Arroz con Pollo Peruvian Style
Peruvian arroz con pollo is a vibrant one pot dish where chicken is braised with cilantro, beer, and vegetables until the rice turns a stunning shade of green. It is a comforting and deeply flavorful family meal that distinguishes itself from other Latin American versions with its distinctive herbal brightness.
Chicken braised with cilantro, dark beer, and vegetables over green herbed rice for a vibrant Peruvian one pot meal.
Nutrition per serving
Ingredients
Main
Base
Flavor
Liquid
Vegetables
Instructions
Brown the Chicken
Season the chicken pieces generously with salt, pepper, and cumin. Sear them in hot oil over medium high heat for 5 minutes per side until deeply golden brown, then remove and set aside.
Build the Base
In the same pot, saute the diced onion until soft and golden, about 8 minutes. Add minced garlic and aji amarillo paste and cook for another 2 minutes until very fragrant.
Add Liquid and Rice
Return the chicken to the pot and pour in the dark beer and cilantro puree. Stir in the rice, add enough water to cover by 3 cm, and bring to a boil before reducing to a low simmer and covering tightly.
Finish with Peas
After 20 minutes, scatter the frozen green peas over the top without stirring and replace the lid. Cook for another 5 minutes until the rice is fully cooked, then rest off heat for 5 minutes before fluffing and serving.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.