Dairy-Free Peruvian Chicken and Rice (Arroz con Pollo)

Instructions

1. 1Pat the about 910 g of chicken pieces dry with paper towels. Season the chicken pieces all over with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Carefully place the seasoned chicken pieces in the hot oil and brown them on all sides, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium yellow onion, chopped, to the pot. Cook, stirring often, until the onion is softened and translucent, about 5-7 minutes. Add the 3 cloves of garlic, minced, and cook for another 1 minute until fragrant, stirring constantly.
4. 4Stir in the 2 tbsp of Aji Amarillo paste and cook for 1 minute, stirring constantly, until it is fragrant.
5. 5Pour in the 4 cups of chicken broth and add the 2 cups of rice to the pot. Stir everything together and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes. Do not lift the lid during this time.
6. 6After 15 minutes, remove the lid and stir in the 1 cup of cilantro, chopped, the 1/2 cup of green peas, and the 1/2 cup of carrot, diced. Gently place the browned chicken pieces back into the pot, nestling them into the rice mixture. Cover the pot again and continue to simmer on low heat for another 15-20 minutes. The rice is cooked when it is tender and has absorbed most of the liquid, and the chicken is cooked through, reaching an internal temperature of 74°C.
7. 7Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming. Serve the Dairy-Free Peruvian Chicken and Rice hot.

Related Guides