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

May 19, 2023May 19, 20230 0
Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) that's packed with spices and flavor
in Main

Prep

20 min

Cook

45 min

Ready In

1h 5min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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

Nutrision Information

Servings Per Recipe
6-8
Calories
639
Sugar
3g
Fat
35g
Arroz con pollo, or rice and chicken casserole, is a traditional dish in Mexican and Latin American cuisine. This recipe elevates the dish with a delicious spice blend and a tasty salsa verde. The result is a flavorful and satisfying meal that will please any crowd. The dish is not only delicious but also offers several health benefits, making it a great option for those looking to eat healthy without sacrificing flavor. Try out this recipe for a dinner party or family gathering, and impress your guests with your culinary skills!

Instructions

1.In a small mixing bowl, combine the salt, pepper, cumin, oregano, paprika, and cayenne. Set aside.
2.In a large pan on medium-high heat, add 2 tablespoons of olive oil and heat until hot. Add the chicken thighs and cook until browned on both sides. Remove from the pan and set aside.
3.In the same pan, add 2 more tablespoons of olive oil, the chorizo sausage, onion, garlic, and red bell pepper. Cook until the onion is translucent.
4.Add the bay leaves and spice mixture, and cook for 1-2 minutes until fragrant.
5.Add the basmati rice and stir until coated in the spices.
6.Add the diced tomatoes with liquid, chicken stock, and olives. Bring to a boil, then lower the heat to a simmer and cover. Cook for 18-20 minutes.
7.Add the chicken back into the pan and stir to combine. Cook for an additional 5 minutes until the chicken is cooked through.
8.In a blender, combine the jalapeno, cilantro, blanched almonds, and extra virgin olive oil. Blend until smooth.
9.To serve, squeeze lime juice over the rice and chicken, and drizzle with salsa verde.

PROS

This recipe is packed with flavor and spices, making it a great option for those who love bold tastes.
The chicken and rice make a hearty and filling meal, perfect for a family dinner or gathering with friends.

CONS

This recipe takes a bit longer to prepare and cook than some other dishes, so it may not be the best option for a quick meal.
Additionally, some people may find the spice level too high, so it’s important to adjust to your personal taste.

HEALTH & BENEFITS

This dish is packed with healthy ingredients like chicken, bell peppers, and almonds. These ingredients provide a good source of protein, fiber, vitamin C, and healthy fats. The spice blend is also believed to have potential health benefits like reducing inflammation and improving digestion.

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