One Pan Green Chicken and Rice (Arroz con Pollo Verde)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
474 kcal
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Course
Dinner
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Cuisine
South American
One Pan Green Chicken and Rice (Arroz con Pollo Verde)
Description
One Pan Green Chicken and Rice (Arroz con Pollo Verde) features boneless, skinless chicken thighs browned then simmered in a smooth green sauce made from blending garlic, onion, jalapeño, fresh cilantro, lime juice, chicken broth, cumin, salt, and pepper. The sauce infuses the basmati rice and sautéed carrots and red bell pepper with fresh herbaceous and mildly spicy flavors. Cooking everything in one pan allows the rice to absorb the bright taste of the green sauce while the chicken remains juicy. The dish is garnished with fresh cilantro, avocado slices, jalapeño slices, and a drizzle of Greek yogurt or sour cream creamed with water for a cooling contrast.
The interplay between the aromatic green sauce, tender chicken, and well-cooked rice creates a satisfying mix of textures and tastes. This recipe is ideal for cooks who want a flavorful, cohesive meal without multiple pots and pans.
To adjust the heat level, remove jalapeño seeds for milder flavor or keep them in for more spice. Choosing white basmati or jasmine rice ensures the rice cooks properly and soaks up the sauce well. The vegetables can be swapped to whatever you have on hand to add color and nutrition.
Ingredients
- FOR THE CHICKEN:
- 1 tablespoon olive oil
- 1 ½ pounds chicken thigh boneless, skinless
- salt freshly ground
- black pepper freshly ground
- For the green sauce:
- 3 cloves garlic
- ½ onion white or yellow, roughly chopped
- 1 jalapeño seeded (or leave seeds in for more spice
- 1 cilantro fresh, bunch, reserve a few for topping
- 1 lime juiced
- 2 cups chicken broth low-sodium
- ½ teaspoon cumin ground
- ½ teaspoon salt
- black pepper freshly ground
- For the rice:
- 1 cup white Basmati rice
- 2 carrot medium, sliced
- 1 red bell pepper julienned
- TO GARNISH:
- cilantro fresh
- avocado slices
- jalapeño slices
- Greek yogurt or sour cream plus water to make a creme for drizzling
Instructions
- First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth. Set aside.
- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet, then a large pot will also work very well!) Add in olive oil. Once hot, add in chicken thighs and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), carrots and bell peppers. Saute over medium heat for a few minutes minutes to absorb pan flavors.
- Slowly pour in the green sauce, bring to a simmer then fold in the rice, making sure it is evenly distributed in the pan. Add the browned chicken on top and nestle them into the sauce a bit. Once sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked. Serve immediately. Garnish with cilantro, jalapeno slices, avocado slices and a drizzle of sour cream if you’d like. I like to mix a little greek yogurt or sour cream with water and drizzle it over the skillet. Serves Enjoy!
Notes
- Remove jalapeño seeds to lessen spiciness or retain them for added heat.
- Use white basmati or jasmine rice to ensure proper cooking time; brown rice is not recommended due to longer cook time.
- Vegetables can be varied depending on availability or preference.
- Serve with fresh cilantro, avocado slices, and a drizzle of sour cream or Greek yogurt mixture for added creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 474cal | 24% |
| Carbohydrates | 45.3g | 15% |
| Protein | 36.7g | 73% |
| Fat | 17.6g | 27% |
| Saturated Fat | 5g | 25% |
| Fiber | 1.7g | 7% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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