The vibrant colors of this One Pan Green Chicken and Rice (Arroz con Pollo Verde) dance across your dinner table, drawing you in with the promise of a hearty meal. Inspired by traditional Peruvian flavors, each bite bursts with zesty cilantro and lively lime, all beautifully mingled with tender chicken thighs and a rainbow of veggies. After a long day, there’s something incredibly comforting about knowing a nourishing, protein-packed dish can be whipped up in just one skillet—no more fussing with multiple pots and pans!
Picture this: the rich aroma of sautéing garlic, mingling with the fresh, herbaceous scents of cilantro, all while a medley of colorful bell peppers and sweet carrots tenderly cook alongside the rice. This isn’t just a meal; it’s an experience, effortlessly bringing friends and family together. With its easy preparation and oh-so-delicious flavor profile, this dish is sure to become a weeknight favorite that will have everyone asking for seconds.
Why will you love Arroz con Pollo Verde?
Simplicity at Its Best: With everything cooked in one pan, cleanup is a breeze—perfect for busy nights.
Vibrant Flavors: Tangy lime and fresh cilantro create a flavor explosion in every bite.
Healthy Goodness: Packed with protein-rich chicken and colorful veggies, this dish nourishes both body and soul.
Meal Prep Friendly: Make ahead and store for easy lunches or quick dinners throughout the week.
Crowd Pleaser: Its hearty ingredients and bright presentation make it a sure hit for family meals or gatherings. Discover more about how to elevate your dinner with a delicious side salad or warm tortillas for a complete experience!
Arroz con Pollo Verde Ingredients
For the Chicken and Rice
- Chicken Thighs – Juicy and tender, perfect for soaking up flavors; substitute with chicken breasts for a leaner option.
- Olive Oil – Essential for browning the chicken and adding depth of flavor; can be replaced with any high-heat cooking oil.
- Garlic – Provides a robust, aromatic flavor; fresh garlic is always preferred for the best taste.
- Onion (Yellow/White) – Adds a hint of sweetness and enhances overall flavor; a staple in savory dishes.
- Jalapeño – Introduces a spicy kick; remove seeds for a milder option or substitute with bell pepper for sweetness.
- Cilantro – A key ingredient in the vibrant green sauce; can be omitted or swapped with parsley if desired.
- Lime Juice – Brightens the dish with acidity; fresh lime juice is crucial for the best flavor.
- Low-Sodium Chicken Broth – Infuses the rice with rich flavor while cooking; can substitute with vegetable broth for a vegetarian-friendly option.
- Ground Cumin – Adds warmth and a touch of earthiness to the dish; perfect for enhancing the overall taste.
- White Basmati Rice – The base of this dish; necessary for optimal cooking time, but quinoa can be a gluten-free substitute.
- Carrots – Brings sweetness and bright color; feel free to mix in other veggies like zucchini or peas.
- Red Bell Pepper – Provides a sweet crunch; can be exchanged with green or yellow bell pepper for variety.
For Serving
- Garnishes (Cilantro, Avocado, Jalapeño slices, Greek Yogurt/Sour Cream) – Adds freshness and creaminess; customize to your liking to enhance every bite.
Each ingredient is carefully selected to make your Arroz con Pollo Verde a truly delightful one-pan meal, bursting with flavor and easy to prepare!
How to Make Arroz con Pollo Verde
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Prepare the Green Sauce: Blend together garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt, and pepper until smooth and vibrant. You want a bright green color that indicates freshness!
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Brown the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then cook them until golden brown, about 4-5 minutes on each side. Remove from the skillet and set aside.
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Sauté Vegetables: In the same skillet, add your sliced carrots and red bell peppers. Sauté until they’re just softened, about 3-4 minutes, letting their colors shine.
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Combine Ingredients: Pour the luscious green sauce you’ve prepared earlier into the skillet. Bring it to a simmer, then stir in the white basmati rice, ensuring it’s evenly coated. Nestle the browned chicken on top of the rice.
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Simmer: Cover the skillet and reduce the heat. Let it cook for 20-25 minutes until the rice is tender and has absorbed the rich flavors. A delicious aroma will fill your kitchen!
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Serve: Garnish with fresh cilantro, creamy avocado slices, jalapeño for heat, and a dollop of yogurt to serve. Enjoy your nutritious meal while it’s hot!
Optional: Squeeze extra lime juice over the dish for an added zesty kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Arroz con Pollo Verde
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Quality Ingredients: Use fresh ingredients whenever possible. Fresh garlic and cilantro elevate the flavor of the dish and make your Arroz con Pollo Verde truly shine.
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Proper Browning: Ensure your skillet is hot enough before adding the chicken. This helps achieve that golden brown crust which adds depth and flavor to the meal.
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Stirring Is Key: While combining the rice and sauce, stir gently to avoid breaking the rice. This will keep your dish looking beautiful and ensure even cooking.
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Adjusting Spiciness: If you love heat, keep the jalapeño seeds; if not, remove them or substitute with a sweet bell pepper. This way, you can personalize the spice level to your taste.
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Storage Wisdom: For meal prep, portion out leftovers into airtight containers. This dish stores well in the refrigerator for up to a week, making it easy to enjoy later.
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Broth Balance: Check the liquid level during cooking. If the rice looks dry before it’s fully cooked, add a little more broth to keep it flavorful and moist.
Arroz con Pollo Verde Variations
Feel free to make this dish your own by exploring different flavors and textures, guaranteeing a delightful experience every time.
