Best 5 Brown Arroz Con Pollo Brown Rice And Chicken Recipes
**Brown Arroz con Pollo: A Savory Journey into Spanish Cuisine**
Embark on a culinary adventure to the vibrant landscapes of Spain with Arroz con Pollo, a traditional dish that captures the essence of Spanish flavors. This delectable one-pot meal, meaning "rice with chicken" in Spanish, is a symphony of savory chicken, tender rice, and an array of aromatic spices. Our collection of recipes offers a delightful exploration of this classic dish, ranging from the traditional to the innovative, ensuring a taste sensation that will tantalize your palate and transport you to the heart of Spain. Discover the secrets of preparing the perfect Arroz con Pollo, where succulent chicken pieces are infused with a rich broth infused with saffron, paprika, and garlic, while the rice absorbs all the delectable flavors. Get ready to relish the delightful combination of textures and flavors as you delve into this iconic Spanish dish, perfect for a hearty family meal or an impressive dinner party.
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
BROWN ARROZ CON POLLO (BROWN RICE WITH CHICKEN)
trying to use brown rice more and had some leftover bbq chicken from when i made 2 Recipe #297657...this is what i came up with. modelled after my original arroz con pollo recipe except much easier! you dont have to use the exact same chicken parts that i used, just enough for 6 people...a store bought rotisserie chicken would work great! i have found that this is the best way to cook brown rice so its not mushy like oatmeal..thanks again PanNan!!
Provided by catalinacrawler
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- bring 8 cups of water seasoned with boullion to a boil then add rice.
- let boil for 30 minutes, drain and return to pot. cover and let steam for 15 minutes.
- in the meantime chop veggies and pull chicken apart in chunks.
- once the rice is in the steaming phase heat the beans and peas on low in separate pots til warm.
- while thats going heat oil in large skillet with high walls or dutch oven & saute onions, peppers & garlic til soft.
- add the chicken, chicken broth, canned tomatoes and all seasonings except cilantro and bring to a simmer for 5 minutes or until the chicken is heated through.
- drain peas and beans and add to the pot.
- stir in steamed rice when done, sprinkle with cilantro & let simmer until excess water is boiled off (if necessary).
Nutrition Facts : Calories 485.1, Fat 15.8, SaturatedFat 4, Cholesterol 72.7, Sodium 374.1, Carbohydrate 53.6, Fiber 10.5, Sugar 5.8, Protein 32.5
ARROZ CON POLLO WITH BROWN RICE
This hearty chicken and rice dish is made with whole grain brown rice for a feast of comforting flavors in every bite!
Provided by Carolina® Rice
Yield 8
Number Of Ingredients 17
Steps:
- This one-pot Arroz con Pollo dish is loaded with seasonings, tomatoes and whole grain Carolina® Brown Rice for the ultimate chicken and rice dinner. Step 1
- Season chicken with salt, pepper and cumin. Heat oil in Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate. Step 2
- Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes. Step 3
- Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through. Step 4
- Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff with fork; stir in parsley. Tip For a Thanksgiving dish, substitute turkey and turkey broth for chicken and chicken broth, stirring in 2 tbsp chopped herbs, such as sage, rosemary and thyme. You can also try this recipe with white rice.
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.
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.
Tips:
- Use day-old rice. This will help prevent the rice from becoming mushy.
- Toast the rice before cooking. This will give the rice a nutty flavor and help prevent it from sticking together.
- Use a good quality broth. The broth is the key to flavorful rice. Look for a broth that is low in sodium and has a rich flavor.
- Add vegetables and protein. This will make your rice dish a complete meal. Some good options include chicken, shrimp, vegetables, and beans.
- Season the rice to taste. Use salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream.
Conclusion:
Brown rice and chicken is a classic dish that is easy to make and delicious. By following these tips, you can make the best brown rice and chicken dish possible. Enjoy!
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