One - Pan Arroz con Pollo Verde
Recipe - Gourmet Garage Corporate
One - Pan Arroz con Pollo Verde
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
3 garlic cloves
1 jalapeño pepper, halved lengthwise, seeded and stemmed
2 cups unsalted chicken stock
1 cup chopped fresh cilantro plus additional for garnish (optional)
1 cup salsa verde
2 tablespoons fresh lime juice
1 teaspoon fresh lime zest
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 cup chopped white onion
2 cups dry long grain white rice
1/2 cup chopped carrots
1/2 cup chopped red bell pepper
1/2 cup frozen green peas
Thinly sliced radishes for garnish (optional)
Directions
- In blender, purée garlic, jalapeño, stock, cilantro, salsa verde, lime juice and lime zest until smooth. Makes about 3 1/2 cups garlic mixture.
- Pat chicken dry; sprinkle both sides with cumin, salt and 1/2 teaspoon black pepper. In large, high-sided skillet, heat oil over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add onion; cook and stir 3 minutes. Add rice, carrots, bell pepper and peas; cook and stir 5 minutes or until rice is lightly toasted. Increase heat to high; stir in garlic mixture and heat to a boil, stirring occasionally. Reduce heat to low; cover and cook 15 minutes or until rice is tender. Remove skillet from heat; let stand 5 minutes. Fluff rice with fork. Makes about 7 cups Arroz con Pollo Verde.
- Serve Arroz con Pollo Verde garnished with radishes and/or cilantro, if desired.
Nutritional Information
Approximate nutritional values per serving (1 3/4 cups Arroz con Pollo Verde): 573 Calories, 19g Fat, 4g Saturated Fat, 159mg Cholesterol, 809mg Sodium, 60g Carbohydrates, 5g Fiber, 7g Sugars, 0g Added Sugars, 40g Protein
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Garlic
$1.25 avg/ea$4.99/lb
Jalapeno Pepper, 1 ct, 4 oz
$1.25 avg/ea$0.31/oz
Kitchen Basics Unsalted Chicken Stock, 32 oz
$4.99$0.16/oz
Frontera Medium Cilantro Jalapeño Salsa, 16 oz
$6.29$0.39/oz
Stonewall Kitchen Salsa Verde, 16 oz
$8.99$0.56/oz
Nellie & Joe's The Original Famous Key West Lime Juice, 16 fl oz
$4.79$0.30/fl oz
Sprite Lemon-Lime Soda, 12 fl oz, 12 count
$14.99$0.10/fl oz
Bell & Evans Boneless, Skinless Chicken Thighs
$7.99$7.99/lb
Organic Ground Cumin, 2 oz
$1.50 avg/ea$0.75/oz
Alessi Coarse Kosher Sea Salt, 2.2 lbs
$3.49$0.10/oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
White Onion, 1 ct, 13 oz
$2.02 avg/ea$2.49/lb
RiceSelect White Organic Jasmati Long Grain Jasmine Rice, 32 oz
$13.99$0.44/oz
Fresh Organic Baby Carrots 1 lb. Bag, 1 each
$2.99
Rao's Mushroom & Bell Pepper Sauce, 24oz
$10.99$0.46/oz
Woodstock Organic Green Peas, 10 oz
$3.69$0.37/oz
Red Radishes, 1 Bunch, 1 each
$4.99
Nutritional Information
Approximate nutritional values per serving (1 3/4 cups Arroz con Pollo Verde): 573 Calories, 19g Fat, 4g Saturated Fat, 159mg Cholesterol, 809mg Sodium, 60g Carbohydrates, 5g Fiber, 7g Sugars, 0g Added Sugars, 40g Protein
Directions
- In blender, purée garlic, jalapeño, stock, cilantro, salsa verde, lime juice and lime zest until smooth. Makes about 3 1/2 cups garlic mixture.
- Pat chicken dry; sprinkle both sides with cumin, salt and 1/2 teaspoon black pepper. In large, high-sided skillet, heat oil over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add onion; cook and stir 3 minutes. Add rice, carrots, bell pepper and peas; cook and stir 5 minutes or until rice is lightly toasted. Increase heat to high; stir in garlic mixture and heat to a boil, stirring occasionally. Reduce heat to low; cover and cook 15 minutes or until rice is tender. Remove skillet from heat; let stand 5 minutes. Fluff rice with fork. Makes about 7 cups Arroz con Pollo Verde.
- Serve Arroz con Pollo Verde garnished with radishes and/or cilantro, if desired.