Rice & pasta
Peruvian arroz con pollo
Green rice with cilantro and chicken pieces, a Sunday classic.
Gluten-free
Ingredients
- 4 chicken pieces
- 1 cup of fresh cilantro
- 350 g of rice
- 1 onion, chopped
- 4 garlic cloves
- 2 tablespoons of aji amarillo paste
- 150 g of peas
- 1 red bell pepper in strips
- 700 ml of chicken broth
- 3 tablespoons of oil
- 1 cup of beer or water
- Salt, cumin and pepper
Step-by-step
Using a different robot? Switch it here:
- Place the cilantro with the beer in the mixing bowl and crush 30 sec/speed 8. Set aside.
- Put the garlic and onion in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 5 min/120°C/spoon speed.
- Add the aji amarillo paste, cumin and salt and saute 3 min/120°C/spoon speed.
- Add the chicken pieces and sear 6 min/120°C/reverse/spoon speed. Set the chicken aside.
- Add the rice, the crushed cilantro and the broth, place the chicken on top and cook 18 min/100°C/reverse/spoon speed.
- Add the peas and the bell pepper, mix gently and let it rest 5 minutes covered before serving.
Tips
- The crushed cilantro gives the characteristic green color.
- Accompany with salsa criolla of onion and lime.
- Control the liquid so the rice stays loose.
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