Peruvian Arroz Verde Con Pollo Recipes

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PERUVIAN ARROZ CON POLLO



Peruvian Arroz con Pollo image

I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!

Provided by Katie

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h35m

Yield 6

Number Of Ingredients 17

¼ cup vegetable oil, divided
6 chicken thighs, skinned and patted dry
6 chicken drumsticks with skin, patted dry
salt and black pepper to taste
1 ½ bunches fresh cilantro, leaves picked from stems
6 cloves garlic, peeled and coarsely chopped
1 aji (Peruvian) pepper, seeded and deveined
1 tablespoon Worcestershire sauce
½ cup orange juice
2 cups uncooked white rice
2 onions, chopped
½ cup white wine
3 ½ cups chicken broth
1 teaspoon freshly ground black pepper
1 large carrot, peeled and diced
1 bell pepper, any color, sliced into rings
¾ cup frozen peas

Steps:

  • Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
  • Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
  • Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
  • Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
  • Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.

Nutrition Facts : Calories 738.5 calories, Carbohydrate 65.2 g, Cholesterol 135.6 mg, Fat 29.7 g, Fiber 3.5 g, Protein 45.7 g, SaturatedFat 7.1 g, Sodium 197.6 mg, Sugar 6.1 g

ARROZ CON POLLO (PERUVIAN STYLE)



Arroz con Pollo (Peruvian Style) image

This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!

Provided by carla from peru

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
5 skinless chicken pieces
salt and ground black pepper to taste
1 large onion, cut into small cubes
2 cloves garlic, minced
1 cup chopped fresh cilantro
3 cups white rice
2 cups water
1 (12 fluid ounce) can beer
1 carrot, cut into small cubes
1 cup green peas

Steps:

  • Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
  • Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
  • Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

Nutrition Facts : Calories 711.6 calories, Carbohydrate 105.4 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4 g, Protein 29.5 g, SaturatedFat 3.9 g, Sodium 80.7 mg, Sugar 2.2 g

ARROZ CON POLLO PERUANO



Arroz con Pollo Peruano image

This dish of green rice with chicken is a staple in most Peruvian households. On special occasions it is made with goat or duck meat, and chicha de jora (fermented corn beer) instead of store-bought beer. No matter which way you make it, this easy cilantro rice dish is extremely fragrant and full of flavor. I like to serve it alongside another Peruvian staple of quick pickled red onions for added brightness and crunch.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

6 tablespoons vegetable oil or olive oil
2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
Kosher salt and ground black pepper
3 cloves garlic
1 bunch cilantro stems and leaves, roughly chopped (about 2 ounces)
1 cup roughly chopped red bell pepper, seeds removed (about 1/2 large or 4 ounces)
1 cup roughly chopped red onion (about 1 medium)
1 cup lager-style beer, such as Pacifico or Budweiser
2 cups long-grain rice, such as basmati (10 ounces)
1 1/2 cups frozen carrots and peas, thawed (6 ounces)
4 large eggs
1 medium red onion, very thinly sliced into half moons
1 lime, juiced
Kosher salt and ground black pepper

Steps:

  • For the arroz con pollo peruano: Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of the oil in a 3.5-quart Dutch oven over medium-high heat. Cut the chicken into 1-inch cubes and place in a medium bowl. Season with the cumin, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Toss to coat evenly with the spices. Add the chicken to the Dutch oven and cook until golden on all sides, 8 to 10 minutes total.
  • Combine the garlic, cilantro, bell pepper, onion and beer in a blender until smooth, 15 to 20 seconds. Set aside.
  • Remove the cooked chicken to a plate. Add the cilantro sauce and remaining 2 teaspoons salt to the Dutch oven, scraping up any browned bits from the bottom. Lower to medium heat and cook, stirring occasionally, until is reduced by about half and becomes a thick sauce, 10 to 12 minutes.
  • Meanwhile, make the quick pickled red onions.
  • For the quick pickled red onions: Rinse and drain the onions in a small bowl 2 to 3 times under cold water to wash away the harsh onion flavor. Toss with the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside to marinate for 5 to 10 minutes.
  • Wash and rinse the rice until the water runs almost clear, 3 to 4 rinses. Set aside.
  • Stir the rinsed rice, peas and carrots into the reduced cilantro sauce until the rice and vegetables are evenly coated with the sauce, 1 to 2 minutes. Stir in the seared chicken along with any juices that have collected and 1 1/2 cups water until combined. Bring to a boil over high heat, cover immediately and bake in the oven until the rice is cooked through, 30 to 35 minutes.
  • About 5 minutes before the arroz verde con pollo finishes cooking, preheat a large skillet or saute pan over medium heat. Swirl in the remaining 3 tablespoons of oil so it coats the bottom of the pan. Crack an egg into a small bowl and then carefully pour it into the preheated pan. Repeat with the remaining eggs. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, 4 to 5 minutes.
  • Remove the arroz con pollo from the oven and serve with the pickled red onions and fried eggs.

