This Peruvian-style recipe is hands-off and surprisingly family-friendly—even my 16-month-old son loves it. Want it spicier? Use jalapenos instead of poblanos. —Libby Kast, Madison, Wisconsin
Arroz Verde con Pollo
Updated Jul. 06, 2023
Peppers (Hot)
Arroz Verde con Pollo
Prep Time
45 min
Cook Time
40 min
Yield
4 servings
Ingredients
- 1-3/4 cups chopped onion, divided
- 1-3/4 cups chopped green pepper, divided
- 1/4 cup fresh cilantro (leaves and stems)
- 3 garlic cloves, halved
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 2 cups chicken stock
- 1 tablespoon olive oil
- 1-1/2 pounds bone-in chicken thighs
- 3/4 cup chopped seeded fresh poblano pepper
- 1 cup uncooked jasmine rice, rinsed
Directions
- Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside.
- In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm.
- Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan.
- Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes.
- To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.
Nutrition Facts
1 chicken thigh with 1 cup rice: 507 calories, 18g fat (5g saturated fat), 80mg cholesterol, 628mg sodium, 55g carbohydrate (7g sugars, 4g fiber), 30g protein.
