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Arroz con pollo Peruano, close up
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Arroz Con Pollo Peruano

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 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 634kcal
Author Kathleen

Ingredients

  • 1 small bunch cilantro leaves, most stems removed, washed well
  • 1/2 cup water
  • 3 pounds bone-in chicken breast, with skin on
  • salt and black pepper
  • 1/4 cup corn oil
  • 1 cup white onion, chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons yellow pepper paste (Ají Amarillo)
  • 2 teaspoons cumin
  • 2 3/4 cups chicken broth
  • 1 cup lager beer
  • 3/4 cup carrots, diced
  • 1 medium red bell pepper diced
  • 1 jalapeno, seeded and diced
  • 2 cups rice
  • 1/2 cup frozen peas thawed

Instructions

  • 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. 

Nutrition

Serving: 1/6 of the recipe | Calories: 634kcal | Carbohydrates: 60g | Protein: 38g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 686mg | Potassium: 722mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2755IU | Vitamin C: 48.1mg | Calcium: 65mg | Iron: 2.8mg