adobo and cumin. Toss to coat. Add the sofrito into the pan, and cook for 1 minute, until fragrant. Stir continuously to keep it from burning. Add in the seasoned chicken, and toss with the sofrito. Add in the sazon and tomato paste, and toss again to coat, and to cook the raw tomato flavor out of the tomato paste.
Next, add in the water or broth, powdered chicken bouillon, chopped cilantro, bay leaves and dried spices. Bring the mixture to a boil. Once it&rsquos come to a boil, taste for seasoning. If it needs more salt, sprinkle in a bit more of the powdered chicken bouillon.
Once the mixture comes to a boil, add in the rice, and stir to evenly distribute the rice. Nestle the corn cobs into the liquid, and cook on medium, without a lid, until most of the liquid has been absorbed. Once the liquid has been absorbed, use a spoon to mound the mixture into the center of the caldero, then cover and reduce the flame to a simmer. Cook for 25-30 minutes, until the rice is tender and fluffy.
You can serve this up on its own, with a salad, some crunchy fried plantains, sweet plantains, sliced avocado, a chunky pico de gallo salad, the possibilities are really endless. Whatever you decide, one thing&rsquos for sure, this will be delish!
Arroz con Pollo Recipe
In a sauté pan over medium heat add half of the butter until melted and bubbling. Add the poblano, onion and tomato, and sauté for about 2 minutes.
Add the sliced chicken to the pan followed by red salsa and chicken stock. Let everything simmer down together for about 2-3 minutes until the stock is slightly reduced and then add the rest of the cold butter, stirring the butter into the sauce until fully incorporated.
Season with salt and pepper and then toss in the crispy rice, stirring until everything is evenly mixed and the rice has absorbed most of the liquid in the pan. The arroz con pollo should be just the right consistency—not too dry and not too wet. If needed add more rice or stock where necessary, working quickly because the rice needs to be served almost immediately after being tossed into the sauce.
Plate the rice in a large bowl and garnish with the queso fresco, avocado topped with sea salt, chopped cilantro, chopped chive and extra virgin olive oil.
To Make Crispy Rice:
Take parboiled rice, such as Uncle Ben's, and cook according to the directions with the proper ratio of rice and water. When the rice is cooked, pour out onto a sheet tray and let cool in the refrigerator. Once cooled, take the rice about 2-3 quarts at a time and toss in a generous amount of rice flour. Sift off the excess rice flour and deep fry at 350° until golden brown and crispy. You can use a pasta basket to fry in.
- ¼ cup vegetable oil
- 1 (4 to 6 pound) whole chicken, cut into pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cloves garlic
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup rice
- 2 teaspoons salt, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 bay leaf
- 2 cups chicken stock, or as needed to cover
- 1 cup green peas
- ½ cup sliced black olives
- ½ cup raisins
- ¼ cup chopped pimento peppers
Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a Dutch oven over medium heat cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Before you go.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
Our Arroz Con Pollo Contest Family Recipe Winner!
Familia Kitchen’s first-ever Your Family’s Favorite Recipe Contest: October 2020 Puerto Rican Arroz Con Pollo has a winning cocinera.
On October 1, we called for submissions for your go-to recipe for Puerto Rican Arroz Con Pollo. Three weeks later, we selected the top 3 finalists for this Boricua comfort food classic and invited all of you to vote for the plato that looked the most delicious, auténtico and gotta-cook.
You voted for Titi Rosa’s No. 1 of our Top 3 Familia Kitchen Arroz Con Pollo finalists.
And vote you did! When the voting window closed, one arroz con pollo emerged la ganadora: Recipe No. 1 — Titi Rosa’s Arroz Con Pollo, Made With Love and Pegao, submitted by Michelle Ezratty Murphy.
Cocina Talk With: Michelle Ezratty Murphy
Michelle grew up in Puerto Rico and married her Puerto Rican novio, Pat. They now live in Arizona. Michelle says she learned this arroz con pollo during their dating years, going to visit her husband’s Titi Rosa, la famosa cocinera in the family.
