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Peruvian Arroz con Pollo: Chicken and Rice

Peruvian Arroz con Pollo: Chicken and Rice
  • Prep 15 min
  • Total 60 min
  • Servings 4
Updated July 20, 2017

Ingredients

  • 1 1/2 cup cilantro leaves
  • 4 spinach leaves
  • 4 skinless chicken drumsticks and thighs
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1/2 cup yellow pepper paste, (ají amarillo)
  • 1 cup beer
  • 2 cups chicken broth
  • 1 tablespoon vegetable oil
  • 2 cups long-grain rice
  • 1/4 cup sweet peas (petit pois)
  • 1/4 cup diced carrots
  • 1/2 red bell pepper, cut into thin strips
  • 1 cup white corn
  • Salsa Criolla (ingredients listed below)*

Steps

  • 1
    Blend, in blender cilantro with spinach and water to make homogeneous paste. Set aside.
  • 2
    Dry chicken with paper towel and season with salt and pepper. Place oil in a pot over medium heat and fry the chicken until chicken is golden brown on both sides, about 7 minutes. Remove from pot and place in plate.
  • 3
    In same pot, fry onion, garlic and yellow pepper paste, and stir for 5 minutes. Put in the blended cilantro and spinach, and fry for 3 minutes. Add beer, chicken broth and chicken to pot.
  • 4
    Bring to a boil, cover and lower the heat. Cook for 20 minutes. If necessary, season with more salt and pepper.
  • 5
    In another pot, heat 1 tablespoon of oil. Add rice and stir well. Add petit pois (sweet peas), carrots, pepper, corn and 3 1/2 cups of the broth you used to cook the chicken. Bring to a boil, cover, lower the heat to the lowest possible setting and cook for 20 to 25 minutes. Stir with a fork and cover again.
  • 6
    When rice is ready, serve in four plates; place a chicken drumstick over it and salsa criolla on the side. If desired, you may also add some of the juice in which the chicken was cooked.
  • 7
    To make the salsa criolla: Cut 1/2 red onion lengthwise into very thin slices, wash thoroughly and drain. Blend with 1/2 tomato (cut into very thin strips), cilantro leaves, salt, pepper, lemon juice from one lemon and one tablespoon of olive oil. If you wish, you may add pepper strips.

  • Many Peruvians serve this rice with salsa huancaína (spicy cheese sauce), in addition to the traditional salsa criolla.
  • Instead of chicken, you can use duck, rabbit, mussels, scallops or soy meat if you want to make it completely vegetarian.

Nutrition Facts

Serving Size: 1 Serving
Calories
847.3
Total Fat
32.4g
50%
Saturated Fat
5.1g
25%
Cholesterol
126.0mg
42%
Sodium
930.5mg
39%
Potassium
942.4mg
27%
Total Carbohydrate
96.2g
32%
Dietary Fiber
4.8g
19%
Sugars
6.1g
Protein
37.2g
% Daily Value*:
Vitamin C
95.70%
96%
Calcium
8.60%
9%
Iron
17.70%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

  • This dish is one of the favorite staples of Peruvian cuisine, whether it’s prepared with duck - which is traditional in northern Peru – or with chicken. It’s delicious and has many variations. It can be made with grainy rice or similar to a risotto and, even though it’s green and has a lot of cilantro, it has a subtle taste. If you wish, you may add other vegetables.
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