easy arroz con pollo with no green peppers?

Question

I would love a recipe that is the arroz con pollo or a rice and gondules recipe that is very easy

Answer 1

ARROZ CON POLLO

1 rounded 1/4 teaspoon saffron threads
1/4 cup olive oil
a 3 1/2-pound chicken, cut into serving pieces

2 onions, chopped
3/4 pound plum tomatoes (about 6), peeled, seeded, and chopped
2 garlic cloves, minced
4 teaspoons paprika
3 cups Arborio rice (Italian short-grain rice, available at Italian markets and some specialty foods shops)
6 cups chicken broth

1 large red bell pepper, roasted and cut into strips
1 cup thawed frozen peas
1/4 cup minced fresh parsley leaves if desired

Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove the saucer and the rack and crumble the saffron in the saucer.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and reduce the heat to moderately low. Cook the chicken, patted dry, in batches in the oil, turning it, for 15 to 18 minutes, or until it is cooked through, transferring it as it is cooked to a bowl.

Pour off all but 3 tablespoons of the fat from the skillet and in the skillet cook the onions over moderately low heat, stirring occasionally, until the softened. Add the tomatoes, the garlic, the paprika, and the saffron and cook the mixture, stirring, for 1 minute. Add the rice and cook the mixture, stirring, for 3 minutes. Add the broth, heated, and simmer the mixture, stirring occasionally, for 7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish and arrange the chicken over it.

Bake the arroz con pollo in middle of a preheated 325° F. oven for 15 minutes, sprinkle the red bell pepper and the peas over it, and bake the arroz con pollo for 5 to 10 minutes more, or until the liquid is absorbed and the rice is al dente. Sprinkle the arroz con pollo with the parsley.

Answer 2

1 tablespoon olive oil 1 cup cooked chicken 1(8ounce)box yellow rice(Goya Arroz Amarillo) 1/2 cup frozen peas In a large skillet over medium heat, heat oil and cooked chicken until it starts to brown. Add 1 1/2 cups water to chicken and add peas. Bring to a boil. Add Rice packet. Reduce heat and simmer for about 25 minutes. Stir and serve.

Answer 3

You're going to need sofrito, so it's green but doesn't necessarily have green peppers.

Connie was the closest one.

Add 2 tablespoons of sofrito and 1/4 cup of oil and simmer for a minute or so.

add Sazon package, 2 teaspoons of adobo, sprinkle of cumin, however many manzanilla or spanish olives you like, a can of gandules or cooked chicken or both, half a can of tomato sauce, and depending on how much you want you can add 2 cups of rice, with 2 cups of water. Let that boil till most of the water has dried up. let it be mushy, not too dry. Lower it, cover it, and let it cook on low for about 30 minutes or so, it depends on how you like your rice.

Answer 4

in a pot boil your chicken with 3 cups of water, add cilantro, onion, garlic, red peppers (optional), one packet of chicken boullion season with additional salt pepper. Cook the chicken only up to 30 mins. Then take out chicken strain out the veg, Save the Broth!! Put chicken in broth and add 1and 1/2 cups of rice cook until broth is absorbed. Add more water if necessary but make sure its hot so it doesn't delay the cooking process. Arroz con gandules is easy make your rice buy a can of gandules add sofrito, alittle oil, onion cook up your gandules in that when done mix it with your arroz

Answer 5

Peruvian dishes:
http://fooddownunder.com/cgi-bin/search....

51 recipes for Arroz con Pollo:
http://fooddownunder.com/cgi-bin/search....

Answer 6

1 cup mayonnaise
1/4 cup parmesian cheese
2 cloves garlic
1 tbs worcester sause
2 tbs hot sauce


baste all over chicken
bake at 350 for 35 mins
serve over arroz el diente

Answer 7

Rice and Chicken....

Boil 2 chicken breast in unseasoned water - take out and set a side on a plate to cool and save any chicken broth to use later to cook rice with.

Chop one medium white onion and saute in about 1 tablespoon vegetable oil (you may also chopped a small amout of red pepper to taste if you like only).

Add 1 cup LONG grain white rice
Stir in 1 tablespoon of salt
Stir 1-2 packets of Sazon (found in the spanish section of the supermarket or your local spanish store)
Add 2 cups of water (if you have any chicken broth left over from your chicken use broth in place of water for more flavor).

Bring to boil, once it starts to boil reduce heat to medium low and cover. Let cook without stirring for 20 minutes, when rice should be ready.

While the rice is cooking, take chicken breast, discard any bone and shred meat to small bite size pieces.

In a large skillet add:
2 tablespoons of oil
1 chopped onion
1/2 (red peppers to taste only if you like)
a few green olives to taste
1 packet of frozen peas and carrots
1-2 packets of sazon
1 chicken broth cube
1 small can of spanish stewed tomatoes

Simmered all ingredients at medium heat for a few minutes to allow peas and carrots to cook (stirring often).

Once the rice is cook with a large spoon add rice to sauce stirring all together in large skillet, keep warm and cover in pan till ready to serve.

Answer 8

dont have a clue