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

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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.