Peruvian Green Arroz con Pollo Recipe

Name: Peruvian Green Arroz con Pollo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 to 6
Ingredients: 1/2 yellow onion; 3 garlic cloves; 1 bunch of cilantro leaves; 1/2 Jalapeno pepper; 2 teaspoons ground cumin; 1/2 teaspoon ground paprika; 3 cups of Chicken Stock or Water; 2 bone-in thighs; 3 bone-in drumsticks; kosher salt; pepper; 1 tablespoon neutral oil; 1 cup medium or long-grain white rice; 1/2 red onion; Juice from 2 limes; 1/2 Jalapeño; 1 tablespoon minced cilantro; kosher salt

User Reviews

5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 to 6
Calories
334 kcal
Course
Dinner
Cuisine
South American, American, Peruvian

Peruvian Green Arroz con Pollo Recipe

Griffin Phillips

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Green Arroz con Pollo (Peruvian Arroz con Pollo) is a Latin rice and chicken dish that is cooked in a spicy cilantro mixture. Topped with salsa criolla.

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Ingredients

Servings

Green Arroz con Pollo:

1/2 yellow onion
3 garlic cloves peeled
1 bunch of cilantro leaves
1/2 Jalapeno pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3 cups of Chicken Stock or Water divided
2 bone-in thighs
3 bone-in drumsticks
kosher salt
pepper
1 tablespoon neutral oil
1 cup medium or long-grain white rice

Salsa Criolla:

1/2 red onion thinly sliced
Juice from 2 limes
1/2 Jalapeño diced
1 tablespoon minced cilantro
kosher salt

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Instructions

To Make the Green Arroz con Pollo:

To a blender, add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth. Pulse until completely smooth. It will smell crazy spicy—don’t worry! It’ll mellow out as it cooks. Set aside.
Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven or medium pot, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. If you have a screen guard for the pot, use it because the oil may jump out of the pot. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 to 7 minutes. You want to practically cook it all the way through. Remove the chicken and transfer to a plate or cutting board.
To the pot, add the rice and toast it for about 1 to 2 minutes, stirring regularly. Next, pour in the cilantro mixture. And then pour in about an additional cup of broth/water. Place chicken atop of rice mixture. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time, if needed. In the end, I added 3 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 teaspoon more of salt.

To Make the Salsa Criolla:

To a medium bowl, mix together the red onion, juice from 2 limes, jalapeño and minced cilantro. Add a few pinches of salt and let marinate for about 10 to 15 minutes. Give it a taste just before serving and adjust the salt to your liking.

To Serve:

Divide the arroz con pollo amongst bowls and top with a spoonful of salsa criolla.

Notes

Equipment:
Le Creuset Braiser | Tongs | Measuring Spoons | Kitchen Towels | Vitamix Blender (Splurge) | Ninja Blender (Budget) |

Nutrition Information

Show Details

Calories 334kcal (17%) Carbohydrates 32g (11%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 71mg (24%) Sodium 61mg (3%) Potassium 255mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 211IU (4%) Vitamin C 5mg (6%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 334 kcal

% Daily Value*

Calories	334kcal	17%
Carbohydrates	32g	11%
Protein	15g	30%
Fat	16g	25%
Saturated Fat	6g	30%
Cholesterol	71mg	24%
Sodium	61mg	3%
Potassium	255mg	5%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	211IU	4%
Vitamin C	5mg	6%
Calcium	35mg	4%
Iron	1mg	6%