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Peruvian Green Arroz con Pollo<\/p>\nPeruvian Green Arroz con Pollo<\/p>\n
<\/p>\n
1\/2 yellow onion<\/p>\n
3 garlic cloves, peeled<\/p>\n
1 bunch of cilantro leaves<\/p>\n
1\/2 jalape\u00f1o pepper<\/p>\n
2 tsp. ground cumin<\/p>\n
1\/2 tsp. ground paprika<\/p>\n
3 C. of chicken stock or water, divided<\/p>\n
2 bone-in thighs<\/p>\n
3 bone-in drumsticks<\/p>\n
Kosher salt<\/p>\n
Pepper<\/p>\n
1 T. neutral oil<\/p>\n
1 C. medium or long-grain white rice<\/p>\n
<\/p>\n
Salsa Criolla:<\/p>\n
<\/p>\n
1\/2 red onion, thinly sliced<\/p>\n
Juice from 2 limes<\/p>\n
1\/2 jalape\u00f1o, diced<\/p>\n
1 T. minced cilantro<\/p>\n
Kosher salt<\/p>\n
<\/p>\n
To Make the Green Arroz con Pollo: To a blender, add the onion, garlic cloves, cilantro, jalape\u00f1o, cumin, paprika and about 1 1\/2 C. of chicken broth. Pulse until completely smooth. It will smell crazy spicy\u2014don\u2019t worry! It\u2019ll mellow out as it cooks. Set aside.\u00a0 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.\u00a0 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:<\/p>\n
To a medium bowl, mix together the red onion, juice from 2 limes, jalape\u00f1o 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Peruvian Green Arroz con Pollo 1\/2 yellow onion 3 garlic cloves, peeled 1 bunch of cilantro leaves 1\/2 jalape\u00f1o 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 jalape\u00f1o, diced 1 T. minced cilantro Kosher salt …<\/p>\n