Arroz con Pollo

Arroz con Pollo is a gluten free and dairy free side dish. This recipe serves 6. One portion of this dish contains about 7g of protein, 6g of fat, and a total of 316 calories. For $1.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 35 people were impressed by this recipe. This recipe from Tori Avey requires carrots, roma tomatoes, mesh colanders, and onion. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is pretty good. Similar recipes include Arroz con Pollo, Arroz con Pollo, and Arroz Con Pollo.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

1/2 cup diced carrots

6 pieces chicken - legs and/or thighs

1/2 tsp chili powder (mild)

1/2 cup corn (fresh or frozen)

1/2 cup peas (fresh or frozen - not canned)

1 garlic clove

1/2 medium onion, peeled

1 1/2 lbs roma tomatoes, halved

Salt

2 tbsp vegetable oil (we used grapeseed)

2 cups white rice

2 mesh colanders, blender, 5 quart nonstick pot (or larger), large bowl

Equipment:

colander

blender

sieve

bowl

pot

Cooking instruction summary:

Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible. Reserve the juice and discard the solids.Heat up 2 tbsp of oil in a nonstick pot over medium high heat. Add the rice to the pot. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful-- when they begin to turn golden, they can easily go to brown/burned if you don't watch them carefully.Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed-- in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total.Stir in the diced carrots, corn, and peas along with 1 tsp of salt.Sprinkle the chicken pieces with salt (skip salting the chicken if you're using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.Reduce heat to a slow, even simmer over medium low heat and cover the pot. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes-- the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat. Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft-- this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It's simple, homey, healthy Mexican comfort food.

 

Step by step:


1. Rinse the rice well in a mesh colander, then shake to drain.

2. Let the rice continue draining over the sink while you blend together the cooking liquid.In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.Blend till the mixture is smooth.

3. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible. Reserve the juice and discard the solids.

4. Heat up 2 tbsp of oil in a nonstick pot over medium high heat.

5. Add the rice to the pot.

6. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful-- when they begin to turn golden, they can easily go to brown/burned if you don't watch them carefully.Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed-- in our case, we needed 3 more cups.

7. Add that amount of water to the pot to make 6 cups of liquid total.Stir in the diced carrots, corn, and peas along with 1 tsp of salt.Sprinkle the chicken pieces with salt (skip salting the chicken if you're using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.

8. Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.Reduce heat to a slow, even simmer over medium low heat and cover the pot.

9. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry.

10. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes-- the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.

11. Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft-- this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It's simple, homey, healthy Mexican comfort food.


Nutrition Information:

Quickview
316k Calories
6g Protein
5g Total Fat
59g Carbs
17% Health Score
Limit These
Calories
316k
16%

Fat
5g
9%

  Saturated Fat
3g
24%

Carbohydrates
59g
20%

  Sugar
5g
6%

Cholesterol
0.93mg
0%

Sodium
217mg
9%

Get Enough Of These
Protein
6g
14%

Vitamin A
2909IU
58%

Manganese
0.91mg
45%

Vitamin C
22mg
27%

Fiber
3g
14%

Selenium
9µg
14%

Vitamin K
14µg
14%

Vitamin B6
0.26mg
13%

Phosphorus
131mg
13%

Potassium
457mg
13%

Copper
0.24mg
12%

Vitamin B3
2mg
12%

Vitamin B1
0.15mg
10%

Magnesium
39mg
10%

Folate
38µg
10%

Vitamin B5
0.88mg
9%

Zinc
1mg
8%

Vitamin E
1mg
7%

Iron
1mg
6%

Vitamin B2
0.09mg
5%

Calcium
39mg
4%

covered percent of daily need
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Related Videos:

Arroz con Pollo - Episode 97

 

Perfect Fluffy Arroz con Pollo (not sticky)

 

Mexican Chicken Rice Recipe | How To Make Mexican Rice | Arroz Con Pollo | One Pot Meal By Tarika

 

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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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