Savor the rich flavors of Peruvian Arroz con Pollo, simmered in beer for a sumptuous twist on this classic dish.
Did you know?
Arroz con pollo means 'rice with chicken' in Spanish, and each Latin American country has its own twist on this beloved dish.
Imagine the vibrant greens of cilantro and spinach hugging each grain of rice as you unveil your masterfully prepared Peruvian Arroz con Pollo. But this is no ordinary arroz con pollo; it's suffused with the rich, malted undertones of a delightful beer, which not only tenderizes our poultry protagonist but infuses the dish with an unmatchable depth of flavor. 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
- 4 large chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 aji amarillo pepper, seeded and minced
- 240 ml of dark lager beer
- 300 g of white rice
- 1 bunch cilantro, leaves finely chopped
- 1 handful of spinach
- 960 ml chicken stock
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for cooking
- Lime wedges for serving
- 1 red onion, thinly sliced for salsa criolla (optional side)
- 1 tablespoon chopped coriander for salsa criolla (optional side)
Steps
- Season the chicken thighs with salt, pepper, and cumin.
- In a large pot, heat olive oil over medium-high heat. Brown the chicken thighs on both sides and set aside.
- In the same pot, add onion, garlic, and aji amarillo pepper. Sauté until the onions are translucent.
- Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom.
- Return the chicken to the pot and add chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the cilantro and spinach with a bit of the cooking liquid to create a green puree.
- Remove the chicken and set aside. Add the rice to the cooking liquid and stir in the green puree.
- Bring the pot to a simmer again, cover, and cook until the rice is tender, about 30 minutes.
- Optionally, mix sliced red onion, chopped coriander, lime juice, salt, and olive oil to make salsa criolla.
- Serve the chicken on a bed of the green rice with lime wedges and salsa criolla on the side.
Add some extra love
For an even more flavorful experience, marinate the chicken in a mixture of beer, garlic, cumin, and aji amarillo for a few hours before cooking.
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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