HOW TO MAKE ARROZ CON POLLO EASY RECIPES

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EASY ARROZ CON POLLO RECIPE: HOW TO MAKE IT



Easy Arroz con Pollo Recipe: How to Make It image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 11

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 350°. Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake until a thermometer reads 165°, 50-55 minutes. Sprinkle with cheeses. Bake, uncovered until cheese is melted, 5 minutes more.

Nutrition Facts : Calories 334 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 1055mg sodium, CarbohydrateContent 30g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

ARROZ CON POLLO VERDE RECIPE - NYT COOKING



Arroz con Pollo Verde Recipe - NYT Cooking image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that’s similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced 
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

Steps:

  • In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken. 
  • Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits. 
  • Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes. 
  • Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

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