Peruvian Arroz con Pollo (Peruvian Rice and Chicken)
Ingredients
- 3 skinless, boneless chicken breasts, cut in half
- salt and ground black pepper to taste
- ½ cup vegetable oil, divided, or as needed
- ½ red onion, diced
- 3 cloves garlic, minced
- 1 ½ bunches cilantro leaves, lightly chopped
- 1 tablespoon aji amarillo chile paste
- ½ cup chicken broth
- 1 red bell pepper, diced
- 2 ½ cups water, or more as needed
- 2 cups uncooked white rice
- 1 (10 ounce) package frozen peas and carrots
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Instructions
- Season chicken with salt and pepper.
- Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
- Pour more oil into the saucepan and add onion; sauté until translucent, about 5 minutes. Add garlic and sauté, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper. Sauté until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping browned bits off the bottom of the saucepan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
- Transfer mixture carefully to an electric blender and purée.
- Heat more oil in the same saucepan over medium-high heat; sauté bell pepper in hot oil until soft, about 5 minutes. Return puréed cilantro mixture to the saucepan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. Remove chicken to a clean plate.
- Add water and rice to the same saucepan, adding more water if it doesn't look like enough. Bring to a boil; cover, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and cook until warmed through, 5 to 10 minutes.
Source
Original recipe: View Original