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    Pollo verde rice

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    *mandatory

    Pollo verde rice

    Inspired by Mexico’s delicious green chicken soup, this veg-packed dish promises flavour and freshness in abundance. Freeze any leftovers for a rainy day

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4

    Ingredients

    1½ tbsp olive oil
    About 540g chicken thigh fillets
    2 Essential Red Onions, 1½ roughly chopped, ½ thinly sliced
    2 jalapeños, 1 roughly chopped, 1 thinly sliced
    4 cloves garlic
    100g pack coriander, roughly chopped
    200g bomba paella rice
    500ml fresh chicken stock
    250g Essential Frozen Sweetcorn
    1 red romano pepper, fnely chopped
    2 unwaxed limes, zest and juice of 1, 1 cut into wedges

    Method

    1 Heat ½ tbsp oil in a flameproof casserole dish over a medium-high heat. Season the chicken and cook for 5 minutes, until golden. Meanwhile, put the roughly chopped onions and jalapeño, the garlic, most of the coriander (reserving a handful of leaves to serve) and remaining 1 tbsp oil in a food processor; whizz to a paste. Transfer the chicken to a plate and add the paste to the pan. Cook over a medium heat for 5 minutes. Return the chicken to the pan along with the rice, stock and 500ml water. Bring to a gentle simmer and cook for 20 minutes.

    2 Add the sweetcorn and pepper; cook for 5 minutes more, until the rice is tender, the chicken is cooked through, no pink meat remains and the juices run clear. Stir in the lime zest and juice; season. Serve the rice topped with the sliced onion and jalapeño, the reserved coriander leaves and lime wedges for squeezing over. 

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