Recipe: Pollo Encebollado with Arroz Verde (Green Rice) - Besides Halyna's excellent recipe, here is another one

Besides Halyna's excellent recipe, here is another one from Guatemala.

POLLO ENCEBOLLADO
Source: False Tongues and Sunday Bread by Copeland Marks
Servings: 4

2 teaspoons yellow mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
3 pounds chicken, cut in large pieces
2 tablespoons olive oil
3 large onions, thinly sliced
1/2 cup water

Combine mustard, worcestershire, salt, pepper and thyme. Rub this mixture over the chicken and let sit for 1 hour.

Heat oil in skillet and brown chicken well. Remove and set aside. Fry onions in the same oil until translucent about 5 minutes.

Return chicken to skillet, add water and cover the pan. Simmer over moderate heat for 30 minutes.

Serve warm with tortillas.

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ARROZ VERDE (GREEN RICE)
Servings: 6-8

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes. Recipe by Jim Peyton

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1 1/4 cups homemade or low-salt canned chicken stock
1 1/4 cups milk
1 tsp. salt
1 Tbsp. olive oil
3 Tbsp. unsalted butter
1 1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach, and stock in a blender and blend until the vegetables are pur ed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and saut , stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes.

Add the onion and garlic and cook 1 minute, stirring constantly.

Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes.

Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.