• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4

    Peruvian Rice with Chicken (Arroz con Pollo)

    This dish might sound simple, but its flavor is exceptional. This recipe is cooked in coriander (the chicken AND the rice), which gives it that intense green color.

    For chicken stock
    white onion (cut into large chunks)
    carrots (peeled and cut into large chunks)
    celery (cut into large chunks)
    bay leaves
    bones from chicken breasts or 4 chicken wings
    water (or enough to cover the bones and vegetables)
    For arroz con pollo
    vegetable oil as needed
    chicken breasts (bones removed for stock)
    red onion (finely cut into cubes)
    garlic (grated or finely chopped)
    Peruvian yellow chili paste
    carrots (peeled and cut into small cubes)
    1 1/2
    divided into coriander leaves (about 1/2 cup) and leaves with stalks (1 cup)
    white rice
    stock (recipe below)
    salt and pepper to taste
    red pepper (cut into strips, veins removed)
    For chicken stock: Chop the bones up so they release extra flavor and put in a pot with all the ingredients and cold water. Time 2 hours from the moment it comes to a simmer. Don't let it go to a full boil so the fat and foam stays at the top and remove it.
    Pass through a sieve and measure the amount for the recipe. Any extras can be boiled to a minimum and saved in a ziplock bag or container in the freezer for further use as a concentrated stock.
    For arroz con pollo: Sear the chicken breasts in a bit of oil, just enough to lightly coat the base of the pot. Put enough chicken so that they have some space between each other. This way the pot won't decrease in temperature and they will turn nice and golden You also need to leave them still once you put them in so they can go golden. When you flip them season with salt and pepper.
    Put the skin inside as well as the fat it renders; they’re full of flavor. Discard it afterwards. Remove the breasts once nicely seared.
    Add more oil if needed and sweat the onions until soft and translucent. Use the water from the onions to scrape the stuck bits of chicken from the pot.
    Add the garlic and chili paste and cook for a minute.
    Blend the coriander with enough water so it can be blended and a good pinch of salt. This fixes the green color.
    Add the coriander and chicken stock to the onions. Let it simmer lightly and then also put the chicken breasts in for 10min. The stock should be slightly simmering. If it's boiling, the chicken breasts will go tough.
    Remove the chicken breasts and reserve. Add the rice, carrots and peas and wait for it to come back to a simmer. Taste the water for salt, it should be a bit saltier than you want it as the rice will soak it in and lower the seasoning level. Put the lid on and reduce the heat to minimum. Let the rice cook until no water is left, about 20-30min.
    Add the chicken breasts and pepper strips on top when the rice is 10 min away from done and they will finish cooking with the vapor with the lid on.
    Once everything is done, mix everything in. For serving, I like to cut the chicken breast; it looks really nice.

    The base number of servings for this recipe is 4

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