PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
- Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
- Transfer mixture carefully to an electric blender and puree.
- Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
- Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
ARROZ CON POLLO PERUANO: PERUVIAN RICE WITH CHICKEN
Crispy, fried chicken pieces lie on a mountain of rice speckled with carrot cubes, peas and red bell pepper, seasoned with cilantro.
Provided by Eat Peru
Categories Lunch Main Course
Number Of Ingredients 22
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.
Nutrition Facts : ServingSize 450 g, Calories 806 kcal, Carbohydrate 29 g, Protein 29 g, Fat 53 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 810 mg, Fiber 4 g, Sugar 12 g
PERUVIAN GREEN RICE
This Peruvian Green Rice is hands down the best rice side dish ever! The fresh cilantro not only makes the rice green, but it's also extraordinarily nutritious and delicious.
Provided by Lorena Grater
Categories Side
Time 20m
Number Of Ingredients 10
Steps:
- Chop onion and garlic and peel and dice carrot.
- Add cilantro and broth to your blender and blend until the cilantro is completely liquified.
- Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry for a few more seconds.
- Add rice, cilantro water, and carrots to the onions and stir to combine.
- Stove-top: bring to a boil and as soon as slightly bubbly, reduce heat to low and immediately cover. Set a timer for 15 minutes.Instant Pot: put on the lid and seal. Set the pot to 3 minutes on high pressure, then wait for full natural pressure release.
- Add frozen peas and use a spoon or fork to mix in and fluff the rice. Then serve immediately.
Nutrition Facts : Calories 233 kcal, Carbohydrate 46 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 606 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PERUVIAN STYLE CORIANDER RICE WITH PEAS
Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.
Provided by Sharon123
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
- Add the cilantro, coriander, and cumin, and stir-fry for a minute.
- Add the raw rice and stir-fry briefly.
- Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
- Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
- Toss ingredients and taste for salt and pepper.
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- In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.
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- CEVICHE. Peruvian ceviche is a traditional dish. It was invented by fishermen as a means to consume a portion of their catch during hard days at sea. The acid in lime juice is used to cook the fish.
- LOMO SALTADO (STIR-FRY BEEF) Lomo saltado is the most famous foods in Peru. Stir-fried marinated pieces of sirloin or beef tenderloin, onions, yellow peruvian peppers, and tomatoes create lomo saltado.
- AJI DE GALLINA. Aji de gallina is a spicy chicken meal with a cheese sauce and chicken broth. It’s usually commonly served with olives, as well as baked potatoes.
- PAPA A LA HUANCANA. Papa a la Huancana is indeed a Peruvian starter that originated in Huancayo, Peru, in the late 1800s. A hot, milky, and delicious cheese sauce is poured on boiling white or yellow potatoes to the meal.
- CUY. Cuy is a dish related to traditional Peruvian food, yet it is enjoyed in other South American nations also including Ecuador, Colombia, and Bolivia.
- CAUSA RELLENA. Causa rellena is derived out from Incan Quechua word kausaq, meaning provider of life and is another name for the potato. It is thought that the meal was created during the Pacific War.
- ROCOTO RELLENO (STUFFED SPICY PEPPERS) Rocoto relleno is a Peruvian version of stuffed peppers that is famous in Arequipa, a city in the Andes highlands in southern Peru that is known for its adaptations of Spanish foods.
- ANTICUCHOS DE CORAZON. Anticucho de Corazon is a popular and Peruvian dish. Beef heart skewers are used in this recipe, which are produced with beef heart, oil, red wine vinegar, garlic, oregano, cumin, salt, and aji panca hot pepper paste.
- ARROZ CON PATO. Arroz con Pato was among the most popular foods in Peru, and it differs from other rice dishes in terms of flavoring. Ducks meat, oils, onions, garlic, rice, beans, squash, peppers, scallion, aji limo peppers, lemon zest, and salt are commonly used.
- POLLO A LA BRASA. The Pollo a la brasa has been created at Lima in the 1950s, when it was just flavored with salt, however, nowadays, the chicken is frequently marinated in a particular combination of spices, which typically includes vinegar, salt, peppers, herbs, chilli, and dark beer.
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