Michelle Ezratty Murphy, winner, Arroz Con Pollo Recipe Contest
As Michelle told us when she submitted this arroz con pollo recipe: “No denying it, arroz con pollo is the traditional Latino version of American comfort food. My first memories of this hearty rice and chicken recipe go back to when I was dating my Puerto Rican husband. Pat would always take me to his aunt’s house in the late afternoon, where all the family would congregate. Driving up to Titi Rosa’s home, my husband would make me smile every time when he gave me a head count of who had gotten there before us, based on the cars he recognized in the driveway.”
And it’s truly deliciosa and auténtica. Felicidades Michelle and Titi Rosa!
So, as we move on to Our November 2020 Your Family’s Favorite Mexican Pozole and our December 2020 Your Family’s Favorite Dominican-Style Sancocho, we invite you to submit your go-to recipes. The prize? A trip for two home to your Latino homeland. The Familia Kitchen recipe that has the most contest votes, likes and shares by the end of each full year of recipe contests by next October 2021 will win flights and hotel for three days and two nights.
Ready, Set, Cook: Here It Is—Michelle’s No. 1 Arroz Con Pollo Recipe
5 Questions for Michelle About Arroz Con Pollo
We asked Michelle, our Familia Kitchen contest winner, about her arroz con pollo cooking tips and secretos.
Q: What do you think makes Titi Rosa’s arroz con pollo so special? Is there one ingredient you can point to or a special technique she does?
I’d point to the importance of one key ingredient: cumin. I used to make arroz con pollo without cumin, but when I let my family in Puerto Rico know that, they scolded me! They said that no arroz con pollo recipe is made with out it. So, I’ve been using it ever since.
Q: Can you remember the first time you ate Titi Rosa’s arroz con pollo? When you first tasted it, did you know right away it was a truly special recipe?
The first time I ate Titi’s arroz con pollo recipe was probably a few weeks after meeting my husband. He invited me over to meet his family. Everyone was there … they had lots of questions, but all I cared about was the food, since my husband told me I had to try everything she was cooking that day. What made it a super-special was that it was simply made with love. You could taste it. Her recipe was as authentic as it gets, and I just remember her chicken being so tasty and moist. I was never a fan of dark thigh meat, but learned to love it in this recipe.
Titi Rosa, front row at left, with her family in Puerto Rico
Q: What are 3 mistakes cocineras make when making Puerto Rican arroz con pollo and how do you recommend avoiding them?
One big mistake that I have seen people do when making arroz con pollo is not letting the chicken marinate long enough. It’s very important to get all the flavors marinated into the meat, because you essentially boil the chicken when cooking, and that can make for very bland tasting meat. Overnight is best, but 2 to 4 hours minimum should be okay.
Another mistake I see all too often is not searing the chicken (with the skin down) long enough. Go for 10 minutes each side. By searing the chicken, you are not only keeping the meat tender and juicy, but you’re also giving the skin a golden brown color. Remember, the chicken is essentially being boiled with the rice, and giving the skin a nice golden brown color, is much more esthetic and gives the finished recipe a richer color.
And No. 3, when a recipe calls for an ingredient, don’t leave it out. There is purpose for everything you put into a recipe. For instance, the pimento-stuffed olives. While they don’t really change the flavor of the arroz con pollo recipe, the olives add a little “surprise” on your fork. Some people specifically ask for an olive when serving arroz con pollo on their plate, and because there are only a few of them in the recipe, they are highly sought after.
Q: Did you switch out or update any of the steps or ingredients in Titi Rosa’s arroz con pollo?
I really haven’t changed up the recipe much since I’ve been cooking it (except adding the cumin). Actually, the one change I have made is instead of making it with sazón, I now only make it with achiote oil that I make myself. It adds a very different flavor and texture to the dish, as well as that perfect orangey-red you expect in an authentic arroz con pollo dish that you just can’t get from a seasoning packet.
