Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, arroz con pollo (peruvian style). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Arroz con Pollo (Peruvian style) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Arroz con Pollo (Peruvian style) is something which I’ve loved my entire life. They’re fine and they look fantastic.
A Peruvian version of Arroz con Pollo, this chicken with rice dish is made in two skillets, and flavored with cilantro, chili pepper, and orange juice. "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. Many Peruvians serve this rice with salsa huancaína (spicy cheese sauce), in addition to the traditional salsa criolla.
To get started with this particular recipe, we must first prepare a few components. You can cook arroz con pollo (peruvian style) using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Arroz con Pollo (Peruvian style):
- Prepare 4 cup Rice
- Take 6 Chicken thighs and breast
- Get 2 tsp Cumin
- Prepare 2 Onions finely chopped
- Take 2 clove Garlic chopped
- Take 2 tbsp Yellow chilli paste (aji amarillo)
- Make ready 4 tbsp Oil
- Make ready 2 cup Beer
- Make ready 2 1/2 cup Chicken broth or Water
- Make ready 2 bunch Cilantro leaves
- Get 1/2 cup Frozen peas
- Get 3/4 cup Carrot peeled and diced
- Prepare 3/4 cup White corn
- Make ready 1/2 Red bell pepper
- Prepare 1 Black pepper to taste
- Make ready 1 Salt for taste
In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Arroz Con Pollo is a popular Peruvian Chicken and Rice dish. The rice has a rich green color because is cooked in cilantro.
Instructions to make Arroz con Pollo (Peruvian style):
- Season the chicken with the black pepper, salt and 1 tsp. cumin
- In a medium-high heat pan put 2 tblsp of oil and fry the chicken only to seal it. When it is done set it aside.
- On the same pan cook the onions, garlic and the rest of the cumin. Add the yellow chilli, and cook for about 10 min.
- Liquefy the cilantro with a bit of water. Add it to the pan and let it cook for a couple of minutes.
- Then add the peas, bell pepper, white corn and the carrots.
- Return the chicken to the pan, add the beer and then the broth or water. Let it cook for about 30 min.
- When the time has passed, put the remaining oil and the rice in a pot. Take 8 cups of the cilantro broth to cook the rice. Let it cook for 20 min.
- When the rice is ready. Serve it with a piece of chicken.
Ingredients and cooking techniques are very similar to the Spanish paella; the richly flavored rice combined with chicken and cilantro give this dish a flavorful finish. This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies. You can substitute mild green pepper if you prefer. Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color. Vary the type of chili pepper or bell pepper used—try a red pepper.
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