Best 2 Arroz Con Pollo Mexican Chicken Rice Recipes
Arroz con Pollo, a vibrant and flavorful dish originating from Mexico, tantalizes taste buds with its harmonious blend of tender chicken, fluffy rice, and an array of aromatic spices. This classic one-pot meal embodies the culinary heritage of Mexico, showcasing the country's love for bold flavors and fresh ingredients.
In this comprehensive guide, we present a collection of Arroz con Pollo recipes that cater to diverse tastes and skill levels. From traditional Mexican Arroz con Pollo to variations inspired by different regions and cuisines, these recipes offer a delightful journey through the realm of flavors.
The traditional Arroz con Pollo recipe forms the cornerstone of this culinary exploration. It features succulent chicken pieces marinated in a vibrant blend of spices, then cooked together with fluffy rice, vegetables, and a rich, flavorful broth.
For those seeking a vegetarian twist, the Vegetarian Arroz con Pollo offers a delightful alternative. This meatless version retains the essence of the classic dish, using a combination of vegetables, beans, and aromatic spices to create a satisfying and flavorful meal.
If you're short on time or prefer a simpler cooking method, the One-Pot Arroz con Pollo is the perfect choice. This streamlined recipe utilizes a single pot to cook the chicken, rice, and vegetables simultaneously, making it a convenient and hassle-free option.
For those who enjoy a bit of heat, the Spicy Arroz con Pollo adds a tantalizing kick to the traditional recipe. This variation incorporates spicy peppers and a zesty sauce, creating a dish that is sure to ignite your taste buds.
Lastly, the Arroz con Pollo with Poblano Peppers offers a unique and flavorful twist on the classic dish. This recipe adds roasted poblano peppers to the mix, infusing the dish with a smoky and slightly sweet flavor that complements the chicken and rice beautifully.
With this diverse collection of Arroz con Pollo recipes, you'll embark on a culinary journey that celebrates the vibrant flavors of Mexican cuisine. Whether you prefer traditional, vegetarian, easy, spicy, or unique variations, these recipes provide a delightful exploration of this beloved dish.
MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g
ARROZ CON POLLO (MEXICAN CHICKEN & RICE)
This experiment is one that turned out wonderful. It has a marvelous mexican taste without overwhelming the taste buds with heat, like jalapenos would do. I originally came up with this when we had an extra rotisserie chicken that we didn't know what to do with. Don't let the ingredients stop you from cooking this dish. I've made it with rotisserie chicken, boneless/skinless breasts or thighs, and even canned chicken. I've used canned tomatoes, fresh tomatoes, and cherry tomatoes, I've substituted chicken bullion for broth. I've made this with and without bell peppers, The only real thing that remains constant is the rice and the spices. This is a recipe to have fun with.
Provided by Ohmikeghod
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
- Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
- Place chicken in heated pan. Sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
- Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
- Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
- Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.
Tips:
- For the best flavor, use a combination of light and dark meat chicken. Bone-in, skin-on pieces will also add more flavor to the dish.
- Use a large pot or Dutch oven to cook the chicken and rice. This will ensure that there is enough space for the rice to cook evenly.
- Be sure to rinse the rice before cooking. This will help to remove any excess starch and prevent the rice from sticking together.
- Use a low-sodium chicken broth or bouillon cube to add flavor to the rice. You can also add other seasonings, such as garlic powder, onion powder, or cumin.
- Cook the rice until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unappetizing.
- Serve the arroz con pollo with your favorite toppings, such as salsa, guacamole, sour cream, or shredded cheese.
Conclusion:
Arroz con pollo is a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. With its combination of flavorful chicken, fluffy rice, and colorful vegetables, arroz con pollo is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give arroz con pollo a try!
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