Best 11 Arroz Con Pollo With Matt And Patrick Recipe By Tasty Recipes

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If you're looking for a flavorful and filling dish that the whole family will love, look no further than Matt and Patrick's Arroz Con Pollo recipe from Tasty. This classic Latin American dish is made with rice, chicken, vegetables, and a variety of spices, and it's sure to be a hit at your next dinner party or potluck. Make this easy one-pot meal in under an hour and enjoy a delicious and hearty meal that will make your taste buds sing. Get ready to tantalize your taste buds with this mouthwatering dish.

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

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY



Arroz Con Pollo With Matt And Patrick Recipe by Tasty image

Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 teaspoon salt, plus more for water
6 bone-in, skin-on chicken thighs
3 tablespoons vegetable oil
1 cup long grain rice
1 clove garlic, finely minced
½ yellow onion, finely chopped
8 oz tomato sauce, 1 can
2 cubes chicken bouillon
2 cups hot water
6 oz peas, 1 can
6 oz carrot, 1 can

Steps:

  • Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
  • Shred the chicken from the bones and set aside.
  • Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
  • Add the garlic, onion, and salt. Stir the rice until it turns golden.
  • Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
  • Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
  • Mix in the shredded chicken, peas, and carrots.
  • Remove the rice from the heat and fluff with fork.
  • Enjoy!

Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams

ARROZ CON POLLO



Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

Steps:

  • Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
  • Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
  • Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
  • Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
  • Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

ARROZ CON POLLO



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
  • Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
  • Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
  • Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

ARROZ CON POLLO



Arroz Con Pollo image

I could not stop thinking about the Arroz con Pollo by Jorge Ayala that won the Thowdown with Bobby Flay. It looked SO good.... So I decided to try and find it on the internet, but to no avail. I have no idea what Jorge's tastes like but I wanna try it! In the meantime, I came up with a version that is pretty tasty!

Provided by Sooz Cooks

Categories     Mexican

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons fresh ground black pepper
2 teaspoons ground turmeric
1 tablespoon dried oregano
1 large Spanish onion, finely diced
1 medium red bell pepper, finely diced
1 poblano pepper
3 garlic cloves
2 tablespoons olive oil
1/2 teaspoon chili oil
4 chicken thighs, bone in, skin on (I have also used 4 boneless skinless chicken breasts with good results)
2 cups long grain white rice
1 teaspoon cumin
2 1/2 cups chicken stock
1 (12 ounce) bottle beer
1 cup frozen sweet peas
1 cup manzanilla Spanish olives with pimento
cilantro
lime wedge

Steps:

  • Mix together the Adobo seasoning in a small bowl.
  • Cut the onion, peppers, and garlic into a small dice and set aside.
  • Trim the chicken of any excess fat and season with Adobo seasoning.
  • Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.
  • Place the chicken skin side down in the oil and saute until golden brown.
  • Remove chicken to plate.
  • Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and stir well.
  • Add chicken chicken back into pot and stir well.
  • Cover the pot and turn heat to low and simmer until the liquid is almost absorbed, about about 10 - 15 minutes (or according to the package direction for your rice - minus 5 mninuts). Add peas and continue to simmer unil peas are warmed (about 5 minutes). After rice is cooked and the peas are warm add the olives and stir well.
  • Garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.

Nutrition Facts : Calories 851.6, Fat 29.9, SaturatedFat 6.5, Cholesterol 83.5, Sodium 4387.4, Carbohydrate 105.9, Fiber 9, Sugar 9.2, Protein 33.1

ARROZ CON POLLO



Arroz Con Pollo image

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

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
  • 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.
  • 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.
  • 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.

ARROZ CON POLLO



Arroz con Pollo image

A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1 large onion, coarsely chopped
1 cup uncooked converted or regular long-grain white rice
1 teaspoon ground cumin
1/8 teaspoon saffron threads, crushed
2 cups chicken broth
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 red bell pepper, coarsely chopped
1/2 cup frozen sweet peas

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
  • Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
  • Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 75 mg, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g

ARROZ CON POLLO



Arroz Con Pollo image

Chicken with rice. A simple meal that could become a comfort meal, quite tasty and the vinegar is not overpowering. (An Annabelle White recipe).

