Peru's green rice tradition, Arroz Verde, becomes a full meal when chicken thighs are first marinated in a coriander-garlic paste and then pressure-cooked with rice. Made in a single pot, it is a practical weeknight dinner.
Blend the fresh coriander, onion, garlic, lemon juice and a little olive oil into a smooth, dark green marinade.
Rub the chicken thighs thoroughly with the marinade, cover and chill for 30 minutes; this lets the meat absorb the coriander flavour.
Heat the remaining olive oil in the pressure cooker and sear the marinated chicken on all sides for 5 minutes, then add the rinsed rice and remaining marinade, stirring to combine.
Add the chicken stock, peas and salt, seal the pressure cooker, and cook over low heat for 15 minutes once it reaches pressure, then turn off the heat and let the pressure release naturally.
Once the pressure has fully released, open the lid, fluff the rice with a fork, cover again and let it steam for 10 minutes.
Do not force the pressure down; let it release naturally, or the rice will not have fully absorbed the liquid when you open the lid.
Marinating the chicken overnight lets it absorb the coriander flavour even more deeply. Fresh green beans can replace the peas in the same quantity.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.