Arroz con PolloCoriander Chicken and Rice
Arroz con pollo is a one-pot Peruvian rice dish colored and flavored with a coriander purée. Chicken, ají amarillo, peas, and carrot cook with the rice until the grains are tender and the chicken is safe to eat.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 700gChicken Thigh
- 350gWhite Rice (rinsed)
Herb Purée
- 60gFresh Coriander
- 150mlChicken Stock
Rice
- 750mlChicken Stock
- 25gAjí Amarillo (finely chopped)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 40mlVegetable Oil
- 150gCarrot (small dice)
- 120gGreen Peas
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the fresh coriander with the chicken stock until smooth.
- 02
Season the chicken thigh with the salt and black pepper.
- 03
Heat the vegetable oil in a heavy pot over medium-high heat and brown the chicken thigh on both sides. Transfer it to a plate.
- 04
In the same pot, cook the onion until soft. Add the garlic and ají amarillo and cook briefly until fragrant.
- 05
Add the white rice and stir so the grains are coated in the flavored oil.
- 06
Pour in the herb purée and the chicken stock. Return the chicken thigh to the pot.
- 07
Add the carrot and green peas, bring to a gentle boil, then cover and cook over low heat until the white rice is tender and the chicken thigh reaches 74°C (165°F).
- 08
Let the dish rest off the heat for a few minutes, then fluff the rice gently and serve.
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