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Solid and tasty recipe! The result is a very rich and dark broth. For those of you who eat lots of Mexican food the color is closer to a dark mole than a bright red (which is what you’ll get if you use california chiles vs. guajilo and ancho. ) It was very tasty.
- (62)
- Mexican
- Soup
- 6
Aug 10, 2017 · A simple one-pot meal, Carribean Arroz con Pollo gets its Caribbean kick from allspice, cumin, and red chile. With the addition of sweet potatoes and roasted red peppers, you'll have this beautiful and tasty dish on the table in about 30-40 minutes!
- Main Dish
- 538
- Caribbean/Mexican
Sep 1, 2017 · Pozole de Pollo (Chicken Pozole) Not everyone is a fan of pork, so here is the chicken version of pozole! The chicken with the bone in and skin on yields a more flavorful pozole.
- (18)
- Mexican
- Main Course, Soup
- Step 1: Season and Brown The Chicken
- Step 2: Sauté The Vegetables and Rice
- Step 3: Add The Broth, Seasoning and Browned Chicken to The Pot
- Step 4: Bake
Preheat the oven to 350°F and set an oven rack in the middle position. In a small bowl, mix together 1½ teaspoons salt, pepper, and 1 teaspoon of the cumin. Cut off any excessive fat on the chicken (leaving the skin intact). Blot the chicken with a paper towel and season both sides with the spice mixture. Heat the oil in a large (5 to 6-qt) Dutch o...
If there is a lot of oil left in the pan, pour off all but about 2 tablespoons of the fat. Return the pot to the stove and reduce the heat to medium-low. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, 6 to 8 minutes. As you stir, scrape up any brown bits from the bottom of the pan and mix it into the veget...
Add the chicken broth, oregano, turmeric, sugar, olives, bay leaves, and remaining 1¼ teaspoons salt. Nestle the chicken on top of this mixture and pour any remaining chicken drippings into the pan as well, and bring to a boil.
Cover the pot with a lid and immediately transfer to the oven to bake for 35 minutes, or until the chicken registers 175°F on a meat thermometer. Remove the pan from the oven and let sit, covered, on a wire rack or on the stovetop for 10 minutes. Uncover the pan, and use tongs to transfer the chicken to a plate. Remove the bay leaves, and fluff the...
- Recipes
- 662
Aug 5, 2024 · Translating directly to rice with chicken, arroz con pollo is a traditional dish in Latin America and Spain. This classic meal can vary from country to country and the family recipe.
- (19)
- 1 min
- Spanish
May 18, 2024 · My mama’s famous Puerto Rican chicken and rice, also known as arroz con pollo, is made in one pan with homemade adobo-seasoned chicken sofrito and savory rice. This comforting dish is easy to make and the perfect nourishing weeknight meal.
People also ask
What is arroz con pollo?
What is Puerto Rican chicken & rice?
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What is pozole de pollo?
Jun 12, 2024 · Arroz con pollo is a popular, traditional Latin American dish that combines chicken and rice with onions, bell peppers, garlic, and various seasonings such as cumin, paprika, and oregano.
