Best Arroz Con Pollo Peruano Recipes

ARROZ CON POLLO PERUANO

Arroz con Pollo Peruano image

This dish of green rice with chicken is a staple in most Peruvian households. On special occasions it is made with goat or duck meat, and chicha de jora (fermented corn beer) instead of store-bought beer. No matter which way you make it, this easy cilantro rice dish is extremely fragrant and full of flavor. I like to serve it alongside another Peruvian staple of quick pickled red onions for added brightness and crunch.

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

6 tablespoons vegetable oil or olive oil
2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
Kosher salt and ground black pepper
3 cloves garlic
1 bunch cilantro stems and leaves, roughly chopped (about 2 ounces)
1 cup roughly chopped red bell pepper, seeds removed (about 1/2 large or 4 ounces)
1 cup roughly chopped red onion (about 1 medium)
1 cup lager-style beer, such as Pacifico or Budweiser
2 cups long-grain rice, such as basmati (10 ounces)
1 1/2 cups frozen carrots and peas, thawed (6 ounces)
4 large eggs
1 medium red onion, very thinly sliced into half moons
1 lime, juiced
Kosher salt and ground black pepper

Steps:

For the arroz con pollo peruano: Preheat the oven to 350 degrees F.
Heat 3 tablespoons of the oil in a 3.5-quart Dutch oven over medium-high heat. Cut the chicken into 1-inch cubes and place in a medium bowl. Season with the cumin, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Toss to coat evenly with the spices. Add the chicken to the Dutch oven and cook until golden on all sides, 8 to 10 minutes total.
Combine the garlic, cilantro, bell pepper, onion and beer in a blender until smooth, 15 to 20 seconds. Set aside.
Remove the cooked chicken to a plate. Add the cilantro sauce and remaining 2 teaspoons salt to the Dutch oven, scraping up any browned bits from the bottom. Lower to medium heat and cook, stirring occasionally, until is reduced by about half and becomes a thick sauce, 10 to 12 minutes.
Meanwhile, make the quick pickled red onions.
For the quick pickled red onions: Rinse and drain the onions in a small bowl 2 to 3 times under cold water to wash away the harsh onion flavor. Toss with the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside to marinate for 5 to 10 minutes.
Wash and rinse the rice until the water runs almost clear, 3 to 4 rinses. Set aside.
Stir the rinsed rice, peas and carrots into the reduced cilantro sauce until the rice and vegetables are evenly coated with the sauce, 1 to 2 minutes. Stir in the seared chicken along with any juices that have collected and 1 1/2 cups water until combined. Bring to a boil over high heat, cover immediately and bake in the oven until the rice is cooked through, 30 to 35 minutes.
About 5 minutes before the arroz verde con pollo finishes cooking, preheat a large skillet or saute pan over medium heat. Swirl in the remaining 3 tablespoons of oil so it coats the bottom of the pan. Crack an egg into a small bowl and then carefully pour it into the preheated pan. Repeat with the remaining eggs. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, 4 to 5 minutes.
Remove the arroz con pollo from the oven and serve with the pickled red onions and fried eggs.

ARROZ CON POLLO PERUANO PALILLO - AMERICANIZED

Arroz con Pollo Peruano Palillo - Americanized image

This is an Americanized version of the Peruvian chicken and rice dish that is made with sal y complementos. I have adjusted the recipe to use ingredients available in the US and tweaked up the seasonings to avoid the need for aji amarillo sauce, which the Peruvians would have and use liberally, but Americans don't have it, and won't put on if you give it to them, but then complain the dish was bland! If you have some and want the dish spicier, just add it on top at the table.

