Arroz con Pollo🍗🍚 w/ Salsa Criolla 🧅🌶 Peruvian Chicken & Rice 🥘 One Pot Dinner

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often cheaper.

Add 2.5 cups of chicken broth to a blender.

Add 1 bunch of chopped cilantro, 1 jalapeno (seeds in), 4 cloves of garlic, and 1 onion (cut into six pieces) to the blender.

Add 1.5 teaspoons of ground cumin, 1 teaspoon of black pepper, and 1.5 teaspoons of paprika to the blender.

Blend until pureed, about 30 seconds.

Transfer the blended mixture to a measuring cup and stir in 2 teaspoons of salt.

Preheat a large pot with a lid over medium heat and add olive oil to coat the bottom.

Season chicken thighs and drumsticks with salt and pepper and brown them skin side down for 3-4 minutes.

Flip the chicken to brown the other side and then remove from the pot.

Add 2 cups of rinsed long grain white rice to the pot and toast for 1-2 minutes, stirring frequently.

Pour in 3.5 cups of the blended verde sauce and stir.

Add 1 cup of frozen peas and carrots and 0.5 cup of frozen corn to the pot and stir to combine.

Bring the mixture to a boil, then add the browned chicken skin side up.

Cover the pot and reduce heat to medium-low, cooking for 40-50 minutes.

While the rice is cooking, prepare salsa criolla by thinly slicing half of a red onion and a jalapeno.

Juice a couple of limes into the bowl with the onions and jalapeno.

Add a couple of tablespoons of chopped cilantro and a hefty pinch of salt to the bowl and mix well.

Let the salsa sit for 15-20 minutes.

After 45 minutes, remove the chicken and fluff the rice gently, folding in the peas, carrots, and corn.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens