Description
This One Pan Green Chicken and Rice, also known as Arroz con Pollo Verde, is a vibrant and flavorful dish that brings together tender chicken, aromatic green sauce, and fluffy rice in one skillet, making it a perfect meal for a busy weeknight.
Ingredients
Units
Scale
For the chicken:
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken thighs
- Freshly ground salt and pepper
For the green sauce:
- 3 cloves garlic
- 1/2 white or yellow onion, roughly chopped
- 1 jalapeno, seeded (or leave seeds in if you like it a little spicy like me!)
- 1 bunch fresh cilantro (reserve a few for topping the dish)
- 1 lime, juiced
- 2 cups low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
For the rice:
- 1 cup white basmati rice
- 2 medium carrots, sliced
- 1 red bell pepper, julienned
To garnish:
- Fresh cilantro
- Avocado slices
- Jalapeno slices
- Greek yogurt or sour cream + water to make a creme for drizzling
Instructions
- First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth. Set aside.
- Place a large deep 10 inch skillet over medium high heat. Add in olive oil. Once hot, add in chicken thighs and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet, saute carrots and bell peppers. Saute over medium heat for a few minutes to absorb pan flavors.
- Slowly pour in the green sauce, bring to a simmer then fold in the rice, making sure it is evenly distributed in the pan. Add the browned chicken on top and nestle them into the sauce a bit. Once sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked. Serve immediately. Garnish with cilantro, jalapeno slices, avocado slices and a drizzle of sour cream if you’d like. Serves Enjoy!
Notes
- If you don’t like spicy dishes, then feel free to take out the seeds of the jalapeno. If you prefer things a little bit spicy, then I suggest keeping them in!
- For the rice: make sure you use white basmati or jasmine rice. Unfortunately, brown rice will take too long to cook. Feel free to make a lower carb version by subbing in cauliflower rice.
- For the veggies: feel free to switch up the veggies based on what you have in your fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg
