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Peruvian Arroz con Pollo is a vibrant, flavorful dish that brings the heart of Peru right to your kitchen. The combination of tender chicken, fragrant rice, and colorful vegetables makes it a feast for both the eyes and the palate. Perfect for a family dinner or a special occasion, this recipe is sure to impress. Let's dive into this delicious journey!
Name of the recipe: Peruvian Arroz con Pollo Recipe
Ingredients:
- 4 pieces bone-in, skin-on chicken thighs
- 2 cups rice
- 1 cup green peas
- 1 cup diced carrots
- 1 cup diced red bell pepper
- 1 cup chopped cilantro
- 1 large diced onion
- 3 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- salt to taste
- black pepper to taste
Instructions:
- Season chicken thighs with salt and pepper.
- Heat oil in a large pot over medium heat. Brown chicken on all sides. Remove and set aside.
- In the same pot, sauté onions, garlic, and bell pepper until soft.
- Add cumin and turmeric, cook for another minute.
- Stir in rice, coating it with the oil and spices.
- Pour in chicken broth, add carrots, peas, and cilantro. Return chicken to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed.
- Fluff rice with a fork and serve hot.
What You Will Need
Read more: Arroz con Pollo Casserole Recipe
What you will need to make Peruvian Arroz con Pollo
- Chicken thighs: Adds rich flavor and tenderness, making the dish hearty and satisfying.
- Rice: Absorbs all the flavors, creating a delicious base for the dish.
- Green peas: Adds a pop of color and sweetness, balancing the savory elements.
- Carrots: Provides a subtle sweetness and a bit of crunch.
- Red bell pepper: Adds vibrant color and a mild, sweet flavor.
- Cilantro: Brings a fresh, herbaceous note that brightens the dish.
- Onion: Adds depth and a slight sweetness when sautéed.
- Garlic: Infuses the dish with a robust, aromatic flavor.
- Vegetable oil: Used for browning the chicken and sautéing the vegetables.
- Chicken broth: Enhances the overall flavor and helps cook the rice.
- Ground cumin: Adds warmth and a slightly earthy flavor.
- Ground turmeric: Gives the dish a beautiful golden color and a mild, peppery taste.
Essential Tools and Instruments
What tools/instruments will be needed to make Peruvian Arroz con Pollo Recipe
- Large pot: Essential for browning chicken and cooking rice with vegetables, ensuring even heat distribution and proper cooking.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, helping to mix spices and vegetables thoroughly.
- Measuring cups: Necessary for accurately measuring rice, broth, and vegetables, ensuring the right proportions for the dish.
- Knife: Used for dicing onions, carrots, and bell peppers, making sure all vegetables are uniformly cut for even cooking.
- Cutting board: Provides a stable surface for chopping vegetables and herbs, keeping the kitchen workspace organized and safe.
Peruvian Arroz con Pollo
Peruvian Arroz con Pollo is a flavorful and colorful dish made with chicken, rice, and vegetables. It's a staple in Peruvian cuisine and perfect for a hearty meal.
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Ingredients:
Main Ingredients
- 4 pieces Chicken thighs bone-in, skin-on
- 2 cups Rice
- 1 cup Green peas
- 1 cup Carrots diced
- 1 cup Red bell pepper diced
- 1 cup Cilantro chopped
- 1 large Onion diced
- 3 cloves Garlic minced
- 2 tablespoons Vegetable oil
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
Instructions:
- 1. Season chicken thighs with salt and pepper.
- 2. Heat oil in a large pot over medium heat. Brown chicken on all sides. Remove and set aside.
- 3. In the same pot, sauté onions, garlic, and bell pepper until soft.
- 4. Add cumin and turmeric, cook for another minute.
- 5. Stir in rice, coating it with the oil and spices.
- 6. Pour in chicken broth, add carrots, peas, and cilantro. Return chicken to the pot.
- 7. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed.
- 8. Fluff rice with a fork and serve hot.
Notes:
For extra flavor, you can add aji amarillo paste or fresh aji amarillo peppers if available.
Read more: Instant Pot Arroz con Leche Recipe Guide
Nutrition value:
Calories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 50mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook chicken and vegetables as directed.
- Let everything cool completely.
- Store chicken and rice separately in airtight containers.
- Refrigerate for up to 2 days.
Freezing Instructions
- Cool cooked chicken and rice thoroughly.
- Place in freezer-safe containers or bags.
- Label with date and contents.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Did you know that adding a splash of beer to the chicken broth can enhance the flavors of Arroz con Pollo? It gives the dish a unique depth and richness.
Frequently Asked Questions
FAQ:
How long does it take to cook?
About 45 minutes, including prep time.
Can I use boneless chicken?
Yes, but bone-in adds more flavor.
What can I substitute for cilantro?
Try parsley or omit it if you prefer.
Is this dish spicy?
No, but you can add chili for heat.
Can I make it vegetarian?
Yes, replace chicken with more veggies or tofu.
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