Arros con Pollo?

Question

I order this whenever I go to a Mexican restaurant and I want to learn how to make it at home. Anyone have a savory, yet not-too-difficult recipe for this?

I know it means chicken and rice. I know several chicken and rice recipes. I was specifically asking about the Mexican dish.

Answer 1

Arroz con Pollo
1 Tablespoon Vegetable oil
1 Pound Chicken breasts, (boneless, skinless), cut into thick strips
1 Medium Onion; chopped
1 Medium Green pepper; chopped1 Medium Red pepper; chopped1 Garlic clove; minced
1 Teaspoon Chili powder
1/2 Teaspoon Ground cumin
1/2 Teaspoon Salt
1/2 Teaspoon Ground black pepper
1/4 Teaspoon Turmeric
1 Cup Uncooked rice
1 Medium Tomato; seeded & chopped
2 Cup Chicken broth
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or
until brown on all sides. Remove from pan. Add onion, green pepper, red
pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3
minutes or until vegetables are tender. Add rice and tomatoes; stir until
rice is lightly browned. Add broth; bring mixture to a boil, place chickenpieces on top of
mixture. Cover and simmer 20 minutes. To serve, fluff withfork stirring in chicken pieces.





arroz con pollo
1 pound(s) Canned tomatoes
1 clove(s) Garlic, minced
1/2 cup(s) Pimentos, chopped
3/4 cup(s) Long-grain rice
2 tablespoon(s) Stuffed olives, diced
2 Bay leaves
Cornmeal, for dredging
1 1/2 cup(s) Chicken stock
1 1/2 pinch(es) Saffron
to taste Salt
1 Large frying chicken, 3 pounds
1 Medium onion, chopped finely
1/2 cup(s) Green peas, frozen
2 tablespoon(s) Dry sherry
1 tablespoon(s) Butter
1 Green bell pepper, cut in 1-inch squares

Instructions

Cut chicken in eight pieces; sprinkle with salt and pepper. Dust
lightly with cornmeal.
In a large, deep skillet with a tight-fitting lid, heat the oil and
butter until foaming. Add the chicken in batches, skin side down.
Brown both sides of the chicken, until evenly golden.
Remove chicken to a warm platter and reserve.
Add more olive oil and sauté the onion, garlic, and green pepper.
Add the rice and stir for five minutes. Add the tomatoes.
Steep the saffron in the hot chicken stock for a few minutes.
Add stock, sherry, bay leaves, olives, pimentos, and the peas to the
pan. Mix well; arrange the chicken pieces on the top of the rice.
Cover and cook over low heat until the rice and chicken are tender,
about 40 minutes.

Answer 2

1 rounded 1/4 teaspoon saffron threads
1/4 cup olive oil
3 1/2-pound chicken, cut into serving pieces
2 onions, chopped
2 small green bell peppers, chopped
3/4 pound plum tomatoes (about 6), peeled, seeded, and chopped
2 garlic cloves, minced
4 teaspoons paprika
3 cups Arborio rice
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 - 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 - 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 and the green bell peppers over moderately low heat, stirring occasionally, until the vegetables are 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 5quart 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 3

Arroz Con Pollo (Rice with Chicken):

1¼ hours 30 min prep
4-6 servings

2 tablespoons extra-virgin olive oil
1 1/2 lbs skinless chicken pieces
1 1/2 cups brown rice
1 mild green pepper, seeded and chopped ((I use a Cubanelle)
1 onion, chopped
5 garlic cloves, minced
1/2 teaspoon saffron threads
salt and pepper
2 1/2 cups chicken stock
1/4 cup tomato sauce

1. Rinse the rice and drain it very well. Prepare the onion, pepper and garlic. Mix the chicken stock and tomato sauce and set aside.
2. Heat the oil in a large heavy skillet, over medium heat. Saute the chicken pieces until lightly browned on each side. Remove them to a plate and set them aside.
3. Add the rice to the skillet, and toss it in the remaining oil. Saute the rice until half of it has turned opaque.
4. Add the chopped pepper and onion, and continue to saute until the onion is soft and translucent.
5. Add the garlic, saffron, salt and pepper, and saute for another minute.
6. Add the mixed chicken stock and tomato sauce. Bring the mixture to a boil.
7. Return the chicken pieces to the pan. Cover, and reduce the heat to a simmer.
8. Simmer for 45 minutes to an hour, until the rice is cooked and most of the liquid absorbed.

Answer 4

Arroz Con Pollo
6 boneless skinless chicken thighs
1 tablespoon olive oil
3/4 cup chopped onions
3/4 cup chopped green peppers
10 ounces vigo brand yellow rice (should be Vigo)
1 cup chicken broth
1 1/2 cups water
1 cup frozen baby peas
2 tablespoons chopped pimiento, drained
adobo seasoning
pepper
Season chicken thighs with Adobo and pepper.
Place olive oil in a large skillet with a tight fitting lid.
Saute the chicken in oil until lightly brown on both sides.
Remove chicken, add the onion and green peppers and saute until tender.
Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
Add the chicken broth and water.
Nestle the chicken pieces in the rice mix to partially cover the chicken.
Cover the skillet tightly, and simmer for 20 to 25 minutes.
Add the peas and pimientos and stir in gently.
Cover, and simmer 5 minutes more.
The rice should be tender and the liquid mostly absorbed.
Remove from the heat and let stand 5 minutes.
Serve.



Arroz Con Pollo
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, finely chopped
1 (15 ounce) can tomatoes
1 tablespoon olive oil
1 (3 lb) broiler-fryer chickens, cut in pieces
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup rice
1/8 teaspoon turmeric
1 cup chicken stock
1 bay leaf
1/4 teaspoon crushed red pepper flakes
Drain tomatoes and reserve juice (add water to make 1 cup juice).
In a large frying pan or dutch oven, heat oil to medium-high heat.
Sprinkle chicken with salt and pepper and saute in batches until well browned.
Remove chicken rom pan and set aside.
To pan, add onion, green pepper and garlic.
Cover and cook until softened, about 5 minutes.
Add rice and turmeric.
Cook, stirring a minute or so.
Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper.
Break up tomatoes and stir well.
Put in chicken pieces and push into the rice to cover.
Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
Taste for seasoning and add salt and pepper if needed.

Answer 5

Fish and seafood are the typical food in Barcelona. why? it's in the Mediterranean coast. so most of the specials are always from the sea, although you could also find some meats dishes. Try all the different tapas (platter of different kinds in small portions)....and of course, you gotta have a drink, there's lots of sherry wine! Diviértete!

Answer 6

Friend, that in spanish is literally "rice with chicken", so, just cook some rice and throw some chiken in it.

Answer 7

Hippocrates... LOL... You meant something else but funny how you made that comment and are looking for a "Mexican dish"