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Rice to the Occasion: Peruvian Arroz con Pollo

4 months ago

Rice to the Occasion: Peruvian Arroz con Pollo

peruvian arroz con pollo

Lazy Sundays come and go too quickly for our liking, even when most of us only spend it in the comfort of our homes. But you don’t need another boring day with the same, old routine that you follow every week. Introducing a South American favorite dish to spice up your Sunday lunch.

 

Peruvian Arroz con Pollo

Makes 4 servings

 

½ cup Fresh cilantro

¼ cup Water

1 Small red bell pepper

1 Small green bell pepper

4 pcs Chicken thighs

1 tsp Cumin powder

1 tsp Paprika

  • Salt and pepper, to season

¼ cup Olive oil

1 Medium red onion, chopped

1 clove Garlic, crushed

¼ tsp Chili flakes

2 cups Uncooked Jasmine rice

2 cups Chicken stock

⅓ cup Frozen green peas, thawed

1 Small red onion, thinly sliced

3 Saba bananas, cut into ¾ inch thick crosswise

 

  1. Combine cilantro and water in a blender and blend well. Set aside.
  2. Roast bell peppers in an open flame. When evenly charred, cut peppers in half. Peel off the skin and discard seeds. Cut into thin strips, lengthwise. Set aside.
  3. Season chicken with cumin, paprika, salt, and pepper.
  4. In a medium-sized pan, heat olive oil. Sear the chicken, skin side first. Flip and cook until both sides are golden brown all over. Remove and set aside.
  5. In the same pan, sauté chopped onions and garlic for a minute. Add roasted bell peppers. Sauté for another minute then add cilantro mixture and chili flakes.
  6. Add the chicken and stir for 2-3 minutes. Mix in the rice and stir. Pour in the chicken stock then season with salt and pepper. Simmer for about 10-15 minutes.
  7. Stir in the peas. Continue simmering until rice is cooked and slightly burnt at the bottom.
  8. In a separate pan, fry the saba bananas over low fire until golden brown and tender. Remove from heat. Flatten and lightly mash with a fork, and then fry again until crisp. Serve rice on a hot plate garnished with sliced red onions and fried bananas.

Recipe by Chef Maverick Javier

Photographed by Miguel Abesamis of Studio 100

 

Sunday is rest day, but you’ll make it even more worthwhile with these dishes

Mary Anne’s Kare-Kare

Beef Stew Provençal (Daube de Boeuf a la Provençal)

U.S. Red Beans and Rice

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