Peruvian Green Arroz con Pollo

 

1/2 yellow onion

3 garlic cloves, peeled

1 bunch of cilantro leaves

1/2 jalapeño pepper

2 tsp. ground cumin

1/2 tsp. ground paprika

3 C. of chicken stock or water, divided

2 bone-in thighs

3 bone-in drumsticks

Kosher salt

Pepper

1 T. neutral oil

1 C. medium or long-grain white rice

 

Salsa Criolla:

 

1/2 red onion, thinly sliced

Juice from 2 limes

1/2 jalapeño, diced

1 T. minced cilantro

Kosher salt

 

To Make the Green Arroz con Pollo: To a blender, add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 C. of chicken broth. Pulse until completely smooth. It will smell crazy spicy—don’t worry! It’ll mellow out as it cooks. Set aside.  Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven or medium pot, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. If you have a screen guard for the pot, use it because the oil may jump out of the pot. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 to 7 minutes. You want to practically cook it all the way through. Remove the chicken and transfer to a plate or cutting board.  To the pot, add the rice and toast it for about 1 to 2 minutes, stirring regularly. Next, pour in the cilantro mixture. And then pour in about an additional C. of broth/water. Place chicken atop of rice mixture. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 C. of stock each time, if needed. In the end, I added 3 C. of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 tsp. more of salt. To Make the Salsa Criolla:

To a medium bowl, mix together the red onion, juice from 2 limes, jalapeño and minced cilantro. Add a few pinches of salt and let marinate for about 10 to 15 minutes. Give it a taste just before serving and adjust the salt to your liking. To Serve: Divide the arroz con pollo amongst bowls and top with a spoonful of salsa criolla.