Arroz con Pollo // Peruvian Chicken with Rice

Arroz con Pollo varies country by country and each seems to have it’s own color, even with the same name. This version marries cilantro with dark beer – a combination I am rather fond of!

Ingredients

8 pieces of chicken, about 2 pounds
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of canola oil
1 red onion, finely diced
2 Peruvian yellow peppers, seeded and minced
4 cloves of garlic, quartered
1 cup of fresh green peas
1 cup of diced carrots
1 cup of choclo
1 teaspoon of ground turmeric
1 cup of pureed cilantro leaves
2 cups of chicken broth
2 cups of stout beer
3 cups of white rice

Preparation

1. Season chicken with salt and pepper. Heat oil in a large pot over medium heat. Brown the pieces of chicken, about 3 minutes on each side. Remove and keep warm.

2. Saute onion, peppers and garlic for about 8 minutes or until golden brown. Add peas, carrots, choclo, and palillo, sautéing for 3 minutes. Next, add the pureed cilantro, chicken broth and beer. Cook mixture about 15 minutes or until the color turns a darker green. Adjust seasoning if needed.

3. Return the pieces of chicken to the pot. Bring to a boil, reduce heat and simmer for 25 minutes or until chicken is thoroughly cooked. Remove the chicken and keep warm.

4. Stir the rice into the pot. Cover and reduce heat; cook until water is absorbed.

Serve rice mixture with a piece of chicken and salsa criolla.

Yield:  8 servings

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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4 Responses

  1. Suzanne says:

    Hi there! When you say Peruvian peppers I assume you are referring to Ají peppers? I recently returned from a year living in Peru and brought Aji packets with me. Do you have any idea how much of the prepackaged sauce I could substitute? I think the brand is Almacen or something like that. I was told it was the best option for pre-packaged Ají. Thanks!!!!

    • The yellow peppers would be the fresh aji amarillo. In the US, I made this same dish without the aji peppers. Additionally, I just made a version last weekend using 1/3 cup aji amarillo paste (probably similar to what you have) and no fresh diced peppers. Hope that helps!

  1. January 1, 2013

    […] Adobo de Cerdo 26. Ají de Gallina 27. Ajiaco 28. Arroz Chaufa 29. Arroz con Pollo 30. Arroz Tapado 31. Asado de Res 32. Bistec a lo Pobre 33. Butifarra 34. Cabrito a la Norteña 35. […]

  2. November 21, 2014

    […] husbands first comment about this dish is that it looks like Arroz con Pollo, but the wrong color. He is fairly correct. Both dishes have white rice as a base and include […]

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