peruvian arroz con pollo

Are you ready to bring a taste of Peru to your dinner table? My Peruvian Arroz Con Pollo recipe is a vibrant adn tasty dish that will have everyone asking for seconds! With its tender chicken, fragrant rice, and a burst of colorful veggies, it’s not just a meal — it’s a festivity on a plate! Let’s dive in and make something truly special together!

Simple Ingredients for Delicious Peruvian Arroz Con Pollo

To make a flavorful Peruvian Arroz Con Pollo, you’ll need to gather some simple yet vibrant ingredients that create a beautiful harmony of tastes. Here’s what you’ll need:

• 4 tablespoons vegetable oil: This will help crisp the chicken and sauté your vegetables to perfection.
• 6 chicken thighs, skin-on, and 6 chicken drumsticks, skin-on: The combination of dark meat provides rich flavor and tenderness.
• Salt and black pepper, to taste: Basic seasoning is a must for enhancing flavors.
• 1 ½ bunches fresh cilantro, leaves picked: Fresh cilantro adds that signature herbaceous punch characteristic of Peruvian cuisine.
• 6 cloves garlic,peeled and coarsely chopped: Garlic is essential for a savory base.
• 1 Peruvian aji pepper (or a jalapeño, if unavailable), seeded and deveined: This adds a fruity heat that elevates the dish.
• 1 tablespoon Worcestershire sauce: This adds depth and complexity to the overall flavor.
• ½ cup fresh orange juice: The citrus notes balance the spices beautifully.
• 2 cups uncooked white rice: Use medium or long-grain rice for the best texture.
• 2 onions, chopped: Sweet onions add a lovely sweetness to the mix.
• ½ cup white wine: This helps deglaze the pan and infuse more flavor into the dish.
• 3 ½ cups chicken broth: It’s the foundation of your cooking liquid,adding moisture and taste.
• 1 teaspoon freshly ground black pepper: Enhances the overall seasoning.
• 1 large carrot, peeled and diced: For color and sweetness.
• 1 bell pepper, any color, sliced into rings: Adds crunch and vibrancy.
• ¾ cup frozen peas: These add a touch of sweetness and texture at the end.

Gather these ingredients, and you’re on your way to making a comforting plate of Peruvian Arroz Con Pollo that’s sure to impress family and friends.

Step-by-Step Instructions for Perfect Arroz Con Pollo

Now that we’ve got our ingredients ready, let’s dive into the cooking process.Making Peruvian Arroz Con Pollo is straightforward, and I’m here to guide you every step of the way.

1. Heat the Oil: In two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each skillet. Heat until the oil begins to ripple.

1. Cook the Chicken: Season your chicken thighs and drumsticks with salt and black pepper. Place the chicken in the skillets and fry until golden brown and crispy,about 15 minutes. If spattering occurs,use a splatter screen or cover lightly with a lid. Once done, drain the chicken on paper towels.

1. Blend the Flavor Base: In a blender, combine the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice. Blend until smooth. Pour this mixture into one of the skillets. Bring it to a simmer and cook, stirring, until it darkens in color, around 5 minutes.

1. Sauté the Onions and Rice: In the other skillet, add the chopped onions and cook over medium-low heat until they’re translucent, about 5-7 minutes.Stir in the rice and cook until it becomes slightly opaque, about 5 minutes.

1. Combine Everything: Add ½ cup of white wine to the blender, pulse a few times, then pour it into the skillet with the cilantro mixture. Stir in the chicken broth and black pepper, bringing it to a boil. Now, add the browned chicken and diced carrots, stirring to combine.

1. Cook the Rice: Cover the skillet, reduce the heat, and cook until the rice is tender and the chicken is cooked through, about 30 minutes.

1. Add Peppers and Peas: remove the lid and place the sliced bell pepper rings on top of the rice. Sprinkle with frozen peas,cover,and cook for an additional 15 minutes until they’re tender.

1. Let it Rest: Once finished, uncover and let the dish rest for about 5 minutes before serving to allow flavors to meld.

Now, you’re all set to serve a delicious Peruvian Arroz Con pollo that will transport your taste buds straight to Peru! Enjoy your cooking journey.

Serving and storage Facts for Peruvian Arroz Con Pollo

Once your Peruvian Arroz Con Pollo is ready, it’s time to think about serving and storing it properly. This dish is not only delicious but also versatile, making it perfect for a family dinner or meal prep for the week.

Serving Suggestions:

• Portions: This recipe yields about 6 hearty servings,making it great for feeding a crowd or for leftovers.
• Garnish: Consider garnishing your dish with fresh cilantro and lime wedges for a pop of color and flavor. A sprinkle of chopped green onions can also add a nice touch.
• Accompaniments: Serve it alongside a simple salad or some fried plantains for a complete meal. You can also pair it with a refreshing salsa verde or a zesty yogurt sauce for dipping.

Storage tips:

• Refrigeration: If you have leftovers,store them in an airtight container in the refrigerator. They can be kept for up to 3-4 days. make sure to let the dish cool completely before sealing it to prevent moisture build-up.
• Freezing: For longer storage, you can freeze Arroz Con pollo. Place it in a freezer-safe container,and it will last for about 2-3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat on the stovetop or in the microwave until heated through.

Reheating recommendations:

To enjoy your leftovers, reheat in a pan over medium heat, adding a splash of chicken broth or water to prevent it from drying out. Stir occasionally until it’s heated evenly.

With these serving and storage tips, you can enjoy the vibrant flavors of Peruvian Arroz Con Pollo any day of the week!

Recipe Notes and Troubleshooting for Arroz con Pollo

Cooking can sometimes be a little unpredictable, but don’t worry! Here are some helpful notes and troubleshooting tips to ensure your Peruvian Arroz Con Pollo comes out perfectly every time.

Cooking tips:

• Chicken Choices: While I used thighs and drumsticks for their rich flavor, you can also use bone-in, skin-on breasts if you prefer. Just note that the cooking time may vary.
• Rice Texture: Using medium or long-grain white rice works best. Avoid using minute rice, as it won’t yield the same texture. If your rice isn’t cooking through, you might need to add a bit more broth and extend the cooking time slightly.

Troubleshooting Common Issues:

• too Watery: If you find that your rice is too mushy or the dish is watery,try cooking it uncovered for a few minutes to allow some moisture to evaporate.
• Underseasoned Flavor: If you taste the dish and find it lacking flavor, a sprinkle of extra salt or a dash more Worcestershire sauce can elevate the taste. Just be cautious — season a little at a time.
• Color Variance: If your dish doesn’t have the vibrant green color from the cilantro blend,it may not have simmered long enough. Make sure to bring that mixture to a simmer and cook until it deepens in color.

With these helpful notes and troubleshooting tips, you’ll be well-equipped to tackle any challenges that arise while preparing your Peruvian arroz Con Pollo. Enjoy the process and savor every bite!