Peruvian Green Rice with Chicken (Arroz Verde con Pollo)
Discover the vibrant and aromatic world of Peruvian cuisine with this delicious Arroz Verde con Pollo. This dish features tender chicken simmered in a rich green sauce made from fresh cilantro, garlic, and onions, creating a wonderfully fragrant and flavorful experience. The dish is accompanied by colorful bell peppers and peas, making it not only visually appealing but also packed with nutritious veggies. A hint of beer adds depth and complexity to the dish, while the perfectly cooked rice absorbs all these delightful flavors. This Peruvian classic is sure to please your palate and introduce you to the rich culinary heritage of Peru.
8
Servings
450
Calories
12
Ingredients
Ingredients
skinless chicken pieces
8
salt
to taste
pepper
to taste
oil
1/2 cup
red onion
1 large (chopped)
garlic cloves
3 (chopped)
fresh cilantro
1 cup (blended with a little water)
Guinness stout or lager beer
1/2 cup
bell peppers
2 (sliced (optional))
rice
3 cups
mixed peas
1 cup
chicken stock
2 1/2 cups
Instructions
1
Season the chicken with salt and black pepper. Heat oil in a large pan over medium-high heat. Fry the chicken pieces until golden brown on all sides. Remove the chicken from the pan and set aside to cool slightly.
2
In the same pan, reduce the heat to medium and add the chopped garlic, onion, and bell peppers, if using. Sauté until the onions are translucent and the vegetables are tender, about 5 minutes.
3
Stir in the blended cilantro mixture, ensuring it coats the vegetables evenly. Return the chicken pieces to the pan and toss to combine with the aromatic mixture.
4
Pour in the beer and bring the mixture to a gentle simmer. Cover and cook for approximately 10 minutes, allowing the flavors to meld and the chicken to become tender and fully cooked.
5
Stir in the rice and mixed peas, mixing well to distribute the ingredients evenly. Add the chicken stock and stir to combine. Season with additional salt if needed.
6
Cover the pan and reduce heat to low. Allow the mixture to simmer gently for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid. A slight caramelization at the bottom is desired for additional flavor.
7
Before serving, fluff the rice gently with a fork, ensuring the chicken and vegetables are evenly scattered throughout. Serve hot, and enjoy the vibrant flavors of Peruvian cuisine.
Nutrition Information
17g
Fat
40g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Peruvian Arroz Verde con Pollo?
It is a traditional Peruvian dish featuring chicken and rice cooked in a vibrant green sauce made from fresh cilantro, aromatics, and beer.
How many servings does this recipe make?
This recipe is designed to serve 8 people.
What gives the rice its distinctive green color?
The green color comes from a cup of fresh cilantro blended with a small amount of water.
What type of chicken should I use?
The recipe calls for 8 skinless chicken pieces.
Is beer required for this recipe?
Yes, the recipe uses 1/2 cup of Guinness stout or lager beer to add depth and complexity to the flavor.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the protein content per serving?
There are 30 grams of protein per serving.
How much rice do I need?
You will need 3 cups of rice for this dish.
Which vegetables are included in the dish?
The recipe includes red onion, garlic cloves, bell peppers, and mixed peas.
How much fat is in this Peruvian Green Rice?
There are 17 grams of fat per serving.
What kind of onion is recommended?
One large red onion, chopped, is used for the aromatic base.
How do I prepare the chicken initially?
Season the chicken with salt and pepper, then fry in oil until golden brown before setting aside.
What is the purpose of browning the chicken?
Browning the chicken helps lock in juices and creates a base of flavor in the pan for the vegetables.
How much garlic is needed?
The recipe requires 3 chopped garlic cloves.
What liquid is used to cook the rice?
The rice is cooked in a combination of chicken stock, beer, and the cilantro mixture.
How long does the rice take to simmer?
The rice should simmer for about 20 minutes until the liquid is fully absorbed.
What is 'caramelization' at the bottom of the pan?
A slight caramelization of the rice at the bottom (known as 'concolón') is desired for extra flavor and texture.
Are the bell peppers mandatory?
No, the 2 sliced bell peppers are listed as an optional ingredient.
How much oil is used for frying?
The recipe uses 1/2 cup of oil.
What type of beer can I use?
You can use either Guinness stout for a richer flavor or a standard lager beer.
How do I finish the dish before serving?
Gently fluff the rice with a fork to evenly distribute the chicken and vegetables.
What is the total carbohydrate count?
There are 40 grams of carbohydrates per serving.
Does this recipe include fiber information?
The provided data does not specify the fiber content for this recipe.
What is the sodium content?
The specific sodium content is not listed in the nutritional facts.
How much chicken stock is required?
You will need 2 1/2 cups of chicken stock.
Is this dish spicy?
No, the recipe focuses on aromatic flavors from cilantro and garlic rather than heat.
Can I use frozen peas?
Yes, 1 cup of mixed peas is added to the rice mixture.
What is the total number of ingredients?
There are 12 main ingredients used in this recipe.
How should the cilantro be prepared?
Blend 1 cup of fresh cilantro with a small amount of water before adding it to the pan.
What tags are associated with this recipe?
Tags include peruvian, arroz verde, chicken, cilantro, rice, peas, bell peppers, and beer.