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Vegetable Mix: Add your choice of vegetables like spinach, peas, or zucchini for a colorful twist and extra nutrients.
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Protein Swap: Try shrimp or tofu instead of chicken for a seafood or vegetarian alternative, ensuring everyone finds their favorite.
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Spicy Kick: Adjust the heat by altering the number of jalapeños or adding crushed red pepper flakes to the green sauce for extra spice.
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Herb Infusion: Swap cilantro with fresh parsley or basil for a different herbal flavor profile, adding a new dimension to the dish.
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Quinoa Base: Use quinoa instead of white basmati rice for a gluten-free option that’s packed with protein and a delightful nutty flavor.
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Citrus Zing: Add orange zest along with lime juice to deepen the citrus flavor; it adds a sweet and zesty character that’s irresistible.
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Creamy Additions: Stir in a splash of coconut milk at the end for a creamy texture and subtle sweetness, transforming the dish beautifully.
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Roasted Peppers: Roast the bell peppers before adding them for a caramelized flavor that enhances the overall taste and gives a lovely smoky note.
Make Ahead Options
These Arroz con Pollo Verde are perfect for busy weeknights when you want to save time without sacrificing flavor! You can prepare the green sauce and brown the chicken up to 24 hours in advance. Simply blend the garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt, and pepper, then refrigerate it in an airtight container. Brown the chicken thighs, let them cool, and store them separately. On the day you plan to serve, sauté your vegetables, combine everything in the skillet with the rice, and proceed to simmer as directed. This way, you’ll still enjoy that rich, vibrant flavor just as if you had made it fresh!
Storage Tips for Arroz con Pollo Verde
Room Temperature: Refrigerate leftovers within 2 hours of cooking to maintain freshness.
Fridge: Store in an airtight container for up to 5 days. This keeps the flavors vibrant while preventing moisture loss.
Freezer: Freeze for up to 3 months in airtight containers or freezer bags. Label them with the date for easy identification.
Reheating: Thaw overnight in the fridge, then reheat on the stove or in the microwave until heated through. Add a splash of broth to revive moisture in your Arroz con Pollo Verde.
What to Serve with Arroz con Pollo Verde?
Indulge in a delightful dinner experience that goes hand in hand with your One Pan Green Chicken and Rice!
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Crispy Green Salad: A fresh salad with mixed greens, cucumber, and a light vinaigrette will balance the richness of the dish while adding a crunchy texture.
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Warm Tortillas: Soft, warm tortillas are perfect for wrapping around the flavorful chicken and rice, adding an authentic touch that everyone will enjoy.
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Avocado Slices: Creamy avocado complements the zesty notes of the rice, providing a velvety texture that enhances every bite.
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Grilled Corn on the Cob: Sweet, charred corn with a sprinkle of lime and chili powder brings a seasonal brightness to your meal.
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Mango Salsa: A fresh mango salsa with red onion and cilantro offers a tropical twist, adding vibrant sweetness and acidity.
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Chilled Cucumber Soup: A refreshing cucumber soup serves as a light appetizer, perfectly contrasting the warm, savory flavors of the main dish.
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Sparkling Water with Lime: Elevate your meal with a sparkling water garnished with lime—it’s a refreshing non-alcoholic option that echoes the dish’s bright flavors.
Pairing these options with your Arroz con Pollo Verde ensures a memorable feast that your family and friends will cherish.
Arroz con Pollo Verde Recipe FAQs
How do I choose ripe chicken thighs for the recipe?
Absolutely! When selecting chicken thighs, look for meat that is moist and plump with a light pink color. Avoid anything with dark spots or a slimy texture. Always check the sell-by date to ensure freshness!
What’s the best way to store leftovers?
Very! Store any leftovers in an airtight container in the refrigerator for up to 5 days. Make sure it’s cooled down before sealing to prevent condensation, which can affect the dish’s flavor and texture.
Can I freeze Arroz con Pollo Verde?
Certainly! To freeze, allow the dish to cool completely, then portion it into airtight containers or freezer bags. Label them with the date and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
Why is my rice coming out mushy?
Great question! If your rice is mushy, it might be due to too much liquid or overcooking. Ensure you accurately measure the chicken broth and rice, and keep an eye on the cooking time. If you find it’s looking dry toward the end, adding a little more broth can help.
Are there any dietary considerations for this recipe?
For sure! This Arroz con Pollo Verde is gluten-free and dairy-free, making it a great choice for various dietary preferences. If you need to avoid certain allergens, feel free to use vegetable broth instead of chicken broth and swap in your favorite veggies!
Can I use quick-cooking rice for this dish?
While I recommend using white basmati rice for the best consistency, you can use quick-cooking rice, but adjust the cooking time according to package instructions. Just remember that this may change the overall texture of your dish!
Arroz con Pollo Verde: Simple One-Pan Delight for Dinner
Ingredients
Equipment
Method
- Prepare the Green Sauce: Blend together garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt, and pepper until smooth.
- Brown the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then cook them until golden brown, about 4-5 minutes on each side.
- Sauté Vegetables: Add sliced carrots and red bell peppers to the skillet. Sauté until softened, about 3-4 minutes.
- Combine Ingredients: Pour the green sauce into the skillet. Simmer, then stir in the white basmati rice, ensuring it's coated. Nestle the browned chicken on top.
- Simmer: Cover the skillet and reduce heat. Cook for 20-25 minutes until the rice is tender.
- Serve: Garnish with fresh cilantro, avocado slices, jalapeño, and yogurt to enjoy your meal.