CHICKEN & YELLOW RICE (ARROZ CON POLLO)
When my grandmother made this chicken and rice dish we knew it was for a special occasion. Prepared for company or for Sunday dinner. It is truly a comfort meal. The aroma mesmerized us. We knew we were in for a treat and could hardly wait to get to the dinner table. This is authentic Arroz con Pollo. I hope you like this dish...
Provided by Juliann Esquivel
Categories Chicken
Time 1h45m
Number Of Ingredients 20
Steps:
- 1. The night before or early in the morning take your chicken and season liberly all over with oregano, cumin, black pepper, & salt. Leave the skin on for good flavor. Store in refrigerator overnigt or for at least three hours. One hour before you start to make this dish take chicken out and let come to room temperature.
- 2. In a deep large pot that has a good lid heat 3/4 cup of the oil and begin browning the chicken pieces on all sides do not cook chicken completely just brown all over. Remove chicken to a platter and let rest Do not place on paper towels. This should take about 10/12 minutes.
- 3. Into the same pot where the chicken was browned, add the remaing oil, diced green pepper, onion, garlic, and begin to saute, when the onion starts to wilt add the wine, stir then add the tomato sauce, oregano, cumin, bay leaf, 1 tbsp salt, paprika, black pepper, packet of Goya Sason seasoning and the bijol (yellow food coloring) If you are unable to find you can substitute with a few strands of Saffron. It is expensive but well worth it. It also can be purchased in the Latino food section. Stir well over a low flame.
- 4. While the sofrito is simmering on a low flame, rinse your three cups rice in cool water twice, drain well and set aside. Next add the three cups of chicken broth or water to the simmering sofrito sauce and return the chicken pieces to the pot. Raise the heat to medium and dump the rice in the pot with the chicken. Mix well and add the beer, and remaining tbsp salt. Stir well again and last add the cup of frozen green peas on top of the mixture do not stir again. Cover with the lid and reduce the flame to a low simmer. Do not uncover the pot for one hour. After one hour uncover and taste a few grains to see if the rice is cooked. Rice should be tender. If rice is not cooked cover again and continue to cook fifteen more minutes. When finished transfer to a platter and garnish with roasted red pimento strips. Add a salad and you have a delicious meal. "Buen Provecho" Enjoy
NANA'S ARROZ CON POLLO (YELLOW RICE & CHICKEN)
My Grandmother left me a bunch of Cuban recipes and I am finally getting around to posting! Edit: I changed the amount of chicken broth due to recommendations of the reviewers.
Provided by nsomniak6
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 654.2, Fat 29.8, SaturatedFat 7.7, Cholesterol 115, Sodium 872.7, Carbohydrate 56.4, Fiber 2, Sugar 2.1, Protein 36.8
ARROZ CON POLLO - YELLOW RICE & CHICKEN
A friend wrote this recipe down for me years ago when I was learning to cook cuban food.... it is my " go-to " when I make yellow rice & chicken... the original is water stained and well used - so it was time to store it here for the future.
Provided by Mom2Danny
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1211.2, Fat 54, SaturatedFat 15.4, Cholesterol 243.9, Sodium 429.6, Carbohydrate 96, Fiber 6, Sugar 6.3, Protein 68.3
YELLOW RICE & CHICKEN/ARROZ CON POLLO
Steps:
- Chop onion, green pepper, and garlic and put into Dutch oven pot. Cut boneless chicken into cubes, wash & put into pot. Add a dash of salt & pepper, and the sazon to chicken. Add a dash of oregano. Add the 1/2 cup of water to the chicken. Cook in medium heat until chicken is 1/2 cooked.
- Pour tomato sauce into chicken and chicken bouillon.
- Pour rice into a saucepan, wash and drain, and pour into Dutch oven with the boneless chicken. Add 1/2 cup of water into Dutch oven with chicken & rice. Pour canola oil, and stir with a big spoon. Cover and let cook until rice is cooked completely & is fluffy -- 1-1/2 hours total time.
Nutrition Facts : Calories 0 g, 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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