Arroz con Pollo Peruano

Name: Arroz con Pollo Peruano
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 6
Cuisine: Peru
Ingredients: 1 kg Bone-in, skin-on chicken pieces (thighs and drumsticks recommended) (About 2.2 lbs. Ensure pieces are relatively uniform in size for even cooking.); 2 cups Long-grain white rice (Rinsed thoroughly under cold water until the water runs clear, then drained.); 2 bunches Fresh cilantro (About 4 cups packed leaves and tender stems. Washed and dried.); 250 ml Pale lager beer (About 1 cup. A light, crisp beer works best. Can substitute with chicken broth if preferred.); 100 g Frozen peas (About 3/4 cup. No need to thaw.); 2 tbsp Ají amarillo paste (Adjust to taste. This is a key Peruvian chili with fruity notes and mild heat.); 1 medium Yellow onion (Finely chopped.); 4 cloves Garlic cloves (Minced.); 3 cups Chicken broth or water (Approximately 710 ml. May need slightly more or less depending on rice.); 2 tbsp Vegetable oil; to taste undefined Salt; to taste undefined Black pepper

Peruvian Green Chicken and Rice

A vibrant and flavorful Peruvian comfort dish featuring tender chicken and fluffy rice infused with a bright cilantro sauce, complemented by sweet peas. This recipe offers a taste of authentic home cooking.

준비 시간25 minutes

조리 시간45 minutes

총 시간1 hour 10 minutes

1회 제공량6

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Season the chicken pieces generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the chicken pieces, skin-side down if applicable, and sear until deeply golden brown on all sides, about 8-10 minutes total. Remove chicken from the pot and set aside. Do not crowd the pot; work in batches if necessary.
⏱️ 15 minutes
2
Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and ají amarillo paste, stirring constantly until fragrant, about 1 minute. Be careful not to burn the garlic.
⏱️ 8 minutes
3
While the aromatics cook, prepare the cilantro base. In a blender, combine the fresh cilantro, beer, and 1 cup of the chicken broth. Blend until completely smooth and vibrant green. You may need to scrape down the sides of the blender.
⏱️ 5 minutes
4
Pour the blended cilantro mixture into the pot with the onions and garlic. Stir well to combine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. This is your flavorful green sauce.
⏱️ 2 minutes
5
Add the rinsed and drained rice to the pot, stirring to coat it evenly with the cilantro sauce. Return the seared chicken pieces to the pot, nestling them into the rice. Pour in the remaining 2 cups of chicken broth (or water). The liquid should just cover the rice and chicken. Bring the mixture to a boil.
⏱️ 3 minutes
6
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently. Cook for 20 minutes without lifting the lid. This allows the rice to steam and cook through.
⏱️ 20 minutes
7
After 20 minutes, quickly remove the lid, sprinkle the frozen peas over the top of the rice, and replace the lid immediately. Continue to cook for another 5 minutes, or until the rice is tender and the liquid has been absorbed. The chicken should be cooked through and tender.
⏱️ 5 minutes
8
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming. Fluff the rice gently with a fork, incorporating the peas and ensuring the chicken is well-distributed. Serve hot, traditionally accompanied by salsa criolla (a Peruvian onion relish).
⏱️ 10 minutes

요리 기록 추적

💡 전문가 팁

✓The vibrant green color is characteristic of this dish; ensure your cilantro is fresh and well-blended.
✓Using bone-in, skin-on chicken adds significant flavor and moisture. Searing it properly is crucial for depth.
✓Don't lift the lid during the initial 20-minute simmering period to ensure even cooking of the rice.
✓Ají amarillo paste provides a unique fruity heat; adjust the amount based on your spice preference.
✓For a richer flavor, you can use chicken thighs exclusively.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Substitute chicken with duck pieces for a richer variation.
Omit the beer and use an equal amount of chicken broth or water for a non-alcoholic version.
Add other vegetables like bell peppers or corn kernels along with the peas.