Arroz con Pollo Peruano
This vibrant Peruvian chicken and rice dish is more than just a meal; it's a celebration on a plate. Infused with fresh cilantro, ají amarillo paste, and beer, it’s a bold, comforting dish perfect for any gathering.
Equipment
- Large Pot
Ingredients
Chicken Thighs and Drumsticks
- 4 pieces Chicken thighs and drumsticks (skinless) Bone-in cuts
Herbs and Spices
- 1 cup Cilantro leaves Fresh
- 1 cup Baby spinach Fresh
- 2 tbsp Ají amarillo paste
- 1 clove Garlic Minced
- 1 medium Onion Chopped
- 1/4 cup Vegetable oil
- 1 cup Beer Light lager or pale ale
- 2 cups Chicken broth
- 2 cups Long-grain white rice Uncooked
Veggies
- 1/2 cup Sweet peas
- 1/2 cup Carrots Chopped
- 1/2 cup Red bell pepper Chopped
- 1/2 cup White corn Chopped
Instructions
- Season the chicken with salt and pepper. Brown the chicken in a large pot for 5–7 minutes, then set aside.
- Sauté the onion and garlic in the same pot until soft. Add ají amarillo paste and cook for another 2 minutes.
- Deglaze with beer and simmer briefly. Stir in cilantro-spinach blend and chicken broth.
- Return chicken to the pot, bring to a boil, and add rice. Reduce heat to low and simmer for 20 minutes.
- Uncover, add peas, carrots, bell pepper, and corn. Stir gently and cover again, cooking for another 10–15 minutes.
- Let the dish sit covered for 5 minutes before serving to let the flavors settle.
Notes
Feel free to adjust the veggies or add more cilantro if you love that fresh flavor!
