Arroz Con Pollo
Arroz Con Pollo

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, arroz con pollo. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Arroz Con Pollo is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Arroz Con Pollo is something that I’ve loved my whole life. They are fine and they look wonderful.

Chicken with rice (arroz con pollo) Loading. This fabulous Spanish-inspired recipe is a handy way to use up the. Heat oil in a large frying pan over medium high heat. Saute chicken until lightly browned; remove from frying pan and set aside.

To get started with this particular recipe, we must first prepare a few ingredients. You can have arroz con pollo using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Arroz Con Pollo:
  1. Take 1 package boneless, skinless chicken thighs
  2. Make ready Salt and freshly ground black pepper
  3. Get Paprika or smoked sweet paprika
  4. Make ready 2 tablespoons extra-virgin olive oil
  5. Get 1 large onion or 2 medium onions, chopped
  6. Get 2-3 ribs celery, chopped
  7. Take 2 bell peppers, 1 red and 1 green
  8. Get 1-2 jalapenos, seeded and chopped
  9. Take 3-4 cloves garlic, chopped
  10. Prepare 1 bay leaf
  11. Prepare 1 large ripe heirloom or organic beefsteak tomato, cored and chopped
  12. Get 1 bag saffron rice
  13. Take 2 cups warm water or chicken stock, heated through

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. Pat the chicken dry and place in the bag with the spice mixture. I omitted the tomatoes to make it more like the restaurant Arroz con Pollo and it was!

Instructions to make Arroz Con Pollo:
  1. Season the chicken liberally with salt, pepper, and paprika. Pre-heat a large, shallow pan, then add 1 tablespoon extra-virgin olive oil. Add the chicken an brown on all sides. Once browned, remove the chicken to a plate and drain off the fat.
  2. Add the remaining tablespoon extra-virgin olive oil to the pan. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit.
  3. Add the tomatoes and rice, then stir in the water or stock. Add the chicken on top and cover the pot, cook 20-25 minutes, until rice is tender. Salt and pepper to taste. Alternatively, finish cooking the chicken in the oven at 375 for 10-15 minutes, then add to rice at the end.
  4. To reheat - To reheat: Add 1/2 cup stock or water, sprinkled around the pan. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through.

Pat the chicken dry and place in the bag with the spice mixture. I omitted the tomatoes to make it more like the restaurant Arroz con Pollo and it was! I used bone-in chicken breasts so I had to cook the chicken a little longer. The second time I used boneless chicken breasts (big time saver) and olive oil instead of vegetable oil - noticeable difference in the. Arroz con Pollo is a popular staple in the Caribbean kitchen.

So that’s going to wrap it up for this special food arroz con pollo recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!