One - Pan Arroz con Pollo Verde
Recipe - ShopRite of Bethlehem
One - Pan Arroz con Pollo Verde
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
4
Servings
Shop Ingredients
Makes 4 servings
Onion Vidalia, 0.3 pound
$0.45 avg/ea$1.49/lb
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/oz
Swanson Unsalted Chicken Stock, 32 oz
$2.99$0.09/oz
Fresh Cilantro, 1 bunch, 1 each
$0.99
Goya Medium Salsa Verde, 17.6 oz
$3.39$0.19/fl oz
Nellie & Joe's The Original Famous Key West Lime Juice, 16 fl oz
$3.49$0.22/fl oz
Fresh Lime, 1 each
$0.50
Bell & Evans Boneless, Skinless Chicken Thighs
$5.39$5.39/lb
McCormick Ground Cumin, 1.5 oz
$3.49$2.33/oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
On Sale!
$14.99 was $16.99$0.59/fl oz
White Onion, 1 ct, 13 oz
$1.21 avg/ea$1.49/lb
Bowl & Basket Enriched Long Grain White Rice, 5 lb
$3.49$0.70/lb
Carrots 2 LB Bag, 2 pound
$1.99$1.00/lb
Red Bell Peppers, 1 ct, 6 oz
$1.12 avg/ea$2.99/lb
Green Giant Simply Steam No Sauce Sweet Peas, 8 oz
On Sale! Limit 4
$0.99 was $1.29$0.12/oz
Radishes, 6 oz.
$1.69$0.28/oz
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
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.