Arroz Con Pollo Peruano Palillo Americanized Food

PERUVIAN ARROZ CON POLLO

Steps:

• 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. Remove the chicken from the skillets, and drain on paper towels.
• Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. 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.
• 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. 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.
• 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.

ARROZ CON POLLO PERUANO: PERUVIAN RICE WITH CHICKEN

Steps:

• Season the chicken with salt and pepper, and fry in a frying pan over a medium heat until sealed all over (not cooked inside). Remove the chicken and set aside.
• Heat a tablespoon of oil in a pot, lightly fry the onion, garlic paste and ají amarillo paste, ají panca paste and cumin for two minutes over a medium heat.
• Blend the cilantro
• Add the cilantro paste, mix well and let the ingredients cook for another five minutes, or until the onion is soft.
• Add the chicken thighs (or chicken legs) to this mixture of seasoning and cook for 20 minutes or until the chicken is completely cooked inside. Remove the chicken pieces and set aside.
• Add the rice to the same pot where you cooked the chicken, which still has more seasoning, and add the 2½ cups of chicken stock or water. Mix the ingredients well so the rice is covered with seasoning (otherwise it won't take on its characteristically green tinge). Bring to a boil over a high heat without a lid. As soon as it starts to boil, cover the pot and let the rice cook over a low heat for 15 minutes approximately. (In case you're using beer, which we omitted, replace half a cup of water or chicken stock for beer and add it in this step.)
• Allow chicken to cook
• Prepare the salsa criolla by mixing the julienned red onion, finely chopped limo chili pepper, parsley, olive oil, lime juice and salt. Add the cooked carrots and peas. Place a generous portion of rice on each plate, top with a piece of chicken and serve with salsa criolla.

ARROZ CON POLLO

Steps:

• Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
• Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
• Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
• Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

ARROZ CON POLLO (PERUVIAN STYLE)

Steps:

• Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
• Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
• Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

GOURMET ARROZ CON POLLO

Steps:

• Place 1/2 cup of olive oil in small pan and add the achiote.
• Heat on medium heat until bubbles form, then remove from heat and let steep.
• Drain achiote seeds from oil (should be a vibrant reddish-orange color).
• Place oil in large stockpot.
• Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
• Remove chicken from pot.
• Place diced onions, garlic, and peppers in pot with the achiote.
• Saute until soft (do not burn garlic).
• Put capers in pot and cook for a while with the onion mixture.
• Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
• Let the rice cook for just about a minute.
• Place cut up cilantro (or parsley) and basil in pot.
• Add in chicken broth and make sure you scrape the pot.
• Add chicken pieces back in.
• Put olives in and mix.
• Place bay leaves in pot.
• Check for seasonings (Please note: add salt and pepper at the end).
• Let the mixture cook on medium heat until the rice is done.
• Add peas just before serving.
• In another medium pot place peeled asparagus in water and boil until they turn bright green.
• Place in ice bath to stop the cooking process.
• To serve, place rice and chicken in a large platter.
• Arrange chicken pieces around platter and rice in the center.
• Place cooked asparagus around the platter and then place pimentos in the center.
• Enjoy!

ARROZ CON POLLO VERDE

Steps:

• In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
• Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
• Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

PERUVIAN ARROZ VERDE CON POLLO

Steps:

• Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
• In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
• Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
• Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.

ARROZ CON POLLO PERUANO

Steps:

• For the arroz con pollo peruano: Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of the oil in a 3.5-quart Dutch oven over medium-high heat. Cut the chicken into 1-inch cubes and place in a medium bowl. Season with the cumin, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Toss to coat evenly with the spices. Add the chicken to the Dutch oven and cook until golden on all sides, 8 to 10 minutes total.
• Combine the garlic, cilantro, bell pepper, onion and beer in a blender until smooth, 15 to 20 seconds. Set aside.
• Remove the cooked chicken to a plate. Add the cilantro sauce and remaining 2 teaspoons salt to the Dutch oven, scraping up any browned bits from the bottom. Lower to medium heat and cook, stirring occasionally, until is reduced by about half and becomes a thick sauce, 10 to 12 minutes.
• Meanwhile, make the quick pickled red onions.
• For the quick pickled red onions: Rinse and drain the onions in a small bowl 2 to 3 times under cold water to wash away the harsh onion flavor. Toss with the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside to marinate for 5 to 10 minutes.
• Wash and rinse the rice until the water runs almost clear, 3 to 4 rinses. Set aside.
• Stir the rinsed rice, peas and carrots into the reduced cilantro sauce until the rice and vegetables are evenly coated with the sauce, 1 to 2 minutes. Stir in the seared chicken along with any juices that have collected and 1 1/2 cups water until combined. Bring to a boil over high heat, cover immediately and bake in the oven until the rice is cooked through, 30 to 35 minutes.
• About 5 minutes before the arroz verde con pollo finishes cooking, preheat a large skillet or saute pan over medium heat. Swirl in the remaining 3 tablespoons of oil so it coats the bottom of the pan. Crack an egg into a small bowl and then carefully pour it into the preheated pan. Repeat with the remaining eggs. Season with salt and pepper. Fry until the whites are set and the yolks are still runny, 4 to 5 minutes.
• Remove the arroz con pollo from the oven and serve with the pickled red onions and fried eggs.