Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, arroz con pollo. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Arroz con Pollo is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Arroz con Pollo is something that I’ve loved my whole life. They are fine and they look wonderful.
Arroz con pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. Puerto Rican Arroz Con Pollo (Chicken and Rice).
To begin with this recipe, we must first prepare a few components. You can cook arroz con pollo using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Arroz con Pollo:
- Prepare 4 chicken breasts
- Get 1 lemon
- Take 6 dash oregano
- Take 1 green pepper
- Make ready 1 medium onion
- Take 1 firm tomato
- Make ready 32 oz chicken broth
- Get 2 bay leaves
- Prepare 1/2 tsp cumin
- Prepare 1 dash amarillo yellow coloring
- Prepare 1 can sweet peas, drained
- Prepare 2 clove garlic
- Prepare 2 1/2 cup Uncle Ben's converted rice
- Make ready 2 1/2 tbsp extra virgin olive oil
It's a classic This easy arroz con pollo recipe is the perfect answer to busy weeknights. It's a one-pan meal that makes. Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish.
Steps to make Arroz con Pollo:
- Squeeze lemon and shake oregano over chicken. Let marinate for 5 mins.
- Chop onion, green pepper, and tomato.
- Cover bottom of 12-inch skillet in oil and heat on medium for 1 minute. Add chicken and brown for 15-20 minutes, turning every 2 mins.
- Remove chicken from skillet and cook green pepper and onion in remaining oil. Add tomatoes last.
- Boil chicken broth and add pinch of yellow coloring. Add pressed garlic and cumin to skillet, then pour broth into skillet, then add upside down chicken and bay leaves. Simmer for 12 mins.
- Preheat oven to 350.
- Lay down bed of rice in cooking tray. Remove chicken from skillet and pour remainder over rice, then stir. Add chicken right side up.
- Place tray in oven and cook for 30 mins. Pour peas evenly and cook 3 mins.
- Sprinkle with black pepper (optional).
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