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.
