I can’t claim Peruvian authenticity with this One Pan Arroz con Pollo Verde, but I’ll stand behind it’s simplicity. Simmering the rice in stock, salsa verde, and shredded cheese makes it ultra-creamy. And because this cooks on the stovetop and not the oven, it’s on the table in about 30 minutes.
- 2 lbs boneless, skinless chicken thighs (about 12)
- Ground cumin
- Kosher salt and pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 cup white rice
- 1 1/2 cups chicken stock
- 1 cup jarred salsa verde
- 1 cup finely shredded Mexican cheese blend
- Chopped cilantro
- Season chicken liberally on both sides with cumin, salt, and pepper.
- In a cast iron skillet or heavy pan with lid, heat olive oil over medium heat. Once oil is hot (and shimmers), add chicken in a single layer and allow to sear (without moving it) for 2 minutes. Flip and cook 1 minute more. Remove from pan and set aside (chicken will not be cooked through).
- To the pan, add the butter. Once melted, stir in the rice and toast for 1 minute.
- Add broth and salsa and bring to a simmer.
- Whisk in cheese, stirring for about 30 seconds (it does not need to be completely melted).
- Return chicken to pan in a single layer, nestling into the rice.
- Cover pan, reduce heat to low, and simmer for 18-20 minutes. Remove from heat and allow to stand, covered for 5 minutes.
- Garnish with chopped cilantro.
Note: Do not worry if it looks like there is unabsorbed liquid on the top. This is key to a creamy rice! Simply stir the rice to incorporate. It will thicken as it cools.