Rice with chicken (rice with chicken)

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Chop the onion, pepper, grate the carrot, add the chopped garlic and thyme in the oil and let the flavors blend. Add the well-washed pre-cooked rice, fish and let it catch that shiny tint, then add the strained chicken soup (1 to 3) and put the rice (rice) in the preparation machine. Preparation time 17 minutes.

After the chicken is cooked, strain the soup and let it cool a little, while we grind the chicken, add butter to the pan and add the same amount of vegetables as for rice (42 g celery, 66 g carrot, 59 g of onion, 65 g of red bell pepper, 3 cloves of garlic, 2 sprigs of thyme, salt, pepper) and sauté them in butter until they become translucent. We will add the chicken cubes or strips, as you wish. Let the chicken strips take on color and add: mustard, sweet ketch-up, peas, sweet corn, sugar, add about 3-4 tablespoons of soup and delicate cubes. Add the pre-cooked rice and let it boil, at the end, add a bunch of cilantro (coriander).

You got it right, the rice is cooked twice, the first time without meat, only with vegetables, and the second time, it is combined with the chicken and all the flavors intertwine.

A lot of work, but it is worth it, it has a special taste.

Good appetite!

What are some typical foods consumed in Cuba?

Typical foods eaten in Cuba include lechon asado, ropa vieja, Cuban sandwiches, empanadas and arroz con pollo. A Cuban breakfast usually consists of a piece of Cuban bread and cafe con leche, which is espresso coffee with milk. Cuban bread is made from butter and toasted, and Cubans soak the toast or "toast" in coffee before eating it. Another typical element for breakfast is the ham croquette: small croquettes, bread and toast, stuffed with sour cream ham.

A typical Cuban lunch includes empanadas or one of several Cuban sandwiches. Empanadas are pastries filled with meat, such as chicken or beef. A popular Cuban sandwich is media noche, which comes with pork, ham, Swiss cheese, mustard and pickles on sweet egg bread. Another Cuban sandwich is pan con steak, a simple sandwich that contains a thin slice of steak, salad, tomatoes and french fries on Cuban bread. Cake pies go well with sandals and emporantes.

A typical Cuban dinner contains a depth of meat, chicken or fish with white rice, black beans and sweet fried plants, called maduros, served on the side. Lechon asado is a plate of fried pork marinated in mojo sauce. Ropa vieja, which translates to "old clothes", is a plate of beef consisting of minced meat minced with tomatoes and other spices. Another classic Cuban dish is arroz con pollo: chicken cooked with rice and a traditional sofrito base.

Typical snacks include fried lunches from Cuban bakeries, such as pastelitos, croquettes, bocaditos and empanadas. Pastelitos are similar to empanadas and come with tasty or sweet fillings. Bocaditos are long-sleeved sandwiches made with ham.

Chicken legs with rice & # 8211 pilaf recipe in the oven

Chicken legs with rice & # 8211 pilaf recipe in the oven. What rice do we use for pilaf? Baked chicken with rice and vegetables. How to make the best rice pilaf with chicken? What vegetables are put in a chicken pilaf?

The recipe for chicken legs with rice is a simple, cheap one, available to anyone. Unfortunately, many times, this traditional dish comes out bland and unappetizing. That's because it's not seasoned and cooked properly. The quality of the ingredients (chicken, type of rice) and the cooking method also matter.

In our house, chicken pilaf is made twice a month, using soup, meat and vegetables cooked in it. A delight! There are clear differences between pilaf and risotto & # 8211 I explained at length here and here. For risotto we choose special rice with large and round grain (Arborio, Calasparra) while for pilaf is suitable rice with sharp grain. In risotto we aim to get something creamy, fluid and in pilaf it would be good for the rice to remain "grain by grain". Here's how it's done an authentic pilaf with meat and vegetables.

In this case we are talking about chicken legs with rice cooked with chicken soup with vegetables and then finished in the oven. It would be best to use country chickens, even chicken, and not just thighs. The wings, back, neck, paws as well as the carcass (if you bone the chest) and the entrails (pipota, heart) are also suitable. All this will form the basis of a delicious chicken soup that we will use for pilaf. Clear and tasty chicken or chicken soup (in which you can boil fluffy semolina or noodle dumplings) is made after this recipe.

So, if you make a flour chicken or chicken soup and you do not know how to serve boiled meat from it, this recipe will help you. You don't have much else to make from the boiled meat in the soup. Not to mention steaks or pancakes made from stews! From boiled chicken meat can be made pilaf, salad with mushrooms, chicken and mayonnaise (see here) or ciulama with mushrooms and cream & # 8211 see here.

From the quantities below it results approx. 6 servings of chicken legs with rice.


  • 3 chicken thighs in pieces
  • 1 red onion, chopped
  • 1 chopped green bell pepper
  • 1/2 red bell pepper (fried), chopped
  • 16 mushrooms, sliced
  • 1 teaspoon tomato sauce
  • 1/4 teaspoon paprika
  • 2 cups of rice
  • 1/2 glass of beer
  • 5 cups chicken broth
  • A few strands of saffron
  • Shawl
  • Black pepper
  • Extra virgin olive oil

  • 3 cups whole milk
  • 1 1/4 cup water
  • 1 cup rice, short or medium grain
  • 2 cinnamon sticks
  • 1/4 teaspoon salt
  • 1 14 oz can sweeten condensed milk
  • 1/2 cup raisins, soaked in warm water to soften
  • 2 teaspoons vanilla
  • butter for topping * optional

Bring whole milk and water to a large pot at medium / low temperature. Stir in the rice, add the cinnamon sticks and simmer, uncovered, until the rice softens, which should be about 20-30 minutes. Stir occasionally. When the rice is soft, remove the cinnamon sticks and mix in the condensed milk, vanilla, salt and raisins. Return to a slight boil and cook for another 10-15 minutes or until most of the liquid is absorbed and the rice has a pudding consistency.

