Arroz con pollo recipe without saffron??!
Arroz con pollo recipe without saffron??
I want to make arroz con pollo for dinner but don't have any saffron. Does anyone have a recipe for arroz con pollo that dosen't call for saffron? I have all of the other stuff (onion, green pepper, peas, fresh tomato, chicken, paprika, pepper etc)
Answers: Ingredients
1 tb Vegetable oil 1 ts Chili powder
1 lb Chicken breasts 1/2 ts Ground cumin
(boneless, skinless) 1/2 ts Salt
cut into thick strips 1/2 ts Ground black pepper
1 md Onion; chopped 1/4 ts Turmeric
1 md Green pepper; chopped 1 c Uncooked rice
1 md Red pepper; chopped 1 md Tomato; seeded & chopped
1 Garlic clove; minced 2 c Chicken broth
Directions
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.
or
Arroz Con Pollo Recipe
1 lb skinless boneless chicken breasts cut up
1 medium onion quartered
2 green peppers chopped
1 jalapeno pepper, seeded and chopped
3 cloves of garlic minced
2 Tablespoons cilantro
2 cups chicken stock
1 cup crushed and drained canned tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 cup long grain rice
1 dash of cayenne pepper
1 cup green peas (fresh or frozen)
Saute chicken until white, about 5 minutes. set aside and keep warm. In large skillet bring all other ingredients except peas to a boil. Cover and simmer about 30 minutes, until rice has absorbed liquid. Add peas, remove from heat and let steam. Arrange chicken over rice. Makes 6 servings
this is a definition of Turmeric ( 1st recipe)
Turmeric is a root relative (Curcuma longa) of ginger that is widely used in Indian, Middle Eastern, and Asian dishes. As a spice, it is most commonly found in ground, dried form and sometimes referred to as Indian saffron.
The flavor hints at bitterness and its best asset may be the yellowish-orange color that it imparts to foods. Common prepared mustard receives its distinctive hue from turmeric, as does curry powder.
Buying Tips
India provides the largest portion of commercial turmeric, which is considered superior. Ethnic markets will typically carry rootstock and a wider range of ground brands.
Purchase in small quantities when possible, although as an inexpensive spice, it is tempting to buy large containers. Turmeric becomes unpalatable when used past its shelf life. It will also develop an unpleasant smell. SIMPLE ARROZ CON POLLO
4 boneless skinless chicken breasts
1 lb hot italian sausage
1 lg green pepper, chopped
1 lg red pepper, chopped
1 tbs garlic, minced
1/2 cup chopped onion, chopped
1 pkg rice family sized
salt & pepper
hot sauce
good grade olive oil
Coat the bottom of a large fry pan or saute pan with olive oil. Over med high heat, saute garlic and onion in the oil until tender but not browned.
Cut the chicken breasts into 1.5" chunks. Remove the sausage from its casings and crumble into small pieces. Add the chicken and sausage to the garlic and onion mixture; salt and pepper to taste. Saute the mixture, stirring frequently.
When the meats are almost cooked through, add the chopped pepper and continue to saute until done.
Add the rice and any packaged seasonings to the mixture and stir. Add water (according to package directions) and hot sauce to taste and stir.
Cover and simmer until water is absorbed, approx. 25 minutes or according to package directions.
Fluff with fork and serve.
Chorizo can be substituted for the Italian sausage.
Frozen peas may be used instead of the pepper. If so, add them when the rice and water is added to the pan. With all the ingredients you have, your meal should come out good without the saffron. Try it you may like it better. Arroz Con Pollo
Arroz con pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with various ways to prepare it. This is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. For instance, she might substitute chipotle chile powder or red chile powder for the paprika. We never use saffron in our arroz con pollo, but many people do. You can also add chopped bell peppers (cook with the onions) or peas (mix in at the end). It's an easy, stove-top, one pan dish, great for family meals.
Chicken
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Directions
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6. IF YOU DON'T HAVE SAFFRON AND WANT THAT YELLOW COLOR FOR YOUR RICE,YOU CAN USE GOYA SAYZON PACKETS WITH ANNATTO,FOR ME I USUALLY,COOK SOME MINCED ONIONS FIRST,THEN ADD IN THE SAYZON,THEN THE RICE TO MAKE SURE ALL THE GRAINS ARE COVERED,AND COOK RICE AS USUAL,I LIKE TO USE CHICKEN STOCK,INSTEAD OF WATER TO COOK MY ARROZ.