Arroz con Pollo Verde - Green Chicken with

Rice

Arroz con Pollo Verde. Marian Blazes

45 mins
Prep: 15 mins,

Cook: 30 mins
Yield: Serves 6-8
(19)
BY MARIAN BLAZES
Updated 03/01/17

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This popular dish makes a great meal for company, served with a
green salad and garlic bread. This Peruvian-style dish gets its
green color from cilantro, and the broth is flavored with beer.

Arroz con pollo is a popular dish in Spain, Cuba, Puerto Rico, and
throughout Latin America. Many versions of this dish are
seasoned with , which gives the rice a yellow color (a Latin
American substitute for saffron).

Most recipes for arroz con pollo start with a sofrito, or a mixture
of sauted vegetables and seasonings. Different regions use
different combinations of ingredients in their sofrito, adding a
distinctive flavor to the dish.

What You'll Need

2 cups loosely packed, roughly chopped, cilantro leaves

3/4 cup vegetable oil

2 chicken breast halves with skin, cut into 4 to 6 pieces

4 chicken thighs

4 garlic cloves, mashed

1/3 cup chopped onion

1/3 cup chopped red pepper

2 cups diced carrots

2 cups peas

4 cups rice


4 cups water (or chicken stock)

2 teaspoons salt, or to taste

2 teaspoons cumin

1 bottle of dark beer

Freshly ground black pepper to taste

How to Make It
1. Place the cilantro in a blender with about 1/4 cup water.
Process the cilantro, adding more water if needed, until it is
completely pured.

2. Rub the chicken pieces with 1 teaspoon of the cumin.

Sprinkle with 1 teaspoon salt and frehsly ground black
pepper.

3. Heat the oil in a large stockpot over medium high heat. Add
the chicken pieces and cook, turning frequently, for 10-15
minutes, until well browned. When the chicken is browned
on all sides, remove and set aside.

1. Add the crushed garlic, chopped onion, and red pepper to

the oil used to fry the chicken. Cook for 2 to 3 minutes until
vegetables are softened.
2. Add the diced carrots and the peas and saut for several
minutes more.

3. Add the water (or chicken stock), 1 teaspoon salt, and 1

teaspoon cumin. Add the chicken pieces back to the pot.
Add the rice and the cilantro pure. Cover pot and bring
to a boil over medium heat.

4. Lower heat to medium low and simmer the rice and

chicken mixture, stirring occasionally, for 15 minutes. Add
more chicken stock or water if more liquid is needed.

5. When the rice is almost done, add some of the beer (to
taste). Stir and taste for seasoning, adding more salt and
pepper if needed.

6. Cover and cook for 5 minutes more. Remove from heat.

7. Place rice in a large serving dish. Arrange the chicken

pieces on top and serve.