Peruvian Arroz Con Pollo
At its heart, it’s a one-pot meal that brings together perfectly seasoned chicken, vibrant green rice, and colorful vegetables, making it as beautiful to look at as it is delicious to eat.
Ingredients
- 2 cups cilantro-stems and leaves
- 1/2 cup water
- 6 chicken thighs-bone in
- 2 1/4 tsp salt-divided
- 3/4 tsp pepper
- 1 red onion-chopped fine
- 2 tbsp aji amarillo paste
- 1 tbsp garlic-minced
- 1/2 tsp cumin
- 1 1/2 cups dark beer
- 2 cups chicken broth
- 1 1/2 cups long grain white rice
- 1 red bell pepper-cut into strips
- 2 carrots-peeled and cut into 2" pieces
- 1/2 frozen peas
- Salza Criolla-see link below
Instructions
- Process cilantro and water in a blender until a puree starts to happen. Scrape down sides as needed.
- Pat chicken dry and sprinkle both sides with the 1 1/2 teaspoons salt and pepper. Heat oil in a dutch oven over medium heat. Add chicken skin side down and cook for 8-12 minutes without moving. Flip chicken and brown on other side for 2 minutes. Remove chicken to a large plate.
- Add onion, chile paste, garlic, cumin and remaining 3/4 teaspoon salt to the fat left in the dutch oven. Stirring often until onion is softened, about 5-7 minutes. Increase heat to high and add beer. Cook until mixture is almost dry, about 10 minutes. Stir in cilantro puree and add in chicken, skin side up. Reduce to a simmer and cover pot, 18-20 minutes. Chicken should register 195'.
- Transfer chicken to a clean plate and tent with foil. Add water to equal 3 1/2 cups with what remains in the dutch oven. Stir in the rice, bell pepper and carrots and bring to a boil. Adjust to a simmer and cook until rice is tender, about 20 minutes.
- Take dutch oven off heat and stir in peas. Arrange chicken on top of rice and pour in any juices on plate. Cover and let stand for 5-10 minutes until warmed through.
- Serve with Salza Criolla>