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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

Remove the pot from the heat and let it rest, covered, for 5 minutes.

Step 9

Fluff the rice with a fork and serve the Arroz Verde Con Pollo with lime wedges on the side.

Nutrition Facts

Serving size	(2884.3g)

Amount per serving	% Daily Value*
Calories	3443.2

Total Fat 207.9g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 11.3g
Cholesterol 782.2mg	0%
Sodium 5960.3mg	0%
Total Carbohydrate 168.9g	0%
Dietary Fiber 23.1g	0%
Total Sugars 20.5g
Protein 221.8g	0%

Vitamin D 0IU	0%
Calcium 499.1mg	0%
Iron 25.5mg	0%
Potassium 4203.4mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 25.8%

Carbs: 19.7%