Ingredients for Arroz Con Pollo With Salsa Verde
- 1.5 lbs bone-in, skin-on chicken thighs
- 4 tablespoons olive oil, divided
- 1 3/4 teaspoons salt, divided & 3/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 4 ounces fresh chorizo sausage, casing removed and crumbled
- 1 medium Spanish onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 bay leaves
- 1 1/2 cups long-grain white rice
- 1 (28 ounce) can crushed tomatoes
- 2 cups low-sodium chicken broth
- 1/4 cup pitted Kalamata olives
- 1 jalapeño pepper, seeded and roughly chopped (optional, for salsa verde)
- 1 cup fresh cilantro leaves, chopped (for salsa verde)
- Not used in recipe
- 2 tablespoons fresh lime juice (for salsa verde)
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How to Make Arroz Con Pollo With Salsa Verde
- Preheat oven to 350°F (175°C).
- Rinse 1.5 lbs bone-in, skin-on chicken thighs and pat dry.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper.
- Rub the spice paste all over the chicken pieces. Refrigerate for at least 20 minutes to allow the flavors to meld.
- In a heavy, oven-safe casserole dish with a lid, heat 2 tablespoons olive oil over medium heat.
- Add 4 ounces chorizo sausage, crumbled, and cook until crispy and the fat is rendered (about 5-7 minutes). Remove chorizo with a slotted spoon and set aside on paper towels.
- Place the chicken in the casserole dish, skin-side down, and brown on all sides for about 10 minutes. Remove chicken from pan and set aside.
- Add 1 medium onion, chopped, 2 cloves garlic, minced, 1 bell pepper (any color), chopped, and 2 bay leaves to the casserole dish. Sauté until softened (about 5 minutes).
- Stir in 1 ½ cups long-grain rice until well coated with the softened vegetables.
- Add 1 (28-ounce) can crushed tomatoes, 2 cups chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Return the cooked chorizo and chicken to the casserole dish.
- Bring the mixture to a boil, then reduce heat to a simmer for 5 minutes.
- Cover the casserole dish and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and the rice is tender and has absorbed the liquid.
- To prepare the Salsa Verde: In a food processor or mortar and pestle, combine 1 cup chopped cilantro, 1/2 cup chopped green tomatillos, 1 jalapeño pepper, seeded and roughly chopped (optional), 2 tablespoons chopped white onion, 2 tablespoons lime juice, 1/4 teaspoon salt, and 1/4 cup water. Process until a coarse paste forms.
- Scatter 1/4 cup pitted Kalamata olives over the chicken and rice.
- Garnish with the salsa verde before serving.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
20g
Fat
123g
Carbs
21g
