Arroz Con Pollo Peruano: Peruvian Rice With Chicken
Crispy, fried chicken pieces lie on a mountain of rice speckled with carrot cubes, peas and red bell pepper, seasoned with cilantro.
Course Lunch, Main Course
Cuisine Peruvian
Keyword chicken, rice
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Servings 4
Calories 806kcal
Ingredients
½cupolive oil
4chicken legs
½red onionchopped finely
1tablespoongarlic paste
¼teaspooncumin
1tablespoonají amarillo chili pepper paste
1cupcilantro leavesfreshly processed
1tablespoonají panca chili pepper paste
2cupswhitelong-grain rice
1cupmalt beeroptional
½cupgreen peascooked
½cupcarrotscooked & diced
2 ½cupschicken stock or water
1cupsalsa criolla
1red bell pepperjulienned
Salt and pepper to taste
Salsa criolla relish (optional)
1onionjulienned
1smalllimo chili pepperfinely chopped
1teaspoonparsleyfinely chopped
1tablespoonolive oil
1teaspoonlime juice
Salt and pepper to taste
Instructions
Season the chicken with salt and pepper, and fry in a frying pan over a medium heat until sealed all over (not cooked inside). Remove the chicken and set aside.
Heat a tablespoon of oil in a pot, lightly fry the onion, garlic paste and ají amarillo paste, ají panca paste and cumin for two minutes over a medium heat.
Blend the cilantro
Add the cilantro paste, mix well and let the ingredients cook for another five minutes, or until the onion is soft.
Add the chicken thighs (or chicken legs) to this mixture of seasoning and cook for 20 minutes or until the chicken is completely cooked inside. Remove the chicken pieces and set aside.
Add the rice to the same pot where you cooked the chicken, which still has more seasoning, and add the 2½ cups of chicken stock or water. Mix the ingredients well so the rice is covered with seasoning (otherwise it won’t take on its characteristically green tinge). Bring to a boil over a high heat without a lid. As soon as it starts to boil, cover the pot and let the rice cook over a low heat for 15 minutes approximately. (In case you’re using beer, which we omitted, replace half a cup of water or chicken stock for beer and add it in this step.)
Allow chicken to cook
Prepare the salsa criolla by mixing the julienned red onion, finely chopped limo chili pepper, parsley, olive oil, lime juice and salt. Add the cooked carrots and peas. Place a generous portion of rice on each plate, top with a piece of chicken and serve with salsa criolla.