Provided by thriftybob

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h18m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
¾ cup minced onion
3 cloves garlic, minced
4 ½ cups low-sodium chicken stock
4 cups uncooked jasmine rice
2 ½ cups chopped cooked chicken
½ cup minced deveined and seeded yellow banana peppers, or to taste
2 teaspoons ground turmeric
1 teaspoon salt, or to taste
1 cup corn kernels, fresh off the cob
1 cup frozen peas
1 cup diced carrots
1 cup diced seeded and deveined red sweet pepper
¼ cup low-sodium chicken stock, or more as needed, divided
3 tablespoons butter, cut in small pieces

Steps:

Heat oil in a Dutch oven over medium-high heat. Saute onions until translucent, about 5 minutes. Add garlic; saute until fragrant, about 3 minutes. Add 4 1/2 cups chicken stock, rice, chopped chicken, banana peppers, turmeric, and salt. Bring soup to a boil.
Place corn, peas, carrots, and red pepper into the soup. Cover and reduce heat to low. Let simmer, stirring occasionally, until flavors blend, about 10 minutes. Add 2 tablespoons chicken stock if dry. Top with pats of butter.
Place Dutch oven on a heat diffuser to allow rice to brown on the bottom, 10 to 15 minutes. Cook and stir, adding chicken stock 2 tablespoons at a time if needed, until rice is tender but firm, 5 minutes more.

Nutrition Facts : Calories 554.5 calories, Carbohydrate 88.3 g, Cholesterol 46.7 mg, Fat 11.6 g, Fiber 3.6 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 452.6 mg, Sugar 3.7 g

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Arroz con Pollo Peruano: An Overview

Arroz con pollo is a popular Peruvian dish that translates to "rice with chicken." The recipe features chicken and rice cooked together with aromatic spices, vegetables, and sometimes beer or wine. The dish is typically served with a side of salsa criolla, a fresh tomato-onion-cilantro relish.

The History of Arroz con Pollo Peruano

Arroz con pollo has been a popular dish in Latin America for centuries, with each country adding their own unique twist. In Peru, arroz con pollo is thought to have originated during the time of the Inca Empire, as a way to feed the masses with cheap and readily available ingredients. Over time, the dish evolved to include Spanish and African influences, making it the flavor-packed dish it is today.

The Ingredients in Arroz con Pollo Peruano

While the ingredients in arroz con pollo vary from region to region, the most commonly used in Peru include:

Chicken:

The star of the dish, chicken is marinated in fragrant spices such as cumin, paprika, and garlic, and then seared until crispy.

Rice:

Short-grain rice is typically used in arroz con pollo. The rice is cooked with chicken broth and spices until fluffy and fragrant.

Vegetables:

A variety of vegetables are added to the dish, including onions, garlic, bell peppers, peas, and carrots. These veggies add a depth of flavor and vibrant color to the dish.

Aromatics:

In addition to garlic and onions, other aromatics such as cumin, oregano, and paprika are used to season the dish.

Liquid:

To cook the rice and chicken, a liquid is needed. In Peru, chicken broth, beer, or a mixture of both is used. Some versions also call for white wine.

Salsa Criolla:

While not a part of the main dish, no arroz con pollo is complete without a side of salsa criolla. This relish is made with finely chopped tomatoes, onions, and cilantro, mixed with lime juice, vinegar, and salt.

The Preparation of Arroz con Pollo Peruano

While the ingredients in arroz con pollo may seem simple, the preparation can be quite involved. In general, here's how it's made:

1. Marinate the chicken:

To infuse the chicken with flavor, it's marinated for at least an hour in a blend of spices and lemon juice.

2. Brown the chicken:

The chicken is then seared in a hot skillet until golden and crispy. It's important to not overcrowd the pan, or the chicken won't brown properly.

3. Sauté the vegetables:

In the same skillet, the vegetables are added and sautéed until softened.

4. Toast the rice:

The rice is added to the skillet and lightly toasted for a nutty flavor.

5. Add liquids and spices:

The chicken broth, beer, or wine is added to the skillet, along with the spices and seasonings.

6. Simmer:

The skillet is then covered and simmered until the rice is fluffy and the chicken is cooked through.

7. Serve:

The dish is usually served family-style, with the salsa criolla on the side.

The Variations of Arroz con Pollo Peruano

As mentioned earlier, each region in Peru has their own version of arroz con pollo, some of which include:

Aji Amarillo:

This version includes the addition of aji amarillo, a Peruvian yellow chili pepper that adds heat and a distinct flavor to the dish.

