Dinner · 60 min · peruvian

Arroz con Pollo Peruano

If you like chicken thighs, you’ll love this Peruvian dinner — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken thighs
• 3 cups Long-grain rice
• 2 cups Cilantro
• 3 Ají amarillo
• 1 Yellow onion
• 5 cloves Garlic
• 1 Red bell pepper
• 1 cup Peas
• 2 Carrots
• 4.5 cups Chicken stock
• 1/2 cup Beer
• 1 tsp Cumin

Steps

1. Blend the cilantro with a cup of stock into a vivid green base. Season the chicken with salt, cumin, and pepper; brown in oil in a wide pot until golden, 8 minutes. Set aside.
2. Soften the onion, garlic, and ají amarillo paste in the same pot 7 minutes. Stir in the rice and toast 2 minutes until the grains turn translucent at the edges.
3. Pour in the cilantro blend, remaining stock, and beer. Nestle the chicken back in, cover, and cook on low 25 minutes without lifting the lid.
4. Scatter the diced carrots and peas over the top, cover, and cook 10 minutes more until the rice is tender and the chicken is cooked through.
5. Rest 10 minutes, fluff the rice, and serve with the chicken on top and strips of red pepper for color.

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