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    You are in: Home / Recipes / Arroz con Pollo with Salsa Verde Recipe
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    Arroz con Pollo with Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    55 mins

    1 hrs 15 mins

    Mille®'s Note:

    'Tis the tale of yet another chicken who should have thought twice before she crossed the road.

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    Units: US | Metric

    Salsa Verde


    1. 1
      Preheat oven to 350° F.
    2. 2
      Rinse the chicken pieces and pat dry.
    3. 3
      In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
    4. 4
      Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
    5. 5
      In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
    6. 6
      Fry the chorizo over medium heat until it is crispy and renders its fat.
    7. 7
      Remove the chorizo with a slotted spoon and drain on paper towels.
    8. 8
      Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
    9. 9
      Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
    10. 10
      Stir in the rice so the grains are well coated with the sofrito.
    11. 11
      Add the tomatoes and broth, season with salt and pepper.
    12. 12
      Return the chorizo and chicken to the pan.
    13. 13
      Bring the mixture to a boil and let simmer for 5 minutes.
    14. 14
      Cover and transfer pot to oven.
    15. 15
      Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
    16. 16
      Scatter the olives on top of the chicken and rice before serving.
    17. 17
      ---To prepare the Salsa Verde---.
    18. 18
      In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
    19. 19
      Garnish Arroz Con Pollo with Salsa Verde before serving.

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    Ratings & Reviews:

    • on August 01, 2010


      This is good, but you really need to be in the mood for spicy. I don't have a huge "heat" threshold, so I typically make this without the Salsa Verde. For me this is not too spicy that I can't enjoy it, but it pushes my limits a bit.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Arroz con Pollo with Salsa Verde

    Serving Size: 1 (583 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1311.5
    Calories from Fat 821
    Total Fat 91.3 g
    Saturated Fat 24.6 g
    Cholesterol 190.1 mg
    Sodium 1466.2 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 4.2 g
    Sugars 5.2 g
    Protein 57.5 g

    The following items or measurements are not included:

    pimento stuffed olives

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