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My review
Arroz con Pollo (Peruvian Style)
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carla from peru
"This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!"
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Ingredients
45 m servings 712Original recipe yields 5 servings
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Directions
{{model.addEditText}} Print- Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
- Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
- Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.
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Reviews
Read all reviews 6Most helpful
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12/29/2015
It was yummy but just too much rice for the amount of other ingredients, I suggest adding only 2 cups unless you add more of the other and also adding an extra cup of broth or beer
12/15/2014
My DH grilled the chicken separately so I used chicken stock instead of drippings. I added jalapeños to the mix for a little extra heat.
1/27/2019
My boyfriend is Peruvian, but has never made arroz con pollo before, so we tried out this recipe and he says it tastes like what he’d usually eat in Peru. I’ve made it three times now and each t...
7/24/2018
What a wonderful recipe, combining two staples for a wonderful budget meal. I did not use the beer, used chicken brouth for the rice plus a little water. The reason I did not give this a 5 sta...
5/2/2018
Looked great so it inspired me to do something fun. I made it with egg noodles instead of rice, added some spice via jalapeno slices, touch of chili powder as well as cumin. A few tbs of water i...
2/24/2017
This worked well. I followed Nina Vega's advice and used only 2 cups of rice and added an extra cup of liquid (I used chicken stock). I topped the dish with Peruvian aji sauce (Inka Mama's Aji, ...