Arroz Chaufa:

This version of arroz con pollo is heavily influenced by Chinese cuisine, and includes soy sauce and pork in addition to the chicken and rice.

Arroz con Pollo Verde:

This version is made with a green sauce made from cilantro, spinach, and peas. This gives the dish a bright green color and a fresh, herby flavor.

Arroz con Pollo con Cerveza:

This version is made with beer instead of chicken broth, giving the dish a slightly bitter, earthy flavor.

In Conclusion

Arroz con pollo is a beloved dish in Peru, and for good reason. It's an affordable and delicious way to feed a crowd, and the addition of exotic spices and vegetables make for a flavor-packed dish that's perfect for any occasion. While the dish may take a bit of time to prepare, the end result is well worth the effort.

Arroz con pollo, also known as chicken with rice, is a traditional Peruvian dish that has become increasingly popular worldwide. The dish is made by cooking rice and chicken together in a flavorful broth that is infused with a variety of herbs and spices. Although the dish is easy to make, there are a few valuable tips that can help you create a truly authentic and delicious arroz con pollo.

Choose the right chicken

One of the most important components of a good arroz con pollo is the chicken. Choose fresh, high-quality chicken that is free from antibiotics and hormones. It is also important to select the right kind of chicken for the dish. Whole chickens, skin-on and bone-in, are ideal for arroz con pollo as they are more flavorful and tender than other types of chicken.

Use authentic Peruvian ingredients

Traditional arroz con pollo recipes call for a variety of authentic Peruvian ingredients, including aji amarillo paste, cilantro, and huacatay. Using these ingredients will give your dish an authentic Peruvian flavor that cannot be replicated with substitute ingredients. Aji amarillo paste, in particular, is a key ingredient in many Peruvian dishes and is essential for the characteristic bright and spicy flavor of arroz con pollo.

Use the right rice

The type of rice used in arroz con pollo is also important to the final result. Short grain rice that is high in starch is ideal, as it will create a creamy, tender consistency in the dish. Avoid using long grain or wild rice, as they will not give the same creamy texture and may result in a dry or grainy dish.

Brown the chicken first

Browning the chicken before adding it to the broth can help to enhance the flavor and texture of the meat. This can be done by cooking the chicken in a hot pan with a small amount of oil until it is browned on all sides. The browned chicken can be set aside while the rest of the dish is prepared and then added back into the broth just before cooking is complete.

Infuse the broth with flavor

The key to a flavorful arroz con pollo is a broth that is infused with a variety of herbs and spices. Some common herbs and spices used in arroz con pollo include garlic, cumin, oregano, and bay leaves. To infuse the broth with these flavors, the herbs and spices can be added to the pot along with the chicken and other ingredients.

Measure the liquid carefully

Measuring the liquid carefully is another important step in making a great arroz con pollo. The liquid should be just enough to cover the rice, as too much liquid can result in a soupy, overcooked dish. Too little liquid, on the other hand, can result in dry or undercooked rice. The general rule of thumb is to use a 1:1.5 ratio of rice to liquid.

Don't overcook the rice

Overcooking the rice is a common mistake when making arroz con pollo. To avoid this, start by bringing the broth to a boil, then reduce the heat to low and cover the pot. Cook the rice for 20-25 minutes or until it is tender and fully cooked. Avoid stirring the rice too much during cooking, as this can cause it to become sticky and clumpy.

Let the dish rest before serving

After the arroz con pollo is done cooking, it is important to let it rest for a few minutes before serving. This will allow the flavors to meld together and the rice to absorb any excess liquid. Cover the pot with a lid and let it rest for 5-10 minutes before serving.

Conclusion

In conclusion, arroz con pollo is a delicious and easy dish that can be made using a few simple tips and tricks. By choosing the right chicken, using authentic Peruvian ingredients, browning the chicken first, infusing the broth with flavor, measuring the liquid carefully, avoiding overcooking the rice, and letting the dish rest before serving, you can create a truly authentic and delicious arroz con pollo that will impress your family and friends.