Simple Way to Prepare Favorite Arroz con pollo (Rice with Chicken)

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Arroz con pollo (Rice with Chicken). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Arroz con pollo (Rice with Chicken) Recipe. Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice.

You can have Arroz con pollo (Rice with Chicken) using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Arroz con pollo (Rice with Chicken)

1. It’s 3.5-4 pound of chicken, cut up and seasoned on both sides with 1 ¼ teaspoons kosher salt and 1/2 teaspoon black pepper.
2. Take of Olive oil or vegetable oil.
3. You need 1 of small to medium red bell pepper, chopped into ⅛” pieces.
4. Take 1 of small to medium green bell pepper, chopped into ⅛” pieces.
5. Prepare 1 of medium yellow onion, chopped into ⅛” pieces.
6. Take 6-8 cloves of garlic, peeled and minced.
7. Take 2 of medium tomatoes, seeded and cored and chopped into ¼” pieces.
8. Prepare 2 packets of GOYA Sazon azafran or 1 Tablespoon achiote (or 1 teaspoon crushed saffron threads).
9. You need 6 cups of unsalted chicken stock.
10. Prepare 1 cup of water.
11. Take 3 cups of long grain rice (Uncle Bens).
12. It’s 1/3-1/2 cup of frozen peas (optional).
13. You need of Cilantro/parsley/green onion chopped for garnish (optional).

Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish.Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe.

Arroz con pollo (Rice with Chicken) instructions

1. In a 4 or 5 quart Dutch or French oven, preheat 1.5 Tablespoons oil (if using skin-on chicken, 2.5 Tablespoons if skinless) over medium high heat and sear the chicken in two batches, about 3.5 to 4 minutes per side, until each side has a dark golden brown crust on it. Set the chicken aside..
2. In the same pot, add 1 Tablespoon of oil and add your bell pepper, onion, garlic, & tomatoes, and sweat your aromatics until the onion becomes translucent about 5 minutes. Then add the GOYA Sazon azafran or achiote (or saffron) and 1 ½ teaspoons kosher salt, stirring them in until you can see the azafran or achiote is evenly distributed throughout your sofrito (A term in many Latino/Hispanic cuisines for the savory flavor base made when you sautee a minimum of onion, pepper, and garlic in oil)..
3. Add the chicken back, along with any juices, as well as 2 cups unsalted chicken stock and 1 cup water, give it a stir, and cover the pot to bring the braise to a boil (8 to 10 minutes). When the braise hits a boil, turn the heat down to medium low and simmer, with the lid askew (open about 1 inch on one side) for 25 minutes, stirring occasionally..
4. Remove the chicken and set aside. Then turn up heat to medium, remove lid, and simmer, uncovered for another 10 minutes, stirring occasionally. This will reduce braising liquid a little and concentrate the flavors. Adjust seasoning if needed, and turn off the heat. Then put the chicken back into the pot..
5. At this point, get another 4 or 5 quart pot out for your rice. Put the pot on the burner, turn the heat up to medium high, pour in the 3 cups of rice, 2 cups of the braising liquid from the chicken (I either scoop it right out with a 1 cup measuring cup or ladle it out into a measuring cup, along with some bits of the sofrito), 4 cups of unsalted chicken stock, and ½ teaspoon kosher salt..
6. Stir to combine, taste the seasoning and adjust for salt if desired. You’ll want to cover the chicken back up with the lid while the rice cooks so it’ll stay warm..
7. Cover the pot completely until the rice comes to a boil (check at about 7 minutes), then give it a few gentle stirs, turn the heat down to medium low, and continue to cook for another 15 to 20 minutes, fully covered, until all the liquid has been completely absorbed for a good 3 or 4 minutes..
8. Turn off the heat, add the frozen peas to the rice, and fold them into the rice as you fluff it..
9. Plate the rice, then place desired amount of chicken on top, spooning a little bit of the braising liquid over both the chicken and the rice, and garnish with some fresh chopped cilantro/parsley/green onions if desired before serving. The chicken should have remained warm enough for serving, but if not, you can always put it on medium heat about 5 minutes beforehand..

Great all in one chicken and rice dish with peppers and olives- great Winter comfort food!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.

For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice.An arroz con pollo you find in Cuba may be quite different than one you find in Peru.Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand.This Spanish version of Chicken and Rice is infused with saffron and smoked paprika, and full of amazing Spanish flavors!Here's a quick and easy weeknight dinner that can be made in an Instant Pot - Arroz con Pollo which translates to "rice with chicken", a traditional dish of both Spain and.