Arroz Con Pollo
Arroz Con Pollo

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, arroz con pollo. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Arroz Con Pollo is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Arroz Con Pollo is something which I’ve loved my entire life. They’re fine and they look wonderful.

Chicken with rice (arroz con pollo) Loading. This fabulous Spanish-inspired recipe is a handy way to use up the. Heat oil in a large frying pan over medium high heat. Saute chicken until lightly browned; remove from frying pan and set aside.

To get started with this recipe, we must first prepare a few components. You can cook arroz con pollo using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Arroz Con Pollo:
  1. Take 1 package boneless, skinless chicken thighs
  2. Get Salt and freshly ground black pepper
  3. Make ready Paprika or smoked sweet paprika
  4. Prepare 2 tablespoons extra-virgin olive oil
  5. Take 1 large onion or 2 medium onions, chopped
  6. Get 2-3 ribs celery, chopped
  7. Make ready 2 bell peppers, 1 red and 1 green
  8. Prepare 1-2 jalapenos, seeded and chopped
  9. Get 3-4 cloves garlic, chopped
  10. Make ready 1 bay leaf
  11. Take 1 large ripe heirloom or organic beefsteak tomato, cored and chopped
  12. Get 1 bag saffron rice
  13. Take 2 cups warm water or chicken stock, heated through

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. Pat the chicken dry and place in the bag with the spice mixture. I omitted the tomatoes to make it more like the restaurant Arroz con Pollo and it was!

Instructions to make Arroz Con Pollo:
  1. Season the chicken liberally with salt, pepper, and paprika. Pre-heat a large, shallow pan, then add 1 tablespoon extra-virgin olive oil. Add the chicken an brown on all sides. Once browned, remove the chicken to a plate and drain off the fat.
  2. Add the remaining tablespoon extra-virgin olive oil to the pan. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit.
  3. Add the tomatoes and rice, then stir in the water or stock. Add the chicken on top and cover the pot, cook 20-25 minutes, until rice is tender. Salt and pepper to taste. Alternatively, finish cooking the chicken in the oven at 375 for 10-15 minutes, then add to rice at the end.
  4. To reheat - To reheat: Add 1/2 cup stock or water, sprinkled around the pan. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through.

Pat the chicken dry and place in the bag with the spice mixture. I omitted the tomatoes to make it more like the restaurant Arroz con Pollo and it was! I used bone-in chicken breasts so I had to cook the chicken a little longer. The second time I used boneless chicken breasts (big time saver) and olive oil instead of vegetable oil - noticeable difference in the. Arroz con Pollo is a popular staple in the Caribbean kitchen.

So that’s going to wrap it up with this special food arroz con pollo recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!