PERUVIAN ARROZ VERDE CON POLLO



Peruvian Arroz Verde Con Pollo image

Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru.

Provided by rainna

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

8 pieces skinless chicken
salt and pepper
1/2 cup oil
1 big red onion, chopped
3 garlic cloves, chopped
1 cup fresh cilantro, blended in a food processor with a little water
1/2 cup Guinness stout or 1/2 cup lager beer
2 bell peppers, sliced for added color (1 red and 1 green or or yellow. This is optional)
3 cups rice
1 cup mix peas
2 1/2 cups chicken stock

Steps:

  • Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
  • In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
  • Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
  • Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.

Nutrition Facts : Calories 520, Fat 15.1, SaturatedFat 2.4, Cholesterol 2.2, Sodium 118.3, Carbohydrate 73.8, Fiber 3, Sugar 3.9, Protein 9.2

PERUVIAN GREEN CHICKEN WITH RICE & QUINOA (ARROZ CON POLLO VERDE)



Peruvian Green Chicken with Rice & Quinoa (Arroz con Pollo Verde) image

By Jeanette's Healthy Living

Provided by RiceSelect

Categories     Main Dish

Time 45m

Yield 5

Number Of Ingredients 24

1 bunch cilantro (leaves and stems)
1-2 jalapenos seeded (use more or less depending on how hot peppers are)
1 clove garlic
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup water plus more as needed to reach desired consistency
3 tablespoons low-fat mayonnaise or vegan mayonnaise
squeeze of fresh lemon juice
1 bunch cilantro (leaves and stems)
1/4 cup water
1 1/4 pound boneless chicken thighs cut into 2" pieces
1 teaspoon ground cumin
salt and pepper, to taste
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves minced
1 red bell pepper chopped
2 carrots chopped (about 1 cup)
1 cup cabbage, chopped
1 cup RiceSelect™ Jasmati® Rice
1 cup quinoa
1 cup beer
1 cup water
1/2 cup frozen peas

Steps:

  • Green Chili Sauce (Aji Verde): 1. Place all ingredients in a food processor or blender and puree. Add more water as needed to reach desired consistency. Peruvian Green Chicken with Rice (Arroz con Pollo Verde): 1. Place cilantro and water in food processor or blender and puree. Set aside. 2. In a medium bowl, toss together chicken pieces, ground cumin, salt and pepper. 3. Heat oil in a large sauté pan on medium heat. Add chicken and cook, turning pieces over to brown on both sides. Set aside. 4. Add garlic, onion, red peppers and carrots to pan. Sauté for 3 minutes until softened. Add cabbage and sauté another minute. 5. Rinse rice and quinoa well (at least 3 times); drain. Place rice and quinoa in a rice cooker. Add beer, water, chicken, pureed cilantro and vegetables. Cook on white rice setting. Add peas and close rice cooker; let stand for a few minutes; toss peas into rice/quinoa. 6. Serve with Green Chili Sauce.

Nutrition Facts : Calories 384 calories, Fat 10.8345477033081 g, Carbohydrate 37.3031222034462 g, Cholesterol 94.120416775 mg, Fiber 5.14351673445075 g, Protein 30.2180297420913 g, SaturatedFat 1.96857935379784 g, ServingSize 1 1 Serving (345g), Sodium 170.550219150045 mg, Sugar 32.1596054689955 g, TransFat 1.23779076626009 g

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