Q: What’s a go-to technique you use when cooking a) anything Puerto Rican b) anything with rice?
Always use fresh oil. For instance when making tostones, fresh oil is a must. Also, when making rice dishes, like arroz con pollo, paella or even just plain arroz blanco or arroz con pork, I always add a couple tablespoons extra water and cook on the lowest temperature for an extra an 10 or 15 minutes. Steaming Puerto Rican rice is a must, and if there isn’t enough water, the rice won’t turn out plump. And finally, toward the end, if you let the rice cook a little longer and don’t stir it, you get the delicious, very-sought-after golden, crispy pegao on the bottom.
Q: What did Titi Rosa’s family say when you told them you were submitting her recipe to this website for all to see, cook and love?
Oh my goodness, they were all so excited and so proud that their recipe was going to be submitted. This recipe is a culmination of years and years of cooking by so many family members. Since this recipe posted in October, my Puerto Rican family has gotten inspired. They now send me photos of them making Puerto Rican delicacies like alcapurias, ground beef or pork mashed plantain or yuca fritters. That right there is all the love wrapped into family and food.
Inspired by Titi Rosa’s arroz con pollo recipe, another family cook, cousin Theresa, makes alcapurrias, yuca or plantain fritters with meat.
The alcapurrias made by Titi Rosa’s family for Christmas season feasting.
Arroz con Pollo
There are few places that make a better version of this classic Caribbean dish than Versailles, which has been serving traditional Cuban fare to homesick expats and devoted locals for over forty years. The entrée is one of the restaurant&rsquos most enduring, says Luly Valls, the daughter of owner Felipe Valls Jr., and it comes with a side of plátanos maduros (sweet fried plantains). The restaurant goes through so many orders of arroz con pollo that they never have leftovers, but Valls notes that when her grandmother makes the dish at home, she adds chicken broth to the crunchy bits of rice stuck to the bottom of the pan to make a delicious, warming soup.
- ¼ cup olive oil
- 1 (3- to 4-pound) whole chicken, cut into 8 pieces or 4 or 5 large, bone-in chicken breasts
- Salt and freshly ground black pepper
- 1 large onion, coarsely chopped (about 2½ cups)
- 1 medium green bell pepper, coarsely chopped (about
- 1½ cups)
- 3 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 1 tablespoon annatto-based seasoning powder (such as Bijol or Goya)
- 1 bay leaf
- 1 teaspoon ground dried oregano
- ½ teaspoon ground cumin
- 1 cup dry white wine, or
- 1 (12-ounce) can beer
- ½ teaspoon ground white pepper
- 1 cup Valencia or other short-grain rice
- 1 cup parboiled rice (converted rice)
- 3 cups chicken broth, preferably homemade
- 8 ounces frozen and thawed or fresh sweet peas (see Note, page 34)
- 1 (4-ounce) jar pimentos, drained and diced
Heat the oil in a large Dutch oven or ovenproof pot over medium to medium-high heat. Season the chicken generously with salt and black pepper. Working in batches so as not to crowd the pot, put the chicken pieces in the pot skin-side down and sear until the skin is lightly browned, about 5 minutes. Do not remove too quickly, as it will stick. Transfer the chicken to a plate and set aside.
Add the onion, green bell pepper, and garlic to the pot and sauté over medium heat until soft, about 5 minutes. Add the tomato sauce and simmer for 5 minutes. Add the seasoning powder, bay leaf, oregano, and cumin and stir to combine. Immediately add the wine, white pepper, and salt to taste cook for 5 minutes, or until the liquid has mostly evaporated. Add both types of rice and stir until it is fully incorporated into the tomato mixture. Add the broth and stir. Return the chicken to the pot, pouring in any juices that have accumulated on the plate. Make sure there&rsquos at least 3 inches of space at the top of the pot, as the rice will expand while cooking. Bring to a boil, cover, and reduce the heat to low. Simmer for 10 minutes.
