Best Arroz Con Pollo Peruvian Style Recipes

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ARROZ CON POLLO (PERUVIAN STYLE)



Arroz con Pollo (Peruvian Style) image

This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!

Provided by carla from peru

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
5 skinless chicken pieces
salt and ground black pepper to taste
1 large onion, cut into small cubes
2 cloves garlic, minced
1 cup chopped fresh cilantro
3 cups white rice
2 cups water
1 (12 fluid ounce) can beer
1 carrot, cut into small cubes
1 cup green peas

Steps:

  • Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
  • Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
  • Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

Nutrition Facts : Calories 711.6 calories, Carbohydrate 105.4 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4 g, Protein 29.5 g, SaturatedFat 3.9 g, Sodium 80.7 mg, Sugar 2.2 g

PERUVIAN ARROZ CON POLLO



Peruvian Arroz con Pollo image

I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!

Provided by Katie

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h35m

Yield 6

Number Of Ingredients 17

¼ cup vegetable oil, divided
6 chicken thighs, skinned and patted dry
6 chicken drumsticks with skin, patted dry
salt and black pepper to taste
1 ½ bunches fresh cilantro, leaves picked from stems
6 cloves garlic, peeled and coarsely chopped
1 aji (Peruvian) pepper, seeded and deveined
1 tablespoon Worcestershire sauce
½ cup orange juice
2 cups uncooked white rice
2 onions, chopped
½ cup white wine
3 ½ cups chicken broth
1 teaspoon freshly ground black pepper
1 large carrot, peeled and diced
1 bell pepper, any color, sliced into rings
¾ cup frozen peas

Steps:

  • Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
  • Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
  • Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
  • Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
  • Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.

Nutrition Facts : Calories 738.5 calories, Carbohydrate 65.2 g, Cholesterol 135.6 mg, Fat 29.7 g, Fiber 3.5 g, Protein 45.7 g, SaturatedFat 7.1 g, Sodium 197.6 mg, Sugar 6.1 g

PERUVIAN ARROZ VERDE CON POLLO



Peruvian Arroz Verde Con Pollo image

Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru.

Provided by rainna

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

8 pieces skinless chicken
salt and pepper
1/2 cup oil
1 big red onion, chopped
3 garlic cloves, chopped
1 cup fresh cilantro, blended in a food processor with a little water
1/2 cup Guinness stout or 1/2 cup lager beer
2 bell peppers, sliced for added color (1 red and 1 green or or yellow. This is optional)
3 cups rice
1 cup mix peas
2 1/2 cups chicken stock

Steps:

  • Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
  • In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
  • Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
  • Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.

Nutrition Facts : Calories 520, Fat 15.1, SaturatedFat 2.4, Cholesterol 2.2, Sodium 118.3, Carbohydrate 73.8, Fiber 3, Sugar 3.9, Protein 9.2

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Arroz con pollo Peruvian style is a traditional dish that is loved by many people worldwide. This dish is a staple in Peruvian cuisine and has its roots in Spanish and Indigenous cooking traditions. It is a classic comfort food that is perfect for family dinners, celebrations, and gatherings. Arroz con pollo is a Spanish term that means "rice with chicken," and the Peruvian version of this recipe includes flavorful spices, vegetables, and cilantro.

Ingredients

Arroz con pollo Peruvian style is a wholesome meal that requires basic ingredients that are easily accessible at any local grocery store. The main ingredients for this dish include:
1. Chicken
The chicken is the star of the dish, and it is essential to use fresh chicken for this recipe. You can use any part of the chicken that you prefer, including thighs, drumsticks, breast, or a whole chicken.
2. Rice
The rice should be medium-grain rice, which absorbs flavors and liquids better than other types of rice.
3. Vegetables
The recipe typically includes onions, garlic, bell peppers, and carrots. Adding these vegetables contributes to the overall taste and nutrition of the dish.
4. Spices
The spices used in this recipe include cumin, paprika, turmeric, and saffron. These spices give the dish its distinctive flavor and aroma.
5. Cilantro
Cilantro is used in abundance in Peruvian cooking, and it provides a fresh and fragrant flavor to the dish.

Preparation

The preparation process for arroz con pollo requires careful attention to detail to ensure that the dish achieves perfect flavor and texture. Here is a basic guideline of how to prepare arroz con pollo Peruvian style.
1. Marinate the chicken
Marinate the chicken in a mixture of spices and citrus juice overnight to infuse the flavors into the chicken.
2. Cook the chicken
Cook the chicken in a deep pot with onions, garlic, and bell pepper until it is golden brown.
3. Add Vegetables
Add the vegetables, including carrots, peas, and green beans, to the pot of chicken and cook them for around ten minutes until they are soft.
4. Add rice and spices
Add the rice and spices to the pot and stir them together. Add enough chicken broth or water to cover the rice entirely.
5. Cook the rice
Bring the pot to a boil, reduce the heat to low, cover the pot, and allow the rice to cook for about 20-30 minutes until it is soft, fluffy, and fully cooked.
6. Add cilantro
Before serving, add fresh cilantro to the pot and stir it in.