Arroz con pollo (rice with chicken) - Recipes

"Arroz con pollo" or chicken rice, in Spanish, is a classic recipe in Latin America. Recipes differ from country to country or even from region to region in the same country. I made a combination of recipes, using brown rice (which has a stronger flavor) and the ingredients I like. A simple and tasty recipe, perfect for family meals.

a can (400 grams) peeled, chopped tomatoes

1/2 teaspoon ground cumin

1/4 teaspoon ground pepper

a bunch of green parsley

Chicken hammers are cleaned and seasoned with salt and pepper. Melt the butter in a saucepan and brown the hammers on all sides. Place the browned hammers in a tray and bake at 180ºC for an hour or until done.

In the remaining fat in the pot, fry the diced bell pepper, chopped onion and garlic.

When they have softened a little, after about 3 minutes, add the brown rice and canned tomatoes and cook for another 2 minutes.

Pour the chicken broth, add the saffron, bay leaf, cumin and salt and simmer for 30-40 minutes or until the rice is almost ready (may differ depending on the type of rice used).

Add the frozen peas and cook for another 5 minutes.

Add the chicken legs, sprinkle with chopped parsley and leave on the fire for another 5 minutes.

It can also be made with white rice, adjust the cooking time according to the variety used.

I preferred to bake the chicken hammers separately, so that they do not have the texture of boiled meat and to put them in the rice at the end, in order to borrow their tastes and flavors.

The rice is even better the next day, when it is soaked with all the chicken juices.

Leek food with beef and cumin

How much rain fell yesterday, I felt the need for what some people call & # 8220comfort food & # 8221, that is, that kind of food that makes you feel better, moves your blood and brightens your day a little . After a brief evaluation of what I had in the fridge, I ran to the store and stocked up on a nice piece of beef to prepare a delicious leek dish with beef and cumin. Reminiscent of goulash, the dish contains a substantial portion of vegetables, but also a little rice, for extra consistency. It is easy to make, it is very good and it works great to be taken to work, for the lunch break.

Posted in 100-200 kcal, Meat, News Tags: beef, cumin, rice food, leek food, beef food, carrot, leek, low calorie, beef broth, carrot recipe, rice recipe, leek recipe, leek recipe, low calorie recipe , beef stew recipe, low calorie recipes, beef shoulder, beef soup, beef with cumin, beef with leek 1 Comment & # 187

The history of chicken rice

The best known and most told story of Peruvian chicken rice is that this dish was born as the second option for Arroz con pato norteño, in the absence of the rate in the seventeenth century. So it was that not having the main ingredient, and the high cost of corn to prepare chicha de jora, It was decided to replace these main ingredients with chicken and black beer, respectively. Since then, Green Chicken Rice or simply Chicken Rice has been known as a Lima adaptation of Duck Rice in northern Peru.

20 memorable dishes to try in a lifetime

We invite you on a short culinary journey around the world and we invite you to taste the best dishes specific to each country.

From pizza in Naples, to sushi made by the famous Jiro Ono, the best sushi chef in the world, to El Diablo - a food cooked in the heat of a volcano, here are the special dishes you should try at least once in your life.

1. Pho, Vietnamese soup with noodles and beef - Hanoi, Vietnam

2. Paella in the famous Can Maj & oacute restaurant, located on a beach in Barcelona.

3. Pizza in Naples, Italy

4. Feijoada, the national food of Brazil, a stew consisting of beef, pork and black beans

5. Ice cream in Italy - Rome, Florence, Milan, Venice

6. Poutine, a specialty with prajoto potatoes with brown sauce and cheese in Montreal, Canada. The locals recommend you to try it at "La Banquise"

7. Sushi at Sukiyabashi Jiro, the famous restaurant from the documentary "Jiro Dreams of Sushi."

8. Noodle soup, in Penang, Malaysia

9. Sachertorte - a rich chocolate cake in Vienna, Austria

10. Currywurst, street food in Berlin

11. Fish and chips in London

12. Moules-frites in Brussels, Belgium

13. Rice with chicken, rice with chicken, vegetables and black beans, in Havana, Cuba

14. Croque madame, the sandwich you have to try in France

15. Bouillabaisse, fish soup, shellfish and vegetables, in Marseille

16. El Diablo - food cooked in the heat of the volcano in Timanfaya National Park on the island of Lanzarote

17. Sweet rice with mango in Thailand

18. Ratatouille, a delicacy you must try in the south of France

19. Lablabi, a dish that has a consistency between soup and stew, in Tunisia

20. Vatapa, a stew with shrimp, coconut milk, bread, palm oil, in Brazil

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Latin style chicken rice

Known internationally as “arroz con pollo”, this extremely popular Latin-flavored recipe is incredibly easy to make, super filling and good-looking. Anyone can do it, it doesn't require special culinary knowledge.


• 600 g chicken (cooked and cut into strips with a fork)

• 1 kg of cooked rice (resulting from 300 g of uncooked rice)

• 6 cloves of chopped garlic

• 400 g peeled and chopped tomatoes (canned or fresh)

• 1/2 teaspoon chili powder

• 2 teaspoons of paprika

• 2 tablespoons freshly chopped parsley

Melt the butter in a pan over low heat and sauté the onion, pepper and garlic. Add the spices and cook for 5-7 minutes.

Add the tomatoes, mix and cook for another 5 minutes. Add peas, carrots and meat. Stir and cook for another 2-3 minutes.

Add the rice, soy sauce and chicken soup. Mix well and cook for 5-10 minutes. Season to taste.

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