Arroz Verde con Pollo

Name: Arroz Verde con Pollo
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 pieces chicken; 1 red onion, cut into 8 pieces; 1 cup green peas (about 150 grams); 1 cup carrots, diced (about 130 grams); 1 yellow chili pepper (ají amarillo), seeded and quartered; 1 cup corn kernels (about 150 grams); 1 cup bell pepper, diced (about 150 grams); 4 cups chopped spinach (about 120 grams); 1 cup chopped cilantro (about 30 grams); salt, to taste; pepper, to taste; cumin, to taste; 1/2 cup extra virgin olive oil (120 ml); 1 tablespoon minced garlic; 1 teaspoon yellow chili paste (ají amarillo); 1 teaspoon red chili paste (ají colorado); 4 cups rice (about 720 grams)

David Guerrero @cook_5283830

Peru

A recipe from Peruvian Creole cuisine whose main ingredient is cilantro. We simply call it "Arroz con Pollo".

David Guerrero @cook_5283830

Peru

A recipe from Peruvian Creole cuisine whose main ingredient is cilantro. We simply call it "Arroz con Pollo".

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Ingredients

Serves 4 servings

4 pieceschicken
1red onion, cut into 8 pieces
1 cupgreen peas (about 150 grams)
1 cupcarrots, diced (about 130 grams)
1yellow chili pepper (ají amarillo), seeded and quartered
1 cupcorn kernels (about 150 grams)
1 cupbell pepper, diced (about 150 grams)
4 cupschopped spinach (about 120 grams)
1 cupchopped cilantro (about 30 grams)
salt, to taste
pepper, to taste
cumin, to taste
1/2 cupextra virgin olive oil (120 ml)
1 tablespoonminced garlic
1 teaspoonyellow chili paste (ají amarillo)
1 teaspoonred chili paste (ají colorado)
4 cupsrice (about 720 grams)

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Steps

1

Gather and organize all the ingredients to make cooking easier.
2

Season the chicken pieces with salt, pepper, and cumin to taste. Brown them in a pot with 1/2 cup extra virgin olive oil over high heat for about 5 minutes.
3

Remove the chicken pieces and, in the same oil, add the chopped onion and yellow chili pepper, along with the minced garlic, yellow chili paste, and red chili paste. Sauté over medium heat, stirring constantly, for about 3 minutes.
4

Blend this mixture, adding the spinach, for about 1 minute.
5

Add the cilantro and sauté over medium heat until it darkens, about 3 minutes.
6

Return the browned chicken pieces to the pot, add the mixture and 2 cups of water, and bring to a boil over medium heat for about 8 minutes.
7

Remove the chicken pieces and add the corn, carrots, peas, and bell pepper. Continue boiling over medium heat for about 2 minutes.
8

Transfer everything to a rice cooker, add 4 cups of water (using the same cup as for the rice), and select the slow cook option. Cook for about 12 minutes.
9

Turn off the heat and add the 4 cups of rice, stirring to help cool it down, for about 5 minutes.
10

When the rice cooker switches to warm, add the chicken pieces and let sit for 3 minutes.
11

If you want to cook the rice in the same pot, add 5 cups of water, wait for it to boil, then reduce to medium heat. When the water is mostly absorbed, fluff with a fork, add the chicken pieces, and cook over low heat for about 15 minutes.
12

Serve and enjoy with your family.