Peruvian Arroz con Pollo – Chicken with Green Rice Recipe

Peruvian Arroz con Pollo – Chicken with Green Rice Recipe

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

INGREDIENTS

 ½ cup vegetable oil (Olive oil if you wish)
 4 Leg quarter chicken peeled
 1 cup Chicken Broth
 5 ½ bunch of cilantro leaves, lightly chopped
 1 Red bellpepper a half diced, a half cut thin slices
 Sal, cummin and pepper at taste
 ½ cup green peas
 ½ cup carrots small diced
 1 medium red onion diced
 4 garlic cloves minced
 3 cups white rice
 3 tbsp Yellow Chili (Aji amarillo)

PREPARATION

1

Season your chicken with salt and pepper.

2

Heat a large saucepan on med-high with a enough oil to coat the bottom. When hot put the chicken in and wait to brown on both sides.

3

In the meantime chop all your vegetables, carrots, cut a half red bellpeper in thin slices.

4

When chicken is evenly browned remove from saucepan.

5

Add some more oil and add onions first and sautee a 5 minutes or till onions are translucent. Add garlic and sautee a minute or two more.

6

Then add blended aji amarillo, salt and peper and cilantro and sautee till cilantro turns dark green.

7

Heat up chicken stock and deglaze pan bring to a light simmer and simmer a few minutes.

8

Remove cilantro mix from pan and place into a blender and liquify. Meanwhile, sautee lightly bellpeper in same pan. Then add cilantro mix back to pan.

9

Add in rice and 1 1/2 c. of water for each rice cup. Bring to a boil then place lid on pan and turn heat to low. Add in peas and carrots mixed in water. Add chicken over the rice and cook 20 to 40 min till all liquid is absorbed and rice is tender. Before 10 minutes rice are cooked add red bellpeper in thin slices over the rice.

10

Serve in second course dishes and enjoy

Photo by CHIMI FOTOS

Ingredients

 ½ cup vegetable oil (Olive oil if you wish)
 4 Leg quarter chicken peeled
 1 cup Chicken Broth
 5 ½ bunch of cilantro leaves, lightly chopped
 1 Red bellpepper a half diced, a half cut thin slices
 Sal, cummin and pepper at taste
 ½ cup green peas
 ½ cup carrots small diced
 1 medium red onion diced
 4 garlic cloves minced
 3 cups white rice
 3 tbsp Yellow Chili (Aji amarillo)

Directions

1

Season your chicken with salt and pepper.

2

Heat a large saucepan on med-high with a enough oil to coat the bottom. When hot put the chicken in and wait to brown on both sides.

3

In the meantime chop all your vegetables, carrots, cut a half red bellpeper in thin slices.

4

When chicken is evenly browned remove from saucepan.

5

Add some more oil and add onions first and sautee a 5 minutes or till onions are translucent. Add garlic and sautee a minute or two more.

6

Then add blended aji amarillo, salt and peper and cilantro and sautee till cilantro turns dark green.

7

Heat up chicken stock and deglaze pan bring to a light simmer and simmer a few minutes.

8

Remove cilantro mix from pan and place into a blender and liquify. Meanwhile, sautee lightly bellpeper in same pan. Then add cilantro mix back to pan.

9

Add in rice and 1 1/2 c. of water for each rice cup. Bring to a boil then place lid on pan and turn heat to low. Add in peas and carrots mixed in water. Add chicken over the rice and cook 20 to 40 min till all liquid is absorbed and rice is tender. Before 10 minutes rice are cooked add red bellpeper in thin slices over the rice.

10

Serve in second course dishes and enjoy

Peruvian Arroz con Pollo – Chicken with Green Rice Recipe

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