Best 4 Arroz Con Pollo Verde Recipes

"Arroz con pollo verde" is an exquisite dish that combines the vibrant flavors of green salsa and tender chicken with perfectly cooked rice. It's a beloved meal in many cultures and cuisines, and finding the best recipe to suit your taste preferences can be a delightful culinary journey. In this article, we'll explore the essential elements and techniques involved in creating an exceptional "arroz con pollo verde," providing you with a comprehensive guide to select the perfect recipe that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ARROZ CON POLLO WITH SALSA VERDE

Arroz con Pollo with Salsa Verde image

Provided by Tyler Florence

Categories main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 (3-pound) whole chicken, cut into 10 serving pieces
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks
1 Spanish onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15-ounce) can diced tomatoes with liquid
3 cups low-sodium chicken broth, warm
1 cup pimento stuffed green olives
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almonds, toasted
1/2 cup olive oil
1 lime, juiced

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.

PERUVIAN ARROZ VERDE CON POLLO

Peruvian Arroz Verde Con Pollo image

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

Ingredients

8 pieces skinless chicken
salt and pepper
1/2 cup oil
1 big red onion, chopped
3 garlic cloves, chopped
1 cup fresh cilantro, blended in a food processor with a little water
1/2 cup Guinness stout or 1/2 cup lager beer
2 bell peppers, sliced for added color (1 red and 1 green or or yellow. This is optional)
3 cups rice
1 cup mix peas
2 1/2 cups chicken stock

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 (RICE AND CHICKEN CASSEROLE)

Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) image

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

Ingredients

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons fresh ground cumin
1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
2 teaspoons real Hungarian paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
8 -10 boneless chicken thighs
2 tablespoons olive oil
1 lb dry chorizo sausage, cut into 3/4 inch pieces
1 sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded,chopped
2 bay leaves
2 cups basmati rice
1 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
1 -2 jalapeno, seeded,devained,minced
1/4 cup fresh cilantro, chopped
1/4 cup blanched almond, toasted
1/2 cup extra virgin olive oil
1 lime, juice of

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 WITH SALSA VERDE

Arroz con Pollo with Salsa Verde image

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

Ingredients

3 lbs whole chickens, cut into 10 serving pieces
4 tablespoons olive oil, divided
salt & freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1 1/4-1 1/2 lbs chorizo sausage, cut into 1 inch chunks
1 Spanish onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15 ounce) can diced tomatoes with juice
3 cups low sodium chicken broth, warm
1 cup pimento stuffed olive
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almond, toasted
1/2 cup olive oil
1 lime, juiced

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.

Tips:

Use day-old rice: This will help prevent the rice from becoming mushy.
Rinse the rice well before cooking: This will remove the starch and help the rice cook evenly.
Use a large pot or Dutch oven: This will give the rice plenty of room to cook and prevent it from sticking to the bottom of the pot.
Bring the water to a boil before adding the rice: This will help the rice cook more evenly.
Reduce the heat to low and simmer the rice for 18 minutes: This will allow the rice to cook through without overcooking.
Fluff the rice with a fork before serving: This will help separate the grains of rice and make it light and fluffy.

Conclusion:

Arroz con Pollo Verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, rice, and vegetables makes it a complete and balanced meal that is sure to please everyone at the table. With a few simple tips, you can make sure that your Arroz con Pollo Verde turns out perfect every time. So next time you're looking for a quick and easy meal, give Arroz con Pollo Verde a try!