Subj : T.O.H. Daily Recipe - 84
To   : All
From : Dave Drum
Date : Sat May 06 2023 11:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Verde Con Pollo
 Categories: Poulry, Vegetables, Herbs, Chilies, Rice
      Yield: 4 servings
 
  1 3/4 c  Chopped onion; divided
  1 3/4 c  Chopped bell pepper;
           - divided
    1/4 c  Fresh cilantro
      3 cl Garlic; halved
      2 tb Lime juice
      1 ts Ground cumin
    1/2 ts Salt
    1/2 ts Dried marjoram
      2 c  Chicken stock
      1 tb Olive oil
  1 1/2 lb Bone-in chicken thighs
    3/4 c  Chopped, seeded, fresh
           - poblano
      1 c  Uncooked jasmine rice;
           - rinsed
 
  Set oven @ 325-|F/165-|C.
  
  Place 1 cup onion, 1 cup green pepper, cilantro, garlic,
  lime juice, cumin, salt and marjoram in a food
  processor; process until blended. Stir in stock; remove
  and set aside.
  
  In a large cast-iron or other ovenproof skillet, heat
  oil over medium heat. Pat chicken dry with paper towels.
  Brown chicken in batches. Remove chicken and keep warm.
  
  Add poblano pepper, remaining 3/4 cup onion and 3/4 cup
  green pepper to drippings; cook and stir until
  crisp-tender, 3-4 minutes. Add rice; cook and stir until
  lightly browned, 2-3 minutes. Stir in broth mixture
  until blended. Return chicken to pan.
  
  Bake, covered, until rice is tender, 35-40 minutes.
  Remove lid. Heat broiler. Broil 3-4 in. from heat until
  skin is crispy, 5-7 minutes.
  
  To serve, remove chicken from pan. Fluff rice with a
  fork. If desired, serve with additional cilantro and
  lime juice.
  
  Libby Kast, Madison, Wisconsin
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You should go to a pear tree for pears, not to an elm.
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