Arroz con Pollo (Peruvian style). Peruvian Arroz con Pollo has no Orange juice or wine on it. Many Peruvians serve this rice with salsa huancaína (spicy cheese sauce), in addition to the traditional salsa criolla. Instead of chicken, you can use duck This dish is one of the favorite staples of Peruvian cuisine, whether it's prepared with duck - which is traditional in northern Peru - or with chicken.

Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo. Ricardo Zarate tops the chicken and rice with two Peruvian-style condiments: salsa criolla, a fresh tomato and lime salsa; and feta huancaina, a creamy, spicy sauce that's typically served with cold boiled potatoes. You can Have Arroz con Pollo (Peruvian style) using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Arroz con Pollo (Peruvian style)

Lets Go Prepare 4 cup of Rice.
Lets Go Prepare 6 of Chicken thighs and breast.
It's 2 tsp of Cumin.
It's 2 of Onions finely chopped.
It's 2 clove of Garlic chopped.
It's 2 tbsp of Yellow chilli paste (aji amarillo).
It's 4 tbsp of Oil.
Lets Go Prepare 2 cup of Beer.
What You needis 2 1/2 cup of Chicken broth or Water.
Lets Go Prepare 2 bunch of Cilantro leaves.
Lets Go Prepare 1/2 cup of Frozen peas.
What You needis 3/4 cup of Carrot peeled and diced.
Lets Go Prepare 3/4 cup of White corn.
What You needis 1/2 of Red bell pepper.
It's 1 of Black pepper to taste.
Lets Go Prepare 1 of Salt for taste.

Arroz con Pollo was one of the first dishes my mom taught me to cook. I remember her cooking for me and my friends to celebrate the end of the school This recipe is in the creole or criollo style, typical of Lima, which calls for lager beer, as opposed to dark or corn beer. This Peruvian favorite is great for. She cooked Arroz con Pollo a la Peru.

Arroz con Pollo (Peruvian style) step by step

Season the chicken with the black pepper, salt and 1 tsp. cumin.
In a medium-high heat pan put 2 tblsp of oil and fry the chicken only to seal it. When it is done set it aside..
On the same pan cook the onions, garlic and the rest of the cumin. Add the yellow chilli, and cook for about 10 min..
Liquefy the cilantro with a bit of water. Add it to the pan and let it cook for a couple of minutes..
Then add the peas, bell pepper, white corn and the carrots..
Return the chicken to the pan, add the beer and then the broth or water. Let it cook for about 30 min..
When the time has passed, put the remaining oil and the rice in a pot. Take 8 cups of the cilantro broth to cook the rice. Let it cook for 20 min..
When the rice is ready. Serve it with a piece of chicken..

Peruvian food is a little strange for me. The first dish I had was with raw fish. I cringed at hearing the words "raw fish" This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies. You can substitute mild green pepper if you prefer. Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.