Best 4 Classic Arroz Con Pollo Recipes
**Arroz con Pollo: A Culinary Journey Through Colombia and Beyond**
Arroz con Pollo, a vibrant and flavorful dish, is a testament to the rich culinary heritage of Colombia. This classic one-pot meal, meaning "rice with chicken" in Spanish, is a harmonious blend of tender chicken, fluffy rice, and a medley of aromatic vegetables, making it a beloved dish across the country. Beyond Colombia, Arroz con Pollo has captivated taste buds worldwide, with variations found in many Latin American cuisines.
Embark on a culinary adventure as we explore the diverse recipes featured in this article. From the traditional Colombian Arroz con Pollo, brimming with the flavors of sofrito, annatto, and tender chicken, to the Ecuadorian Arroz con Pollo, characterized by its vibrant yellow rice, each recipe offers a unique take on this beloved dish.
Discover the secrets of Peruvian Arroz con Pollo, where the addition of beer and aji amarillo peppers lends a distinct savoriness, and delve into the delights of Costa Rican Arroz con Pollo, where plantains and bell peppers add a tropical flair. And for a taste of Spain's influence, explore the Arroz con Pollo a la Valenciana, where succulent seafood and saffron add a touch of coastal charm.
Whether you prefer the simplicity of the Colombian classic or are intrigued by the culinary adventures of its variations, this article presents a delightful collection of Arroz con Pollo recipes that are sure to tantalize your taste buds and transport you on a culinary journey across continents.
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.
PUERTO RICAN ARROZ CON POLLO
This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.
Provided by Cheri Raxter
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
- Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
- Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g
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.
CLASSIC ARROZ CON POLLO
A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!
Provided by carole in orlando
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken thighs with Adobo and pepper.
- Place olive oil in a large skillet with a tight fitting lid.
- Saute the chicken in oil until lightly brown on both sides.
- Remove chicken, add the onion and green peppers and saute until tender.
- Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
- Add the chicken broth and water.
- Nestle the chicken pieces in the rice mix to partially cover the chicken.
- Cover the skillet tightly, and simmer for 20 to 25 minutes.
- Add the peas and pimientos and stir in gently.
- Cover, and simmer 5 minutes more.
- The rice should be tender and the liquid mostly absorbed.
- Remove from the heat and let stand 5 minutes.
- Serve.
Tips:
- Use a large pot or Dutch oven to cook the arroz con pollo, as it will need plenty of space to simmer.
- Brown the chicken in batches, if necessary, to avoid overcrowding the pan and ensure that the chicken is evenly browned.
- Use a variety of vegetables in your arroz con pollo, such as bell peppers, carrots, and peas.
- Add a bay leaf or two to the pot of arroz con pollo for extra flavor.
- Use a long-grain rice for arroz con pollo, such as basmati or jasmine rice.
- Rinse the rice thoroughly before cooking to remove any starch.
- Cook the arroz con pollo over low heat, covered, for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- Fluff the rice with a fork before serving.
Conclusion:
Arroz con pollo is a classic Spanish dish that is easy to make and perfect for a weeknight meal. It is a flavorful and satisfying dish that can be enjoyed by people of all ages. With its combination of chicken, rice, and vegetables, arroz con pollo is a complete and balanced meal that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give arroz con pollo a try. You won't be disappointed!
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