CUBAN ARROZ CON POLLO RECIPES

CUBAN ARROZ CON POLLO | BETTER HOMES & GARDENS

Cuban Arroz Con Pollo | Better Homes & Gardens image

The classic Latin American dish of chicken and rice gets a 21st century makeover with the help of a slow cooker and some nutrition upgrades like brown rice and extra vegetables.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Yield 10 cups

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
1?½ pounds skinless, boneless chicken thighs
3 cups chopped green sweet peppers (4 medium)
1?½ cups chopped roma tomatoes
1 cup chopped onion (1 large)
2 tablespoons no-salt-added tomato paste
2 teaspoons ground cumin
2 teaspoons ground paprika
1?½ teaspoons dried oregano, crushed
½ teaspoon garlic powder
¾ teaspoon salt
? teaspoon ground black pepper
1 10 ounce package frozen cooked brown rice or 2 cups hot cooked brown rice
1 10 ounce package frozen peas
1?½ cups sliced roasted red sweet peppers
½ cup sliced pitted green olives

Steps:

Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time if necessary, in hot skillet until brown. Set aside.
In a 4-quart slow cooker combine sweet peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt, and black pepper. Top with chicken.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours.
If using high-heat setting, turn to low-heat setting. If using frozen rice, prepare according to package directions. Stir cooked rice, peas, roasted peppers, and olives into mixture in cooker. Cover and cook about 15 minutes more or until heated through.

Nutrition Facts : Calories 297 calories, CarbohydrateContent 30 g, CholesterolContent 108 mg, FatContent 8 g, ProteinContent 28 g, SaturatedFatContent 2 g, SodiumContent 646 mg, SugarContent 7 g

CUBAN ARROZ CON POLLO RECIPE - QUERICAVIDA.COM

Cuban Arroz Con Pollo Recipe - QueRicaVida.com image

In a Cuban home, nothing is more comforting than a big plate of “Arroz con Pollo”. I can recall, after a long day at high school and soccer practice, devouring more than a plate full. The savor aroma that fills your home while you cook this meal is almost as comforting as the meal itself. Every Cuban family has their special Arroz con Pollo recipe, having a preference on how soupy the end results looks like, but this basic recipe is the foundation. Make Arroz con Pollo for a family gathering or special party; the tastes are complex, yet the dish is easy to make. I hope you enjoy this Cuban comfort food as much as I have in my childhood, and my children do now.

Provided by QUERICAVIDA.COM

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1/2 cup olive oil for frying
8 chicken thighs or legs, skin on
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons cumin, ground
1 large onion, chopped
1 large red pepper, chopped
4 cloves garlic, crushed
2 cups chicken broth
1 (8 oz) can tomato sauce
1/2 teaspoon Bijol® condiment
1 bay leaf
2 teaspoons oregano
2 cups rice
1/2 cup frozen green baby peas

Steps:

In a large pot over medium-high heat, add the oil and sauté the chicken, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has been released. Reserve.
In the same pot you fried the chicken in, sauté the onion and red pepper over medium heat until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
Return chicken to the same pot; add broth, tomato sauce, Bijol, bay leaf, oregano, cumin, salt and pepper. Add the rice, stir to coat and full submerge it. Bring to a boil and reduce heat to low. When the rice has absorbed some of the liquid, cover and simmer on low heat for about 30 to 45 minutes, or until the rice is fully cooked.
Add the frozen peas during the last five minutes of cooking only.
Serve.

Nutrition Facts : ServingSize 1 Serving

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