Hello everybody, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Arroz con pollo (Rice with Chicken) recipe here. We also have wide variety of recipes to try.

Arroz con pollo (Rice with Chicken)
Arroz con pollo (Rice with Chicken)

Before you jump to Arroz con pollo (Rice with Chicken) recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Also Healthy.

Many folks do not understand that the foods you choose can either help you to be healthy or can adversely effect your health. One of the foods you should be avoiding is any foods you get at a fast food spot. These sorts of foods are loaded with bad fat and also have very little nutritional value. In this article we are going to be going over foods that you need to be eating that can help you remain healthy and balanced.

Among the first varieties of foods you should be eating plenty of, is various berries. The quantity of vitamin C that can be found in berries, is one of the primary reasons you need to be eating berries. Another thing you will recognize is that the antioxidants in berries will be higher than just about any other food that you may pick to eat and this can help with your circulatory system. Most individuals already understand that cells begin to break down over time and the addition of antioxidants in your diet will help keep your cells healthier for longer periods of time.

For people who want to begin living a much healthier life the tips above are able to help you do that. One thing that you should actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to arroz con pollo (rice with chicken) recipe. To cook arroz con pollo (rice with chicken) you only need 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Arroz con pollo (Rice with Chicken):
  1. Use 3.5-4 pound chicken, cut up and seasoned on both sides with 1 ¼ teaspoons kosher salt and 1/2 teaspoon black pepper
  2. You need Olive oil or vegetable oil
  3. Use 1 small to medium red bell pepper, chopped into ⅛” pieces
  4. Use 1 small to medium green bell pepper, chopped into ⅛” pieces
  5. You need 1 medium yellow onion, chopped into ⅛” pieces
  6. Use 6-8 cloves garlic, peeled and minced
  7. Get 2 medium tomatoes, seeded and cored and chopped into ¼” pieces
  8. Get 2 packets GOYA Sazon azafran or 1 Tablespoon achiote (or 1 teaspoon crushed saffron threads)
  9. Take 6 cups unsalted chicken stock
  10. Use 1 cup water
  11. Use 3 cups long grain rice (Uncle Bens)
  12. Provide 1/3-1/2 cup frozen peas (optional)
  13. Provide Cilantro/parsley/green onion chopped for garnish (optional)
Instructions to make Arroz con pollo (Rice with Chicken):
  1. In a 4 or 5 quart Dutch or French oven, preheat 1.5 Tablespoons oil (if using skin-on chicken, 2.5 Tablespoons if skinless) over medium high heat and sear the chicken in two batches, about 3.5 to 4 minutes per side, until each side has a dark golden brown crust on it. Set the chicken aside.
  2. In the same pot, add 1 Tablespoon of oil and add your bell pepper, onion, garlic, & tomatoes, and sweat your aromatics until the onion becomes translucent about 5 minutes. Then add the GOYA Sazon azafran or achiote (or saffron) and 1 ½ teaspoons kosher salt, stirring them in until you can see the azafran or achiote is evenly distributed throughout your sofrito (A term in many Latino/Hispanic cuisines for the savory flavor base made when you sautee a minimum of onion, pepper, and garlic in oil).
  3. Add the chicken back, along with any juices, as well as 2 cups unsalted chicken stock and 1 cup water, give it a stir, and cover the pot to bring the braise to a boil (8 to 10 minutes). When the braise hits a boil, turn the heat down to medium low and simmer, with the lid askew (open about 1 inch on one side) for 25 minutes, stirring occasionally.
  4. Remove the chicken and set aside. Then turn up heat to medium, remove lid, and simmer, uncovered for another 10 minutes, stirring occasionally. This will reduce braising liquid a little and concentrate the flavors. Adjust seasoning if needed, and turn off the heat. Then put the chicken back into the pot.
  5. At this point, get another 4 or 5 quart pot out for your rice. Put the pot on the burner, turn the heat up to medium high, pour in the 3 cups of rice, 2 cups of the braising liquid from the chicken (I either scoop it right out with a 1 cup measuring cup or ladle it out into a measuring cup, along with some bits of the sofrito), 4 cups of unsalted chicken stock, and ½ teaspoon kosher salt.
  6. Stir to combine, taste the seasoning and adjust for salt if desired. You’ll want to cover the chicken back up with the lid while the rice cooks so it’ll stay warm.
  7. Cover the pot completely until the rice comes to a boil (check at about 7 minutes), then give it a few gentle stirs, turn the heat down to medium low, and continue to cook for another 15 to 20 minutes, fully covered, until all the liquid has been completely absorbed for a good 3 or 4 minutes.
  8. Turn off the heat, add the frozen peas to the rice, and fold them into the rice as you fluff it.
  9. Plate the rice, then place desired amount of chicken on top, spooning a little bit of the braising liquid over both the chicken and the rice, and garnish with some fresh chopped cilantro/parsley/green onions if desired before serving. The chicken should have remained warm enough for serving, but if not, you can always put it on medium heat about 5 minutes beforehand.

If you find this Arroz con pollo (Rice with Chicken) recipe useful please share it to your good friends or family, thank you and good luck.