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Peruvian Arroz con Pollo Recipe – Coriander Chicken with Rice

Arroz con pollo chicken
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Arroz con Pollo is a Peruvian stew cooked with fresh cilantro or coriander. This rice recipe is a typical dish among Peruvian households. It is one of my favourite recipes because it is an excellent way to add some veggies to my son’s diet. Also perfect for leftovers because it will reheat without sacrificing flavour or texture.

Ingredients

  • 6 Chicken thighs or chicken drumsticks
  • 1-2 tablespoons of vegetable oil
  • 1 red onion
  • 3 garlic cloves
  • 1/2 a cup grounded coriander or cilantro
  • 1 tablespoon yellow chilli paste
  • 1 tablespoon of panka chilli
  • 1 lager beer (375ml)
  • 3 cups basmati rice or long grain rice
  • 1/4 cup of peas
  • 1/4 cup of Peruvian corn kernels
  • 1/4 cup of diced carrots
  • 1 red bell pepper or capsicum cut into strips
  • 5-6 cups of warm chicken stock or water
  • Salt and Black Pepper

Instructions

  1. Prepare first all your ingredients. We are going to use a food processor to speed up the process. First, wash the coriander leaves and process them to grind them as much as possible. If needed, add a little bit of water to have a cilantro paste. We can chop onions and garlic in the same food processor and set them aside. Also, we can chop the carrot if we don’t mind to have in little bits and the capsicum. (when you want to hide the capsicum, you can chop it too)
  2. On the other hand, you must wash the chicken and dry them with paper towels. Season them with Salt and Black Pepper. Sear chicken over a tablespoon of vegetable oil in a large pot. Let it brown the skin, and pick them out of the skillet. In the same oil, fry the onions, garlic, yellow chilli paste, panka paste and cilantro purée. If needed, add more oil. Fry them until the onion is translucent and pour the beer over and place the chicken pieces back into the onion mixture. Let them cook at medium heat until the chicken is completely done. Add the cups of rice, carrots, peas, corn and capsicum. Fill the skillet with chicken broth or enough cups of liquid to cover the mixture and have an extra centimetre over the mixture. Let them cook over medium-low heat for 15-20 minutes until the rice is perfectly cooked and you don’t have mushy rice. Pick the chicken and let them rest in an airtight container to keep them warm.
  3. A classic Arroz con Pollo is served with salsa Criolla, and others will add Papa a la Huancaina, but you can serve your own version.
  4. I hope you enjoy this Peruvian Cuisine staple and make it part of your family meals.

Notes

For the Salsa Criolla: you have to slice an onion and let it rest in cold water to let the strong flavour go. Let it go for 15 minutes and drain the water, add salt and some tiny bits of rocoto chilli or bull-eyed chilli. Squeeze a lime over the mixture and a tablespoon of vegetable oil. Let it rest for 15 minutes before using.

If you want to make some Huancaina Sauce, you can see the recipe here

Find it online: https://cangurocriollo.com/peruvian-arroz-con-pollo/

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