Peruvian Arroz Verde Con Pollo
Transport your taste buds to Peru with this vibrant and savory Peruvian Arroz Verde Con Pollo! This delicious one-pot meal combines tender, juicy chicken thighs seared to golden perfection with fragrant, herbaceous green rice infused with cilantro, spinach, and a touch of jalapeño. The long-grain white rice is simmered alongside sweet peas and carrots in a rich blend of chicken stock and fresh aromatics, creating a dish that’s as comforting as it is flavorful. Perfect for a hearty family dinner, this dish captures the essence of Peruvian cuisine with its bold flavors and vibrant colors. Serve with a squeeze of lime for a zesty finishing touch that ties all the elements together. Ready in just over an hour, this easy-to-make recipe is sure to become a staple in your home-cooked meal rotation! Search keywords: Peruvian green rice, Arroz Verde Con Pollo, Peruvian chicken and rice, vibrant Peruvian recipes, one-pot chicken dishes.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium (diced) white onion
- 3 minced garlic cloves
- 1 seeded and chopped jalapeño
- 1 cup (tightly packed) cilantro leaves and stems
- 1 cup (loosely packed) fresh spinach
- 2.5 cups chicken stock
- 1 cup green peas
- 1 medium (diced) carrot
- 2 cups long-grain white rice
- 1 tablespoon vegetable oil
- 4 for serving lime wedges
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
In a blender, combine the onion, garlic, jalapeño, cilantro, spinach, and 1 cup of chicken stock. Blend until smooth and set the green mixture aside.
In the same pot used to sear the chicken, heat 1 tablespoon of vegetable oil over medium heat. Add the rice and toast for 3-4 minutes, stirring frequently, until the rice is fragrant and lightly golden.
Pour the green mixture into the pot with the rice and stir to combine. Cook for 2-3 minutes, allowing the rice to absorb the flavors.
Add the chicken stock (1.5 cups left), peas, carrot, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well.
Nestle the seared chicken thighs into the rice mixture. Bring the pot to a simmer, cover, and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and serve the Arroz Verde Con Pollo with lime wedges on the side.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
