Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, arroz con pollo (rice with chicken). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Arroz con pollo (rice with chicken) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Arroz con pollo (rice with chicken) is something that 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 begin with this recipe, we have to prepare a few components. You can cook arroz con pollo (rice with chicken) using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Arroz con pollo (rice with chicken):
- Get 3 cups basmati rice
- Make ready 6 chicken pieces (preferably thighs and drumsticks)
- Make ready 500 ml chicken stock
- Make ready 4 tbsp Sunflower/olive oil
- Get All purpose seasoning
- Get Salt
- Get Black Pepper
- Get Fresh Thyme (3 sprigs)
- Make ready 3 bay leaves
- Get 1 medium onion (roughly chopped)
- Take 4 cloves garlic (crushed)
- Get Bell peppers- 1 red, 1 green (deseeded and thinly sliced)
- Make ready 2 deseeded thinly sliced scotch bonnets
- Take 4 cm root ginger (finely chopped)
- Get 2 tsp turmeric
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe.
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.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. This Spanish version of Chicken and Rice is infused with saffron and smoked paprika, and full of amazing Spanish flavors! An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand.
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