Best Arroz Con Pollo Verde Recipes
ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)
I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.
Provided by Pierre Dance
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Mix spice paste in a small bowl.
- Wash Chicken, pat dry.
- Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
- In a dutch oven heat remaining Oil over medium heat.
- Fry Chorizo'til crisp, remove, dry on paper towel.
- Add Chicken, skin side down, brown well on all sides.
- Remove, drain on paper towel.
- Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
- Remove bay leaves.
- Stir in Rice, coat well with sofrito.
- Add Tomatoes and Stock.
- Season with salt and pepper.
- Place Chorizo and Chicken on top of rice mixture.
- Bring to a boil, simmer 5 minutes.
- Cover pot, transfer to oven.
- Bake 20 minutes'til rice is done and has absorbed the liquid.
- ---SalsaVerde---.
- Puree all salsa ingredients'til smooth.
- Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
ARROZ CON POLLO VERDE
Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.
Provided by Kay Chun
Categories grains and rice, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
- Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
- Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
- Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.
PERUVIAN ARROZ VERDE CON POLLO
Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru.
Provided by rainna
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
- In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
- Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
- Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.
Nutrition Facts : Calories 520, Fat 15.1, SaturatedFat 2.4, Cholesterol 2.2, Sodium 118.3, Carbohydrate 73.8, Fiber 3, Sugar 3.9, Protein 9.2
ARROZ CON POLLO WITH SALSA VERDE
Make and share this Arroz con Pollo with Salsa Verde recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350° F.
- Rinse the chicken pieces and pat dry.
- In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
- Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
- Fry the chorizo over medium heat until it is crispy and renders its fat.
- Remove the chorizo with a slotted spoon and drain on paper towels.
- Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
- Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
- Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper.
- Return the chorizo and chicken to the pan.
- Bring the mixture to a boil and let simmer for 5 minutes.
- Cover and transfer pot to oven.
- Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
- Scatter the olives on top of the chicken and rice before serving.
- ---To prepare the Salsa Verde---.
- In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
- Garnish Arroz Con Pollo with Salsa Verde before serving.
ARROZ CON POLLO WITH SALSA VERDE
In translation, arroz con pollo simply means "rice with chicken." When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.
Yield serves 6
Number Of Ingredients 23
Steps:
- In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oil-just enough to moisten-and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.
- Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil. Toss in the chorizo and fry it until it renders its fat and gets crispy. Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
- Preheat the oven to 350°F.
- Brown the chicken in the chorizo fat, skin side down. Depending on the pot you're using, you may have to do this in batches so you don't overcrowd things. When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side. This whole process should take about 15 minutes. Take the chicken out of the pan and set it aside. Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; sauté until the vegetables are very soft and almost dissolved, about 10 minutes. Fold in the rice so the grains are well coated with all that flavor. Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock. Season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let it simmer for 5 minutes. Cover and transfer the pot to the oven. Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. In the last 5 minutes of cooking, fold in the olives.
- To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste. Garnish the Arroz con Pollo with Salsa Verde before serving.
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Arroz con pollo, which translates to "rice with chicken," is a popular Latin American dish that has many regional variations. One such variation is arroz con pollo verde, which is made with a green sauce instead of the more common red sauce. This dish has a unique flavor profile that sets it apart from other rice and chicken dishes.
Ingredients
The ingredients for arroz con pollo verde can vary depending on the specific recipe, but some common ingredients include:Chicken:
Bone-in chicken pieces such as thighs, drumsticks, or a whole chicken can be used in arroz con pollo verde. Some recipes call for the chicken to be browned before being added to the green sauce, while others simply cook the chicken in the sauce.Rice:
The type of rice used in arroz con pollo verde can also vary. Some recipes call for long-grain white rice, while others use medium-grain or short-grain rice. The amount of rice used will depend on the number of servings you want to make.Green Sauce:
The green sauce is the star of the show in arroz con pollo verde. It's made from a blend of fresh herbs such as cilantro, parsley, and basil, as well as vegetables like tomatillos, jalapenos, and onions. Other ingredients that can be added to the sauce include garlic, cumin, and lime juice.Additional Ingredients:
Some arroz con pollo verde recipes call for additional ingredients such as peas, corn, or bell peppers. These ingredients can add flavor and color to the dish.Cooking Method
Arroz con pollo verde can be made on the stovetop, in the oven, or in a slow cooker. The cooking method will depend on the specific recipe you're following. Regardless of the cooking method, the basic steps involve making the green sauce, browning the chicken (if necessary), and then adding the rice and sauce to the pan.Stovetop Method:
To make arroz con pollo verde on the stovetop, you'll start by making the green sauce in a blender or food processor. Once the sauce is made, you'll brown the chicken in a large pot or Dutch oven over medium-high heat. Next, you'll add the rice to the pot and stir to coat it with the sauce. Finally, you'll add enough water or chicken broth to cover the rice and chicken and simmer the mixture for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.Oven Method:
For the oven method, you'll start by making the green sauce just like with the stovetop method. Once the sauce is made, you'll transfer it to a large baking dish and add the chicken and rice. You'll then stir to combine everything and cover the dish with foil. The dish is baked in a preheated oven for about 45 minutes to an hour or until the rice is tender and the chicken is cooked through.Slow Cooker Method:
To make arroz con pollo verde in a slow cooker, you'll start by making the green sauce just like with the other methods. Once the sauce is made, you'll add it to the slow cooker along with the chicken and rice. You'll stir to combine everything and then cook on low for about 4-6 hours or until the rice is tender and the chicken is cooked through.Serving Suggestions
There are many ways to serve arroz con pollo verde. Some people like to top it with additional fresh herbs like chopped cilantro or parsley. Others like to serve it with a side of black beans or a simple salad.Flavor Variations:
If you're looking to switch things up, there are many ways to customize arroz con pollo verde to your liking. For example, you could add some sliced mushrooms to the dish or swap out the chicken for shrimp or tofu. You could also add some diced tomatoes or diced green chilies to the sauce for added flavor.Dietary Restrictions:
If you have dietary restrictions or preferences, you can easily adapt arroz con pollo verde to suit your needs. For example, you could use brown rice instead of white rice for a healthier option. If you're vegetarian, you could make the dish with just the green sauce and rice and omit the chicken altogether. If you're vegan, you could use vegetable broth instead of chicken broth and replace the chicken with tofu or tempeh.Conclusion
Arroz con pollo verde is a flavorful and satisfying dish that's perfect for a weeknight dinner or a special occasion. With its unique green sauce and versatile ingredients, this dish is sure to become a favorite in your household. Whether you make it on the stovetop, in the oven, or in a slow cooker, arroz con pollo verde is a classic Latin American dish that's worth trying.
Arroz con pollo verde, or green chicken and rice, is a delicious and easy-to-make dish that is perfect for both busy weeknights and lazy weekends. With its flavorful combination of chicken, rice, vegetables, and herbs, it is a hearty and satisfying meal that is sure to please everyone at the table. However, making a good arroz con pollo verde can be tricky, especially if you are new to cooking or lack experience with this particular recipe. In this article, we will share some valuable tips to help you create a delicious and successful arroz con pollo verde every time.