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Arroz con Pollo with Salsa Verde Recipe

Arroz con Pollo with Salsa Verde

Tyler Florence

2001 Television Food Network, G.P. All Rights Reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (86)

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Average Rating:

Total Reviews: 86

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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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  • on February 15, 2011

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    Wonderful. Made exactly as recipe except used chicken breasts only. Make the salsa verde, it's wonderful. Also use the chorizo, I feel that was the unique ingredient that made it crazy good, and you couldn't identify it. Though I will next time saute it separately in a nonstick, as even in my usually no-sticking Le Crueset Dutch oven, it kept sticking, perhaps I didn't use enough oil, but as the chorizo is pretty fatty I wanted to not add more. I will also boil the broth, and a little bit of the rice was crunchy.

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  • on August 05, 2010

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    My boyfriend and friends really enjoyed this. I made a couple changes- Instead of using 3 cups of broth, I only used about 2 1/2, and boiled it for about a minute on the stove before putting it all in the oven. When it came out 20 mins later, it was cooked perfectly. I also used less cumin in the rub because it was pretty overpowering. I ended up just thawing 3 chicken breasts, cutting them in big pieces, and then once they were all browned on the stove then cut them into smaller pieces before adding them all in. It was delicious!

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  • on April 29, 2010

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    We just finished having this for dinner. Everyone loved it! I followed the recipe exactly as Tyler gave it except for the chorizo. I used an andouille sausage and it worked perfectly. This dish was not too spicey for our taste. I loved the salsa verde. I will try to double the recipe for it next time so that we have enough to go around for the entire 6 servings. I also added frozen peas at the end. They added great color. I just put the lid back on for about 5 minutes... it steamed them to perfection. I will make this again.

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