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Arroz Con Pollo Peruano Recipe (with Video)

Rice, Chicken, Mushroom-free

Discover our Arroz Con Pollo Peruano Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 1h


Arroz Con Pollo
- 6 chicken leg quarters
- 3.5 c long grain rice
- 2 c Beer
- 2 c Chicken stock
- 1 Onion, medium
- 6 clove Garlic
- 1 bell pepper
- 1 Carrot, medium
- 0.5 c choclo
- 2 bunch Cilantro
- 3.5 oz Spinach
- Salt, to taste
- 1 tbsp Black pepper, + more to taste
- 1 tbsp Cumin, + more to taste
- 1 tbsp Turmeric, + more to taste
- 3 tbsp ají amarillo paste
Salsa Criolla
- 0.5 Red onion, thinly sliced
- 0.5 bunch Cilantro, finely chopped
- 1 habanero
- 0.5 c Lime juice
- Salt, to taste
- Black pepper, to taste
Papa a la Huancaína
- 2 Russet potatoes, large or medium
- 0.5 c ají amarillo paste
- 0.5 Onion, chopped
- 2 clove Garlic, minced
- 0.75 c evaporated milk
- 2 c white queso fresco cheese
- 4 saltine crackers
- Salt, to taste
- Black pepper, freshly ground, to taste
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Seasoning the Chicken
1. Season chicken with salt, pepper, cumin, and turmeric.
Preparing the Veggies and Aromatics
1. Finely mince garlic.
2. Finely dice onion.
3. Finely slice 1/2 of the red pepper (reserve the rest).
4. Dice carrot.
Searing the Chicken and Cooking Aromatics
1. Using a large pot, sear chicken in olive oil over medium high heat until golden brown on both sides, then remove.
2. Turn heat to medium, then add in garlic and onion with a pinch of salt, and a tbsp each of cumin, turmeric, and black pepper.
3. Sweat until softened and beginning to turn golden.
Preparing the Braising Liquid
1. Blend together chicken stock, cilantro, spinach, and the other half of the red bell pepper.
Adding the Braising Liquid and Cooking the Chicken
1. Once the onion and garlic begin to turn golden, add ají Amarillo and sauté for another few minutes before adding the braising liquid and beer.
2. Turn heat to high, then season with salt so that it tastes like a well-seasoned soup then add the chicken in.
3. Bring to a boil, turn heat to medium, cover, and simmer for 35 minutes.
Removing the Chicken and Adding the Rice
1. Once the chicken is ready, remove and put onto a plate.
2. Cover with foil to keep warm.
3. Add the rice into the same pot.
4. Dip your index finger into the pot just to where you get to the surface of the rice.
5. The water level should be at your first knuckle when the tip of your finger touches the rice.
6. If it is below, add more water/stock, and if it is above, remove some.
Cooking the Rice
1. Turn the heat to high, bring to a boil, cover, and turn the heat to low.
2. Cook the rice for 20 minutes.
3. When it is finished, cut the heat, and let sit for an additional 10 minutes to continue to steam.
Preparing the Sauce
1. Add everything to a bowl and incorporate.
Preparing the Potato
1. Add potato to a pot with cold water.
2. Bring to a boil using high heat, cover, and simmer over medium until fork tender.
Sautéing the Onion and Garlic
1. Sauté onion and garlic in oil over medium heat with a pinch of salt.
Blending the Sauce
1. Add onion and garlic to a blender with ají Amarillo and evaporated milk.
2. Blend until smooth.
3. Add cheese and crackers and blend again until smooth.
4. Season to taste with salt and pepper.
Serving the Dish
1. To serve, slice potato into 1cm thick slices and pour desired amounts of Huancaína sauce on top.

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