Arroz Con Pollo Verde

Ingredients

Chicken:

• 1 tablespoon olive oil

• 1 ½ pounds boneless skinless chicken thighs

• Freshly ground salt and pepper

For the green sauce:

• 3 cloves garlic

• ½ white or yellow onion, roughly chopped

• 1 jalapeno, seeded (or leave seeds in if you like it a little spicy!)

• 1 bunch fresh cilantro (reserve a few for topping the dish)

• 1 lime, juiced

• 2 cups low-sodium chicken broth

• ½ teaspoon ground cumin

• ½ teaspoon salt

• Freshly ground black pepper

For the rice:

• 1 cup white basmati rice

• 2 medium carrots, sliced

• 1 red bell pepper, julienned

Instructions

1. In a high-powered blender or food processor, combine garlic, onion, jalapeno, cilantro, lime juice, chicken broth, cumin, salt, and black pepper. Blend until smooth. Set aside.

2. Heat olive oil in a large, deep 10-inch skillet over medium-high heat. Season chicken thighs with salt and pepper, then cook for 4-5 minutes on each side until browned. Remove chicken from the pan and set aside.

3. In the same skillet, add carrots and bell peppers. Sauté for 2-3 minutes, absorbing the pan flavors.

4. Pour in the green sauce and bring to a simmer. Fold in the rice, ensuring it’s evenly distributed. Nestle the browned chicken thighs into the sauce and rice.

5. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes until the liquid is absorbed and the rice is cooked through.

6. Once the rice is done, remove from heat. Garnish with fresh cilantro, jalapeno slices, avocado slices, and a drizzle of Greek yogurt or sour cream mixed with water for a creamy drizzle.

Serves: 4 Time: 40 minutes Calories: 557 Protein: 46g Carbs: 69g Fat: 13g