**Arroz con Pollo: A Peruvian Delight**
Arroz con Pollo, a Peruvian classic, is a vibrant and flavorful dish that combines the goodness of tender chicken, fluffy rice, and an array of colorful vegetables. Originating from the vibrant streets of Lima, this one-pot meal is a symphony of flavors and textures that has captivated the hearts of food lovers worldwide. With its vibrant yellow color, aromatic spices, and medley of ingredients, Arroz con Pollo promises a culinary journey that will tantalize your taste buds. This article presents a collection of authentic Peruvian Arroz con Pollo recipes, each offering a unique twist on this beloved dish. From the traditional version bursting with aji amarillo's spicy warmth to variations featuring succulent seafood or hearty vegetables, these recipes cater to diverse preferences and dietary needs. Embark on a culinary adventure and discover the delectable world of Arroz con Pollo, a dish that embodies the essence of Peruvian cuisine.
PERUVIAN ARROZ CON POLLO
I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!
Provided by Katie
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
- Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
- Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
- Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
- Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.
Nutrition Facts : Calories 738.5 calories, Carbohydrate 65.2 g, Cholesterol 135.6 mg, Fat 29.7 g, Fiber 3.5 g, Protein 45.7 g, SaturatedFat 7.1 g, Sodium 197.6 mg, Sugar 6.1 g
ARROZ CON POLLO (PERUVIAN STYLE)
This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!
Provided by carla from peru
Categories World Cuisine Recipes Latin American South American Peruvian
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
- Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
- Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.
Nutrition Facts : Calories 711.6 calories, Carbohydrate 105.4 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4 g, Protein 29.5 g, SaturatedFat 3.9 g, Sodium 80.7 mg, Sugar 2.2 g
ARROZ CON POLLO PERUANO
This dish of green rice with chicken is a staple in most Peruvian households. On special occasions it is made with goat or duck meat, and chicha de jora (fermented corn beer) instead of store-bought beer. No matter which way you make it, this easy cilantro rice dish is extremely fragrant and full of flavor. I like to serve it alongside another Peruvian staple of quick pickled red onions for added brightness and crunch.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the arroz con pollo peruano: Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of the oil in a 3.5-quart Dutch oven over medium-high heat. Cut the chicken into 1-inch cubes and place in a medium bowl. Season with the cumin, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Toss to coat evenly with the spices. Add the chicken to the Dutch oven and cook until golden on all sides, 8 to 10 minutes total.
- Combine the garlic, cilantro, bell pepper, onion and beer in a blender until smooth, 15 to 20 seconds. Set aside.
- Remove the cooked chicken to a plate. Add the cilantro sauce and remaining 2 teaspoons salt to the Dutch oven, scraping up any browned bits from the bottom. Lower to medium heat and cook, stirring occasionally, until is reduced by about half and becomes a thick sauce, 10 to 12 minutes.
- Meanwhile, make the quick pickled red onions.
- For the quick pickled red onions: Rinse and drain the onions in a small bowl 2 to 3 times under cold water to wash away the harsh onion flavor. Toss with the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside to marinate for 5 to 10 minutes.
- Wash and rinse the rice until the water runs almost clear, 3 to 4 rinses. Set aside.
- Stir the rinsed rice, peas and carrots into the reduced cilantro sauce until the rice and vegetables are evenly coated with the sauce, 1 to 2 minutes. Stir in the seared chicken along with any juices that have collected and 1 1/2 cups water until combined. Bring to a boil over high heat, cover immediately and bake in the oven until the rice is cooked through, 30 to 35 minutes.
- About 5 minutes before the arroz verde con pollo finishes cooking, preheat a large skillet or saute pan over medium heat. Swirl in the remaining 3 tablespoons of oil so it coats the bottom of the pan. Crack an egg into a small bowl and then carefully pour it into the preheated pan. Repeat with the remaining eggs. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, 4 to 5 minutes.
- Remove the arroz con pollo from the oven and serve with the pickled red onions and fried eggs.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful chicken, and a good quality rice.
- Don't be afraid to adjust the spices to your taste. If you like a little more heat, add some extra aji amarillo paste or chili powder. If you prefer a milder flavor, reduce the amount of these spices.
- Let the dish simmer for at least 30 minutes to allow the flavors to develop.
- Serve Arroz con Pollo with a side of salsa criolla, a refreshing tomato-based salsa, and some cancha, a crunchy toasted corn snack.
Conclusion:
Arroz con Pollo is a delicious and flavorful Peruvian dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give Arroz con Pollo a try!
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