Arroz con Pollo Cilantro Green Rice and Chicken
A Peruvian one-pot classic of chicken pieces braised with beer and a vibrant cilantro puree, cooked together with rice, peas, and vegetables for a deeply flavored, emerald-green dish.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs and drumsticks
- 2 cups fresh cilantro (leaves and tender stems)
- 2 cups fresh baby spinach
- 12 oz lager beer
- 2 cups long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, finely diced
- 6 cloves garlic cloves, minced
- 2 tbsp aji amarillo paste (jarred)
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 large carrot, diced
- 1 tsp ground cumin
- 2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
Instructions
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1
Blend 2 cups fresh cilantro (leaves and tender stems) and 2 cups fresh baby spinach with 1/2 cup water in a blender until smooth to make the green puree. Set aside.
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2
Season 4 pieces bone-in, skin-on chicken thighs and drumsticks all over with 2 tsp salt and 1/2 tsp freshly ground black pepper.
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3
Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, about 4 minutes per side. Remove and set aside.
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4
Reduce heat to medium. In the same pot, cook 1 medium finely diced yellow onion and 1 diced red bell pepper for 5 minutes until softened. Add 6 cloves minced garlic cloves, 2 tbsp aji amarillo paste (jarred), and 1 tsp ground cumin; cook for 1 minute.
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5
Pour in 12 oz lager beer and scrape up any browned bits from the bottom of the pot. Return the chicken to the pot, cover, and simmer for 15 minutes.
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6
Remove the chicken pieces. Stir the green puree and 2 cups low-sodium chicken broth into the pot. Add the 2 cups rinsed long-grain white rice and 1 large diced carrot. Bring to a boil, then nestle the chicken pieces back on top, skin side up. Reduce heat to low, cover tightly, and cook for 20 minutes.
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7
Scatter 1 cup frozen peas over the top, replace the lid, and cook for 5 more minutes. Verify the chicken has reached an internal temperature of 165°F (74°C). Fluff the rice gently and serve.