Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, arroz con pollo / rice with chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Arroz con Pollo / Rice with Chicken is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Arroz con Pollo / Rice with Chicken is something that I have loved my entire 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 particular recipe, we must prepare a few components. You can have arroz con pollo / rice with chicken using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Arroz con Pollo / Rice with Chicken:
- Get 2 tsp EVOO
- Get 2 tsp Sofrito
- Prepare 1/3 cup Chopped Red Onions
- Get 1/2 Chopped Roasted Sweet Red Pepper
- Prepare 1 Spanish Olives (optional)
- Make ready 1 envelope Chicken Bouillon
- Take 1 envelope Sazon
- Take 1 dash Cumin
- Make ready 1 Salt and Pepper to taste
- Prepare 1 Bay Leaf
- Make ready 4 oz Tomato Sauce
- Take 1 can Corn (with water)
- Take 1/2 bunch Chopped Cilantro
- Prepare 2 cup Uncooked White Rice
- Prepare 2 1/4 cup Water
- Make ready 1 small Chicken chopped in medium sized chunks
If you can't find it at your grocery store, you can make your own. Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. I've been trying to duplicate the Arroz con Pollo that my friend's father made many years ago (he was Puerto Rican and made absolutely the best!). This wasn't quite it but it was delicious nonetheless.
Steps to make Arroz con Pollo / Rice with Chicken:
- Cut the chicken in medium chunks (leave wings for another meal), and season with adobo or salt and pepper to taste. *Boneless chicken breast is fine.
- Cook the chicken in a little olive oil or butter on medium to low heat.
- Once chicken is cooked, remove from pan and add sofrito and onions. (add more oil if needed). On medium heat cook until onions are translucent.
- Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes.
- Add chicken, rice, water, cilantro and salt and pepper to taste. Cook uncovered until most of the water evaporates. ( About 10-15 minutes depending on your stove)
- Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes.
- After 20 minutes, stir from the bottom up and rice should be nice and fluffy. If still uncooked cover again and cook for 10 minutes at a time.
- Enjoy :-)
The only drawback was that with the chicken just sitting on top of the flavorful rice the chicken had no. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. A staple in Latin American kitchens, arroz con pollo combines inexpensive ingredients—chicken, rice, and spices—in a filling one-pot meal. To make our version, we chose moist chicken thighs, which we browned in a Dutch oven to build flavor and render fat.
So that is going to wrap it up with this special food arroz con pollo / rice with chicken recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