Provided by Accidental Caterer

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken pieces (increase for more people)
1/2 cup vinegar
3 garlic cloves, crushed
1 medium onion, chopped
1 green capsicum, chopped
1 teaspoon salt
pepper
1 teaspoon oregano
2 tablespoons oil
2 large tomatoes, skinned and chopped
3 slices bacon, de-rined and chopped
1 teaspoon turmeric or 1 pinch saffron
1 1/4 cups long grain rice
1 1/2 cups water
1 cup white wine
chopped parsley or coriander

Steps:

  • Place chicken pieces in shallow dish. Prepare marinade by mixing vinegar, garlic, onion, capsicum, salt, pepper and oregano. Pour over chicken and leave for four hours turning several times.
  • In large frypan, heat oil. Remove chicken from marinade and add to pan, browning all over.
  • Add bacon and saute till cooked.
  • Add marinade and tomatoes, Simmer 15 minutes.
  • Add rice, water, wine and turmeric or saffron. Stir gently to mix together.
  • Continue cooking till liquid absorbed (about 20 mins).
  • Add parsley or coriander.

Nutrition Facts : Calories 391, Fat 10.2, SaturatedFat 2, Cholesterol 4.1, Sodium 647.6, Carbohydrate 56.5, Fiber 3, Sugar 5, Protein 6.4

ARROZ CON POLLO



Arroz Con Pollo image

The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1 cup dry white wine
Pinch of saffron
6 chicken thighs (6 ounces each)
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (2 to 3 cloves)
1 large tomato, diced
2 dried bay leaves
4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
3 cups short-grain rice, preferably Valencia
1 cup pimiento-stuffed green olives

Steps:

  • Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
  • Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
  • Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

EASY ARROZ CON POLLO



Easy Arroz con Pollo image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Steps:

  • Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

ARROZ CON POLLO



Arroz con Pollo image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5-6 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup chopped onion
4 garlic cloves, peeled
1 teaspoon salt, divided
1/2 teaspoon dried Mexican oregano
1/2 teaspoon chili powder
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons canola oil, divided
1-1/2 cups uncooked long grain rice
3 cups chicken broth
1 cup frozen peas

Steps:

  • In a blender, combine the tomatoes, onion, garlic, 1/2 teaspoon salt, oregano, chili powder and 1/4 teaspoon pepper; cover and process until smooth. Set aside., Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 tablespoons oil for 10 minutes or until lightly browned. Remove and keep warm. In the same skillet, saute the rice for 2 minutes or until lightly browned. Stir in broth., In a Dutch oven, heat the remaining oil; add tomato mixture. Bring to a boil; cook and stir for 4 minutes. Stir in rice mixture; bring to a boil. , Arrange chicken in pan. Reduce heat to medium; cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas; cover and let stand for 4 minutes or until peas are heated through.

Nutrition Facts : Calories 526 calories, Fat 22g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1078mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your Arroz con Pollo even more delicious. Look for organic or free-range chicken, and use a flavorful rice like Spanish or basmati.
  • Don't skip the sofrito: This flavorful mixture of onions, garlic, peppers, and spices is the foundation of the dish. Take your time to sauté it until it's fragrant and slightly caramelized.
  • Use a well-seasoned pot: A good pot will help to evenly distribute the heat and prevent the rice from sticking. If you don't have a well-seasoned pot, you can use a Dutch oven or a large skillet.
  • Cook the rice properly: The key to perfect Arroz con Pollo is to cook the rice properly. Follow the recipe instructions carefully, and don't overcook the rice or it will become mushy.
  • Let the dish rest before serving: This will allow the flavors to meld and the rice to absorb the sauce. Serve the dish with your favorite toppings, such as cilantro, lime wedges, and avocado.

Conclusion:

Arroz con Pollo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a budget-friendly meal. With its bold flavors and simple ingredients, Arroz con Pollo is sure to become a favorite in your home.

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