Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, arroz con pollo. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Buy Arroz Con Pollo at Amazon. Remove chicken with a slotted spoon and place on a plate. I realize arroz con pollo is not a recipe that is set in stone, and that it has many variations, but if you want a more traditional dish, you need to go beyond this recipe.
Arroz Con Pollo is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Arroz Con Pollo is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have arroz con pollo using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Arroz Con Pollo:
- Get 1 package boneless, skinless chicken thighs
- Get Salt and freshly ground black pepper
- Get Paprika or smoked sweet paprika
- Get 2 tablespoons extra-virgin olive oil
- Make ready 1 large onion or 2 medium onions, chopped
- Take 2-3 ribs celery, chopped
- Get 2 bell peppers, 1 red and 1 green
- Make ready 1-2 jalapenos, seeded and chopped
- Make ready 3-4 cloves garlic, chopped
- Make ready 1 bay leaf
- Take 1 large ripe heirloom or organic beefsteak tomato, cored and chopped
- Get 1 bag saffron rice
- Prepare 2 cups warm water or chicken stock, heated through
Combine adobo seasoning in a small bowl. Cut chicken breasts in half, sprinkle seasoning over all the chicken and toss until evenly coated, set aside. Slowly render the fat from the pork and chicken. Arroz con Pollo is a popular staple in the Caribbean kitchen.
Steps to make Arroz Con Pollo:
- Season the chicken liberally with salt, pepper, and paprika. Pre-heat a large, shallow pan, then add 1 tablespoon extra-virgin olive oil. Add the chicken an brown on all sides. Once browned, remove the chicken to a plate and drain off the fat.
- Add the remaining tablespoon extra-virgin olive oil to the pan. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit.
- Add the tomatoes and rice, then stir in the water or stock. Add the chicken on top and cover the pot, cook 20-25 minutes, until rice is tender. Salt and pepper to taste. Alternatively, finish cooking the chicken in the oven at 375 for 10-15 minutes, then add to rice at the end.
- To reheat - To reheat: Add 1/2 cup stock or water, sprinkled around the pan. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through.
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. Image courtesy of the Southern Methodist University, Central University Libraries, DeGolyer Library With Cinco de Mayo on the horizon, I'm gearing up for a weekend full of Mexican food. Admittedly, there are many variations of arroz con pollo out there. Traditionally, arroz con pollo is a Spanish or Latin American dish made with rice, chicken, bell peppers, onions, tomato, and various spices.
So that’s going to wrap it up for this exceptional food arroz con pollo recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
