Arroz con Pollo (Peruvian Chicken and Rice)

Ingredients

• about 680 g Chicken thighs
• 2 tablespoons Gluten-free Peruvian Aji Amarillo paste
• 3 cups Gluten-free Chicken broth
• 2 cups Rice
• 1 bunch Cilantro
• 1/2 cup Peas
• 1/2 cup Carrots
• 1/2 cup Onion
• 3 cloves Garlic
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g of chicken thighs dry with paper towels. Season them evenly with the 1 teaspoon of salt and the 1/2 teaspoon of pepper.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat, about 204.4°C (200°C). Carefully place the seasoned chicken thighs into the hot oil and brown them for 3-4 minutes per side, until golden brown. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 175°C. Add the 1/2 cup of onion to the pot and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add the 3 cloves of minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Stir in the 2 tablespoons of gluten-free Peruvian Aji Amarillo paste and cook for 1 minute, stirring constantly, until it is fragrant.
5. 5Add the 2 cups of rice to the pot and stir well for 1-2 minutes to coat each grain of rice with the paste mixture. Pour in the 3 cups of gluten-free chicken broth and bring the liquid to a rolling boil.
6. 6Return the browned about 680 g of chicken thighs to the pot, nestling them into the rice and broth. Once the broth returns to a simmer, reduce the heat to low, about 95°C, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The rice is cooked when it has absorbed all the liquid and is tender, and the chicken is cooked through, reaching an internal temperature of 74°C.
7. 7Gently stir in the 1/2 cup of peas, the 1/2 cup of diced carrots, and the chopped 1 bunch of cilantro. Cover the pot again and cook for 5 more minutes, allowing the peas and carrots to heat through and the cilantro to wilt slightly.
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish steaming. Serve the Arroz con Pollo hot.

Related Guides