Best 3 Recipe Arroz Con Pollo Recipes
Embark on a culinary journey to savor the delectable flavors of Arroz con Pollo, a cherished dish that seamlessly blends the vibrant heritage of Spain and Latin America. This savory masterpiece, often referred to as "rice with chicken," captivates taste buds with its aromatic fusion of tender chicken, fluffy rice, and an array of colorful vegetables. Arroz con Pollo is a versatile dish that can be tailored to suit diverse preferences, with variations ranging from the classic Spanish paella to the vibrant Colombian and Peruvian renditions. This article presents a comprehensive collection of Arroz con Pollo recipes, each meticulously crafted to guide you through the culinary adventure of creating this beloved dish. From the traditional Spanish Arroz con Pollo to the zesty Colombian Arroz con Pollo, and the flavorful Peruvian Arroz con Pollo, these recipes showcase the diverse culinary expressions of this iconic dish. Whether you're a seasoned chef or a novice cook, this article equips you with the necessary knowledge and step-by-step instructions to prepare a delectable Arroz con Pollo that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY
Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
- Shred the chicken from the bones and set aside.
- Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
- Add the garlic, onion, and salt. Stir the rice until it turns golden.
- Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
- Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
- Mix in the shredded chicken, peas, and carrots.
- Remove the rice from the heat and fluff with fork.
- Enjoy!
Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams
SOPA DE ARROZ CON POLLO RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 7
Steps:
- Puree onion, red bell pepper, cilantro and garlic cloves in blender. Put the seasoned chicken and the puree in a stockpot over medium-high heat and allow it to cook for about 10 minutes, stirring occasionally. This will allow the flavors from the pureed veggies to infuse the chicken before adding all the water for the soup. After about 10 minutes, add enough water to totally submerge the chicken, about 6 cups, add some chopped potatoes and carrots, season with salt & pepper, and 1 bay leaf. Bring it all to a boil, then lower temperature to allow it to simmer and cook for about 20-30 minutes or until the chicken is tender. Remove the chicken from the broth and add 1/2 cup of rice to it, allow it cook while the chicken cools enough to remove the bones. Make sure to stir the broth every few minutes, making sure to remove any rice that may stick to the bottom. In the meantime, chop the chicken, if you'd like and return it to the broth. Cook just long enough for the rice to soften. Serve in bowls and enjoy!
RICE WITH CHICKEN (PERUVIAN ARROZ CON POLLO) RECIPE - (4.5/5)
Provided by maritza1211
Number Of Ingredients 15
Steps:
- - Lavar y escurrir bien las presas de pollo. Condimentar con ajos y sal. Sellarlas en aceite caliente. - En una olla freír bien la cebolla, luego el ají mirasol y panca hasta que estén bien dorados e integrados, agregar las presas y 1/2 taza de culantro para guisarlas. Cuando estén cocinadas reservar. - En la misma olla agregar la cantidad de líquido necesario para las 5 tazas de arroz (06 tazas de líquido, que se componen de la cerveza negra y agua para completar la cantidad requerida), la taza de culantro molido, 1 cda. de ajos, sal al gusto, cuando hierva agregar el arroz , las arvejitas y el ají escabeche entero e inmediatamente bajar el fuego al mínimo, para que se cocine a fuego lento. Una vez que está y hasta el momento de servir vierta encima el pimiento en tiras para que se cocine con el vapor. - Mezclar el arroz y pimiento antes de servir, coloque la presa encima, acompañar con sarsa de cebolla.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your arroz con pollo taste its best. Look for plump, juicy chicken breasts, ripe tomatoes, and colorful bell peppers.
- Don't skip the sofrito: This essential flavor base adds depth and richness to the dish. Be sure to sauté the vegetables until they are soft and fragrant.
- Use a good quality rice: A medium-grain rice, such as Valencia or Calrose, is best for arroz con pollo. It will absorb the flavorful broth and cook up tender and fluffy.
- Cook the rice in broth: Using broth instead of water will give the rice more flavor. You can use chicken broth, vegetable broth, or a combination of both.
- Don't overcook the chicken: Chicken breasts can dry out quickly, so it's important to cook them just until they are cooked through. Overcooked chicken will be tough and chewy.
- Garnish with fresh herbs: A sprinkling of fresh cilantro or parsley adds a pop of color and flavor to the dish.
Conclusion:
Arroz con pollo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a budget-friendly meal. With its bold flavors and colorful ingredients, arroz con pollo is sure to be a hit at your next party or potluck.
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