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Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole)

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“I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix spice paste in a small bowl.
  3. Wash Chicken, pat dry.
  4. Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
  5. In a dutch oven heat remaining Oil over medium heat.
  6. Fry Chorizo'til crisp, remove, dry on paper towel.
  7. Add Chicken, skin side down, brown well on all sides.
  8. Remove, drain on paper towel.
  9. Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
  10. Remove bay leaves.
  11. Stir in Rice, coat well with sofrito.
  12. Add Tomatoes and Stock.
  13. Season with salt and pepper.
  14. Place Chorizo and Chicken on top of rice mixture.
  15. Bring to a boil, simmer 5 minutes.
  16. Cover pot, transfer to oven.
  17. Bake 20 minutes'til rice is done and has absorbed the liquid.
  18. ---SalsaVerde---.
  19. Puree all salsa ingredients'til smooth.
  20. Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

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