Peruvian Arroz con Pollo Recipe
Add a photo
1 of 1 Photo

Peruvian Arroz con Pollo

By: Katie  
"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!"

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (5)

Rate/Review | 268 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 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 1/2 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
  • 1/2 cup orange juice
  • 2 cups uncooked white rice
  • 2 onions, chopped
  • 1/2 cup white wine
  • 3 1/2 cups chicken broth
  • 1 teaspoon freshly ground black pepper
  • 1 large carrot, peeled and diced
  • 1 bell pepper, any color, sliced into rings
  • 3/4 cup frozen peas

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Editor's Note
  • Peruvian aji peppers have a fruity taste and medium heat, and are available at some Hispanic food stores and farmers' markets. If you can't find a Peruvian aji pepper, you can substitute a jalapeno or serrano pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 749 | Total Fat: 30g | Cholesterol: 139mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2009 by GIGI637 
I made this with skinless chicken breasts, red bell pepper, and no frozen peas, I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by JOSEPHK 
This reminds me of the Peruvian baked chicken we used to order from a takeout place in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by Littlelentil 
This is pretty good. I've never added orange juice to it though. I'll try it next time. Beer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by pez lover 
This was a good meal, hearty and delicious. The recipe is solid as far as amounts and cooking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by ineeda2003 
So good! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?