Peruvian Arroz con Pollo Recipe

Chicken: The main protein of the dish, cut into pieces for even cooking.

Rice: The base of the dish, absorbing all the flavors.

Green peas: Adds a pop of color and sweetness.

Carrots: Diced for texture and natural sweetness.

Red bell pepper: Adds color and a mild, sweet flavor.

Cilantro: Chopped and stirred in at the end for a fresh, aromatic finish.

Onion: Provides a savory base flavor.

Garlic: Adds depth and aroma.

Aji amarillo paste: A Peruvian yellow chili paste that adds a unique flavor and mild heat.

Chicken broth: The liquid that cooks the rice and infuses it with flavor.

Vegetable oil: Used for browning the chicken and sautéing the vegetables.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and seasoning.

When browning the chicken, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which will affect the overall flavor of the dish. Brown the chicken in batches if necessary to ensure each piece gets a nice, golden crust.

• whole cut into pieces chicken - Substitute with boneless chicken thighs: Boneless chicken thighs are flavorful and cook evenly, making them a good alternative to whole chicken pieces.

• rice - Substitute with quinoa: Quinoa is a high-protein grain that can add a different texture and nutritional profile to the dish.

• green peas - Substitute with edamame: Edamame provides a similar texture and a slightly different flavor, while also being rich in protein.

• diced carrots - Substitute with diced sweet potatoes: Sweet potatoes offer a similar sweetness and texture but with added nutritional benefits like vitamin A.

• diced red bell pepper - Substitute with diced green bell pepper: Green bell peppers provide a similar texture and flavor profile, though slightly less sweet.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro in many dishes.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will offer a slightly different texture and intensity.

• aji amarillo paste - Substitute with sriracha: Sriracha provides a similar level of heat and a slightly different flavor profile, making it a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian while still providing a rich flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can add a different layer of flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different color to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• Allow the Peruvian Arroz con Pollo to cool down to room temperature before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled arroz con pollo into airtight containers. Make sure to use containers that are appropriately sized for the amount of food to minimize air exposure.
• Label the containers with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the containers in the refrigerator if you plan to consume the arroz con pollo within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the airtight containers in the freezer. The arroz con pollo can be frozen for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower.
• When ready to reheat, thaw the frozen arroz con pollo in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.
• Reheat the arroz con pollo in a skillet over medium heat. Add a splash of chicken broth or water to prevent the rice from drying out. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the arroz con pollo in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power. Stir halfway through to ensure even heating.
• If the rice seems dry after reheating, add a bit more chicken broth or a drizzle of vegetable oil to restore moisture.
• Always check the temperature of the reheated arroz con pollo to ensure it reaches at least 165°F (74°C) for safe consumption.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to the skillet.
  3. Add the leftover Arroz con Pollo to the skillet, spreading it out evenly.
  4. Cover the skillet with a lid to trap the steam, which will help reheat the rice and chicken evenly.
  5. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until thoroughly heated.
  6. If the rice seems dry, add a bit more chicken broth or water to moisten it.

• Microwave Method:

  1. Place the leftover Arroz con Pollo in a microwave-safe dish.
  2. Add a tablespoon of chicken broth or water to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel to trap steam.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and continue microwaving in 30-second intervals if needed until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Arroz con Pollo in an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water to prevent the rice from drying out.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for about 15-20 minutes, or until the Arroz con Pollo is heated through.
  6. Stir halfway through the reheating process to ensure even warming.

• Steamer Method:

  1. Place the leftover Arroz con Pollo in a heatproof dish that fits inside your steamer basket.
  2. Add a small amount of chicken broth or water to the dish to keep the rice moist.
  3. Set up your steamer and bring the water to a gentle boil.
  4. Place the dish in the steamer basket, cover, and steam for about 10-15 minutes.
  5. Check occasionally to ensure the Arroz con Pollo is heated through and add more liquid if necessary.

• Large pot: A large pot is essential for browning the chicken and cooking the rice and vegetables together.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Tongs: Tongs are helpful for turning and removing the chicken pieces from the pot.

• Cutting board: A cutting board provides a safe surface for chopping the vegetables and cilantro.

• Chef's knife: A chef's knife is necessary for chopping the onion, garlic, carrots, bell pepper, and cilantro.

• Measuring cups: Measuring cups are used to accurately measure the rice, peas, and chicken broth.

• Measuring spoons: Measuring spoons are needed to measure the aji amarillo paste and vegetable oil.

• Bowl: A bowl is useful for holding the chopped vegetables and cilantro until they are needed.

• Lid: A lid is required to cover the pot while the rice and chicken simmer and cook.

• Serving spoon: A serving spoon is used to dish out the finished arroz con pollo.

Pre-cut vegetables: Dice carrots, bell peppers, and onions in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Instant rice: Opt for instant rice to cut down on cooking time.

Pre-cooked chicken: Use rotisserie or pre-cooked chicken to skip the browning step.

Frozen peas: Use frozen peas instead of fresh to avoid shelling and washing.

Blender for cilantro: Quickly chop cilantro using a blender or food processor.