Recipe 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!"
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vegetable oil, divided
chicken thighs, skinned and patted dry
chicken drumsticks with skin, patted dry
salt and black pepper to taste
1 1/2 bunches
fresh cilantro, leaves picked from stems
garlic, peeled and coarsely chopped
aji (Peruvian) pepper, seeded and deveined
uncooked white rice
3 1/2 cups
freshly ground black pepper
carrot, peeled and diced
bell pepper, any color, sliced into rings
I made this with skinless chicken breasts, red bell pepper, and no frozen peas, I didn't have any on hand.. The recipe is delicious! I do however always cut the amount of liquids to my rice dishes, I hate mushy rice.
My in-laws we born and raised in Peru, they thought this was very authentic. Living in Miami Florida, there is a melting pot of cultures, with lots of South American resturants.. this is better than some Peruvian Arroz con Pollos I've had else where. Thank you!
Peruvian Arroz con Pollo has no Orange juice or wine on it.... The original and delicious recipe is with beer and chicken broth...and for it not to get too mushy the quantity of liquid has to be the same amount as the rice...if it is 2 cups of rice the you add 2 cups of liquid.
This is pretty good. I've never added orange juice to it though. I'll try it next time. Beer works well instead of white wine too. There's one thing I like to do different: I do like my cilantro/chili/garlic mix to "fry" and not just to simmer. The flavor (AND aroma!) that the chili pepper, the garlic and the cilantro release when being fried is IMO much better than the one they release when being simmered. So I omit the liquids in this step and add them later, and instead I add some oil to the blender (otherwise the herbs, garlic and peppers won't blend well) and then pour the mix into the hot pot and that will cause it to "fry". I also sautee the onions in the same pot, right after the cilantro/garlic/chili has been frying for a few minutes. Everything else is the same. **note**: Be VERY careful when deveining and deseeding the chili peppers. I do it with a knife and spoon and try not to touch the inside of the pepper until it's perfectly clean. Otherwise my hands will burn and so will everything I touch. Also, be ready to cough a bit, as the smell of the spicy part of the pepper you're removing will release some vapor that will make you cough. You can always buy the chili paste in a jar, but I warn you, that one will be hot.
This reminds me of the Peruvian baked chicken we used to order from a takeout place in Manhattan. I bet the sauce would make a great rub for roast chicken, and will give it a try. The dish is great as is, or you can substitute chicken breast.
Great taste. Mine came out a little mushy. I'm gonna try less chicken stock next time.
This was delicious and well received by all, including my picky kids. I grew up in Ecuador, and this is a litttle different than the arroz con pollo I am accustomed to from there, but it was awfully good nevertheless and we will definitely make it again! Thank you!
This is close to the recipe my mother-in-law makes. Her family is from Panama. One difference is that there is no wine in hers. Another is she uses no orange juice. I also add a bunch of flat-leafed parsley; chopped, capers, and use canned small peas.
I just wanted thank all of you for the positive feedback for this recipe. I probably made 30 versions of this dish before this assembly of ingredients fell into place ( and I'm so glad I made a point of writing it down and sending it in when it did!)
* Percent Daily Values are based on a 2,000 calorie diet.
Peruvian Arroz con Pollo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 739
** Calories from Fat: 267
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