Arroz con pollo..one of my very favorite Peruvian dishes. One which took me several years to get brave enough to attempt to make, not only because it seemed complicated but because if I was going to do it right it had to be my mother-in-law’s recipe. With much coordination between myself and my sister-in-law Lizzy, read below the scrumptiousness that is Arroz con Pollo Peruano.
3 lb of trimmed chicken thigh meat (boneless)
2.5 cups uncooked white rice
2 cups of water
1.75 cups of beer (preferably not light)
1 bunch of fresh cilantro
2-3 cloves of minced or chopped garlic
1/2 white onion chopped
1/2 red bell pepper cut into slices
3/4 cup of frozen green peas
3 tbsp of olive oil
Saute the garlic, olive oil, onion and red pepper in a large pot on medium heat. Add the chicken thighs and brown on each side until cooked throughout. While you’re doing this put the beer and cilantro in a blender until the cilantro is chopped up very finely. Add the water and beer/cilantro mix to the pan and bring it to a boil. Once the liquid hits a slow boil add the rice, frozen green peas and cover and simmer for 20 minutes. Add salt and pepper to taste.
This recipe also makes for delicious leftovers!
(Served with a spring mix salad and red onion mixture in picture)