Arroz Con Pollo
Arroz Con Pollo

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, arroz con pollo. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Arroz Con Pollo is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Arroz Con Pollo is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook arroz con pollo using 13 ingredients and 4 steps. Here is how you can achieve that.

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

Using juicy dark meat chicken thighs and. 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.

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.

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. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish.

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