Recipe: Appetizing Arroz con Pollo (Peruvian style)

Recipe: Appetizing Arroz con Pollo (Peruvian style) Delicious, fresh and tasty.

Arroz con Pollo (Peruvian style). A Peruvian version of Arroz con Pollo, this chicken with rice dish is made in two skillets, and flavored with cilantro, chili pepper, and orange juice. "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. Many Peruvians serve this rice with salsa huancaína (spicy cheese sauce), in addition to the traditional salsa criolla.

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" Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.

You can cook Arroz con Pollo (Peruvian style) using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Arroz con Pollo (Peruvian style)

1. You need 4 cup of Rice.

2. Prepare 6 of Chicken thighs and breast.

3. It’s 2 tsp of Cumin.

4. You need 2 of Onions finely chopped.

5. You need 2 clove of Garlic chopped.

6. Prepare 2 tbsp of Yellow chilli paste (aji amarillo).

7. It’s 4 tbsp of Oil.

8. You need 2 cup of Beer.

9. You need 2 1/2 cup of Chicken broth or Water.

10. It’s 2 bunch of Cilantro leaves.

11. It’s 1/2 cup of Frozen peas.

12. It’s 3/4 cup of Carrot peeled and diced.

13. You need 3/4 cup of White corn.

14. Prepare 1/2 of Red bell pepper.

15. You need 1 of Black pepper to taste.

16. You need 1 of Salt for taste.

In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.

There is some debate as to whether it originated in Spain or Puerto Rico.

Arroz Con Pollo is a popular Peruvian Chicken and Rice dish.

The rice has a rich green color because is cooked in cilantro.

Arroz con Pollo (Peruvian style) instructions

1. Season the chicken with the black pepper, salt and 1 tsp. cumin.

2. In a medium-high heat pan put 2 tblsp of oil and fry the chicken only to seal it. When it is done set it aside..

3. On the same pan cook the onions, garlic and the rest of the cumin. Add the yellow chilli, and cook for about 10 min..

4. Liquefy the cilantro with a bit of water. Add it to the pan and let it cook for a couple of minutes..

5. Then add the peas, bell pepper, white corn and the carrots..

6. Return the chicken to the pan, add the beer and then the broth or water. Let it cook for about 30 min..

7. When the time has passed, put the remaining oil and the rice in a pot. Take 8 cups of the cilantro broth to cook the rice. Let it cook for 20 min..

8. When the rice is ready. Serve it with a piece of chicken..

Ingredients and cooking techniques are very similar to the Spanish paella; the richly flavored rice combined with chicken and cilantro give this dish a flavorful finish.

This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies.

You can substitute mild green pepper if you prefer.

Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.

Vary the type of chili pepper or bell pepper used—try a red pepper.