Arroz con Pollo (peruvian style)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 279.1
- Total Fat: 9.0 g
- Cholesterol: 62.9 mg
- Sodium: 933.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.4 g
- Protein: 19.6 g
View full nutritional breakdown of Arroz con Pollo (peruvian style) calories by ingredient
Number of Servings: 10
Ingredients
-
1 whole chicken cut up in medium pieces
2 bunches of cilantro
5 cups of long grain white rice
2 medium onions (chopped)
3 cubes of chicken bullion
1/2 a cup red bell pepper(julianne)
2 tablespoons of chopped green pepper
4 tablespoons of canola oil
1/2 a cup of Pisco (or ron)
1 cup of frozen peas and carrots
Vinegar
Salt & pepper
1 cup of organic chicken broth
Directions
Put the oil in a big pot, let it heat up and add the chicken until golden brown. Do it in batches.
Remove the chicken (which will be cooked half thru) put it aside. In the same oil where you just brown the chicken add the chopped onions, garlic , chicken bullion and green pepper, stir with a wooden spoon, until onion is translucent. Add the vinegar, cook it for 2 minutes more. Meanwhile, in a food processor or blender put the raw cilantro with the pisco . Once puree added to the onion mixture. cook it for 3 min at medium heat. Add the chicken back to the pot and mix it with the onion, cilantro etc until you see all the chicken covered with the "aderezo", pour one cup of chicken broth and bring it to a boil. Once the chicken had taken the flavor of the "aderezo" remove it and put it in a cookie sheet and put it in the oven at 300 degrees.
Add the peas and carrots to the pot, stir, add the rice and stir until all rice is covered. It should look light green. At this point season it with salt and pepper. If you need more liquid for the rice to cook you can add either water or more chicken broth. The liquid level should be 1 inch above the rice in the pot. Stir all ingridients and cook at high heat. Once you see that the liquid evaporate, stir the rice for the last time and cover it, you need to lower the heat to the minimum at this point. (You can add the red bell pepper at this point), let it cook completely (15 min more). Meanwhile, the chicken should be completely cooked in the oven. Remove the chicken from the oven. If you want to serve this dish family style, you can put the rice in a big serving plate, and put the chicken pieces on top. That's it!
Number of Servings: 10
Recipe submitted by SparkPeople user JESSICASJW.
Remove the chicken (which will be cooked half thru) put it aside. In the same oil where you just brown the chicken add the chopped onions, garlic , chicken bullion and green pepper, stir with a wooden spoon, until onion is translucent. Add the vinegar, cook it for 2 minutes more. Meanwhile, in a food processor or blender put the raw cilantro with the pisco . Once puree added to the onion mixture. cook it for 3 min at medium heat. Add the chicken back to the pot and mix it with the onion, cilantro etc until you see all the chicken covered with the "aderezo", pour one cup of chicken broth and bring it to a boil. Once the chicken had taken the flavor of the "aderezo" remove it and put it in a cookie sheet and put it in the oven at 300 degrees.
Add the peas and carrots to the pot, stir, add the rice and stir until all rice is covered. It should look light green. At this point season it with salt and pepper. If you need more liquid for the rice to cook you can add either water or more chicken broth. The liquid level should be 1 inch above the rice in the pot. Stir all ingridients and cook at high heat. Once you see that the liquid evaporate, stir the rice for the last time and cover it, you need to lower the heat to the minimum at this point. (You can add the red bell pepper at this point), let it cook completely (15 min more). Meanwhile, the chicken should be completely cooked in the oven. Remove the chicken from the oven. If you want to serve this dish family style, you can put the rice in a big serving plate, and put the chicken pieces on top. That's it!
Number of Servings: 10
Recipe submitted by SparkPeople user JESSICASJW.