Best 5 Arroz Con Pollo Chapina Guatemalan Chicken And Rice Recipes

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Arroz con pollo chapina Guatemalan chicken and rice is a traditional dish from Guatemala. It is a flavorful and colorful dish that is sure to please the entire family. The dish consists of chicken, rice, vegetables, and a flavorful sauce. The chicken is marinated in a mixture of spices and herbs, then browned and cooked in a pot with the rice and vegetables. The sauce is made with tomatoes, onions, garlic, and a variety of spices. This dish is a perfect way to enjoy the flavors of Guatemalan cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)



Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) image

Make and share this Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) recipe from Food.com.

Provided by MarraMamba

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs skinless chicken pieces, skin and fat discarded
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomatoes
1 1/2 cups raw rice
1 cup sliced carrot
1/3 cup stuffed green olive
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup pimento pepper, slices (or substitute jalapeno peppers to heat it up)
1 hard-boiled egg, sliced
2 tablespoons grated parmesan cheese

Steps:

  • In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
  • Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
  • Pour in the broth and chicken pieces.
  • Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
  • Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
  • Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.

Nutrition Facts : Calories 372.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 101.5, Sodium 875.6, Carbohydrate 46.8, Fiber 3.9, Sugar 4.2, Protein 30

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)



Peruvian Arroz con Pollo (Peruvian Rice and Chicken) image

This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.

Provided by Amber Berrocal

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h35m

Yield 6

Number Of Ingredients 12

3 skinless, boneless chicken breasts, cut in half
salt and ground black pepper to taste
½ cup vegetable oil, divided, or as needed
½ red onion, diced
3 cloves garlic, minced
1 ½ bunches cilantro leaves, lightly chopped
1 tablespoon aji amarillo chile paste
½ cup chicken broth
1 red bell pepper, diced
2 ½ cups water, or more as needed
2 cups uncooked white rice
1 (10 ounce) package frozen peas and carrots

Steps:

  • Season chicken with salt and pepper.
  • Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
  • Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
  • Transfer mixture carefully to an electric blender and puree.
  • Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
  • Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g

ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY



Arroz Con Pollo (Rice With Chicken) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro

Provided by Jon Michelena

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
½ cup onion, diced
⅔ cup carrot, diced
1 lb chorizo sausage, sliced
2 cups basmati rice
⅔ cup red bell pepper, diced
⅔ cup green bell pepper
2 cups chicken broth
1 teaspoon salt
1 teaspoon saffron
1 cup beer
2 tablespoons caper vinaigre
¼ cup small capers
1 cup green pea, cooked
½ cup pimento-stuffed green olives
⅓ cup fresh cilantro, chopped

Steps:

  • Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
  • Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
  • Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
  • After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
  • Serve immediately.

Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams

ARROZ CON POLLO (CHICKEN AND RICE)



Arroz con Pollo (Chicken and Rice) image

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 45m

Yield 4

Number Of Ingredients 12

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
¾ cup green bell pepper, finely chopped
1 ½ teaspoons Goya Minced Garlic
1 ½ cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
¼ cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
½ cup Goya Frozen Peas, thawed

Steps:

  • Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
  • Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
  • Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
  • To serve, using fork, fluff rice; garnish with pimiento strips and peas.

ARROZ CON POLLO (DOMINICAN STYLE CHICKEN & RICE)



Arroz Con Pollo (Dominican Style Chicken & Rice) image

One pot--so simple! My MIL, who is from the Dominican Republic, has ALWAYS made this. Every since the very first time she made it for me, it has been my FAVORITE dish. Even my kids, ages 12 & 5 and are incredibly picky, will eat this meal. We usually make it with a side salad and fried Plantains like in Recipe #187281. Oh and the house smells incredible while this is cooking!

Provided by StarMom3

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 -3 boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
2 tablespoons apple cider vinegar or 2 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons oregano
1/2 cup red onion
1/2 cup red pepper
1/2 cup green pepper
1/4 cup corn oil (I use Mazola, but any is fine)
1 1/2 cups long grain rice
3 cups water

Steps:

  • Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot.
  • Cook over medium heat, stirring every so often.
  • When liquid starts to diminish add the rice & water.
  • Stir and bring to a boil.
  • Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :).

Nutrition Facts : Calories 467.9, Fat 15, SaturatedFat 2.1, Cholesterol 34.2, Sodium 1855.3, Carbohydrate 62, Fiber 2.4, Sugar 3.2, Protein 19.6

Tips:

- Use high-quality ingredients, especially the chicken and the rice. The better the ingredients, the better the dish will taste. - Use a heavy-bottomed pot or Dutch oven for cooking the rice. This will help to prevent the rice from burning. - Rinse the rice thoroughly before cooking. This will help to remove any excess starch and prevent the rice from becoming sticky. - Add the chicken and vegetables to the pot after the rice has been cooking for about 10 minutes. This will help to ensure that the chicken and vegetables are cooked through. - Add the tomato sauce, broth, and spices to the pot and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked through. - Fluff the rice with a fork before serving. This will help to separate the grains of rice and make the dish look more appealing. - Garnish the dish with fresh cilantro and serve with lime wedges.

Conclusion:

Arroz con Pollo Chapin is a delicious and easy-to-make Guatemalan dish that is perfect for a weeknight meal. The combination of chicken, rice, vegetables, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table. With just a few simple tips, you can make the perfect Arroz con Pollo Chapin at home. So, what are you waiting for? Give this recipe a try today!

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