Are you craving a delicious, comforting, and vibrant dish that's bursting with flavor? Look no further than Arroz con Pollo Peruano! This Peruvian classic is a one-pan wonder, combining tender chicken, fluffy rice, and a medley of aromatic vegetables in a rich and savory sauce. It’s surprisingly easy to make, perfect for a weeknight dinner, and guaranteed to impress your family and friends. Whether you're a seasoned cook or a kitchen novice, this easy recipe will guide you to a truly authentic and delicious Arroz con Pollo.
Ingredients:
This recipe serves 4-6 people.
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For the Chicken and Sauce:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 1/4 cup chopped cilantro
- 2 tablespoons aji amarillo paste (or 1 tablespoon paprika + 1 tsp cayenne pepper for a milder version)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Rice:
- 1 1/2 cups long-grain white rice
- 1 tablespoon olive oil
- 1 cup water
Step-by-Step Instructions:
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Sauté the Chicken and Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. Add the onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Build the Flavor: Stir in the aji amarillo paste (or paprika/cayenne mixture), cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.
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Simmer the Sauce: Add the diced tomatoes (undrained), chicken broth, and white wine (if using). Bring to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
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Cook the Rice: While the chicken is simmering, rinse the rice under cold water until the water runs clear. Add the rinsed rice and water to the pot with the chicken and sauce. Stir well to combine.
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Finish and Serve: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Stir in the cilantro before serving.
Cooking Tips for the Best Arroz con Pollo:
- Don't overcrowd the pot: Ensure enough space for the chicken to brown properly. Work in batches if necessary.
- Adjust the spice level: Aji amarillo paste can be quite strong. Start with less and add more to your taste. Paprika and cayenne provide a milder alternative.
- Use good quality chicken broth: This significantly impacts the overall flavor of the dish.
- Don't lift the lid while the rice is cooking: This helps the rice cook evenly and prevents steam from escaping.
Variations:
- Add other vegetables: Feel free to add other vegetables like carrots, peas, or potatoes.
- Use different protein: Substitute chicken with beef, pork, or shrimp.
- Make it vegetarian: Omit the chicken and use vegetable broth for a hearty vegetarian version.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: 30-35g Fat: 15-20g Carbohydrates: 40-45g
This Arroz con Pollo Peruano recipe is a delicious and satisfying meal that's perfect for any occasion. Enjoy the vibrant flavors and the ease of this classic Peruvian dish. It's a surefire way to bring a taste of Peru to your kitchen!