Recipe by LAURELC1
"This a recipe my mom always makes. Its delicious! The rice turns out green because of the cilantro and it's full of flavor!"
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2 (4 ounce)
skinless, boneless chicken breast halves
fresh cilantro, stems removed
frozen, chopped carrots
salt and freshly ground black pepper to taste
uncooked white rice
Very good! I used fresh carrots because that's what I had plus used a full cup of both carrots and peas but otherwise followed the recipe and it turned out great. My family liked it very much.
Good effort at a Peruvian dish. In Peru, this dish is called "arroz verde" (green rice) or "arroz con pollo" (rice with chicken). It is a very popular dish. I live in Peru and eat it frequently. It's one of my kids' favorites. Chicken legs are used instead of breasts. Onion and aji (or other spicy pepper) is a must. Saute onion, garlic, and pureed aji, then liquify these with the cilantro and chicken broth. Fresh peas and carrots are always better (you can't get frozen veggies in Peru).
Well budy i am peruvian and just to tell u are missing key ingrdients to this peruvain recipe like the yellow pepper found in mexican produce stores wich is used for most peruvian foods and this other on too aji collorado
This recipe is alright, I think the frozen carrots and pea do it no justice, it makes it more like a cheap food court fried rice plate. This is how I've been making arroz verde (green rice) for years.. in a blender blend chicken broth, 2 cloves garlic, a yellow aji chili pepper (seeded) , & cilantro untill liquefied. set aside. Heat olive oil in pot and saute chopped red onion and rice for about 5 mins. Add the chicken/cilantro broth and bring to boil, reduce to low and let cook. When done fluff with fork, toss with chopped scallions and add salt & pepper to taste.
My husband is peruvian and we always make this with beer (cusquena or corona.)you add it with the cilantro so the rice can soak it up. (about half a bottle or more if you like)I know this dish as arroz con pollo. If you make it right, its delicious.
I really wanted to try this recipe, because oddly enough, these ingredients were all we had in the house today! After reading other reviews I made some adjustments to steps 2 and 3 to avoid the blandness. For step 3, I used fresh carrots (about 1 cup diced) and sauteed them along with the garlic and also 1 tbsp. cumin (freshly roasted and ground) and 1/2 tsp. cayenne pepper. I then added the chicken, salt and pepper, rice and reserved chicken water. I added the cilantro towards the end of cooking and just heated it through so that it didn't get diluted or turn that off color. I also just added the thawed peas at this point, I see no point in cooking them to death. Perfecto!
I turned this into a side dish for chicken and loved it. I added some leftover green onion to the cilantro and basically just made a green rice using the puree and chix stock to cook the rice
The CDA and other medical organizations suggest 4 oz. of meat per serving. This therefore makes TWO servings. TWO, not six. Unfortunately, it also makes from four to eight servings of rice, which is less than useful. I suggest that the user either triple the amount of meat or reduce the amount of liquid and rice by two-thirds.
* Percent Daily Values are based on a 2,000 calorie diet.
Peruvian Cilantro Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 190
** Calories from Fat: 30
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