Peru is one of my favorite places in the world and the place I’ve spent the most time outside of the States, so it will come as no surprise that Peruvian food is some of my favorite! From bright, refreshing ceviche to comforting aji de gallina and lomo saltado, the country’s cuisine includes really everything you could ever crave. It’s hard to beat any culture’s Arroz con Pollo, but as a cilantro and Peru-lover, this one might be my favorite.
When my friend, Natalie, was visiting from Lima, we made it together, and I couldn’t wait to eat it for leftovers again and again. This is not like a classic, redesigned to be a one pot meal. It just is a one pot meal, and so I know y’all love that!
And, just for fun, a picture of me and Natalie from 2016, the last time we were in Lima together!
Peruvian Arroz con Pollo
Ingredients
- 2 lbs chicken thighs
- 3 cups rice
- 1/2 red onion
- 4 cloves garlic
- 1 cup puréed fresh cilantro about 2 bunches
- 1 cup dark beer
- 2-4 T ajo amarillo paste more for spicy
- 1 large red bell pepper sliced
- 2 medium carrots diced
- 1 cup frozen peas
Instructions
- Generously salt and pepper your chicken, sear on each side in neutral oil (we used avocado oil), and remove from the pan
- Sautee onions until fragrant, add in garlic and sautee until fragrant, then add aji amarillo, and sautee for about 4 minutes.
- Add in pureed cilantro and sautee until a deep, dark green
- Add in beer and reduce by about half. Add Salt and Pepper
- Return chicken with any juices to pan and about half of the chicken stock. Cover pot and let chicken cook through, about 10 minutes
- Once chicken is cooked through, remove and add in the rest of your chicken stock and any additional water to have enough liquid to cook your rice (based on package instructions)
- When rice is about 5 minutes from being finished, add in peppers and onions. Re-cover
- After 5 minutes, add in frozen peas and stir well. Adjust salt and pepper to taste and return chicken to pot
- Serve with Peruvian salsa criolla