Peruvian Arroz con Pollo

Peruvian Arroz con Pollo

48
Katie 5

"I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!"

Ingredients

1 h 35 m {{adjustedServings}} servings 739 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 45.7 g
  • 91%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
  2. Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
  3. Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
  4. Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
  5. Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.

Footnotes

  • Editor's Note
  • Peruvian aji peppers have a fruity taste and medium heat, and are available at some Hispanic food stores and farmers' markets. If you can't find a Peruvian aji pepper, you can substitute a jalapeno or serrano pepper.
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Reviews

48
  1. 53 Ratings

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I made this with skinless chicken breasts, red bell pepper, and no frozen peas, I didn't have any on hand.. The recipe is delicious! I do however always cut the amount of liquids to my rice dish...

This is pretty good. I've never added orange juice to it though. I'll try it next time. Beer works well instead of white wine too. There's one thing I like to do different: I do like my cilantro...

This reminds me of the Peruvian baked chicken we used to order from a takeout place in Manhattan. I bet the sauce would make a great rub for roast chicken, and will give it a try. The dish i...