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

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