5.0 from 54 votes
Peruvian Green Arroz con Pollo Recipe
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.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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.