Mexican Restaurant Style Arroz Con Pollo Recipe How to Make Arroz con Pollo

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Prep:
10 mins

Cook:
40 mins

Total:
50 mins

Servings:
6 servings
Nutrition Facts (per serving)
467 Calories
19g Fat
25g Carbs
48g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 467
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4g 18%
Cholesterol 138mg 46%
Sodium 785mg 34%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 48g
Vitamin C 18mg 89%
Calcium 55mg 4%
Iron 4mg 23%
Potassium 826mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic dish appears throughout many regions of the Americas because of its universal appeal and the Iberian heritage shared among Latin American countries. Other dishes with similar distinction include picadillo, empanadas, and rice pudding.

Several countries produce a clearly differentiated version of arroz con pollo (ah-ROHS cohn POH-yoh). In Peru, for example, the rice contains plentiful cilantro, and the chicken comes in intact pieces; in Costa Rica, they use shredded chicken and serve the dish with potato chips.

This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies. You can substitute mild green pepper if you prefer. This quick, easy, and flavorful preparation makes a great one-dish lunch or dinner.

Ingredients

  • 3 tablespoons vegetable oil, or pork lard

  • 1 small white onion, medium dice

  • 1/2 cup chopped fresh green chilies (such as poblano), seeds and veins removed

  • 2 cups long-grain white rice

  • 2 pounds boneless, skinless chicken, cut into 1 to 1 1/2-inch cubes

  • 2 cloves garlic, chopped

  • 3 3/4 cups chicken broth, 2 (15-ounce) cans

  • 2 cups tomato puree, or 1 (15-ounce) can tomato sauce

  • Kosher salt, to taste

  • Chopped onion, cilantro, diced chilies, for garnish

Steps to Make It

  1. Gather the ingredients.

    Arroz con Pollo ingredients

    The Spruce / Julia Estrada


  2. Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant.

    onions and chilies in a pan

    The Spruce / Julia Estrada


  3. Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent.

    rice with onion and chili mixture in a pan

    The Spruce / Julia Estrada


  4. Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.

    chicken and garlic added to the rice mixture in the pot

    The Spruce / Julia Estrada


  5. Pour in broth, tomato puree, and salt and bring mixture to a boil. Reduce heat immediately until liquid barely simmers.

    Arroz con Pollo ingredients in a pot

    The Spruce / Julia Estrada


  6. Cover pot and let simmer undisturbed for 25 minutes. Take pan off of heat and let sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).

    Arroz con Pollo in a covered pot

    The Spruce / Julia Estrada


  7. Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.

    Arroz con Pollo in a pot

    The Spruce / Julia Estrada


Recipe Variations

  • Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition.
  • Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.
  • Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.
  • Vary the type of chili pepper or bell pepper used—try a red pepper instead of a green one.

Video about Mexican Restaurant Style Arroz Con Pollo Recipe

HOW TO MAKE THE BEST ARROZ CON POLLO | CHICKEN & RICE RECIPE

Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best arroz con pollo, this is one of my kids favorite, the chicken is so juicy and flavorful that seriously everyone leaves the table happy 😊 this dish is one of my favorites to cook as well because it’s soooo easy and you have it all in one dish 😅
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! 😘

-You can find all ingredients at your local Walmart, Frys, Safeway,Hispanic supermarket or Amazon!!!
-pots and pans are from Calphalon

‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments 😘

Tip: allow you arroz to sit for a few minutes before serving 😊

🌶 🔥 if you don’t like spicy foods don’t add the chile flakes, without them your dish is still going to be super flavorful😊😉

Ingredients:
4 pieces of chicken thighs
1 cup white rice
1 1/2 cup chicken broth
2 roma tomatoes (chopped)
1/4 red/purple onion (chopped)
1 red/green bell pepper (chopped)
Handful chopped cilantro
2 minced garlic cloves
2 bay leaves
2 tsp paprika
1/4- 1/2 tsp chili flakes
1/2 tsp turmeric powder
1/2 tsp cumin
Your favorite chicken seasoning
Ground Black pepper
1 tsp chicken bouillon
1 serving of love 💕

Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate 🥰
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