Transfer the covered pot, lid and all, to the oven. Bake for 25 to 30 minutes, or until the rice is uniformly cooked. The liquid need not be fully absorbed for the rice to be ready. Remember that the liquid continues to evaporate with the residual heat, so remove the dish from the oven when it is a little soupier than you want it to be. Remove and discard the bay leaf. Adjust the seasoning to taste.
Decorate the top of the rice with the peas and pimentos before serving.
Note: If using frozen peas, the pot should be uncovered and the peas added in the last 5 minutes of baking.
Mexican arroz con pollo recipe:
The Mexican style rice and chicken are not juicy but the spicy flavor surely will win your heart. With different types of chilies and spices, this dish is perfect for spice lovers. Also, the recipe is beset with lots of vegetables. I call this item “Old granny spicy”. Almost Mexican restaurant-style this item, you will miss, if you are going to skip it.
- Boneless, skinless chicken thighs, cut into 1-inch pieces (1 lb.)
- 2 tbsp. of vegetable oil
- 1 cup long-grain rice
- 1/2 cup of chopped onion
- 1 Poblano chili, diced
- 2 serrano pepper, diced
- 2 carrots, minced
- 3 Roma tomatoes, cut in 4 pieces
- 2 Courgetti, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tsp of kosher salt
- 1 tsp of garlic powder
- 1/2 tsp of smoked paprika
- 1/4 tsp of black pepper
- 1/2 tsp of white pepper
- 1 tsp of cumin
- 3 cloves garlic, minced
- 1 tsp of chicken flavored bouillon granules, you can use tomato flavored instead
- Lemon wages for garnish
Step 1: Like the previous recipe, season the chicken pieces with kosher salt, smoked paprika, black pepper, white pepper, garlic powder, and cumin, in a plastic gallon bag. If you don’t have the bag, just season the chicken by hand.
Step 2: In a medium-sized saucepan, heat the vegetable oil over medium heat. Then place the chicken pieces. Brown the pieces stirring for not more than 5 minutes. Transfer the browned chicken in a bowl.
Step 3: In that saucepan, add rice for toasting. Then you need to add chopped onions, including vegetables: poblano chili, serrano peppers, minced carrots. Cook the vegetable with rice for 5 minutes. By this time the vegetables will be semi-tender.
Step 4: Now, add tomato and garlic cloves and sauté for not more than 2 minutes. Then you need to add chicken broth and bouillon granules. Cover the saucepan with a lid and let the rice boil for 10 minutes.
Step 5: Now evenly place the chicken pieces in the saucepan. Then pour the remaining serrano pepper for extra flavor. Reducing the heat to simmer, cook for 25 minutes. Then place the sliced courgetti carefully top of the rice, without disturbing the rice. A little liquid is in the saucepan. Cover and cook for 10 minutes or until the chicken broth is fully absorbed.
Removing from the stove, let stand your Mexican easy arroz con pollo for 5-10 minutes. Before serving, fluff the rice with a spoon and mix up the courgetti.
- ¼ cup vegetable oil, divided
- 6 chicken thighs, skinned and patted dry
- 6 chicken drumsticks with skin, patted dry
- salt and black pepper to taste
- 1 ½ bunches fresh cilantro, leaves picked from stems
- 6 cloves garlic, peeled and coarsely chopped
- 1 aji (Peruvian) pepper, seeded and deveined
- 1 tablespoon Worcestershire sauce
- ½ cup orange juice
- 2 cups uncooked white rice
- 2 onions, chopped
- ½ cup white wine
- 3 ½ cups chicken broth
- 1 teaspoon freshly ground black pepper
- 1 large carrot, peeled and diced
- 1 bell pepper, any color, sliced into rings
- ¾ cup frozen peas
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.