Arroz con Pollo (rice with chicken), is a dish prevalent in many Latin American kitchens, and Peru is not the exception. But Peru’s version is wholly different, mixing green, cilantro-soaked rice with plump vegetables and spicy ají amarillo then topped with salsa criolla. So good, you won’t even miss the chicken.
And yes, though it’s technically called rice with chicken, you don’t need the proten. Traditionally, chicken is added to the rice preparation, to flavor the broth, and then served on top of the rice. But if you’re abstaining from meat, simply use soy or just leave it out all together.The rice has so much flavor that nothing else is needed to make this a mouthwatering dish.
Also, make sure to individualize the dish. Arroz con pollo, and especially this veggie version, is ideal to mix and match with other flavors that you like. The strong cilantro may seem capable of overpowering any other taste, but the truth is, it actually enhances many other flavors. And other than the typical salsa criolla that crowns this entree, salsa huancaína is another great addition you can have fun with. Put an avocado on the side, and you may also be pleasantly surprised. And how about stuffing avocados with this colorful rice?
- 3/4 cup cilantro leaves
- 4 spinach leaves
- 2 cups white rice
- 1 cup beer (optional)
- salt and pepper
- 1/4 cup vegetable oil
- 1 tablespoon garlic, chopped
- 1/2 cup aji Amarillo, diced (optional)
- 1 cup red onion, diced
- 2 cups vegetable stock