Rice with chicken, a Peruvian recipe

Here I am, back to business to show you how to prepare a traditional Peruvian dish called Rice with chicken or Arroz con Pollo. Don’t get fooled by that simple name because there’s a lot more than just those two simple ingredients in the rice with chicken recipe and after you try this rice with chicken recipe, I assure you will be wanting to know more about Peruvian cuisine.

After a busy March where all I can say is -Where is Spring? Here it has been rainy and windy and cold and for every warmer day, there came one more week of cold rainy days. I can’t wait for this weather to make up its mind and start heating up a little bit.

On the family side, Mr. Awesome has been working till very late. He is supposed to get off around 6 but he has had to stay late and I don’t like that because I miss him so much!! Call me silly but I enjoy my husband’s company and the way he makes me laugh, so I hope that people visiting his store will become more aware about the employees life outside work, they have lives, you know!

On the little nugget side, he has been doing awesome at day care!! They take good care of him and he is already learning letters, colors, numbers, parts of the body and he is starting to talk more, repeating what I say and picking it up in English and Spanish!! He amazes me with all his attention and his never ending will to learn, he is like a sponge and I consider him a great basketball player already. He dunks the ball in his little basketball goalie and celebrates with a good scream and jumps. Now he knows several nursery songs and loves to sing every moment of the day. They are doing a great job and I will be forever thankful of the attention they bring my kid.

This week was my first week of vacation after non stop working for two and a half years and I’ve been enjoying peaceful mornings, taking care of my lovely toddler and wondering about what am I going to do next. There’s some plans for the week, like  exercising in the new recumbent stationary bike, do some jewelry, sew my kitchen aid cover and for the weekend, visit to the zoo, visit to the Science Center and enjoy the family to the fullest, Yay!!!

OK, so now that I’ve shared about my life these last couple of weeks, let’s go back to the cooking recipe of this post.

Let me tell you that my oldest sister shared the rice with chicken recipe with me. She lived in Peru for eleven years and learned how to cook from the locals. When I visited her in 2005, I tried the rice with chicken for the first time along with the best chifa, which is the Peruvian version of the chinese lo mein. I also tried a lot of street food like the anticuchos with choclo and white cheese which were super duper delicious and downtown I tried some spring rolls that were a delicious treat after going shopping for cotton clothes. Did you know that peruvian cotton is consider of the highest quality?

Now you know that most of the times I try to share good recipes that can be done as a quick fix, but this rice with chicken is going to take a little more effort, but believe me the work is worth it.

Rice with chicken
Serves 5
A delicious peruvian recipe to prepare chicken with rice and a strong cilantro flavour.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 5 chicken thighs, skinless, boneless optional.
  2. 1 whole bunch of cilantro
  3. 1 1/2 mashed cloves of elephant garlic
  4. 2 thick slices of onion
  5. 1 small tomato
  6. 11/2 cups of dark beer, like the Negra Modelo
  7. 2 tablespoon of white vinegar
  8. 1 yellow aji
  9. 2 tablespoons of canola oil
  10. 1 cup of white rice
  11. 1 chopped carrot
  12. 1/2 cup of peas
  13. 1/2 bell pepper in thin strips
  14. salt
  15. pepper
  16. cummin (optional)
Instructions
  1. 1. Marinate your clean chicken with one clove of mashed elephant garlic, the vinegar and salt and pepper to taste. Let it sit for one or two hours. For best results, cover your container and leave it in the fridge overnight.
  2. 2. The day you are going to finish the dish, in the blender, put a whole bunch of chopped cilantro, onion, the half elephant garlic clove, 1 small tomato and one yellow aji.
  3. 3. In a skillet, heat the two spoonfuls of canola oil and fry the chicken.
  4. 4. Before the chicken is cooked all the way, add the cilantro sauce
  5. 5. When the chicken is cooked in the sauce, add one cup of rice and instead of water, pour the 1 1/2 dark beer.
  6. 6. Add the veggies: carrot, peas and bell pepper.
  7. 7. Cover and let the rice cook all the way in light flame, around 10 - 15 minutes.
Notes
  1. You can also use brown rice, just remember that it takes longer to cook, I would add around 1/2 cup of water while the rice is cooking to compensate the liquids so the flavour of the beer won't be too strong.
Adapted from Mariana Romero Garcia
Adapted from Mariana Romero Garcia
http://loveworkingasamom.com/
Chop your chicken
Marinate with a teaspoon of vinegar, a good amount of fresh mashed garlic, salt and pepper to taste
Chop a whole bunch of cilantro
Fry all your chicken
Blend the cilantro, onion, garlic, a small tomato and one or two yellow aji
This is how the Arroz con pollo will look when finished.

All right my dears, you are all set. If you have any questions about the ingredients, where to get them or how to prepare them, let me know and i will answer to the best of my knowledge. Remember that I cooked this in Nashville, TN, where I haven{t found yeellow aji yet, but you can visit your local grocery store and inquire or visit an international market where it’s more likely to be in stock.

I would love to hear your opinions on this recipe and if you know how to cook other latin american dishes, I would love to know your recipes. Remember, if you liked this post, share it with your friends!

 

 

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