Arroz Con Pollo With Salsa Verde (Rice And Chicken Casserole) Recipe

Name: Arroz Con Pollo With Salsa Verde (Rice And Chicken Casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: spice paste; 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; Main Ingredients; 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 (15 ounce) can diced tomatoes, with liquid; 3 cups chicken stock, warm (Homemade is best); 1 cup pimento stuffed olive; Salsa Verde; 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

Servings: persons

spice paste
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
Main Ingredients
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 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
Salsa Verde
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

1
Preheat oven to 350u00b0F.
2
Mix spice paste in a small bowl.
3
Wash Chicken, pat dry.
4
Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
5
In a dutch oven heat remaining Oil over medium heat.
6
Fry Chorizo'til crisp, remove, dry on paper towel.
7
Add Chicken, skin side down, brown well on all sides.
8
Remove, drain on paper towel.
9
Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
10
Remove bay leaves.
11
Stir in Rice, coat well with sofrito.
12
Add Tomatoes and Stock.
13
Season with salt and pepper.
14
Place Chorizo and Chicken on top of rice mixture.
15
Bring to a boil, simmer 5 minutes.
16
Cover pot, transfer to oven.
17
Bake 20 minutes'til rice is done and has absorbed the liquid.
18
---SalsaVerde---.
19
Puree all salsa ingredients'til smooth.
20
Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

1545

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: spice paste, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, 4 teaspoons fresh ground cumin, and more.

Yes, Arroz Con Pollo With Salsa Verde (Rice And Chicken Casserole) falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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