Peruvian Green Arroz con Pollo Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
4 to 6
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Calories
334 kcal
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Course
Dinner
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Cuisine
South American, American, Peruvian
Peruvian Green Arroz con Pollo Recipe
Description
The Peruvian Green Arroz con Pollo recipe showcases bone-in chicken thighs and drumsticks cooked with a green sauce blend of cilantro, jalapeño, yellow onion, garlic, cumin, and paprika. The sauce is made by blending these fresh ingredients with part of the chicken stock into a smooth, aromatic mixture that imparts the dish’s signature bright green color and complex flavors. After browning the chicken in oil to develop a golden crust and partially cooking it through, the rice is toasted before adding the green sauce and additional broth. The chicken is arranged atop the rice then the pot is covered and cooked until the rice is tender and the chicken is fully cooked, allowing the flavors to meld.
The result is a comforting dish with tender, well-seasoned chicken and fluffy rice infused with fresh herbs and spices. The optional salsa criolla offers a tangy and crisp contrast with thinly sliced red onions marinated in lime juice, jalapeño, and cilantro. This dish works well for a satisfying family meal or special occasion.
Using a sturdy pot such as a Dutch oven helps evenly heat and cook the dish. Controlling the heat and browning the chicken carefully create layered flavors. Portions of chicken stock added in stages boost moisture and taste.
Ingredients
Green Arroz con Pollo:
- 1/2 yellow onion
- 3 garlic peeled, cloves
- 1 cilantro bunch of leaves
- 1/2 jalapeno pepper
- 2 teaspoons cumin ground
- 1/2 teaspoon paprika ground
- 3 cups chicken stock divided, or water
- 2 chicken thighs bone-in
- 3 chicken drumsticks bone-in
- kosher salt
- black pepper
- 1 tablespoon neutral oil
- 1 cup white rice medium or long-grain
Salsa Criolla:
- 1/2 red onion thinly sliced
- lime juice juice from 2 limes
- 1/2 jalapeño diced
- 1 tablespoon cilantro minced
- kosher salt
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
- Browning the chicken well enhances flavor and texture in the final dish.
- Toast the rice briefly to improve its texture before adding the sauce and cooking liquid.
- Using a Dutch oven or similar heavy pot promotes even cooking.
- The salsa criolla adds a tangy, fresh accompaniment that balances the rich chicken and rice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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