Arroz Con Pollo Peruano: Peruvian Rice With Chicken

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Reserve 1 tablespoon of the ½ cup olive oil for the rice aromatics. Season the chicken with salt and pepper (to taste) and fry in the remaining oil over medium heat until browned all over, though still uncooked inside. Lift out and set aside.

   Uses 4 chicken legs · Salt and pepper to taste · 7 tbsp olive oil for frying chicken; reserve 1 tbsp for step 2

   
2. 2

   Step 2: Heat a tablespoon of oil in a pot, lightly fry the onion, garlic paste (1 tablespoon) and ají amarillo paste, ají panca paste and cumin (¼ teaspoon) for two minutes over a medium heat.

   Uses 1 tbsp reserved olive oil · ½ red onion (chopped finely) · 1 tablespoon garlic paste · ¼ teaspoon cumin · 1 tablespoon ají amarillo chili pepper paste · 1 tablespoon ají panca chili pepper paste

   
3. 3

   Step 3: Blend the cup of cilantro leaves (1 cup) into a paste.

   Uses 1 cup cilantro leaves (freshly processed )

   
4. 4

   Step 4: Add the cilantro paste, mix well and let the ingredients cook for another five minutes, or until the onion is soft.

   Uses onion, garlic, cumin and ají pastes fried in reserved 1 tbsp oil · paste from 1 cup cilantro leaves

   
5. 5

   Step 5: Add the chicken thighs (or chicken legs) to this mixture of seasoning and cook for 20 minutes or until the chicken is completely cooked inside. Remove the chicken pieces and set aside.

   Cook chicken · 20 minUses 4 chicken legs browned but not yet cooked through · fried onion/ají seasoning with blended cilantro

   
6. 6

   Step 6: Add the uncooked rice and julienned red bell pepper (1) to the pot with the remaining cilantro seasoning. Add 2½ cups stock or water; if using beer, use 2 cups stock or water plus ½ cup beer instead. Mix, bring to a boil uncovered, then cover and cook over low heat for about 15 minutes, until the rice is tender.

   Cook rice · 15 minUses 2 cups white long-grain rice, uncooked · 1 red bell pepper (julienned) · 2½ cups stock or water; use 2 cups if adding ½ cup beer · ½ cup malt beer, optional, replacing ½ cup stock or water · cilantro seasoning remaining after cooked chicken is lifted out

   
7. 7

   Step 7: Check that the rice is tender and its liquid absorbed. Fold the already cooked carrots (½ cup) and peas into the hot rice, return the reserved cooked chicken pieces and heat through.

   Uses ½ cup green peas (cooked ) · ½ cup carrots (cooked & diced) · rice cooked about 15 minutes with bell pepper and 2½ cups total liquid · 4 chicken legs cooked through in step 5 and reserved

   
8. 8

   Step 8: For homemade salsa criolla (1 cup), mix the julienned red onion (1), chopped limo chilli, parsley (1 teaspoon), separate tablespoon of olive oil (1 tablespoon), lime juice (1 teaspoon) and salt and pepper (to taste) to taste. Alternatively, use 1 cup ready-made salsa instead of the homemade salsa ingredients. Serve the chicken and vegetable rice with the chosen salsa.

   Uses 1 cup salsa criolla · 1 red onion, julienned, for optional homemade salsa · 1 small limo chili pepper (finely chopped) · 1 teaspoon parsley (finely chopped) · 1 tablespoon olive oil · 1 teaspoon lime juice · Salt and pepper to taste · hot cilantro rice with vegetables and cooked chicken