Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, arroz con pollo / rice with chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Arroz con Pollo / Rice with Chicken is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Arroz con Pollo / Rice with Chicken is something that I’ve loved my entire life. They’re nice and they look wonderful.
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 have to first prepare a few components. You can cook arroz con pollo / rice with chicken using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Arroz con Pollo / Rice with Chicken:
- Get 2 tsp EVOO
- Take 2 tsp Sofrito
- Make ready 1/3 cup Chopped Red Onions
- Make ready 1/2 Chopped Roasted Sweet Red Pepper
- Get 1 Spanish Olives (optional)
- Take 1 envelope Chicken Bouillon
- Prepare 1 envelope Sazon
- Take 1 dash Cumin
- Get 1 Salt and Pepper to taste
- Make ready 1 Bay Leaf
- Get 4 oz Tomato Sauce
- Get 1 can Corn (with water)
- Make ready 1/2 bunch Chopped Cilantro
- Get 2 cup Uncooked White Rice
- Make ready 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.
Instructions 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 for this exceptional food arroz con pollo / rice with chicken recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
