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Arroz Verde con Pollo

Total Time

Prep: 45 min. Bake: 40 min.

Makes

4 servings

Arroz Verde con Pollo Recipe photo by Taste of Home

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
  • 1 cup uncooked jasmine rice, rinsed
  • 3/4 cup chopped seeded fresh poblano pepper

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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