Best 3 Arroz Con Pollo Baked Chicken And Rice Recipes
**Arroz con Pollo (Baked Chicken and Rice): A Journey of Flavors and Textures**
In the realm of culinary delights, few dishes can rival the allure of Arroz con Pollo, a traditional Spanish dish that seamlessly blends the savory goodness of chicken with the comforting warmth of rice. Often referred to as "baked chicken and rice," this dish holds a special place in the hearts of food lovers worldwide. Its vibrant colors, tantalizing aromas, and symphony of flavors make it a feast for the senses, promising an unforgettable dining experience. Arroz con Pollo is a versatile dish that offers endless possibilities for customization, allowing home cooks to express their creativity and personal preferences. Whether you're a seasoned chef or a culinary novice, this article will guide you through the art of crafting the perfect Arroz con Pollo, with three distinct recipes that cater to different tastes and dietary requirements. From the classic Arroz con Pollo recipe that stays true to tradition, to a healthier version that uses brown rice and lean chicken, and a vegetarian alternative featuring a medley of vegetables, this article has something for everyone. So, prepare to embark on a culinary journey that will leave you craving for more.
ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
ARROZ CON POLLO (BAKED CHICKEN AND RICE)
A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.
Provided by PanNan
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper.
- In large oven proof skillet, heat oil over medium heat.
- Add chicken, brown on all sides, turning as needed for about 20 minutes.
- Remove chicken.
- Add onion, green pepper, tomatoes, garlic and rice.
- Saute 5 minutes, stirring frequently, until lightly browned.
- Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
- Bring to a boil.
- If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
- Arrange chicken on top.
- Cover with lid or aluminum foil.
- Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
- Add peas, and pimento or red peppers (if using) on top.
Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4
CAROL'S ARROZ CON POLLO
Chicken served with seasoned rice.
Provided by Carol Alter
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Return chicken to the skillet, and cook to reheat. Stir in parsley.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 49.5 g, Cholesterol 69.4 mg, Fat 14 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 2.3 g, Sodium 1015.4 mg, Sugar 6.4 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your Arroz con Pollo even more delicious.
- Don't overcrowd the pan: When browning the chicken, make sure to do it in batches so that the chicken doesn't steam instead of brown.
- Cook the rice until it is tender but still has a little bite to it: Overcooked rice will be mushy and unpleasant.
- Let the dish rest before serving: This will allow the flavors to meld together and the rice to absorb all of the delicious sauce.
- Garnish with fresh herbs and vegetables: This will add a pop of color and flavor to your dish.
Conclusion:
Arroz con Pollo is a classic dish that is sure to please everyone at your table. This flavorful and satisfying dish is easy to make and can be tailored to your own liking. Whether you like your Arroz con Pollo mild or spicy, with or without vegetables, this recipe is a great place to start. So next time you're looking for a delicious and easy-to-make meal, give Arroz con Pollo a try.
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