Arroz Verde Con Pollo
Ingredients
- 1 1/2 cups Mahatma® Jasmine White Rice
- 6 bone-in, skin-on whole chicken legs, cut into drumstick and thigh portions
- 1 tsp salt
- 1/4 cup olive oil (approx.), divided
- 1 onion, diced
- 1 poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 2 cups salsa
- 1 1/2 cups reduced-sodium chicken broth
- 1/4 cup cilantro, finely chopped and divided
Instructions
This easy chicken and rice dish is covered in delicious and tangy salsa verde.
Step 1
Season chicken with salt.
Step 2
In large Dutch oven or saucepan set over medium heat, add 2 tbsp oil. In batches to avoid crowding, add chicken; cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned.
Step 3
Add onion, poblano and garlic to oil in Dutch oven set over medium heat. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice. Cook, stirring frequently, for 2 to 3 minutes or until well coated.
Step 4
Stir in salsa and broth; bring to a boil. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 20 to 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes.
Step 5
Before serving, fluff rice mixture with fork and garnish with cilantro.
Recipe Tips
Garnish with avocado slices and crumbled cotija cheese, and drizzle with sour cream, if desired.
Use green salsa for an extra pop of color.
How to Mince Garlic
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
The Best Way to Chop Cilantro
Fresh cilantro is often very sandy, so it’s best to clean it as soon as you get home from the grocery store. Change the water once or twice and wash again, until no more grit remains. As soon as the cilantro is washed clean, spin in a salad spinner. Alternatively, drain it in a large sieve and shake off the excess water. Now, on to the fun part! If you’re wondering how you cut cilantro or how to cut up cilantro, read through the steps below.
- Place the cilantro bunch on the cutting board. Wash the cilantro and grab a handful. Pinch the stems together like you would a bouquet of flowers. Lay it on a cutting board.
- Slice off the long stems. Right where the leaves start to grow, cut off the woody stems, and discard.
- Chop the cilantro. Cutting from one end of the bunch to the other while using a rocking motion with the knife.
- Stop when you have reached desired consistency. When it is chopped to your liking (either roughly or finely chopped) it is all ready to go!
If you are in the mood for some different types of chicken recipes our Chicken Biryani is always a family favorite.
