Ingredients45 m servings 712
- 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.
Per Serving: 712 calories; 15.2 105.4 29.5 65 81 Full nutrition
ReviewsRead all reviews 6
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
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.
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...
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...
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...