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4.9 from 231 votes

One Pan Green Chicken and Rice (Arroz con Pollo Verde)

One pan green chicken and rice, or arroz con pollo verde, made with an easy, flavorful green sauce and packed with delicious veggies. Top with fresh cilantro, avocado, jalapeño slices, and a drizzle of yogurt for a protein-packed weeknight dinner the whole family will love!​

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 474 kcal
Course: Dinner
Cuisine: South American

Ingredients

  • FOR THE CHICKEN:
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken thighs
  • Freshly ground salt and pepper
  • For the green sauce:
  • 3 cloves garlic
  • ½ white or yellow onion, roughly chopped
  • 1 jalapeno, seeded (or leave seeds in if you like it a little spicy like me!)
  • 1 bunch fresh cilantro (reserve a few for topping the dish)
  • 1 lime, juiced
  • 2 cups low-sodium chicken broth
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • freshly ground black pepper
  • For the rice:
  • 1 cup white Basmati rice
  • 2 medium carrots, sliced
  • 1 red bell pepper, julienned
  • TO GARNISH:
  • fresh cilantro
  • avocado slices
  • jalapeño slices
  • Greek yogurt or sour cream + water to make a creme for drizzling

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • If you don't like spicy dishes, then feel free to take out the seeds of the jalapeno. If you prefer things a little bit spicy, then I suggest keeping them in!
  • For the rice: make sure you use white basmati or jasmine rice. Unfortunately, brown rice will take too long to cook. Feel free to make a lower carb version by subbing in cauliflower rice.
  • For the veggies: feel free to switch up the veggies based on what you have in your fridge.

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 474

% 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.