Recipe by Ds R.
"Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own."
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red onion, coarsely chopped
skinless, boneless chicken breast halves - chopped
fresh cilantro, chopped
1 (15.5 ounce) can
uncooked long grain white rice
salt to taste
freshly ground black pepper
I am an avid lover of garlic and cilantro, so it's no surprise that I thought this was fabulous. I actually ended up using almost double the amount of cilantro and garlic for the sauce. I seasoned the chicken with salt, pepper, and cumin before sauteing. My chicken was a little over-cooked in the end, so next time I'll be careful to really just lightly brown it before starting the 20-minute cook-time. Also, I HIGHLY recommend serving this with a squeeze of fresh lime juice. It really brought the flavors together.
I just made this recipe today for my boyfriend who loves cilantro and he was not that impressed. The concept is actually really good however in my opinion the recipe needs some tweaking. The reason for this is that the rice and hominy together in the same pot created a mush that was not at all attractive either tastewise or visually. My recommendation is either cook the rice separately and leave out the hominy (substitute corn) or make it into a soup. For the soup, I will only use 2 chicken breasts, half a cup of rice and I will not use hominy since the hominy and rice pretty much have the same consistency. Next time I plan on using corn and adding some lime juice, a little cayenne powder and also chicken stock instead of water. Also adding some chopped cilantro that has not been pulverized might be a good idea.
A very fresh tasting dish (if you like Cilantro!) I added a splash of lime juice and I served it over pasta instead of rice. I had a sprig of fresh cilantro and a thin wedge of lime as a garnish. I will definitely make this recipe again.
I used corn instead of hominy (cannot stand hominy) and I cooked the rice separately (way more convenient). It was good but it was even better with the juice of one large lime. Nice recipe. Thanks!
LOVED this recipe! LOVED! So tasty. Very easy. Tried to stretch it once and added extra rice, made it like a casserole. Once added some whole cooked pinto beans, because I love them, and loved that variation too! Big hit with all of the family, from kids to grandpa.
I made exactly as per the recipe, only I added a carrot into the puree mix. It was really easy and good. It wasn't mushy at all - be sure not to stir too much once the rice is in. I also garnished with more cilantro and a few squeezes of lime juice. Will make again.
I thought this was really yummy. It would be a great St. Patrick's Day tradition, since it is so very green! The only thing I added was a tsp. of ground cumin- gave it a little more flavor.
I love the flavor of cilantro so this dish was perfect. In fact, I have been searching for a version of Peruvian "arroz con pollo" and I'd say this would be it. The hominy adds a nice textural element. Next time I'd like to try browning my chicken separately from the onions, and trying thigh pieces instead. Otherwise, I wouldn't change much. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 291
** Calories from Fat: 44
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