Inspired by the coastal cuisine of Peru, Arroz con Pollo is a classic flavorful dish. Enjoy!
Did you know?
Arroz con pollo dates back to the 1800s and was originally a simple peasant meal enjoyed by the working class in Peru.
Imagine the vibrant greens of cilantro and spinach hugging each grain of rice as you unveil your masterfully prepared Peruvian Arroz con Pollo. Each bite is a journey to the heart of Peru, with the iconic blend of aji amarillo and cumin creating a warm, earthy, and mildly spicy symphony on your palate.
To start, we select our performers – chicken, rice, and our special guest, beer, taking center-stage. The chicken, bathed in spices and love, simmers splendidly in the beer, while the rice absorbs every ounce of this flavorful concoction. A simple side of salsa criolla might just send your taste buds into a samba of joy. Welcome to a true staple of Peruvian comfort food, where tradition and a little culinary daring dance seamlessly together.
Ingredients
- 1 Kilogram of chicken thighs
- 2 pots of cilantro
- 1 yellow onion
- 4 cloves of garlic
- 250ml of dark lager
- 1 aji amarillo
- Olive oil
- 4.5 dl of uncooked rice
- 2 dl of frozen peas
- Salt and pepper to taste
Steps
These are the steps to make an Arroz con Pollo:
- Season chicken with salt and pepper and fry for 20 minutes or until almost cooked.
- While the chicken is cocking, blend the cilantro with some olive oil until smooth
- Chop the onion, aji amarillo, and the garlic cloves
- Blend the aji amarillo, half the garlic, half the onion, a pinch of salt, and some olive oil until smooth
- When the chicken is ready, set aside and add the chopped garlic and onion to the pan. Fry until translucent.
- Add the aji amarillo paste and cilantro and cook until the cilantro is slightly darkened.
- Pour in the beer and bring to a boil
- Turn the heat down and put the chicken back in until fully cooked.
- Remove the chicken from the pan.
- Add the rice and about 6dl of water. Salt to taste
- Bring the mixture to a boil, covered, then lower the heat and add the frozen peas.
- When the rice is almost cooked, turn off the heat, add the chicken and let it steam for about 5 minutes.
- Serve with an ice cold Cusqueña
Add some extra love
Sprinkle some fresh lime juice over the cooked rice before serving!
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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