Green Arroz con Pollo
A refreshing and healthy twist on a classic rice dish.
By: Franchesca Livraghi | @breakthrukitchen
This Arroz con Pollo is one of those meals that feels classic but eats a little lighter. It still has all the comfort and flavor you expect, but we sneak in extra vegetables without changing the taste you grew up with. It is the kind of dish you make for family, knowing everyone will love it and not even realize how much goodness is in there.
A healthier take on Arroz con Pollo
The goal here is to keep the soul of Arroz con Pollo while making it more balanced. By blending vegetables into the cooking liquid, you add nutrients and color without overpowering the dish. It still tastes familiar, warm, and comforting, just a little fresher.
Seasoning and Searing the Chicken
Seasoning the chicken with Loisa Recaito, Loisa Organic Adobo, and Loisa Sal Marina builds flavor from the start. Searing the thighs before cooking the rice adds depth and gives the chicken a nice color. Those browned bits left in the pot are important because they add flavor to everything that comes next.
Cooking the Vegetables Before Blending
Before blending, the vegetables get cooked in the pot for a few minutes. This step matters because cooking them first brings out their natural sweetness and adds more depth than blending them raw. When they get blended, they turn into a smooth sauce that melts right into the rice. This is where the vegetables disappear into the dish, adding body and richness while keeping the taste traditional.
Choosing the Right Rice
Jasmine rice works really well here, but any extra long grain rice will do. Long grain rice stays fluffy and separate, which is exactly what you want for Arroz con Pollo. The rice absorbs all the flavor without getting heavy.
Building the Arroz con Pollo
Toasting the rice before adding the liquid helps the grains hold their shape. Once the blended vegetables go in and come to a boil, the chicken is placed back on top so everything finishes cooking together. This is how the flavors come together naturally.
Green Arroz con Pollo
4
50 minutes
20 minutes
Ingredients
6 chicken thighs
2 tbsp Loisa Recaito
1 tsp Loisa Organic Adobo
Loisa Sal Marina to taste
1 tsp oil
1 jalapeno
¼ green bell pepper
¼ yellow onion
3 garlic cloves
1 bunch spinach
½ bunch cilantro
2 ½ cups water
¼ cup green peas
¼ yellow onion, chopped
¼ green bell pepper, chopped
2 cups jasmine rice
½ tsp Loisa Organic Sazon
¼ tsp Loisa Sal Marina
Avocado slices, for serving
Cilantro leaves, for serving
Directions
Season the chicken thighs with Loisa Recaito, Loisa Organic Adobo, and Loisa Sal Marina. Make sure they are well coated and set aside.
Heat a pot over low to medium heat and add the oil. Sear the chicken thighs on both sides until lightly browned, about 5 to 7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the jalapeño, green bell pepper, onion, garlic, and spinach. Cook for 2 to 3 minutes until softened.
Transfer the cooked vegetables to a blender. Add the cilantro and water, then blend until smooth. Set aside.
Return the pot to medium heat and add the green peas, chopped onion, and chopped green bell pepper. Cook for 1 to 2 minutes.
Add the rice to the pot and cook for another 1 to 2 minutes, stirring so the grains get coated.
Pour in the blended vegetable mixture, add Loisa Organic Sazón and Loisa Sal Marina, and stir once. Bring to a boil.
Place the seared chicken thighs on top of the rice. Cover the pot, lower the heat to a simmer, and cook for 30 minutes, until the rice is tender and the chicken is fully cooked.
Turn off the heat and fluff the rice gently with a fork. Serve with avocado slices and fresh cilantro on top. Buen provecho!
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Green Arroz con Pollo
4
50 minutes
20 minutes
Ingredients
6 chicken thighs
2 tbsp Loisa Recaito
1 tsp Loisa Organic Adobo
Loisa Sal Marina to taste
1 tsp oil
1 jalapeno
¼ green bell pepper
¼ yellow onion
3 garlic cloves
1 bunch spinach
½ bunch cilantro
2 ½ cups water
¼ cup green peas
¼ yellow onion, chopped
¼ green bell pepper, chopped
2 cups jasmine rice
½ tsp Loisa Organic Sazon
¼ tsp Loisa Sal Marina
Avocado slices, for serving
Cilantro leaves, for serving
Directions
Season the chicken thighs with Loisa Recaito, Loisa Organic Adobo, and Loisa Sal Marina. Make sure they are well coated and set aside.
Heat a pot over low to medium heat and add the oil. Sear the chicken thighs on both sides until lightly browned, about 5 to 7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the jalapeño, green bell pepper, onion, garlic, and spinach. Cook for 2 to 3 minutes until softened.
Transfer the cooked vegetables to a blender. Add the cilantro and water, then blend until smooth. Set aside.
Return the pot to medium heat and add the green peas, chopped onion, and chopped green bell pepper. Cook for 1 to 2 minutes.
Add the rice to the pot and cook for another 1 to 2 minutes, stirring so the grains get coated.
Pour in the blended vegetable mixture, add Loisa Organic Sazón and Loisa Sal Marina, and stir once. Bring to a boil.
Place the seared chicken thighs on top of the rice. Cover the pot, lower the heat to a simmer, and cook for 30 minutes, until the rice is tender and the chicken is fully cooked.
Turn off the heat and fluff the rice gently with a fork. Serve with avocado slices and fresh cilantro on top. Buen provecho!