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Arroz con Pollo with Salsa Verde Recipe

Arroz con Pollo with Salsa Verde

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Average Rating:

Total Reviews: 89

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  • on March 04, 2013

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    Love this dish! It's full of flavor and love the combination of spicy rice with the salsa verde. If I'm in a rush, I sometimes use rotisserie chicken. This is definitely in my dinner rotation and will be making this again soon.

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  • on December 11, 2012

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    I am not hispanic but I made this recipe for a party serving all spanish food and it was the hit of the menu! All guests were raving about it and I was told it was the best dish there. I did tweek it- instead of using whole pieces of chicken with bone and skin, I used boneless, skinless chicken thighs (trimmed the excess fat first and when it was done cooking I just shredded it into pieces and mixed it into the dish. I also let the chicken marinate in the seasonings overnight for extra flavor. On the salsa verde, I used extra cilantro and less toasted almonds.

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  • on October 01, 2012

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    The salsa verde absolutely makes this dish!

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  • on May 25, 2012

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    The seasonings on the chicken really hit the spot. A different and tasty way to eat rice and chicken. Delicious sofrito. I did not make the salsa verde, but I did add lime juice at serving time, since it cuts through the heaviness of the dish.
    Tyler dominates French, Mexican, Spanish cuisines, he's wonderful. His chicken enchiladas are awesome you should try them.

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  • on March 05, 2012

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    OMG this recipe was fantastic! I used chicken breasts and fresh chorizo because I couldn't find dry. It was loved by all my kids and husband. I am a native CA girl and have been making REAL Mexican food my whole life this. This was the best ever Arroz con Pollo and the salsa verde put it over the top. I also drizzled it on the cheese quesidillas I served on the side.

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  • on December 18, 2011

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    YUM! I have had and made many Arroz con Pollo and this was quite good. I only used 7 ounces dried Chorizo, seared my chicken in 2 batches for 5 minutes per side, (and for those who had to much grease, I poured off all the grease except 1 T. to start the sofrito. I added some green chiles and stuck to the recipe other than 28 minutes in the oven and it was perfect! My husband and I did not care for the salsa verde by itself, but when drizzled on top it was a nice complement. Oh, and yes I used a whole chicken. Happy cooking to all!! :

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  • on October 30, 2011

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    Easy to make, complex flavors and very tasty. Salsa enhanced the dish. Husband would like something crunchy with it next time.

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  • on October 29, 2011

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    Very easy and delish. I added a can of white beans because my family loves legumes.

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  • on October 06, 2011

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    Aaah, page no longer found? I lost my written copy and now I can't find it here. Please bring it back!!!! This was absolutely the best Arroz Con Pollo recipe.....even my puerto-rican husband loved it.

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  • on July 19, 2011

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    This was excellent. Unlike other reviewers, I enjoyed the strong flavors, and, though time consuming, it was not difficult. I substituted brown rice and cooked it a bit longer after removing the chicken and it worked out well. I also used some jarred salsa verde that I had on hand, which was great, but I will try the recipe when I have more time.

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