adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Arroz con Pollo Perunao (Peruvian Rice with Chicken)
Arroz con Pollo Perunao (Peruvian Rice with Chicken)
0 Likes
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Peruvian arroz con pollo: A flavorful, budget-friendly chicken and rice dish with a perfect balance of fruity and spicy flavors, inspired by a beloved family recipe.
Ingredients:
  • 0.25 cup vegetable oil, divided
  • 6 chicken thighs, skinned and patted dry
  • 6 chicken drumsticks with skin, patted dry
  • salt and black pepper to taste
  • 1.5 bunches fresh cilantro, leaves picked from stems
  • 6 cloves garlic, peeled and coarsely chopped
  • 1 aji (Peruvian) pepper, seeded and deveined
  • 0.5 cup orange juice
  • 2 cups uncooked white rice
  • 2 onions, chopped
  • 0.5 cup white wine
  • 3.5 cups chicken broth
  • 1 teaspoon freshly ground black pepper
  • 1 large carrot, peeled and diced
  • 1 bell pepper, any color, sliced into rings
  • 0.75 cup frozen peas
Instructions:
  • Heat 2 tablespoons of oil in each of the large skillets over medium heat until the oil ripples. Season chicken thighs and drumsticks with salt and pepper, then fry in the skillets until golden brown and crisp, about 15 minutes. If needed, use screens to control spattering. Drain the fried chicken on paper towels.
  • In a blender, puree cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice until velvety. Transfer the mixture to a skillet and bring it to a gentle simmer. Cook and stir over medium-low heat until the color changes from bright to dark green, approximately 5 minutes.
  • In a separate skillet, sauté the chopped onions over medium-low heat until translucent, for 5 to 7 minutes. Stir in the rice and cook until it becomes opaque, around 5 minutes.
  • Pour wine into the blender to cleanse any remaining cilantro mixture on the sides. Transfer the wine to the skillet with the cilantro mixture and bring to a simmer over medium heat. Add the rice, onions, chicken broth, and black pepper. Bring to a boil. Gently place the browned chicken pieces and carrots in the skillet, stir well, cover, and simmer until the rice is cooked and the chicken is no longer pink in the center, approximately 30 minutes.
  • Uncover the pot, layer the pepper rings on top of the rice, and sprinkle with frozen peas. Cook covered without stirring until the peppers and peas are tender, around 15 minutes. Let the dish sit uncovered for 5 minutes before serving.

Similar Recipes