Name: Peruvian Arroz con Pollo (Peruvian Rice and Chicken)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Skinless, boneless chicken breasts, cut in half - 3; Salt and ground black pepper to taste - 3; Vegetable oil, divided, or as needed - ½ cup; Red onion, diced - ½; Garlic, minced - 3 cloves; Cilantro leaves, lightly chopped - 1 ½ bunches; Aji amarillo chile paste - 1 tablespoon; Chicken broth - ½ cup; Red bell pepper, diced - 1; Water, or more as needed - 2 ½ cups; Uncooked white rice - 2 cups; Frozen peas and carrots - 1 (10 ounce) package

Peruvian Arroz con Pollo (Peruvian Rice and Chicken)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Arroz con Pollo (Peruvian Rice and Chicken)

1. Skinless, boneless chicken breasts, cut in half - 3

2. Salt and ground black pepper to taste - 3

3. Vegetable oil, divided, or as needed - ½ cup

4. Red onion, diced - ½

5. Garlic, minced - 3 cloves

6. Cilantro leaves, lightly chopped - 1 ½ bunches

7. Aji amarillo chile paste - 1 tablespoon

8. Chicken broth - ½ cup

9. Red bell pepper, diced - 1

10. Water, or more as needed - 2 ½ cups

11. Uncooked white rice - 2 cups

12. Frozen peas and carrots - 1 (10 ounce) package

How to cook deliciously - Peruvian Arroz con Pollo (Peruvian Rice and Chicken)

1. Stage

Season chicken with salt and pepper.

2. Stage

Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.

3. Stage

Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.

4. Stage

Transfer mixture carefully to an electric blender and puree.

5. Stage

Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.

6. Stage

Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.