Peru · Peru

Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Peru
Ingredients: bone-in chicken thighs 700 g; long-grain rice 320 g; onion, finely diced 120 g; garlic, minced 8 g; ají amarillo paste 12 g; saffron threads 0.5 g; ground cumin 2 g; frozen peas 80 g; carrot, diced 80 g; chicken stock 600 ml; salt 6 g; fresh parsley, chopped 5 g

Bone-in chicken pieces simmer with rice in a saffron- and ají amarillo-tinted stock until tender.

60 minutes · 4 servings · Moderate

Arroz con pollo is the everyday celebration dish across Peru, appearing at birthdays, baptisms and Sunday lunches alike, often with a chip or soda alongside rather than anything more formal. The chicken and the rice are cooked in the same pot with ají amarillo, which gives the broth its colour and its gentle heat. Long-grain rice is used so the grains stay separate instead of turning to a risotto.

Ingredients

bone-in chicken thighs700 g
long-grain rice320 g
onion, finely diced120 g
garlic, minced8 g
ají amarillo paste12 g
saffron threads0.5 g
ground cumin2 g
frozen peas80 g
carrot, diced80 g
chicken stock600 ml
salt6 g
fresh parsley, chopped5 g

Directions

1
Season the chicken and brown in oil until the skin is golden.
Skin is deeply browned.
2
Add onion, garlic, ají, cumin and saffron and cook until fragrant.
Aromatics are soft and the oil turns golden.
3
Stir in rice to coat, add stock, peas and carrots, then nestle the chicken on top and simmer covered.
Rice has absorbed the liquid and the chicken juices run clear at the bone. Cook whole chicken pieces to 63°C internal temperature and rest 3 minutes.
4
Rest off the heat for 5 minutes, then fluff and garnish with parsley.
Rice is fluffy and grains stay separate.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content