🇵🇪 Peru recipe
Arroz con Pollo
Arroz con Pollo is Peru's vibrant green answer to comfort food. Unlike the Spanish or Caribbean versions, the Peruvian rendition gets its stunning emerald color and fresh herbaceous flavor from a generous amount of blended cilantro and dark beer added directly to the rice as it cooks. Bone-in chicken pieces are browned and braised with the rice, infusing it with rich poultry flavor, while peas, diced carrots, and roasted red peppers add color and sweetness. The dish is finished with a sprinkle of fresh cilantro and served alongside salsa criolla, a zesty onion relish. It is a one-pot Sunday lunch staple in Peruvian homes.
Prep25 mins
Cook45 mins
Serves6
Difficultymedium
Ingredients
- 8 bone-in chicken thighs
- 400 g long-grain white rice, rinsed until water runs clear
- 1 large bunch fresh cilantro (about 100 g), leaves and stems
- 200 ml dark beer
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons aji amarillo paste
- 1 teaspoon ground cumin
- 100 g green peas, fresh or frozen
- 1 large carrot, peeled and diced
- 1 roasted red pepper, cut into strips
- 600 ml chicken broth
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 440
- Protein
- 26 g
- Carbs
- 48 g
- Fat
- 14 g
