This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.
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Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again …
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Some families may use white rice, while others use brown. My mom likes to cook the rice and chicken together, other Puerto Ricans like to cook the chicken first, remove it, cook the rice, then add the chicken back in. In my opinion, there's no right or wrong way to make Arroz con Pollo.
Mama's Puerto Rican Chicken and Rice (Arroz con Pollo) Nutrition Information. Serves: 4 servings. Serving size: 1/4th of recipe. Calories: 485. Fat: 18.8g. Saturated fat: 4.1g. Carbohydrates: 46.8g.
The coconut milk pudding and Puerto Rican Spice cake recipes are both low in carbs if you use a low carb sweetener in place of the coconut sugar. I’m actually excited to give the two dairy-free cheese recipes a try. One is a yellow cheese and the other is a white cheese. The white cheese is said to be similar to mozzarella.
Thank you very much Karen Weller— December 17, 2019 @ 11:04 pm Reply I have never made Aroz Con Pollo on the stove top. My mother is Cuban and she always baked it in the oven. Bake it covered at 400 degrees.