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Peruvian Arroz con Pollo (Rice with Chicken)

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
125 min
SERVINGS
6 servings
Dinner Peruvian South American
Peruvian Arroz con Pollo (Rice with Chicken)
Ingredients
  • 1/4 cup vegetable oil, divided
  • 6 chicken thighs, skinned and patted dry
  • 6 chicken drumsticks with skin, patted dry
  • salt and black pepper to taste
  • 1 1/2 bunches fresh cilantro, leaves picked from stems
  • 6 cloves garlic, peeled and coarsely chopped
  • 1 aji (Peruvian) pepper, seeded and deveined
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup orange juice
  • 2 cups uncooked white rice
  • 2 onions, chopped
  • 1/2 cup white wine
  • 3 1/2 cups chicken broth
  • 1 teaspoon freshly ground black pepper
  • 1 large carrot, peeled and diced
  • 1 bell pepper, any color, sliced into rings
  • 3/4 cup frozen peas
Instructions
1
Heat two large pans over medium heat; pour 2 tablespoons of oil into each pan and let it warm up until the oil starts to move and shimmer. Prepare the chicken by sprinkling salt and pepper on it, then divide the chicken between the two pans. Cook the chicken until it's golden brown and crispy on both sides, taking around 15 minutes. Use a splatter guard if necessary to control the mess.
2
Combine cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until you get a smooth consistency. Pour this mixture into one of the pans; let it come to a gentle simmer, then cook and stir over low heat until the mixture changes color from bright green to dark green, taking about 5 minutes.
3
Add chopped onions to the other pan over low heat; cook and stir until they become translucent, taking around 5-7 minutes. Add rice to the pan; cook and stir until it starts to turn opaque, about 5 minutes.
4
Pour some wine into the blender and pulse a few times to remove any remaining cilantro mixture from the sides; pour some wine into the pan with the cilantro mixture. Bring it back to a gentle simmer over medium heat. Use a spoon to scrape the rice and onions into the cilantro mixture, then stir in some chicken broth, black pepper, and bring it to a boil. Add the browned chicken pieces and carrots to the pan, stir to combine, cover it, and reduce the heat. Cook until the rice is separate and the chicken is no longer pink in the center, taking around 30 minutes.
5
Remove the lid, place pepper rings on top of the rice, and sprinkle with frozen peas. Cover it again and cook without stirring until the peppers and peas are tender, taking about 15 minutes. Uncover it and let the dish rest for 5 minutes before serving.