Arroz con Pato
A Peruvian one-pan rice and duck braise where tender meat and green rice cook together in cilantro-infused broth. Rich, aromatic, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 562
- Protein
- 38g
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 2 cups long-grain white rice
- 1.5 cups fresh cilantro, loosely packed
- 3.5 cups chicken broth
- 4 whole garlic cloves, minced
- 3 tbsp olive oil
Instructions
- 1
Place the cilantro in a blender with 1 cup of the chicken broth and blend until smooth and bright green, about 45 seconds, so the rice will absorb the color and flavor.
- 2
Pat the chicken thighs dry with paper towels, then sprinkle both sides generously with salt and pepper.
- 3
Heat the olive oil in a large pot or 14-inch deep skillet over medium-high heat until it shimmers and a drop of water sizzles on contact, about 2 minutes.
- 4
Place the chicken thighs in the hot oil and cook without moving them for 4 minutes until the undersides are golden brown the color of caramel, then flip and cook the other side for another 3 minutes until golden.
- 5
Remove the chicken to a clean plate and set aside.
- 6
Add the minced garlic to the oil left in the pot and stir constantly for 30 seconds until fragrant, so the garlic releases its flavor into the oil.
- 7
Pour in the rice and stir with a wooden spoon for 2 minutes, turning the grains to coat them with oil, so they will cook evenly and absorb the cilantro broth.
- 8
Pour the cilantro-broth mixture and the remaining 2.5 cups of plain broth into the pot with the rice, then nestle the chicken thighs back into the rice.
- 9
Bring to a boil over high heat—you will see large bubbles breaking the surface—then reduce to low heat, cover the pot with a lid, and cook for 20 minutes until the rice is tender and the liquid is absorbed.
- 10
Remove the pot from heat and let it sit covered for 5 minutes so the rice finishes absorbing any remaining liquid and becomes fluffy.
- 11
Fluff the rice with a fork, breaking up any clumps, so each grain separates.
- 12
Divide the rice and chicken between four bowls, ensuring each serving has one chicken thigh nestled in the green rice.
Tools you’ll need
- large pot or 14-inch deep skillet with lid
- blender
- paper towels
- wooden spoon
- fork
- four bowls
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