Arroz con Pollo Peruano Palillo - Americanized
Heat oil in a Dutch oven over medium-high heat. Saute onions until translucent, about 5 minutes. Add garlic; saute until fragrant, about 3 minutes. Add 4 1/2 cups chicken stock, rice, chopped chicken, banana peppers, turmeric, and salt. Bring soup to a boil.Advertisement
Place corn, peas, carrots, and red pepper into the soup. Cover and reduce heat to low. Let simmer, stirring occasionally, until flavors blend, about 10 minutes. Add 2 tablespoons chicken stock if dry. Top with pats of butter.
Place Dutch oven on a heat diffuser to allow rice to brown on the bottom, 10 to 15 minutes. Cook and stir, adding chicken stock 2 tablespoons at a time if needed, until rice is tender but firm, 5 minutes more.
You can use any long-grain rice in place of the jasmine rice.
I seasoned (with a small amount of seasoned salt and pepper) and roasted 6 leg and thigh quarters at 375 degrees F till browned, then let them cool, removed and chopped the meat, and then made stock from the bones, skin, fat, etc, and then cooled it and skimmed off the fat to get the stock used. It saves time in the recipe having the chicken meat and stock made ahead of time.