A Tasty Recipe for Arroz Con Pollo Verde: Green Chicken With Rice

Chicken Thighs on a Styrofoam Tray
Krug Studios / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
633 Calories
35g Fat
39g Carbs
37g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 633
% Daily Value*
Total Fat 35g 45%
Saturated Fat 6g 28%
Cholesterol 133mg 44%
Sodium 894mg 39%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 37g
Vitamin C 19mg 95%
Calcium 63mg 5%
Iron 3mg 16%
Potassium 710mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Arroz con pollo is a popular dish in Spain, Cuba, Puerto Rico, and throughout Latin America, and many versions of this dish are seasoned with turmeric (a Latin American substitute for saffron), which gives the rice a yellow color. This popular Peruvian-style dish, however, is green (verde), and gets its color from lots of cilantro. The other difference in this dish is that the broth is flavored with beer. 

Most recipes for arroz con pollo start with a sofrito or a mixture of sautéed vegetables and seasonings. Different regions use different combinations of ingredients in their sofrito, adding a distinctive flavor to the dish. 

Ingredients

  • 2 cups roughly chopped cilantro

  • 1/4 cup water

  • 2 chicken breast

  • 4 chicken thighs

  • 2 teaspoons cumin

  • 2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 3/4 cup vegetable oil

  • 4 garlic cloves, crushed

  • 1/3 cup choppedonion

  • 1/3 cup chopped red pepper

  • 2 cups diced carrots

  • 2 cups peas

  • 4 cups rice

  • 4 cups chicken stock, or water

  • 1 bottle dark beer

Steps to Make It

  1. Place the cilantro in a blender with about 1/4 cup water.  Process the cilantro, adding more water if needed, until it is completely puréed.

  2. Rub the chicken pieces with 1 teaspoon of the cumin. Sprinkle with 1 teaspoon salt and some freshly ground black pepper.

  3. Heat the oil in a large stockpot over medium-high heat. Add the chicken pieces and cook, turning frequently, for 10 to 15 minutes, until well browned.  When the chicken is browned on all sides, remove to a plate and set aside.

  4. Add the crushed garlic, chopped onion, and red pepper to the oil used to fry the chicken. Cook for 2 to 3 minutes until vegetables are softened.

  5. Add the diced carrots and the peas and sauté for several minutes more.

  6. Add the water (or chicken stock), remaining 1 teaspoon salt, and remaining 1 teaspoon cumin. Add the chicken pieces back to the pot. Add the rice and the cilantro purée. Cover pot and bring to a boil over medium heat.

  7. Lower heat to medium-low and simmer the rice and chicken mixture, stirring occasionally, for 15 minutes. Add more chicken stock or water if more liquid is needed.

  8. When the rice is almost done, add some of the beer to taste. Stir and taste for seasoning, adding more salt and pepper if needed.

  9. Cover and cook for 5 minutes more. Remove from heat.

  10. Place rice in a large serving dish. Arrange the chicken pieces on top and serve.