Name: Arroz Con Pollo Peruano
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Cuisine: Peruvian
Ingredients: 1 small bunch cilantro leaves, (most stems removed, washed well); 1/2 cup water; 3 pounds bone-in chicken breast, (with skin on); salt and black pepper; 1/4 cup corn oil; 1 cup white onion, (chopped); 1 tablespoon garlic, (minced); 2 tablespoons yellow pepper paste (Ají Amarillo); 2 teaspoons cumin; 2 3/4 cups chicken broth; 1 cup lager beer; 3/4 cup carrots, (diced); 1 medium red bell pepper (diced); 1 jalapeno, (seeded and diced); 2 cups rice; 1/2 cup frozen peas (thawed)

Peruvian

Spatula

Process cilantro in a blender with water until most of it is pureed. (I run my blender, on high, 3-4 seconds, scraping down sides of blender with a rubber spatula in between each time.) Set aside.

Pat chicken pieces with paper towels to remove any moisture from the packaging. Generously season both sides of chicken with salt and pepper.

In a large pot heat, 1/4 cup oil until it just begins to shimmer. Brown chicken, in batches, so as not to crowd the pan, on both sides. Removed browned chicken to a plate.

Remove all but 2 tablespoons of oil in the pot. Add the onion, garlic, and Yellow Pepper Paste and saute until the onion is soft and translucent about 7-9 minutes.

Add the cumin, 2 teaspoons of salt, 1/2 teaspoon black pepper to the pot and increase the heat to medium-high and cook, stirring constantly, until cumin becomes fragrant.

Add cilantro puree and continue to cook on medium-high for 3 minutes.

Pour in the chicken broth, beer, carrots, red bell pepper, jalapeno, rice, and the browned chicken back to the pot. Bring to a boil then reduce heat to the lowest setting and simmer until the rice is tender about 35 minutes. Add the peas into the pan and cook an additional 5 minutes or until peas are heated through.

Serve family style, on a large platter, rice piled in the center and chicken on top.

Arroz Con Pollo Peruano

Utensils needed:

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