Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, arroz con pollo (rice with chicken). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Arroz con pollo (Rice with Chicken) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Arroz con pollo (Rice with Chicken) is something that I have loved my whole life.
Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!
To begin with this recipe, we must prepare a few components. You can cook arroz con pollo (rice with chicken) using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Arroz con pollo (Rice with Chicken):
- Get 3.5-4 pound chicken, cut up and seasoned on both sides with 1 ¼ teaspoons kosher salt and 1/2 teaspoon black pepper
- Prepare Olive oil or vegetable oil
- Get 1 small to medium red bell pepper, chopped into ⅛” pieces
- Make ready 1 small to medium green bell pepper, chopped into ⅛” pieces
- Take 1 medium yellow onion, chopped into ⅛” pieces
- Make ready 6-8 cloves garlic, peeled and minced
- Make ready 2 medium tomatoes, seeded and cored and chopped into ¼” pieces
- Take 2 packets GOYA Sazon azafran or 1 Tablespoon achiote (or 1 teaspoon crushed saffron threads)
- Prepare 6 cups unsalted chicken stock
- Get 1 cup water
- Take 3 cups long grain rice (Uncle Bens)
- Take 1/3-1/2 cup frozen peas (optional)
- Prepare Cilantro/parsley/green onion chopped for garnish (optional)
Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish. Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. An arroz con pollo you find in Cuba may be quite different than one you find in Peru.
Instructions to make Arroz con pollo (Rice with Chicken):
- In a 4 or 5 quart Dutch or French oven, preheat 1.5 Tablespoons oil (if using skin-on chicken, 2.5 Tablespoons if skinless) over medium high heat and sear the chicken in two batches, about 3.5 to 4 minutes per side, until each side has a dark golden brown crust on it. Set the chicken aside.
- In the same pot, add 1 Tablespoon of oil and add your bell pepper, onion, garlic, & tomatoes, and sweat your aromatics until the onion becomes translucent about 5 minutes. Then add the GOYA Sazon azafran or achiote (or saffron) and 1 ½ teaspoons kosher salt, stirring them in until you can see the azafran or achiote is evenly distributed throughout your sofrito (A term in many Latino/Hispanic cuisines for the savory flavor base made when you sautee a minimum of onion, pepper, and garlic in oil).
- Add the chicken back, along with any juices, as well as 2 cups unsalted chicken stock and 1 cup water, give it a stir, and cover the pot to bring the braise to a boil (8 to 10 minutes). When the braise hits a boil, turn the heat down to medium low and simmer, with the lid askew (open about 1 inch on one side) for 25 minutes, stirring occasionally.
- Remove the chicken and set aside. Then turn up heat to medium, remove lid, and simmer, uncovered for another 10 minutes, stirring occasionally. This will reduce braising liquid a little and concentrate the flavors. Adjust seasoning if needed, and turn off the heat. Then put the chicken back into the pot.
- At this point, get another 4 or 5 quart pot out for your rice. Put the pot on the burner, turn the heat up to medium high, pour in the 3 cups of rice, 2 cups of the braising liquid from the chicken (I either scoop it right out with a 1 cup measuring cup or ladle it out into a measuring cup, along with some bits of the sofrito), 4 cups of unsalted chicken stock, and ½ teaspoon kosher salt.
- Stir to combine, taste the seasoning and adjust for salt if desired. You’ll want to cover the chicken back up with the lid while the rice cooks so it’ll stay warm.
- Cover the pot completely until the rice comes to a boil (check at about 7 minutes), then give it a few gentle stirs, turn the heat down to medium low, and continue to cook for another 15 to 20 minutes, fully covered, until all the liquid has been completely absorbed for a good 3 or 4 minutes.
- Turn off the heat, add the frozen peas to the rice, and fold them into the rice as you fluff it.
- Plate the rice, then place desired amount of chicken on top, spooning a little bit of the braising liquid over both the chicken and the rice, and garnish with some fresh chopped cilantro/parsley/green onions if desired before serving. The chicken should have remained warm enough for serving, but if not, you can always put it on medium heat about 5 minutes beforehand.
Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe.
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