Arroz con pollo dutch oven recipes - Chicken thigh recipes

Author: Pablo Krogstad  

Under a gracious layer of 100% love, you’ll find a one-pot chicken and rice dish which delights in bright bursts of briny olives and capers, blushing rice (thanks to a sprinkling of ruddy ground annato and a whole lot of chopped tomatoes), and a flurry of vivid green cilantro. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.

Arroz Con Pollo

Arroz Con Pollo
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.
Provided by: Martha Stewart
Yields: 4
Number of ingredients: 12
Ingredients:
  • 1/2 cup dry white wine
  • Pinch of saffron threads
  • 6 bone-in chicken thighs (about 6 ounces each)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 large tomato, chopped
  • 2 dried bay leaves
  • 1 1/2 cups short-grain rice, preferably Valencia
  • 3 cups low-sodium chicken broth, plus more if needed
  • 1 cup pimiento-stuffed green olives, drained
How to cook:
  1. Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
  2. Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
  3. Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
  4. Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.
Notes: Arroz con Pollo, In the same Dutch oven, sauté onions until soft and translucent. Add rice and cook, stirring often, until toasted, being careful not to burn it, about 3 minutes. Season with cumin, …

Arroz con Pollo in a Dutch Oven

my attempt at making this delicious Puerto Rican dish outdoors in a Dutch Oven .This is and older video, originally from 2014, that was deleted. Re Uploading

Dutch Oven Arroz con Pollo

Hey y 'all! Today I wanted to upload a video of this arroz con pollo we made recently. I'll be honest with you all, I could've been happier with the flavor. H

Arroz con Pollo

Arroz con Pollo
Put your trust in centuries of Latin American and Spanish history; the next time you have a big dinner party, make arroz con pollo. Under a gracious layer of 100% love, you’ll find a one-pot chicken and rice dish which delights in bright bursts of briny olives and capers, blushing rice (thanks to a sprinkling of ruddy ground annato and a whole lot of chopped tomatoes), and a flurry of vivid green cilantro. Arroz con Pollo is traditionally made in a giant pan – something like a paella pan which can go gracefully from oven to table – although a Dutch oven would work nicely in a pinch. I used that $20 pan I got at the Indian market back when I first began our Global Table Adventure.
Provided by: Sasha Martin
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 10 servings
Number of ingredients: 21
Ingredients:
  • 4-6 whole chicken legs ((thighs included))
  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 1 onion (, chopped)
  • 1 green bell pepper (, chopped)
  • 1 tsp ground annato (- OR - )
  • saffron ((just a pinch, if using))
  • 4 cups chicken broth
  • 15 oz canned tomatoes ((diced))
  • 2 Tbsp red wine vinegar
  • 1/3 cup green olives
  • 1 Tbsp capers
  • 1/2 tsp dried oregano
  • red pepper flakes (, to taste)
  • salt
  • pepper
  • 3 cups long grain rice
  • 1 lemon (, wedged)
  • handful fresh cilantro (, torn or chopped)
  • olives (, as desired)
  • capers (, as desired)
How to cook:
  1. Preheat the oven to 350F.
  2. Soften garlic, onion, green pepper, and garlic in olive oil. Add ground annato (this will give the rice the softest blush).
  3. Push the onions and peppers to the sides and brown the chicken (in batches, if needed, to ensure proper browning).
  4. Splash on the broth, tomato, vinegar, rice, olives, capers, oregano, vinegar, red pepper flakes, salt and pepper. Bring to a simmer, then stir in rice.
  5. Cover and bake about 30 minutes.
  6. Garnish with a handful of chopped cilantro and serve as is, or pull the meat off the bones and toss with the rice. (Pulling the meat off the bones will make it easier to share the chicken among up to 10 people)
Notes: Arroz con Pollo Recipe, 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. Add rice and cook, stirring frequently, …

Arroz con Pollo

Arroz con Pollo
Arroz con Pollo is a simple one-pot Dutch oven Mexican-inspired meal, where chicken and rice are cooked together, so the rice absorbs all the wonderful flavors.
Provided by: Omar Alvarez
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mexico
Number of ingredients: 10
Ingredients:
  • oil (for the Dutch oven)
  • 5 chicken breasts (or thighs)
  • salt and pepper (to taste)
  • 1 onion (sliced)
  • 3 cups rice
  • cumin (to taste)
  • garlic powder (to taste)
  • 2 cans tomato sauce
  • 2 cups water
  • 1 can diced tomatoes with green chilies
Nutrition:
  • Calories: 973 kcal
  • Carbohydrate: 136 g
  • Protein: 75 g
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 181 mg
  • Sodium: 2546 mg
  • Fiber: 8 g
  • Sugar: 16 g
  • Unsaturated Fat: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Heat oil in the Dutch oven over medium heat. Season chicken with salt and pepper. Brown chicken on both sides, for 3 to 4 minutes per side, then remove from the Dutch oven.
  2. In the same Dutch oven, sauté onions until soft and translucent. Add rice and cook, stirring often, until toasted, being careful not to burn it, about 3 minutes. Season with cumin, garlic powder, salt, and pepper.
  3. Add the tomato sauce and water then bring to a boil. Stir in the rice, then add the tomatoes with green chilies.
  4. Place the chicken on top of the rice and bring to a simmer. Put the Dutch oven lid on and cook without stirring until the chicken is cooked through and the rice is tender, 30 to 45 minutes.
Notes: Arroz Con Pollo Receta Peruana Best Recipes, What is arroz con pollo Peruano? Peruvian Spanish is as rich in metaphors as its cuisine is varied, and arroz con pollo peruano can definitely be described as “more Peruvian than the …

Arroz Con Pollo Recipe

Arroz Con Pollo Recipe
Simple Arroz Con Pollo is a Mexican-spiced dish the entire family will LOVE. This one-pot wonder is sure to be a hit!
Provided by: Lil' Luna
Total time: 90 minutes
Cook time: 80 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 17
Ingredients:
  • 4 tbsp butter
  • 4 large chicken breasts (or 8 chicken thighs)
  • 1 medium onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 tbsp minced garlic
  • 1 14.5-ounce can stewed tomatoes
  • 1 cup rice
  • 2 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp pepper
  • 2 bay leaves
  • 2 cups chicken stock
  • 1 cup green peas
  • 1/2 cup sliced green olives
  • 1/4 cup raisins
Nutrition:
  • Serving Size: 8 g
  • Calories: 261 kcal
  • Carbohydrate: 30 g
  • Protein: 17 g
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 53 mg
  • Sodium: 792 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Unsaturated Fat: 3 g
How to cook:
  1. Preheat the oven to 350. Melt the butter in a heavy oven-safe pot or dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
  2. Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, cumin, chili powder, and pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
  3. Remove the pot from the oven and stir in the peas, olives, and raisins. Cover the pot and return to the oven for 15 minutes, or until warmed through. Fluff the rice gently before serving.
Notes: Dutch Oven Cooking for Scouts, 1 tsp paprika. 2 cloves garlic, minced. 1 c raw rice (long grain) Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice and peas in Dutch …
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