POLLO IN SPANISH RECIPES

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ARROZ CON POLLO RECIPE | ALLRECIPES



Arroz Con Pollo Recipe | Allrecipes image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry    Chicken    Baked and Roasted

Total Time 2 hours 10 minutes

Prep Time 15 minutes

Cook Time 1 hours 55 minutes

Yield 8 servings

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, CarbohydrateContent 36.3 g, CholesterolContent 142.4 mg, FatContent 20.2 g, FiberContent 3 g, ProteinContent 50.5 g, SaturatedFatContent 4.6 g, SodiumContent 1104.9 mg, SugarContent 9.5 g

POLLO GUISADO (SPANISH STEWED CHICKEN) - BIGOVEN.COM



Pollo Guisado (Spanish Stewed Chicken) - BigOven.com image

"Pollo Guisado is a typical Puerto Rican and Dominican dish that is served over rice. "

Total Time 2 hours

Prep Time 1 hours

Yield 4

Number Of Ingredients 10

4 Boneless Skinless Chicken Breasts
2 medium Potatoes
2 tsp Salt
3 tbsp Sofrito
1 8-oz can Tomato Sauce
5 Green Olives with Pimiento (Sliced)
2 Bay Leaves
1 tsp Olive Oil
1 oz. Green Bell Peppers (Chopped)
2 cups Water

Steps:

  • "Place chicken in pan with enough water to cover the chicken by half. Add 1 tsp Salt and cook on medium heat until water boils. Lower heat and cook for 45 minutes. Remove from heat and drain water. Let Chicken rest for 15 Minutes and cut into 1/2 inch cubes. Peel and cut potatoes into 1/4 inch cubes. Dice Green Peppers. In pan add sofrito, 1 tsp Salt, Tomato Sauce, Olives, Potato, Peppers, Bay Leaves, Olive Oil, and 2 Cups of Water. Cook on medium heat until it comes to a boil. Simmer on low for 20 Minutes. Add Chicken and continue to simmer for 1 hour stirring every 15 minutes. Serve over rice. Sofrito 1 Large yellow onion 6-8 Firm Roma Tomatoes 1 Green Bell Pepper 1 Red Bell Pepper 1 Ajies Pepper (red and sweet) 1 Medium head of Garlic 1 bunch of fresh Cilantro 6 Culantro Leaves (Coriander) 1/4 Cup Pitted Olives 1 Tbsp Capers 1 Tbsp Black Pepper 1 Tbsp Crushed Oregano 1/2 Cup Olive Oil Wash Peel and seed everything. Puree and store. "

Nutrition Facts : Calories 128 calories, FatContent 2.79045416621667 g, CarbohydrateContent 22.8464945833333 g, CholesterolContent 0 mg, FiberContent 3.66526463816067 g, ProteinContent 4.2479425 g, SaturatedFatContent 0.160230416604531 g, ServingSize 1 1 Serving (302g), SodiumContent 466.763354169663 mg, SugarContent 19.1812299451727 g, TransFatContent 1.84813791665448 g

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