Serving Suggestions

Arroz con pollo Peruvian style is a versatile dish that can be served in many ways. Here are a few serving suggestions:
1. Serve with avocado salad.
The rich and creamy flavor of the avocado salad complements the spicy and fragrant taste of the arroz con pollo, making them a perfect pair.
2. Pair with a refreshing drink.
A popular drink that goes well with the arroz con pollo is chicha morada, a drink made from purple corn.
3. Add condiments.
Some popular condiments that you can add to your dish include aji, a Peruvian spicy sauce, or salsa criolla, which is made with onions, lime, and peppers.

Conclusion

Arroz con pollo Peruvian style is a delicious and comforting meal that is easy to make and bursting with flavors. This dish is a classic in Peruvian cuisine and is widely enjoyed by people worldwide. The recipe uses simple ingredients that are readily available and can be served in many ways, making it an excellent option for any occasion. Try this recipe, and you will understand why it is a Peruvian favorite!
Peruvian cuisine is a reflection of the country's diverse geography and culture. Arroz con pollo is one of the most popular dishes in Peru, and it is a comfort food that is enjoyed by people from all walks of life. The dish itself is a simple one; it consists of rice and chicken, but it is the accompanying flavors that add depth to this seemingly simple dish. In this article, we will explore some valuable tips that you can keep in mind when making arroz con pollo in the Peruvian style.

Tip 1: The Right Cut of Chicken

When making arroz con pollo, it is essential to use the right cut of chicken. Although you can use any part of the chicken, including the breast or the wings, the best cut to use is the thigh. Thigh meat is juicy, tender, and has more flavor than other parts of the chicken. It also cooks more slowly, which allows it to absorb the flavors of the spices and other ingredients.
Tip 1.1: Bone-In vs. Boneless
When using chicken thighs, you can opt to use bone-in or boneless varieties. However, it is recommended to use bone-in chicken thighs as they impart more flavor to the dish. The bones also add depth to the flavor of the chicken, which then infuses the rice with a rich taste. Boneless thighs can dry out easily, and their lack of bone and skin can lead to less flavor.

Tip 2: The Right Type of Rice

Rice is an essential component of arroz con pollo, and choosing the right type is crucial to achieving the perfect dish. In Peru, the most commonly used rice is medium or long-grain rice. Short-grain rice, which is sticky and dense, is not recommended as it can lead to clumpy, soggy rice that does not absorb the flavors of the other ingredients.
Tip 2.1: Rinsing the Rice
Before cooking the rice, it is essential to rinse it thoroughly with cold water. This removes any impurities and starch that can make the rice sticky. After rinsing, soak the rice in water for 20-30 minutes before cooking. This step helps to soften the rice, leading to evenly cooked grains.

Tip 3: Use the Right Spices

The right mix of spices is essential to achieving the signature taste of Peruvian arroz con pollo. One of the most critical spices in this dish is aji amarillo (Peruvian yellow chili pepper). It is a unique ingredient that adds a pleasant heat and fruity notes to the dish.
Tip 3.1: Using Aji Amarillo
Aji Amarillo can be bought fresh or in paste form, but if you can't find it anywhere, you can substitute it for other types of chili peppers. However, using Aji Amarillo is highly recommended as it brings a distinct flavor to the dish that is not found in other types of chili peppers.
Tip 3.2: Other Spices to Use
Aside from aji amarillo, other spices that go well in arroz con pollo include cumin, oregano, turmeric, and garlic. These spices add warmth and depth to the dish and work in harmony with the other ingredients.

Tip 4: Use the Right Type of Beer

Peruvian arroz con pollo is known to be a beer-infused dish. It is common to use beer in the cooking process to add additional flavor to the chicken and rice. When choosing a beer, opt for a lager or pilsner beer that is light and crisp. Avoid using dark and heavy beers as they can overpower the other flavors in the dish.
Tip 4.1: Don't Overdo The Beer
While beer can be a fantastic addition to the dish, be careful not to overdo it. Only use a small amount of beer, around half a bottle or less. Using too much beer can lead to soggy rice and overpower the other flavors in the dish.

Tip 5: Use Fresh Ingredients

Arroz con pollo is a dish that relies on fresh ingredients to achieve its signature taste. Fresh herbs, vegetables, and spices are essential to the dish. Avoid using dried herbs or pre-packaged spices as they lack the subtle flavors that come with using fresh ingredients.
Tip 5.1: Use Fresh Cilantro
Cilantro is one of the must-have herbs when it comes to Peruvian cuisine. Adding a handful of fresh cilantro to the dish just before serving adds an extra layer of freshness and aroma to the dish.

Conclusion

Arroz con pollo is a comforting and hearty dish that is enjoyed by people of all ages. To make it in the Peruvian style, use bone-in chicken thighs, medium or long-grain rice, aji amarillo, cumin, oregano, turmeric, garlic, fresh cilantro, and beer. Rinse and soak the rice before cooking, and use fresh ingredients whenever possible. With these tips in mind, you can create a delicious and authentic Peruvian arroz con pollo dish that will delight your taste buds.

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