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Arroz con pollo - Peruvian style

Course Rice
Cuisine Peruvian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author biteslife.com

Ingredients

  • 8 chicken thighs with skin
  • 2 cups uncooked white rice
  • 4 cups chicken broth or water
  • 1 small bottle or 1 can of beer
  • 1 big bunch of cilantro processed in a blender/food processor with 1 cup of water until it forms a paste
  • 1/2 white or yellow onion chopped in small cubes
  • 2 big cloves of garlic peeled and crushed
  • 2 red bell peppers cut in thin slices
  • 1 cup sweet corn
  • 1 cup peas
  • 1 cup carrots cut in small cubes approx. three small or two medium carrots
  • 1 table-spoon Peruvian 'ajì amarillo' yellow pepper paste
  • 1 table-spoon of cumin
  • 1 tea-spoon of pepper
  • 2 tea-spoons of salt
  • 2 table-spoons vegetable oil

Instructions

  1. In a large mixing bowl, season chicken with cumin, salt and pepper. Stir.
  2. Add oil to a medium-large sauce pan and allow it to heat.
  3. Add chicken skin side down and cook on high until it browns on both sides. Skin should be crispy. Once seared, set the chicken aside.
  4. Stir-fry onion and bell peppers for two minutes until onion becomes transparent.
  5. Add rice, water or broth, beer, cilantro, garlic and vegetables, stirring once.
  6. Add chicken thighs at the very top.
  7. Cover and allow to cook on low for 15 minutes (or until water boils down). Then, turn fire off and let rice sit covered for an additional 20 minutes.
  8. Enjoy!

Recipe Notes

Peruvian style arroz con pollo is traditionally served by itself, but here I’ve served it with mixed salad and ajì amarillo paste.