Best 2 Arroz Con Pollo Mexican Chicken Rice Recipes
Arroz con Pollo, also known as Mexican Chicken Rice, is a flavorful and hearty dish that combines the vibrant flavors of Mexican cuisine with the comforting goodness of chicken and rice. This classic one-pot dish is a staple in many Mexican households and is enjoyed by people of all ages. Whether you're looking for a delicious and convenient weeknight meal, or an impressive dish to serve at a special gathering, arroz con pollo is sure to satisfy your craving for something both flavorful and comforting.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g
ARROZ CON POLLO (MEXICAN CHICKEN & RICE)
This experiment is one that turned out wonderful. It has a marvelous mexican taste without overwhelming the taste buds with heat, like jalapenos would do. I originally came up with this when we had an extra rotisserie chicken that we didn't know what to do with. Don't let the ingredients stop you from cooking this dish. I've made it with rotisserie chicken, boneless/skinless breasts or thighs, and even canned chicken. I've used canned tomatoes, fresh tomatoes, and cherry tomatoes, I've substituted chicken bullion for broth. I've made this with and without bell peppers, The only real thing that remains constant is the rice and the spices. This is a recipe to have fun with.
Provided by Ohmikeghod
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
- Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
- Place chicken in heated pan. Sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
- Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
- Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
- Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.
Tips:
- Use high-quality ingredients for the best flavor. Fresh, free-range chicken, flavorful rice, and a variety of colorful vegetables will make your Arroz con Pollo sing.
- Don't overcrowd the pan when cooking the chicken. If you do, the chicken will steam instead of brown, and you'll end up with bland, mushy meat.
- Be patient when cooking the rice. Don't stir it too much, or you'll end up with a sticky mess. Just let it simmer gently until all the liquid has been absorbed.
- Add a variety of vegetables to your Arroz con Pollo. This will add color, flavor, and nutrients to the dish. Some good choices include bell peppers, carrots, corn, and peas.
- Serve Arroz con Pollo with your favorite toppings. Some popular choices include sour cream, guacamole, salsa, and shredded cheese.
Conclusion:
Arroz con Pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its vibrant colors and flavors, Arroz con Pollo is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Arroz con Pollo a try!
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