Embark on a culinary journey to Latin America with our tantalizing Latin Chicken and Rice Pot recipes, a vibrant blend of flavors that will tantalize your taste buds. Whether you prefer the classic Arroz con Pollo, a savory dish of chicken and rice cooked in a flavorful broth, or the zesty Pollo Guisado, a hearty stew of chicken, vegetables, and spices, we have a recipe to suit your craving. For a delightful one-pot meal, try our Arroz con Pollo a la Jardinera, where tender chicken and fluffy rice mingle with a medley of colorful vegetables. If you're seeking a quick and easy option, our One-Pot Latin Chicken and Rice is a breeze to make, featuring succulent chicken, fluffy rice, aromatic spices, and a zesty tomato sauce. And for those who love a creamy touch, our Creamy Latin Chicken and Rice Casserole is a comforting dish that combines tender chicken, fluffy rice, and a creamy sauce for a truly satisfying meal.
Here are our top 4 tried and tested recipes!
MEXICAN CHICKEN AND RICE
This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
- Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
- Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
- Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
- Top with fresh cilantro, if desired
Nutrition Facts : Calories 335 kcal, Carbohydrate 45 g, Protein 21 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1522 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS
This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
- Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
- Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g
ARROZ CON POLLO, LIGHTENED UP
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family.
Provided by Gina
Categories Dinner
Time 55m
Number Of Ingredients 16
Steps:
- Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Nutrition Facts : ServingSize 1 cup rice plus 1 thigh, Calories 410 kcal, Carbohydrate 47 g, Protein 33.5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 140 mg, Sodium 655 mg, Fiber 1 g, Sugar 0.5 g
LATIN-STYLE CHICKEN AND RICE
This one-pot dinner has lots of things kids love-chicken, peas, and rice-while saffron gives the medley adult appeal.
Provided by Gina Marie Miraglia Eriquez
Categories Chicken Quick & Easy Back to School Dinner Saffron Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.
- Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.
Tips:
- For the best flavor, use high-quality ingredients. Look for organic, free-range chicken and fresh, flavorful vegetables.
- Don't be afraid to experiment with different seasonings and spices. This recipe is a great starting point, but you can easily customize it to your own taste.
- If you don't have a Dutch oven, you can use a large pot or skillet instead. Just be sure to adjust the cooking time as needed.
- Serve the chicken and rice with your favorite sides, such as black beans, corn on the cob, or a simple salad.
Conclusion:
This Latin chicken and rice pot is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and can be customized to your own taste. So next time you're looking for a quick and easy meal, give this recipe a try!
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