Vibrant green-hued rice cooked with chicken, cilantro, beer, and ají amarillo, studded with peas and carrots, distinctly Peruvian in character.
Ingredients
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8 chicken thighs (bone-in, skin-on)
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3 cups long-grain rice
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1 large bunch cilantro
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1 cup beer
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2 tbsp ají amarillo paste
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1 onion, diced
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4 cloves garlic, minced
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1 cup peas
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1 carrot, diced
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1 red bell pepper, diced
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3 cups chicken broth
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2 tbsp vegetable oil
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Salt, cumin, pepper
Instructions
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1
Season chicken with salt, cumin, and pepper. Brown in oil in a large pot. Remove and set aside.
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2
Sauté onion, garlic, and ají amarillo paste in the same pot until fragrant.
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3
Blend cilantro with beer until smooth. Add to the pot with chicken broth.
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4
Return chicken to the pot. Add rice, peas, carrot, and bell pepper.
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5
Bring to a boil, reduce heat, cover tightly, and cook 20 min until rice is tender.
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6
Let rest covered 5 min. Fluff rice and serve with salsa criolla.
Did You Know?
Peruvian arroz con pollo gets its signature green color from blended cilantro — unlike the yellow-tinted Spanish original.