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GREEN ARROZ con POLLO adapted from A Cozy Kitchen

The green part of this recipe is a spicy cilantro flavored Latin rice and chicken dish with a Peruvian influence from what I’ve been able to deduce. Top it with salsa criolla for that special flair of flavor.


1 LARGE shallot, halved and sliced thin
3 garlic cloves, peeled
1 bunch of cilantro leaves
1/2 jalapeño pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3+ cups of chicken stock or water, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/4 cup flour
1 tablespoon avocado oil
1 cup medium or long-grain white rice

• Add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth to a blender. Pulse until COMPLETELY smooth. It will smell SUPER spicy, but that will mellow as it cooks. Set aside.
• Season the chicken with a generous amount of FRESH ground salt and pepper.
• Dredge chicken in the flour.
• Heat oil over medium-high heat in a large cast iron skillet – I like to use my enamel coated cast iron.
• When oil is hot, add shallots and chicken for 3-4 minutes per side until browned.
• Remove the chicken and transfer to a plate and keep warm.
• Add the rice to the skillet and toast it for about 1 to 2 minutes, stirring constantly.
• Pour in the cilantro mixture and an additional cup of chicken broth.
• Layer chicken on top of rice mixture.
• Bring to a simmer and then reduce heat to low. Simmer 45-50 minutes until rice is tender.

NOTE:

• Check every 15-20 minutes and top off with about 1/4 cup of stock each time, as needed to keep rice moist and loose. We like excess sauce to spoon over the chicken.
• Adjust seasoning as necessary before serving.

SALSA
1/2 red onion, thinly sliced
Juice from 2 LARGE limes
+/- 1/2 jalapeño, seeded and diced
1 tablespoon minced cilantro
FRESH ground sea salt

• Mix together the red onion, juice from 2 limes, jalapeño and minced cilantro in a mixing bowl.
• Add a few pinches of salt and let marinate for about 15 minutes.
• Taste and adjust seasoning to taste just before serving.

ASSEMBLY

• Divide the rice amongst plates and top with a spoonful of salsa and chicken.
• Ladle more sauce over chicken.
• Garnish with cotija cheese.