Best 5 Peruvian Arroz Verde Con Pollo Recipes

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Embark on a culinary journey to the heart of Peru with Arroz Verde con Pollo, a vibrant and flavorful dish that embodies the essence of Peruvian cuisine. This delectable one-pot meal showcases tender chicken nestled amidst a vibrant green rice, infused with the aromatic flavors of cilantro, parsley, and spinach. Prepare to tantalize your taste buds with this delightful fusion of Peruvian flavors and cooking techniques, brought to you by Alice's Recipes.

Our comprehensive guide provides two distinct recipes for Arroz Verde con Pollo, catering to various preferences and skill levels. The first recipe caters to those seeking a time-saving option, utilizing pre-cooked chicken to expedite the cooking process. Alternatively, the second recipe takes you on a culinary adventure, guiding you through the art of preparing the chicken from scratch, resulting in a more authentic and flavorful dish. Both recipes promise a delightful culinary experience, ensuring that every bite transports you to the vibrant streets of Peru.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN ARROZ CON POLLO



Peruvian Arroz con Pollo image

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

¼ 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 ½ bunches fresh cilantro, leaves picked from stems
6 cloves garlic, peeled and coarsely chopped
1 aji (Peruvian) pepper, seeded and deveined
1 tablespoon Worcestershire sauce
½ cup orange juice
2 cups uncooked white rice
2 onions, chopped
½ cup white wine
3 ½ cups chicken broth
1 teaspoon freshly ground black pepper
1 large carrot, peeled and diced
1 bell pepper, any color, sliced into rings
¾ cup frozen peas

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

PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)



Peruvian Arroz con Pollo (Peruvian Rice and Chicken) image

This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.

Provided by Amber Berrocal

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h35m

Yield 6

Number Of Ingredients 12

3 skinless, boneless chicken breasts, cut in half
salt and ground black pepper to taste
½ cup vegetable oil, divided, or as needed
½ red onion, diced
3 cloves garlic, minced
1 ½ bunches cilantro leaves, lightly chopped
1 tablespoon aji amarillo chile paste
½ cup chicken broth
1 red bell pepper, diced
2 ½ cups water, or more as needed
2 cups uncooked white rice
1 (10 ounce) package frozen peas and carrots

Steps:

  • Season chicken with salt and pepper.
  • Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
  • Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
  • Transfer mixture carefully to an electric blender and puree.
  • Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
  • Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g

ARROZ VERDE CON POLLO



Arroz Verde con Pollo image

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

1-3/4 cups chopped onion, divided
1-3/4 cups chopped green pepper, divided
1/4 cup fresh cilantro (leaves and stems)
3 garlic cloves, halved
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried marjoram
2 cups chicken stock
1 tablespoon olive oil
1-1/2 pounds bone-in chicken thighs
1 cup uncooked jasmine rice, rinsed
3/4 cup chopped seeded fresh poblano pepper

Steps:

  • Preheat oven to 325°. Place 1 cup onion, 1 cup green pepper, cilantro, garlic, lime juice, cumin, salt and marjoram in a food processor; process until blended. Stir in stock; remove and set aside., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Pat chicken dry with paper towels. Brown chicken in batches. Remove chicken and keep warm., Add poblano pepper, remaining 3/4 cup onion and 3/4 cup green pepper to drippings; cook and stir until crisp-tender, 3-4 minutes. Add rice; cook and stir until lightly browned, 2-3 minutes. Stir in broth mixture until blended. Return chicken to pan., Bake, covered, until rice is tender and a thermometer inserted in chicken reads 170°-175°, 35-40 minutes. Remove lid. Preheat broiler. Broil 3-4 in. from heat until skin is crispy, 5-7 minutes., To serve, remove chicken from pan. Fluff rice with a fork. If desired, serve with additional cilantro and lime juice.

Nutrition Facts : Calories 507 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 628mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

ARROZ CON POLLO VERDE



Arroz con Pollo Verde image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Categories     grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

Steps:

  • In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
  • Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
  • Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
  • Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

ARROZ CON POLLO PERUANO



Arroz con Pollo Peruano image

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

6 tablespoons vegetable oil or olive oil
2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
Kosher salt and ground black pepper
3 cloves garlic
1 bunch cilantro stems and leaves, roughly chopped (about 2 ounces)
1 cup roughly chopped red bell pepper, seeds removed (about 1/2 large or 4 ounces)
1 cup roughly chopped red onion (about 1 medium)
1 cup lager-style beer, such as Pacifico or Budweiser
2 cups long-grain rice, such as basmati (10 ounces)
1 1/2 cups frozen carrots and peas, thawed (6 ounces)
4 large eggs
1 medium red onion, very thinly sliced into half moons
1 lime, juiced
Kosher salt and ground black pepper

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, especially the rice and chicken. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't be afraid to adjust the recipe to your taste. If you like your food spicier, add more aji amarillo paste or chopped chili peppers. If you prefer a milder flavor, use less paste or omit the chili peppers altogether.
  • Be patient when cooking the rice. It takes time for the rice to absorb the flavors of the broth and vegetables.
  • Serve the arroz verde con pollo with your favorite sides, such as fried plantains, avocado slices, and a dollop of sour cream.

Conclusion:

Arroz verde con pollo is a delicious and flavorful Peruvian dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your taste. So next time you're looking for a new and exciting dish to try, give arroz verde con pollo a try. You won't be disappointed!

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