Peruvian Green Arroz con Pollo
Ingredients
The rice and chicken
-
½
unit
yellow onion
-
3
cloves
garlic
-
1
bunch
cilantro leaves
-
½
pepper
jalapeño
-
2
teaspoons
ground cumin
-
½
teaspoon
ground paprika
-
3
cups
chicken stock or water
-
2
pieces
bone-in thighs
-
3
pieces
bone-in drumsticks
-
to taste
unit
Kosher salt
-
to taste
unit
pepper
-
1
tablespoon
neutral oil
-
1
cup
medium or long-grain white rice
Salsa Criolla
-
½
unit
red onion
-
2
limes
juice
-
½
pepper
jalapeño
-
1
tablespoon
minced cilantro
-
to taste
unit
Kosher salt
Instructions
- Blend the onion, garlic, cilantro, jalapeño, cumin, paprika, and 1½ cups of chicken broth until smooth.
- Season the chicken with salt and pepper, then brown in hot oil in a Dutch oven for about 5-7 minutes on each side.
- Remove the chicken and toast the rice in the same pot for 1-2 minutes.
- Add the blended cilantro mixture and an additional cup of broth, then place the chicken on top.
- Simmer covered for 45-50 minutes, checking every 15-20 minutes and adding more broth if necessary.
- For the Salsa Criolla, mix the red onion, lime juice, jalapeño, minced cilantro, and salt, and let it marinate for 10-15 minutes.
- Serve the arroz con pollo topped with salsa criolla.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
334
Total fat
16g
Total carbohydrates
32g
Total protein
15g
Sodium
61mg
Cholesterol
71mg
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