I am looking for the recepie for aroz con pollo?

Question

ok chicken with rice the mexican way

Answer 1

MEXICAN CHICKEN AND RICE

1/4 c. shortening

1 lb. (2 c.) rice

1 tomato, chopped

1/2 onion

1 chicken, cooked and cubed

1 cloves garlic (optional)

1 tsp. comino

2 tsp. salt

1 1/2 tbsp. green sauce

5 c. broth and water

Fry rice in shortening until brown. Add tomato and onion. Brown a few seconds. Add garlic, comino, green sauce, salt and pepper. Quickly add chicken and broth. Simmer until rice is done, about 30 to 45 minutes.

Answer 2

Yum try this and it cooks for like 6 ppl.:

Ready in: 30-60 minutes

Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:

8 Pc Boneless Skinless Chicken Breast Halves

1 1/4 cup Long-Grain Rice

12 ounces Beer

2 Cloves Garlic -- minced

1/4 teaspoon Pepper

3 tablespoons Olive Oil

14 1/2 ounces Chicken Broth, Canned

1 tablespoon Ground Cumin

1/4 teaspoon Ground Saffron

20 ounces Frozen Peas

4 ounces Pimiento

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Directions:

Rinse chicken; pat dry. In a 12 inch skillet cook chicken uncovered in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly. Remove chicken. Add uncooked rice to skillet. Cook and stir over medium heat till rice is light brown. Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper.

Place chicken on top of the rice mixture. Season lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender. Remove the chicken and keep warm. Stir the peas and pimientos into the rice mixture; heat through. Transfer the rice mixture to a serving bowl. Arrange the chicken pieces on top of the rice.

Answer 3

Mexican Fried Rice with Chicken (Arroz con Pollo)

To obtain successful results, use a thick skillet, crockery ware, or electric frying pan, 10 inches or bigger.

    * 1 3 - 4 pound chicken cut in pieces

    * 1 medium sized onion,chopped and set aside

    * 1 good size well-ripened tomato, chopped and set aside

    * 3-4 cloves of garlic, peeled and quartered

    * 1- 1/2 cups rice (no instant please!)

    * 3-4 tablespoons hot sauce or chiles of your choice, to taste (optional)

**Put rice in a shallow pan, cover with hot water and soak until water turns milky-white. Drain well. Repeat until water comes clear. Drain & place in a warm spot to dry.

**While rice dries, heat skillet until hot. Use enough lard or oil to fry chicken until a light golden color. Cover and continue to cook until about half done. Do not allow chicken to become crisp.  Remove and set aside.

**Put rice and garlic in same skillet used to cook chicken. During frying process of rice, stir continually to get an even color. The rice should not stick to pan. It will do so if you have too little fat. You may add more.

**When rice and garlic begin to turn golden, add onion  Cook until all three ingredients are an even golden color. Add tomato.  Cook until tomato loses moisture.   Remove skillet from heat and carefully drain off excess fat.

**Add chicken pieces side by side – do not pile. You now have rice, sauce and chicken in skillet. Add 4 cups hot water, salt, and chiles if desired. Cover and bring to a soft rolling boil. Adjust heat (this is very important) to continue to cook at a soft boiling point. Cook for 30 minutes.

**From time to time, lift rice gently with fork to check moisture. Do not stir. Due to different qualities of rice, some brands will absorb more water than others.

**Rice should not be allowed to become dry before end of thirty minutes. More water may be added if necessary. However, if some moisture remains at the end of 30 minutes, remove lid and let it dry out. The object is to have the rice whole-kerneled and tender, but not mushy.

**Mound rice and chicken on a large platter. Decorate with slices of hard-boiled eggs, small sprigs of parsley and thin slices of pimento. Serve with guacamole.