Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare 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 little bit unique. This will be really delicious.
Arroz con pollo (rice with chicken) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Arroz con pollo (rice with chicken) is something which I’ve loved my entire life. They are nice and they look wonderful.
Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook arroz con pollo (rice with chicken) using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Arroz con pollo (rice with chicken):
- Prepare 3 cups basmati rice
- Prepare 6 chicken pieces (preferably thighs and drumsticks)
- Take 500 ml chicken stock
- Make ready 4 tbsp Sunflower/olive oil
- Make ready All purpose seasoning
- Prepare Salt
- Make ready Black Pepper
- Prepare Fresh Thyme (3 sprigs)
- Prepare 3 bay leaves
- Take 1 medium onion (roughly chopped)
- Take 4 cloves garlic (crushed)
- Make ready Bell peppers- 1 red, 1 green (deseeded and thinly sliced)
- Get 2 deseeded thinly sliced scotch bonnets
- Prepare 4 cm root ginger (finely chopped)
- Get 2 tsp turmeric
It's a classic Colombian dish that I grew up on that I now love to White meat is not my personal preference, but you can use diced chicken breast if you prefer. I season my chicken and rice with sazon, a common. Saffron scented rice is baked with chicken and vegetables to create this hearty, one-dish meal. Reviews for: Photos of Chicken with Rice (Arroz con Pollo).
Instructions to make Arroz con pollo (rice with chicken):
- In a bowl, wash rice until water runs clear
- Season chicken pieces with all purpose seasoning, black pepper and salt. Heat oil in a heavy based frying pan and brown chicken on all sides. (Do not cook through)
- Remove chicken and set aside.
- Sauté garlic, onions and peppers in the pan. Add ginger, turmeric and scotch bonnet and stir for about 1min.
- Transfer chicken into a large oven dish (chicken pieces should all be on a single layer) add the sautéed ingredients above and pour the rice all over the chicken. Pour in the chicken stock and add bay leaves, thyme sprigs and season everything in the dish really well.
- Cover with foil and place dish in the oven.
- Cook on gas mark 4 for 40-45mins until all the stock has been absorbed, rice and chicken are cooked (pierce the chicken and if the juice runs clear then it's cooked!) no need to stir the rice during cooking.
- Remove the foil and allow the top to brown a little.
A staple in Latin American kitchens, arroz con pollo combines inexpensive ingredients—chicken, rice, and spices—in a filling one-pot meal. To make our version, we chose moist chicken thighs, which we browned in a Dutch oven to build flavor and render fat. We used the food processor to transform onion. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice.
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