Peruvian Arroz con Pollo Style Rice
A vibrant green rice flavored with blended cilantro, spinach, and a touch of lime.
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Ingredients
- 4 pieces Chicken thighs, bone-in skin-on
- 2 cups Long-grain white rice
- 2 cups Fresh cilantro leaves and stems
- 1 cup Fresh spinach leaves
- 2 1/2 cups Chicken broth
- 2 tablespoons Aji Amarillo paste
- 1 medium Red onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Frozen peas and diced carrots
- 3 tablespoons Vegetable oil
- 1 tablespoon Fresh lime juice
- 1/2 cup Dark beer (like Cusqueña or Stout)(optional)
Instructions
- 1
Season the chicken with salt and pepper, then sear in a large pot with oil over medium-high heat until golden brown on both sides. Remove and set aside.
- 2
In a blender, combine the cilantro, spinach, and a splash of chicken broth. Blend until completely smooth and vibrant green.
- 3
In the same pot used for the chicken, sauté the diced onions until translucent, then add the garlic and aji amarillo paste, cooking for another 2 minutes.
- 4
Add the rice to the pot and toast it for 1-2 minutes, stirring constantly to coat every grain with the aromatic base.
- 5
Pour in the blended green mixture, the remaining chicken broth, and the beer. Stir well and bring to a simmer.
- 6
Place the chicken pieces back on top of the rice. Cover the pot tightly and reduce heat to low.
- 7
Cook for 20-25 minutes until the rice is tender and the liquid is absorbed. Stir in the peas and carrots during the last 5 minutes.
- 8
Remove from heat, drizzle with lime juice, and let it rest covered for 5 minutes before fluffing with a fork.
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