Arroz Con Pollo Peruano

This Arroz con Pollo Peruano is a bold, vibrant one-pan dinner with tender chicken, fluffy seasoned rice, aji amarillo, cilantro, and lime. Easy, cozy, and packed with flavor!

📝 Ingredients

• 1 small bunch cilantro leaves, (most stems removed, washed well)
• 1/2 cup water
• 3 pounds bone-in chicken breast, (with skin on)
• salt and black pepper
• 1/4 cup corn oil
• 1 cup white onion, (chopped)
• 1 tablespoon garlic, (minced)
• 2 tablespoons yellow pepper paste (Ají Amarillo)
• 2 teaspoons cumin
• 2 3/4 cups chicken broth
• 1 cup lager beer
• 3/4 cup carrots, (diced)
• 1 medium red bell pepper (diced)
• 1 jalapeno, (seeded and diced)
• 2 cups rice
• 1/2 cup frozen peas (thawed)

👨‍🍳 Instructions

1. 1Process cilantro (1 small bunch) in a blender with water (1/2 cup) until most of it is pureed. (I run my blender, on high, 3-4 seconds, scraping down sides of blender with a rubber spatula in between each time.) Set aside.
2. 2Pat chicken pieces (3 pounds) with paper towels to remove any moisture from the packaging. Generously season both sides of chicken with salt and pepper.
3. 3In a large pot heat, 1/4 cup oil until it just begins to shimmer. Brown chicken, in batches, so as not to crowd the pan, on both sides. Removed browned chicken to a plate.
4. 4Remove all but 2 tablespoons of oil in the pot. Add the onion (1 cup), garlic (1 tablespoon), and yellow pepper paste (2 tablespoons), and saute until the onion is soft and translucent about 7-9 minutes.
5. 5Add the cumin (2 teaspoons), 2 teaspoons of salt, 1/2 teaspoon black pepper to the pot and increase the heat to medium-high and cook, stirring constantly, until cumin becomes fragrant.
6. 6Add cilantro puree and continue to cook on medium-high for 3 minutes.
7. 7Pour in the chicken broth (2 3/4 cups), beer (1 cup), carrots (3/4 cup), red bell pepper (1), jalapeno (1), rice (2 cups), and the browned chicken back to the pot. Bring to a boil, then reduce the heat to the lowest setting and simmer until the rice is tender for about 35 minutes. Add the peas (1/2 cup) into the pan and cook for an additional 5 minutes or until peas are heated through.
8. 8Serve family style, on a large platter, rice piled in the center and chicken on top.