Arroz Con Pollo

Does anyone have a really good recipe they can share?

Re: Arroz Con Pollo

I don't have a specific recipe- I created my own.

I use Goya's brand rice (I use the box that says "spanish rice arroz con tomato"). If you already have a yellow rice you like, use that instead.

I grill up chicken tenderloins that I marinated in lime juice, onion powder, red pepper flakes, black pepper and cilantro. (that is what I use. you can also add cumin, cayenne, whichever spices you prefer if you'd like).

I cook up some black beans with lime juice, some garlic, and red onion.

Then I basically just in one big pot/bowl, mix together the ingredients when they are done. The rice, the chicken (which I cut up into small pieces first) and the black beans. Sometimes I also add green or red peppers because it tastes good and adds a nice color.

I make guacamole and serve it along with it. It tastes great spread on top.

Re: Arroz Con Pollo

I do a quick version (and Loey loves it too!)

There are all different types because people make them in various countries. This is my version of arroz con pollo that a family friend used to make.

First I make a "cheat" chicken broth (a really quick version). I put the following into a pot: chicken breast, scallions, onion, garlic cloves, 1/2 packet of sazon (with Saffron), a bay leaf, 5 cups of water and some S&P. I don't bother cutting any of it up because you will strain it later. Bring it to a boil and then let it simmer for about 30 minutes. Strain it so that you keep the chicken broth and the chicken.

In a separate pot, heat some EVOO over medium and add a cup of long-grain rice to toast it up. Add in some tomato paste and the other 1/2 of the sazon. Then add 2.5 cups of the strained chicken broth and reduce the heat to low. Simmer about 15 minutes, then add in some frozen peas and carrots. Meanwhile, chop of the chicken into tiny pieces. Once the rice is nearly cooked and ready, add in the chicken pieces and some fresh cilantro (chopped).

Re: Arroz Con Pollo

from william sonoma

This is our version of arroz con pollo, the traditional Spanish dish of chicken and rice that is seasoned with saffon. The ingredients are simmered together to enhance the flavors, creating the perfect one-pot meal.
Ingredients:
3 1/2 lb. chicken thighs and drumsticks
Salt, to taste, plus 1 1/4 tsp.
Freshly ground black pepper, to taste
2 Tbs. olive oil
1 yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 tsp. crumbled saffron
1/4 tsp. red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
1 can (14 1/2 oz.) diced tomatoes with juices
3 cups medium-grain rice
1/2 cup green olives, pitted and halved
1 Tbs. minced fresh flat-leaf parsley
Directions:
Position a rack in the lower third of an oven and preheat to 350°F.

Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels.

In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.

Stir in the rice, olives, the 1 1/4 tsp. salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time.

Remove the pot from the oven and let stand for 10 minutes. Sprinkle the chicken with the parsley and serve immediately. Serves 6 to 8.