One - Pan Arroz con Pollo Verde

Recipe - ShopRite of Aramingo

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

Servings

Shop Ingredients

Makes 4 servings

3 garlic cloves

Fresh Garlic

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$1.20 avg/ea$4.79/lb

1 jalapeño pepper, halved lengthwise, seeded and stemmed

Jalapeno Pepper, 1 ct, 4 oz

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$0.50 avg/ea$0.13/oz

2 cups unsalted chicken stock

Swanson Unsalted Chicken Stock, 32 oz

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$3.39$0.11/oz

1 cup chopped fresh cilantro plus additional for garnish (optional)

Fresh Cilantro, 1 bunch, 1 each

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$0.99

1 cup salsa verde

Cholula Mild Salsa Verde, 12 oz

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$3.69$0.31/oz

2 tablespoons fresh lime juice

Not Available

1 teaspoon fresh lime zest

Fresh Lime, 1 each

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$0.50

1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

Fresh Grade A Boneless/Skinless Chicken Thighs, 2.9 pound

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$9.54 avg/ea$3.29/lb

1 1/2 teaspoons ground cumin

McCormick Ground Cumin, 1.5 oz

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$3.49$2.33/oz

1/2 teaspoon kosher salt

Badia Kosher Salt, 8 oz

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$3.49$0.44/oz

2 tablespoons olive oil

Pam Olive Oil No-Stick Cooking Spray, 5 oz

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$5.79$1.16/oz

1 cup chopped white onion

White Onion, 1 ct, 13 oz

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$1.21 avg/ea$1.49/lb

2 cups dry long grain white rice

Bowl & Basket Enriched Long Grain White Rice, 5 lb

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$3.79$0.76/lb

1/2 cup chopped carrots

Carrots 2 LB Bag, 2 pound

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$1.99$1.00/lb

1/2 cup chopped red bell pepper

Red Bell Peppers, 1 ct, 6 oz

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$1.12 avg/ea$2.99/lb

1/2 cup frozen green peas

Green Giant Simply Steam No Sauce Sweet Peas, 8 oz

On Sale! Limit 4

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$0.99 was $1.29$0.12/oz

Thinly sliced radishes for garnish (optional)

Radishes, 6 oz.

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$1.69$0.28/oz

Nutritional Information

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.