Peruvian Arroz con Pollo

Name: Peruvian Arroz con Pollo
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 bell pepper, any color, sliced into rings; 1 teaspoon freshly ground black pepper; 1 large carrot, peeled and diced; 828 milliliters chicken broth; 6 chicken drumsticks with skin, patted dry; 6 chicken thighs, skinned and patted dry; 2 bunches fresh cilantro, leaves picked from stems; 6 cloves garlic, peeled and coarsely chopped; 2 onions, chopped; 118 milliliters orange juice; 177 milliliters frozen peas; 1 aji (Peruvian) pepper, seeded and deveined; 6 servings salt and black pepper to taste; 59 milliliters vegetable oil, divided; 473 milliliters uncooked white rice; 118 milliliters white wine; 1 Tbsp Worcestershire sauce

Need a gluten free and dairy free main course? Peruvian Arroz con Pollo could be an amazing recipe to try. This recipe serves 6. One serving contains 752 calories, 39g of protein, and 36g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of garlic, onions, orange juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Cooking Oil

Whole Chicken

Remove the chicken from the skillets, and drain on paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth.

Ingredients you will need

Worcestershire Sauce

Fresh Cilantro

Orange Juice

Garlic

Pepper

Equipment you will use

Blender

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.

Ingredients you will need

Onion

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth

Black Pepper

White Wine

Cilantro

Onion

Rice

Wine

Equipment you will use

Blender

Frying Pan

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.

Ingredients you will need

Chicken Pieces

Carrot

Whole Chicken

Rice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Banana Pepper Rings