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Arroz con Pollo - Peru with Chiclayo flavour Recipe

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This recipe for Arroz con Pollo - Peru with Chiclayo flavour is from The McDonell Little Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cilantro saunce:
1 or 2 bunches of fresh cilantro
2 medium sized onions
4 – 5 garlic cloves
Salt and Black Pepper
Chicken – one 3 lb. chicken cut in pieces or 8 portions
optional: 1 lb sausage (chorizo, Italian)
Sweet Pepper – colored red, orange or yellow
Frozen peas – ½ lb.
Spicy pepper – preferred Peruvian Aji Amarillo or jalapeño
2 - 3 cups parboiled rice
1 bottle beer
Directions:
Directions:
Prepare the cilantro sauce – clean the cilantro well and separate leaves (or cut off bottom stems of cilantro stems and put the tops in blender). Add onion. Cloves and ají (with no seeds)
Wash rice and then pre-soak rice 1 to 1 in cold water for ½ hour.
Cook cilantro sauce in big frying pan until the sauce begins to turn dark. Add the chicken pieces (and sausages if used) and cook for 10 min. (until just barely cooked). Remove chicken to separate bowl.
To liquid sauce now add the presoaked rice and rice water. Cook on medium heat for 10 – 15 min. until rice shows sign of beginning to thicken. Add frozen peas and cook for 3 minutes. Add one bottle of beer and mix gently.
Pour rice mixture and liquid into casserole dish. Add chicken pieces individually evenly spaced apart so that chicken is partially covered. On top of mixture place cut slices of sweet peppers. Cover casserole and place in over at 325 F for 45 minutes to 1 hour. Remove from oven and let sit 10 – 15 minutes.
Number Of Servings:
Number Of Servings:
6 -8 servings
Preparation Time:
Preparation Time:
1 - 2 hours
Personal Notes:
Personal Notes:
Arroz con Pollo or Chicken with Rice is one of the most common and favorite of Peruvian cuisine. In the north, Chiclayo, the beer is used. Most Latin American countries have their variation of this recipe. Chicken thighs do not seem to lose their moisture, but all parts can be used. Traditionally this dish has a bit of "picante" - bite!

 

 

 

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