Best Easy Arroz Con Pollo Recipes

EASY ARROZ CON POLLO

Steps:

• Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)

Steps:

• Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
• Coarsely chop the cilantro.
• Set aside.
• The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
• Season the chicken with Adobo seasoning and oregano.
• Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
• Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
• Stir the rice into the mixture.
• Add the chicken stock.
• Add the browned chicken.
• Bring to a boil.
• Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
• DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
• When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
• You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.

INSTANT POT® EASY ARROZ CON POLLO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon olive oil and add cubed chicken; cook until golden, stirring constantly, about 3 minutes. Remove chicken from the pot. Heat remaining tablespoon olive oil and cook onion, red peppers, green peppers, garlic, salt, oregano, cumin, pepper, and red pepper flakes until tender, about 3 minutes. Place chicken back in the pot and stir in chicken broth, rice, and tomato sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir in capers. Serve with cilantro and lemon wedges.

SO EASY ARROZ CON POLLO (SPANISH CHICKEN AND RICE)

Steps:

• In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
• Add water and tomato; bring to a boil.
• Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
• Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.

EASY ARROZ CON POLLO

Steps:

• Spread the rice in a greased 13" x 9" baking dish. Season both sides of chicken with salt and pepper (I use Goya Adobo seasoning with the pepper generally). Put the chicken over the rice.
• In a bowl, combine the broth, picante sauce, tomato sauce, onion, garlic, and green pepper; pour over the chicken and rice.
• Cover and bake a 350 degress for 55-60 minutes or until rice is tender and chicken juices run clear.
• Sprinkle both cheeses over the chicken and bake uncovered 5 minutes longer or until cheese melts.

TOO EASY CHICKEN & RICE (ARROZ CON POLLO)

Steps:

• In a large skillet over medium heat, heat oil and coked chicken until it starts to brown.
• Add 1 1/2 cups water to chicken and add peas. Bring to a boil.
• Add Rice packet.
• Reduce heat and simmer for about 25 minutes.
• Stir and serve.

GOYA® EASY ARROZ CON POLLO

Steps:

• Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
• Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
• Arrange pimientos, olives and peas over Chicken and Rice.

EASY FIXIN’ ARRÓZ CON POLLO (RICE WITH CHICKEN)

Steps:

• Place entire contents of 3 cans of tomatoes in a blender. Add 2 packages of taco seasoning and blend on slow speed for 5 to 10 seconds, until taco seasoning is evenly mixed in the tomatoes. (Taco seasoning is fairly mild, so you may want to add several dashes of your favorite hot sauce before blending the tomatoes.). Pour tomato blend into a large bowl. Add 1 can of corn (drained), 1 can of black beans (drained and rinsed) and chopped Vidalia onion. With a large spoon, mix slowly but thoroughly. Coat the bottom of a large baking pan with vegetable or olive oil. Pour the uncooked rice into the pan, spreading the rice evenly over the bottom. Pour the tomato-corn-bean-onion blend slowly into the pan. Rinse and pat dry chicken thighs. Place chicken into the blend, making sure to cover both sides of each thigh with the blend. 6Place pan into a pre-heated, 350° F oven. Bake for 1 hour. Remove pan from oven. Place shredded cheddar cheese (1 package) on top of pan contents. Add sliced ripe olives (and jalapeño slices if desired) evenly on top of the cheese. Add shredded cheese from second package until the olives are covered with cheese. Return pan to oven. Continue baking until cheese is golden and bubbling, about 10-15 minutes.

QUICK & EASY ARROZ CON POLLO WITH BLACK BEANS RECIPE

Steps:

• Add the oil to a large saute pan or Dutch oven over medium-high heat. Add in the diced onion and rice, stirring as you go, and cook until the rice turns from translucent to opaque. Add the garlic and the 2 and a half tablespoons of chili powder and cook for 1 minute, then add the broth and salt and pepper to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low and cover the pot. Cook for 15 minutes. Do not stir the rice if you want it to be fluffy! Add the sliced or shredded chicken and black beans to the top of the pot (without stirring the rice), recover the pot, and cook over very low heat until the chicken and beans are warmed through and the flavors mingle, about 5-6 minutes. Do not stir the rice if you want it to be fluffy! Uncover, sprinkle with green onions and cilantro on top of the mixture (do not stir the rice). Recover the pot and let stand off the heat for 5 to 10 minutes. Fluff the rice with a fork and serve with salsa or warmed tortillas, if desired.