Arroz con pollo (Rice with Chicken)
Arroz con pollo (Rice with Chicken)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, arroz con pollo (rice with chicken). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Season, to taste, with salt and freshly. Add the stock and bring it to a simmer, then put the chicken back in. Pour in the rice around the chicken and season well. Pour in enough chicken stock to cover all the ingredients.

Arroz con pollo (Rice with Chicken) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Arroz con pollo (Rice with Chicken) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have 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):
  1. Get chicken, cut up and seasoned on both sides with 1 ¼ teaspoons kosher salt and 1/2 teaspoon black pepper
  2. Prepare Olive oil or vegetable oil
  3. Prepare small to medium red bell pepper, chopped into ⅛” pieces
  4. Take small to medium green bell pepper, chopped into ⅛” pieces
  5. Get medium yellow onion, chopped into ⅛” pieces
  6. Take garlic, peeled and minced
  7. Get medium tomatoes, seeded and cored and chopped into ¼” pieces
  8. Take GOYA Sazon azafran or 1 Tablespoon achiote (or 1 teaspoon crushed saffron threads)
  9. Prepare unsalted chicken stock
  10. Get water
  11. Get long grain rice (Uncle Bens)
  12. Prepare frozen peas (optional)
  13. Prepare Cilantro/parsley/green onion chopped for garnish (optional)

Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Bring to a boil, then lower to a. The Classic Caribbean and Spanish Meal–Arroz con Pollo–is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend.

Instructions to make Arroz con pollo (Rice with Chicken):
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Turn off the heat, add the frozen peas to the rice, and fold them into the rice as you fluff it.
  9. 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.

The Classic Caribbean and Spanish Meal–Arroz con Pollo–is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, 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. The juices that the chicken releases impart an incredibly delicious flavor to the rice. The vegetables you add (like carrots) also benefit from these wholesome flavors making the Arroz con Pollo.

So that’s going to wrap it up with this exceptional food arroz con pollo (rice with chicken) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!