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Peruvian Green Arroz con Pollo Recipe

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Peruvian Green Arroz con Pollo is a vibrant one-pot meal featuring tender chicken and long-grain rice flavored with fresh cilantro, ají amarillo, garlic, cumin, and colorful vegetables. Serve it with lime wedges and salsa criolla for a fresh, flavorful finish.

Ingredients

  • 6 bone-in, skin-on chicken thighs or drumsticks
  • 2 cups long-grain white rice
  • 2 cups packed fresh cilantro leaves and tender stems
  • 4 cups chicken broth, divided
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons ají amarillo paste
  • 1 1/2 teaspoons ground cumin, divided
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons neutral cooking oil
  • 1 cup dark beer, optional
  • 2 carrots, diced
  • 1 cup green peas
  • 1 red bell pepper, diced or sliced
  • 1 cup corn kernels, optional
  • Fresh lime wedges, for serving
  • 1 red onion, thinly sliced, for optional salsa criolla
  • 3 tablespoons fresh lime juice, for optional salsa criolla
  • 2 tablespoons fresh cilantro, chopped, for optional salsa criolla
  • 1 ají amarillo or another fresh chile, thinly sliced, for optional salsa criolla
  • Salt, to taste, for optional salsa criolla

Instructions

  1. Season the chicken generously with salt, freshly ground black pepper, and about half of the cumin.
  2. Combine the fresh cilantro with about 1 cup of the chicken broth in a blender and blend until smooth and intensely green.
  3. Heat the neutral cooking oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken well on both sides, working in batches if necessary to avoid overcrowding.
  4. Transfer the browned chicken to a plate. It does not need to be completely cooked at this stage.
  5. Reduce the heat to medium. Add the onion to the same pot and cook until softened, scraping up the browned bits from the bottom.
  6. Add the garlic, ají amarillo paste, and remaining cumin. Cook briefly until fragrant.
  7. Pour in the blended cilantro mixture and cook for several minutes, stirring occasionally, to concentrate the flavors.
  8. If using dark beer, add it and simmer briefly. Add the remaining chicken broth.
  9. Return the browned chicken to the pot, cover, and simmer gently until the chicken is nearly cooked through.
  10. Transfer the chicken temporarily to a clean plate.
  11. Stir the rice, carrots, red bell pepper, and optional corn into the green cooking liquid. Taste the liquid and adjust the salt and black pepper as needed.
  12. Arrange the chicken pieces over the rice and bring the liquid to a gentle simmer.
  13. Cover the pot, reduce the heat to low, and cook until the rice is tender and has absorbed the cooking liquid. Avoid repeatedly lifting the lid or stirring.
  14. Add the peas during the final few minutes of cooking so they remain bright and tender.
  15. Remove the pot from the heat and let it rest, covered, for 5 to 10 minutes.
  16. For the optional salsa criolla, combine the sliced red onion, lime juice, cilantro, sliced chile, and salt.
  17. Gently fluff the green rice with a fork and serve with the chicken, fresh lime wedges, and optional salsa criolla.

Notes

  • Chicken thighs and drumsticks stay especially juicy during the longer cooking time required for the rice.
  • For an alcohol-free version, omit the dark beer and replace it with an equal amount of additional chicken broth.
  • Boneless chicken thighs can be used, but adjust the cooking time because they generally cook more quickly.
  • Green beans, lima beans, additional bell peppers, or extra corn can be added for more vegetables.
  • Increase the ají amarillo paste for additional heat or reduce it for a milder dish.
  • Chicken breast can be substituted, but monitor it carefully to prevent the lean meat from becoming dry.
  • Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days. Reheat with a splash of broth or water to keep the rice moist.
  • Freeze cooled portions in freezer-safe containers for 2 to 3 months and thaw in the refrigerator before reheating thoroughly.

Nutrition

Find it online: https://thefamilycooking.com/peruvian-green-arroz-con-pollo-recipe/