Arroz con Pollo (Peruvian Style)

This is an original Peruvian recipe for cilantro rice with chicken, carrots, and peas, simmered in beer.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 712 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup green peas
• 1 (12 fluid ounce) can beer
• 1 cup chopped fresh cilantro
• 3 cups white rice
• 5 skinless chicken pieces
• 1 large onion, cut into small cubes
• 1 carrot, cut into small cubes

Recipe Instructions

Step 1

Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.

Step 2

Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.

Step 3

Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.