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Peruvian Green Arroz con Pollo Recipe

Peruvian Green Arroz con Pollo Recipe

A delicious and spicy Peruvian Green Arroz con Pollo dish made with chicken and cilantro.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course dinner
Cuisine American, Latin America, Latino Food, Peruvian, South American
Servings 6 servings
Calories 334 kcal

Equipment

  • dutch oven
  • blender
  • tongs
  • measuring spoons
  • kitchen towels

Ingredients
  

Green Arroz con Pollo

  • ½ whole yellow onion peeled
  • 3 cloves garlic peeled
  • 1 bunch cilantro leaves
  • ½ whole jalapeño pepper
  • 2 teaspoons ground cumin
  • ½ teaspoon ground paprika
  • 3 cups chicken stock or water divided
  • 2 whole bone-in thighs
  • 3 whole bone-in drumsticks
  • Kosher salt
  • Pepper
  • 1 tablespoon neutral oil
  • 1 cup medium or long-grain white rice

Salsa Criolla

  • ½ whole red onion thinly sliced
  • 2 whole limes for juice
  • ½ whole 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 ½ cups of chicken broth. Pulse until completely smooth. Set aside.
  • Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven, heat oil over medium-high heat. Add chicken, skin side down, until browned, about 5 minutes. Flip the chicken and cook until golden brown, about 5 to 7 minutes. Remove chicken and transfer to a plate.
  • Add the rice to the pot and toast for 1 to 2 minutes, stirring regularly. Pour in the cilantro mixture and an additional cup of broth/water. Place chicken atop the rice mixture. Bring to a simmer, then reduce heat to low. Cover and cook for about 45 to 50 minutes until rice is tender.
  • Throughout cooking, check every 15-20 minutes and add broth if needed. Add about 1 teaspoon of salt in the last 15 minutes.

To Make the Salsa Criolla

  • In a bowl, mix together the red onion, lime juice, jalapeño, and minced cilantro. Add a few pinches of salt and let marinate for 10 to 15 minutes.

To Serve

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

Notes

Equipment includes Dutch oven, blender, tongs, measuring spoons, and kitchen towels.

Nutrition

Serving: 1servingCalories: 334kcalCarbohydrates: 32gProtein: 15gFat: 16gSaturated Fat: 6gCholesterol: 71mgSodium: 61mgPotassium: 255mgFiber: 1gSugar: 1gVitamin A: 211IUVitamin C: 5mgCalcium: 35mgIron: 1mg
Keyword Arroz con Pollo, chicken rice, cilantro rice, Peruvian food, Peruvian Green Arroz con Pollo Recipe
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