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
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M. Alyan
[email protected]I would not recommend this recipe to anyone.
Praise Nice
[email protected]This dish was a waste of time and money.
Rayan Raza
[email protected]I don't think I'll be making this dish again.
Ian Seghers
[email protected]This dish was way too spicy for me.
Martha Leticia Salgado
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture.
Saab Zada
[email protected]This dish was a bit bland for my taste.
Aniks Ella
[email protected]I'm not a big fan of Peruvian food, but this dish was actually pretty good.
Pippa Watson
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Dudu Mashile
[email protected]I added some extra vegetables to this dish to make it even healthier.
Gangster Wife
[email protected]This dish is a great way to use up leftover chicken.
Nantaayi Janat
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. It was delicious!
Dear Susmita
[email protected]I've made this dish several times now and it always turns out perfect. It's a great recipe for a weeknight meal.
Abygale Black
[email protected]This is my new favorite Peruvian dish! It's so flavorful and satisfying.
Natasha Frieze
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it.
Aasish Darai
[email protected]The flavors in this dish are amazing! The combination of the chicken, rice, and vegetables is perfect.
Shami Mato
[email protected]I love how easy this recipe was to follow. Even though I'm not a very experienced cook, I was able to make this dish without any problems.
nafiu sulaiman
[email protected]This Peruvian Arroz con Pollo was a hit with my family! The chicken was so tender and flavorful, and the rice was perfectly cooked. I will definitely be making this dish again.