Prepare to tantalize your taste buds with a culinary journey to Latin America as we present a collection of delectable chicken and rice recipes, all infused with the vibrant flavors of the region. From the classic Arroz con Pollo with its aromatic blend of spices and tender chicken, to the zesty Salsa Verde Rice bursting with fresh herbs and tangy salsa, each dish promises a unique and satisfying experience. Whether you prefer the comforting warmth of a hearty casserole or the vibrant flavors of a skillet meal, these recipes offer a diverse range of options to suit every palate. Join us on this culinary adventure and discover the vibrant flavors of Latin American cuisine, one delicious bite at a time.
Here are our top 12 tried and tested recipes!
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving
SALSA ARROZ CON POLLO
Share in a classic Hispanic main dish of chicken, rice, tomatoes and seasonings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
- In heavy-duty resealable food-storage plastic bag, mix flour, chili powder, cumin and salt. Add chicken, 2 pieces at a time; seal bag and shake until chicken is evenly coated. Arrange chicken, meaty sides up, on rice mixture.
- Cover with foil. Bake 1 hour 15 minutes. Uncover; bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 0 g
ARROZ CON POLLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
- Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
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 VERDE
Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.
Provided by Kay Chun
Categories grains and rice, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
- Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
- Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
- Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.
EASY ARROZ CON POLLO
My children really look forward to dinner when they know I'm serving this, and it's easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ARROZ CON POLLO WITH SALSA VERDE
In translation, arroz con pollo simply means "rice with chicken." When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.
Yield serves 6
Number Of Ingredients 23
Steps:
- In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oil-just enough to moisten-and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.
- Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil. Toss in the chorizo and fry it until it renders its fat and gets crispy. Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
- Preheat the oven to 350°F.
- Brown the chicken in the chorizo fat, skin side down. Depending on the pot you're using, you may have to do this in batches so you don't overcrowd things. When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side. This whole process should take about 15 minutes. Take the chicken out of the pan and set it aside. Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; sauté until the vegetables are very soft and almost dissolved, about 10 minutes. Fold in the rice so the grains are well coated with all that flavor. Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock. Season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let it simmer for 5 minutes. Cover and transfer the pot to the oven. Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. In the last 5 minutes of cooking, fold in the olives.
- To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste. Garnish the Arroz con Pollo with Salsa Verde before serving.
ARROZ VERDE CON POLLO
Steps:
- Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm., Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan., Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes., To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.
Nutrition Facts : Calories 507 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 628mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
ARROZ CON POLLO WITH SALSA VERDE
Make and share this Arroz con Pollo with Salsa Verde recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350° F.
- Rinse the chicken pieces and pat dry.
- In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
- Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
- Fry the chorizo over medium heat until it is crispy and renders its fat.
- Remove the chorizo with a slotted spoon and drain on paper towels.
- Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
- Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
- Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper.
- Return the chorizo and chicken to the pan.
- Bring the mixture to a boil and let simmer for 5 minutes.
- Cover and transfer pot to oven.
- Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
- Scatter the olives on top of the chicken and rice before serving.
- ---To prepare the Salsa Verde---.
- In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
- Garnish Arroz Con Pollo with Salsa Verde before serving.
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
- Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
- Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
- Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
- Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
- Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
- Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
- Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
- Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
- Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
- Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
Tips:
- Use high-quality ingredients to ensure the best flavor. Look for fresh vegetables, flavorful chicken, and a good quality salsa verde.
- Don't be afraid to adjust the recipe to your liking. If you like more spice, add some chili powder or cayenne pepper. If you want a creamier dish, add some sour cream or cream cheese.
- Be careful not to overcook the chicken. It should be cooked through but still tender and juicy.
- Serve the arroz con pollo with your favorite sides, such as black beans, corn, or avocado slices.
Conclusion:
Arroz con pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and can be easily customized to your liking. So next time you're looking for a new recipe to try, give arroz con pollo a try. You won't be disappointed!
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