Peruvian Arroz Con Pollo
Peruvian arroz con pollo is a delicious, fragrant dish perfect for potlucks and Sunday dinners. My mom used to make it for parties and serve it with homemade Sangria. When I had kids, my mom made arroz con pollo for my kids, and they loved it. The arroz con pollo I make follows my mom’s recipe but also adds a few tricks I have learned from Peruvian award-winning Chef Gastón Acurio.
Ingredients
2 lb chicken thighs or drumsticks
2 cups white rice
1 large onion, chopped
1 bunch cilantro, cleaned, stems removed
3 cups chicken broth
1 cup frozen peas
3 tsp olive oil or avocado oil
5-6 cloves minced or chopped garlic
2 tsp salt
2 tsp pepper
2 tsp Peruvian Aji Amarillo (available in jars at most Latino markets)
½ cup white wine
Recipe
Add salt and pepper to chicken pieces on both sides
In a large saucepan or Dutch oven, heat oil until hot, and add chicken pieces until golden brown on both sides
Remove the chicken and set aside
Use the remaining oil in the pan and sauté the chopped onion and garlic, and salt and pepper to taste
Add the Aji Amarillo paste and ½ cup of white wine, and stir until fragrant. Turn off the heat.
Meanwhile, in a blender, blend the cilantro with 1 cup of chicken broth, and add a pinch of salt
Add the cilantro mixture to the pan, then add the chicken pieces and the remaining two cups of chicken broth, and bring to a boil, then simmer for 30 minutes over low heat until the chicken is cooked through
Remove the chicken and set aside. Add the 2 cups of rice and 1 cup of frozen peas to the pan and bring to a boil, then reduce to a simmer for 15-20 minutes until the rice is cooked. Fluff rice with a fork.
In a large serving platter, serve the rice with chicken pieces on top and serve immediately while it’s hot.
Serve with pickled red onions, or salad, and additional Aji Amarillo if desired.