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One Pan Arroz con Pollo Verde

One Pan Arroz con Pollo Verde

30 MIN

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.

Round it Out

Our favorite way to round out this meal is with a crunchy shredded romaine lettuce salad topped with sliced tomatoes, dressed simply in olive oil and red wine vinegar. It’s the perfect partner to this rich and creamy Latin-inspired rice dish.

  • 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
  1. Season chicken liberally on both sides with cumin, salt, and pepper.
  2. 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).
  3. To the pan, add the butter. Once melted, stir in the rice and toast for 1 minute.
  4. Add broth and salsa and bring to a simmer.
  5. Whisk in cheese, stirring for about 30 seconds (it does not need to be completely melted).
  6. Return chicken to pan in a single layer, nestling into the rice.
  7. Cover pan, reduce heat to low, and simmer for 18-20 minutes. Remove from heat and allow to stand, covered for 5 minutes.
  8. 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.

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