Second Course

How to make Arroz con Pollo Peruvian – Delicious Chicken Green Rice

The Arroz con Pollo Peruvian (Chicken Green Rice) is a flagship dish in Peru. It’s green color due herb cilantro, spinach and others herbs. Besides they give an spectacular flavor to this tasty plate. Additionally the red bell pepper make contrast of color and flavor, pepper strips over green sea of rice look like a boats fishing on the ocean. Come on to discover this taste at home with your family and enjoy.

Little History of Arroz con Pollo

The history of the “Peruvian rice with chicken” which is a derivative of the “Rice with duck” (original recipe from Chiclayo at northern of Peru), arises in a very peculiar way. It is said that in the 1900s the duck was rare on the central coast of Peru. Which forced the villagers to make variations on this delicious recipe.

Due to this shortage, the raising of chickens begins. Activity that lasts to this day. It is at this time that the duck is replaced by the chicken in this recipe.

But in addition to this replacement, a primary ingredient was also necessary. I mean the “Chicha de jora norteña”. This is also used in the preparation of Rice with Duck. This concoction was not prepared on the central coast, so it had to be replaced by beer, which gives it a flavor similar to this recipe.

This is how the “Peruvian rice with chicken” was born, a dish as tasty as the one that gave rise to it.

I’m going to show you the recipe of Arroz con Pollo (Peruvian Chicken Green Rice) right now:

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

This plate cannot go alone

When serving, you can accompany with:

  • Creole Onion sauce (Salsa Criolla de Cebolla),
  • Huacatay sauce, Green chili sauce of guacatay.
  • It can be served with salad of lettuce and tomatoes, cut into small dice,
  • You can add mayonnaise,
  • Rocoto cream
  • And traditional huancaina yellow cream. It’s a classic sauce goes good with this dish.

As you see have many options to accompany Arroz con Pollo to make more intense his flavor.

If you are grateful with this recipe please share it with family and friends or feel free of share this on social media.

Please Do you have comments please replay asap to know your best ideas.

And remember, if you want contact us, just fill up the contact form, Thanks

Spread the love to Peruvian Cuisine

Leave a Reply

Your email address will not be published.