Peruvian Arroz Con Pollo Verde

Happy Wednesday Blog Readers :)

I have a tasty easy one dish filling dinner recipe for y'all. It's a little twist on the classic Peruvian Arroz Con Pollo. Keeping with the "green theme" I figured it would be a fun recipe to share with you. Now for this recipe you will need a BIG skillet. I mean a GINORMOUS pan. So rummage through your pots and pans and find the biggest and deepest pan you have.

Now in that skillet, warm up about 1/4 cup oil (I prefer olive, but any sort of oil will do). Once the oil is hot, add 3 whole chicken legs (skin removed) then season both sides with salt and pepper. Cover and sear chicken on each side. Roughly 3-4 minutes on each side on high/medium heat.

Next, dice up 1 red bell pepper and 1 medium sized red onion. Then blend 1 cup roughly chopped cilantro and 1/4 cup gluten free chicken broth.

Now take a pretty interesting looking picture of the blended cilantro and broth...just for picture's sake ;)

Then line up your pureed cilantro, chopped bell pepper, and onion for another picture opportunity hehehe.

Now when your picture taking shenanigans are over, the chicken should be ready now. Lower heat to medium and carefully uncover (the oil may be angry and splattery...if that's even a word). Now add 1 heaping tablespoon of the bottled garlic stuff (or 1 teaspoon garlic powder or 5ish crushed garlic cloves), bell pepper, and onion. Allow to cook until the veggies are tender (about 5 minutes) stirring periodically.

While the veggies are cooking, stir the cilantro mixture in with 1/2 cup cooking sherry. Now, the original recipe calls for 1/2 cup beer. Now you glutenites, go ahead and use your favorite beer. If you want to pop the $$ for gluten free beer, go ahead. Honestly, the cooking sherry works fine too. Then mix in the beer cilantro blend 1 1/2 cups chicken broth and 1/2 teaspoon salt. Stir it around to mix it nicely. Now, pour in the liquid into the pan and bring to a boil.

Next rinse up 3 cups of plain ol' white rice. When the liquid is boiling, pour in the rice and do your best to make sure the rice is only in the liquid and not resting on the chicken. Reduce heat to a simmer (about medium/low heat), cover, then cook for about 20-25 minutes. You want the bottom of the rice to be slightly overcooked. Now, IF you have 1 cup frozen peas, go a head and add them when you stir in the rice. Unfortunately I totally spaced it when making this dinner lol! So my Arroz con Pollo Verde is missing a green element :( I know, sad....anyway, I hope you have a chance to try this recipe and enjoy it. Have a great middle of the week day!

Recipe

1/4 cup olive oil

3 whole chicken legs skinned removed

1 cup roughly chopped fresh cilantro

1/4 chicken broth

1 red bell pepper diced

1 medium red onion diced

1 heaping tablespoon bottled garlic (or 1 teaspoon garlic powder or 5 crushed garlic cloves)

1/2 cup gluten free beer or cooking sherry

1 1/2 cup chicken broth

1/2 teaspoon salt

pepper

3 cups rinsed white rice

1 cup frozen peas

Heat oil in a large deep skillet. Add chicken and season with salt and pepper on each side. Cover and sear chicken on each side on high/medium heat for about 3-4 minutes on each side. Meanwhile, blend together cilantro and chicken broth. After chicken is cooked, lower heat to medium and add garlic, onions, and bell pepper to the pan. Allow to cook until vegetables are tender (about 5 minutes). While veggies are cooking, mix together cilantro with gluten free beer or sherry, then stir in chicken broth and salt. Pour in liquid mixture to the pan and bring to a boil. Then stir in rice and frozen peas. Scrape any rice off of the chicken and make sure it is all immersed in the liquid. Lower heat to a simmer, cover, then simmer for 20-25 minutes.

I am linking this up to the Gluten Free Homemaker's Gluten Free Wednesdays