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Peruvian Arroz con Pollo - Chicken and Rice

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  • Prep 40 min
  • Total 1 hr 35 min
  • Ingredients 25
  • Servings 4
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Peruvian arroz con pollo is a delicious staple in Peru, whether it’s prepared with duck - which is traditional in northern Peru – or with chicken which you might see farther south. Arroz con pollo peruvian style can be made with grainy rice to almost ressemble risotto, or with traditional long-grain white rice. And, even thought this arroz con pollo Peruvian recipe uses a large amount of cilantro, the flavor always ends up being soft and subtle, so you can add any unexpected other flavors you see fit.
by Morena Cuadra
Updated May 31, 2024
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Ingredients

Arroz con Pollo

  • 1 1/2 cup cilantro leaves
  • 1/4 cup baby spinach
  • 4 chicken drumsticks, skinned (about 1 lb)
  • 4 bone-in chicken thighs, skinned (about 1.5 lb)
  • Salt, as desired
  • Pepper, as desired
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1/2 cup ají amarillo paste (yellow hot pepper paste)
  • 1 cup beer
  • 2 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth
  • 1 tablespoon vegetable oil
  • 2 cups uncooked long-grain white rice
  • 1/4 cup sweet peas
  • 1/4 cup diced carrots
  • 1/2 red bell pepper, cut into thin strips
  • 1 cup canned white shoepeg corn (from 11-oz can)

Salsa Criolla

  • 1/2 medium red onion (halved lengthwise), cut into very thin slices
  • 1/2 medium tomato (halved lengthwise), seeded and cut into thin wedges
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Aji amarillo peppers, cut into thin strips, seeded and deveined, if desired
  • Salt, as desired

Directions

  • 1
    Place cilantro and spinach in blender container. Cover and blend, adding just enough water to make homogeneous paste. Set aside.
  • 2
    Dry chicken with paper towel and season with salt and pepper. Place 1/4 cup oil in a deep frying pan over medium heat. Cook the chicken until golden brown on both sides, about 7 minutes. Remove from pan and place on plate lined with paper towels.
  • 3
    In same pan, add onion, garlic and aji amarillo paste; cook and stir for 5 minutes. Add the blended cilantro mixture; cook for 3 minutes. Add beer, chicken broth and chicken to pan. Bring to a boil, cover, reduce heat. Simmer for 20 minutes. If necessary, season with additional salt and pepper.
  • 4
    In another pan, heat remaining 1 tablespoon of the oil. Add rice and stir. Add sweet peas, carrots, bell pepper, corn and 3 1/2 cups of the broth you used to cook the chicken. Bring to a boil, cover and reduce heat to the lowest possible setting. Cook for 20 to 25 minutes. Stir with a fork and cover again.
  • 5
    To make the salsa criolla: Soak your red onions in very cold water for 10 minutes to remove some of the sharpness. Drain well and dry on paper towels to ensure your salsa isn’t watery. In medium bowl, combine sliced onion, tomato, cilantro, lime juice, olive oil, aji amarillo peppers (if using) and salt; mix well. Set aside.
  • 6
    To serve, divide rice between 4 plates; place a chicken drumstick and thigh on top of rice. Top with salsa. If desired, you may also add some of the juice in which the chicken was cooked.

Nutrition Information

No nutrition information available for this recipe
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