It starts out like any other chicken-and-rice dish. On the multicooker’s saute setting, brown seasoned chicken legs in a touch of fat. Next, start a makeshift sofrito: Diced onions, bell pepper ...

Marinate the chicken with the finely chopped onion, pepper, garlic, chicken bouillon powder, lime juice, sazon, Dominican oregano (or regular), and a couple of splashes of olive oil.

Arroz con pollo made with juicy chicken thighs cooked in flavorful Mexican rice is the ultimate one-pot meal! This beloved Latin-American dish is perfect for weeknight dinners and is easy and ...

Add the water to the skillet and bring to a boil. Stir in the rice, saffron, and a generous pinch of salt and return to a boil. Nestle the chicken in the rice and cook over moderately low heat ...

Chef Roscoe puts his soulful spin on a Latin classic with his Arroz con Pollo with Mushrooms—a rich, one-pot meal packed with ...

This recipe is featured in Voraciously’s Meal Plan of Action newsletter series. Each week, for 12 weeks, our easy-to-follow game plan focuses on one ingredient, shows you how to give that item a ...

Arroz Con Pollo Panameño. Ingredients 2 dried bay leaves 4 bone-in, skin-on chicken breasts (about 2 1/2 pounds) 3 cups long-grain rice 3 tablespoons canola oil ...

1. With scissors, trim excess flaps of skin from the chicken thighs. Sprinkle both sides with salt and pepper. 2. In a large Dutch oven over medium-high heat, heat the oil.

1 1/2 cups long grain rice; 3 cups chicken stock; 1/2 cup diced onion; 2 - 3 tbsp. Cooking oil; 1 tomato diced; 1 clove garlic, minced; 2 - 3 tbsp. Tomato paste ...

Rachel’s Family Arroz Con Pollo Recipe. 6 tablespoons olive oil, divided 1 3 1/2-4lb chicken, cut into 8 pieces 1 large onion, diced 2 garlic cloves, finely diced 1 cup finely sliced celery ...