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!

Katie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

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.

Nutrition Facts

738.5 calories; protein 45.7g 91% DV; carbohydrates 65.2g 21% DV; fat 29.7g 46% DV; cholesterol 135.6mg 45% DV; sodium 197.6mg 8% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2009
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 dishes I hate mushy rice. My in-laws we born and raised in Peru they thought this was very authentic. Living in Miami Florida there is a melting pot of cultures with lots of South American resturants.. this is better than some Peruvian Arroz con Pollos I've had else where. Thank you! Read More
(46)

Most helpful critical review

Rating: 3 stars
11/07/2012
Peruvian Arroz con Pollo has no Orange juice or wine on it.... The original and delicious recipe is with beer and chicken broth...and for it not to get too mushy the quantity of liquid has to be the same amount as the rice...if it is 2 cups of rice the you add 2 cups of liquid. Read More
(39)
64 Ratings
  • 5 star values: 44
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
11/10/2009
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 dishes I hate mushy rice. My in-laws we born and raised in Peru they thought this was very authentic. Living in Miami Florida there is a melting pot of cultures with lots of South American resturants.. this is better than some Peruvian Arroz con Pollos I've had else where. Thank you! Read More
(46)
Rating: 4 stars
09/30/2009
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/chili/garlic mix to "fry" and not just to simmer. The flavor (AND aroma!) that the chili pepper the garlic and the cilantro release when being fried is IMO much better than the one they release when being simmered. So I omit the liquids in this step and add them later and instead I add some oil to the blender (otherwise the herbs garlic and peppers won't blend well) and then pour the mix into the hot pot and that will cause it to "fry". I also sautee the onions in the same pot right after the cilantro/garlic/chili has been frying for a few minutes. Everything else is the same. note: Be VERY careful when deveining and deseeding the chili peppers. I do it with a knife and spoon and try not to touch the inside of the pepper until it's perfectly clean. Otherwise my hands will burn and so will everything I touch. Also be ready to cough a bit as the smell of the spicy part of the pepper you're removing will release some vapor that will make you cough. You can always buy the chili paste in a jar but I warn you that one will be hot. Read More
(40)
Rating: 3 stars
11/07/2012
Peruvian Arroz con Pollo has no Orange juice or wine on it.... The original and delicious recipe is with beer and chicken broth...and for it not to get too mushy the quantity of liquid has to be the same amount as the rice...if it is 2 cups of rice the you add 2 cups of liquid. Read More
(39)
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Rating: 5 stars
10/16/2009
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 is great as is or you can substitute chicken breast. Read More
(15)
Rating: 4 stars
01/12/2011
Great taste. Mine came out a little mushy. I'm gonna try less chicken stock next time. Read More
(11)
Rating: 5 stars
12/27/2010
This was delicious and well received by all including my picky kids. I grew up in Ecuador and this is a litttle different than the arroz con pollo I am accustomed to from there but it was awfully good nevertheless and we will definitely make it again! Thank you! Read More
(10)
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Rating: 5 stars
09/01/2010
This is absolutely delicious! Thank you for sharing this recipe. We are still licking our fingers. I added a tiny dash of cumin and turmeric for color and one of my family members added some lime slices on her plate. I will definitely add this recipe to my recipe book! Yum... Read More
(9)
Rating: 4 stars
03/16/2011
Great tasting recipe! I used a touch more garlic and substituted a jalepeno for the aji pepper and 1 Tbs of dried cilantro for the fresh. This recipe makes a lot of food. I thought it was going to be too much for my largest skillet so I used a dutch oven instead of one of the skillets and it worked great. If you do it this way remember to simmer the cilantro-orange-garlic mixture in the dutch oven after frying the chicken (while sauteeing the onions and rice in the other skillet). Otherwise you're juggling hot ingredients between the pans trying to get it all to fit. Thanks for sharing this recipe. Read More
(8)
Rating: 5 stars
10/29/2011
I made this for a party with Peruvians and Columbians. Everybody loved it. I used boneless skinless organic chicken thighs from Costco. I used beer instead of orange juice. Also per some other recipes I left the thighs for a couple of hours after patting with lemon juice salt pepper and cumin. Tomorrow I'm using the recipe for arroz con pato (duck) and will use the orange juice in it. Read More
(8)