Arroz con Pollo Verde (Green Chicken w/Rice)

Arroz con Pollo Verde
(Green Chicken with Rice)

One of my all time favorite dishes has to be Arroz con Pollo (Chicken with Rice). It's an easy, inexpensive, and very tasty dish to make.

One of my friends hails from Peru, and enjoys to cook and share with me, and introduced me to a variation of Arroz con Pollo, called Arroz con Pollo Verde. Translated means Green Chicken w/Rice.

I been hooked ever since.

Rather than using a tomato base for the dish as in traditional Arroz con Pollo, it uses a cilantro base.

This is my version of it. The only changes I made was increase the cilantro and added green pepper and jalapeno pepper, added wine, and use chicken stock in lieu of water, along with a couple procedural processes.

The plates all came back empty and licked clean, so I do believe I have a winner here.


Ingredients

For the Cilantro Sauce:
2 bunches fresh cilantro, stems and all, washed under cold water
(this will be about 4 to 6 cups)
1 green bell pepper
2 jalapeno peppers, remove stems and seeds if you don't want it spicy
2 cloves garlic
Juice of half a lime
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4 tablespoons vegetable oil
2 chicken breast halves, skin on and bone in
4 chicken thighs, skin on and bone in
2 tablespoons ground cumin
salt & pepper
1/4 cup white wine
1 medium onion, chopped
1/2 red bell pepper, diced
1 carrot, diced
2 teaspoons ground cumin
4 garlic cloves, minced or run thru garlic press
2 cups long grain rice
2 cups of either fresh or frozen peas (don't use canned, yuk)
1 bottle dark beer (about 12 to 16 oz)
2 1/4 cups chicken stock

Procedure

1. Add cilantro, green pepper, garlic, lime juice and jalapeno pepper to blender or food processor, adding about 1/4 cup of water, and puree. You will probably have to add the cilantro in batches. I find a blender works really well. Use stems and all. Use more water if machine bogs down. Should make about 2 to 4 cups of puree. You may get more than you need, but you can save it for a few days. Set aside.

2. Rinse chicken pieces and pat dry with paper towel. Rub the chicken pieces with the 2 tablespoons of cumin, all over, and salt and pepper.

3. Using a large pot, heat the vegetable oil under medium-high heat. Add chicken skin side down, and do NOT CROWD THE POT! If you have to do it in batches, do so. If you over crowd the pot, the chicken will only steam, and not brown properly, leaving you with pale, soggy skin. You want to cook the chicken on each side for about 5 to 7 minutes each side, until nicely golden brown. Remove from pot and put on a plate, and set aside. Don't worry if it is cooked through at this point, as the chicken will be re-added and cooked further later.

4. In the same pot you just cooked the chicken in, add the 1/4 cup of white wine and deglaze the pan using a wooden spoon. Get all those browned bits of delicious flavor off the bottom of the pan.

5. Add the onion, carrot, and red bell pepper to the pan and saute for about 3 minutes. Add the two teaspoons of ground cumin, and the garlic, and saute for about 30 more seconds.

6. Add the chicken stock and the beer to the pot. Allow to come to a boil, and add the rice and 2 cups of the cilantro puree, and stir briefly. Add peas, and return the chicken pieces to the pot at this point.

7. Allow to come to a boil, and reduce heat to a simmer, and cover. Cook for about 20 minutes, check rice for doneness. If there is still liquid, allow to simmer covered for about 10 more minutes, and check again.

7. When done, place rice into a large serving container, and place chicken pieces on top. Garnish with wedged tomatoes and cilantro leaves if you like. EAT!