Arroz con pollo Peruano takes signature flavors from Peru and enhances moist chicken, fluffy rice, & fresh veggies, turning it into your new favorite meal!
Course Chicken Dinner, Main Course
Cuisine South American
Keyword Arroz Con Pollo Peruano, Arroz Con Pollo Peruano recipe, how do I make Arroz Con Pollo Peruano, how to make Arroz Con Pollo Peruano
Prep Time 15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6Servings
Calories 634kcal
Author Kathleen
Ingredients
1small bunchcilantro leaves, most stems removed, washed well
Process cilantro in a blender with water until most of it is pureed. (I run my blender, on high, 3-4 seconds, scraping down sides of blender with a rubber spatula in between each time.) Set aside.
Pat chicken pieces with paper towels to remove any moisture from the packaging. Generously season both sides of chicken with salt and pepper.
In a large pot heat, 1/4 cup oil until it just begins to shimmer. Brown chicken, in batches, so as not to crowd the pan, on both sides. Removed browned chicken to a plate.
Remove all but 2 tablespoons of oil in the pot. Add the onion, garlic, and Yellow Pepper Paste and saute until the onion is soft and translucent about 7-9 minutes.
Add the cumin, 2 teaspoons of salt, 1/2 teaspoon black pepper to the pot and increase the heat to medium-high and cook, stirring constantly, until cumin becomes fragrant.
Add cilantro puree and continue to cook on medium-high for 3 minutes.
Pour in the chicken broth, beer, carrots, red bell pepper, jalapeno, rice, and the browned chicken back to the pot. Bring to a boil then reduce heat to the lowest setting and simmer until the rice is tender about 35 minutes. Add the peas into the pan and cook an additional 5 minutes or until peas are heated through.
Serve family style, on a large platter, rice piled in the center and chicken on top.