**Arroz con Pollo: A Vibrant Symphony of Flavors from Spain**
Embark on a culinary journey to the heart of Spain with Arroz con Pollo, a vibrant and flavorful dish that captivates the senses. This traditional Spanish paella combines the essence of saffron-infused rice, succulent chicken, tender vegetables, and aromatic spices, creating a symphony of flavors that will tantalize your taste buds. Arroz con Pollo is a versatile dish that can be customized to your liking, with the addition of seafood, different vegetables, or even different types of meat. The possibilities are endless, making it a perfect dish for any occasion. From the vibrant yellow of the saffron-infused rice to the tender chicken and vegetables, Arroz con Pollo is a feast for the eyes as well as the palate. With its delightful blend of spices and textures, this Spanish classic is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with Arroz con Pollo.
**Recipes Included:**
1. **Classic Arroz con Pollo:** This recipe stays true to the traditional Spanish roots of the dish, featuring succulent chicken, tender vegetables, and a vibrant saffron-infused rice.
2. **Seafood Arroz con Pollo:** For a taste of the Mediterranean, try this variation that incorporates an assortment of seafood, including shrimp, mussels, and calamari, into the classic Arroz con Pollo recipe.
3. **Vegetarian Arroz con Pollo:** This meatless version of Arroz con Pollo is a delightful option for vegetarians and vegans, featuring a medley of colorful vegetables and a rich vegetable broth.
4. **One-Pot Arroz con Pollo:** Perfect for busy weeknights, this one-pot version of Arroz con Pollo simplifies the cooking process by combining all the ingredients in a single pot.
5. **Arroz con Pollo con Chorizo:** Add a spicy kick to your Arroz con Pollo with this recipe that includes the smoky and flavorful Spanish sausage, chorizo.
6. **Paella-Style Arroz con Pollo:** Experience the authentic flavors of paella with this recipe that features a variety of seafood, vegetables, and spices, all cooked in a traditional paella pan.
ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, 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.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
- Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and peas.
ARROZ CON POLLO
This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner!
Provided by Sara Welch
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine wine and saffron; let stand until ready to use.
- Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
- Flip, and cook until golden brown; transfer to a plate.
- Drain any excess oil, leaving 1 teaspoon of oil in the pan.
- Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
- Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
- Cover the pan and place it in the oven. Bake for 30 minutes.
- Remove the pan from the oven. Stir the peas into the rice.
- Top with parsley and serve.
Nutrition Facts : Calories 686 kcal, Carbohydrate 55 g, Protein 32 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 815 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ARROZ CON POLLO
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
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.
SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
- Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
- Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.
ARROZ CON POLLO
Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees.
- Season the chicken with salt, pepper, cumin and oregano.
- Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm.
- Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes.
- Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander.
ARROZ CON POLLO
A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
- Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
- Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 75 mg, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g
ARROZ CON POLLO WITH PEAS
Make and share this Arroz Con Pollo With Peas recipe from Food.com.
Provided by Burgundy Damsel
Categories One Dish Meal
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
- Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
- Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
- Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
- Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.
Nutrition Facts : Calories 744.5, Fat 10, SaturatedFat 1.8, Cholesterol 65.8, Sodium 569.8, Carbohydrate 92.6, Fiber 5.4, Sugar 7, Protein 40.3
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic ingredients whenever possible.
- Don't skimp on the saffron: Saffron is a key ingredient in this dish and it's worth splurging on the best quality you can find.
- Toast the rice before cooking it: This will help to bring out its flavor and give the dish a more complex flavor.
- Use a flavorful broth: The broth you use will make a big difference in the taste of the dish. Use a homemade broth if you can, or use a good quality store-bought broth.
- Cook the chicken until it's fall-off-the-bone tender: This will ensure that the chicken is juicy and flavorful.
- Garnish the dish with fresh herbs: Fresh herbs will add a pop of color and flavor to the dish.
Conclusion:
Arroz con Pollo is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give Arroz con Pollo a try! You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love