How to Prepare Any-night-of-the-week Arroz con pollo (Rice with Chicken)

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Arroz con pollo (Rice with Chicken). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Arroz con pollo (Rice with Chicken), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz con pollo (Rice with Chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Arroz con pollo (Rice with Chicken) using 13 ingredients and 9 steps. Here is how you can achieve it.

This recipe was provided to me by Shinae several years ago. It's a simple recipe that packs some serious flavor. Although I don't cook this dish often it's always loved by my family when I make it. This is a simple two pot meal that may take you just over an hour to prepare and cook, but it's well worth it.

Ingredients and spices that need to be Take to make Arroz con pollo (Rice with Chicken):

1. 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. Olive oil or vegetable oil
3. 1 small to medium red bell pepper, chopped into ⅛” pieces
4. 1 small to medium green bell pepper, chopped into ⅛” pieces
5. 1 medium yellow onion, chopped into ⅛” pieces
6. 6-8 cloves garlic, peeled and minced
7. 2 medium tomatoes, seeded and cored and chopped into ¼” pieces
8. 2 packets GOYA Sazon azafran or 1 Tablespoon achiote (or 1 teaspoon crushed saffron threads)
9. 6 cups unsalted chicken stock
10. 1 cup water
11. 3 cups long grain rice (Uncle Bens)
12. 1/3-1/2 cup frozen peas (optional)
13. 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.

You will also discover as your experience and confidence develops that you will find yourself more and more regularly improvising when you proceed and adjusting recipes to meet your own personal preferences. If you'd like more or less of ingredients or want to make a recipe somewhat less or more spicy in flavor that can be made simple adjustments along the way so as to achieve this goal. In other words you will begin punctually to create snacks of one's individual. And that's something you wont necessarily learn when it has to do with basic cooking skills to newbies however you'd never learn if you did not master those simple cooking abilities.

So that is going to wrap it up for this special food Recipe of Favorite Arroz con pollo (Rice with Chicken). Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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