Peruvian Arroz con Pollo recipe - ingredients, nutrition and when to eat it
This Peruvian chicken and rice dish is made by sautéing and cooking chicken and rice with cilantro and vegetables for a fragrant meal.
This Peruvian chicken and rice dish is made by sautéing and cooking chicken and rice with cilantro and vegetables for a fragrant meal. It’s hearty enough to serve as a one-bowl lunch or dinner, while the fresh cilantro aroma gently awakens the appetite.
World cuisine · 40 minutes to cook
Tips: For a brighter cilantro flavor, add the leaves at the end and simmer the stems with the dish for extra flavor.
Tips: When using cooked rice, avoid adding too much water so the grains don’t become mushy.
Tips: Cut the chicken into similar bite-size pieces so they cook evenly.
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Ingredients (1 serving)
- Boneless chicken thigh — 120 g
- White rice — 210 g
- Cilantro — 20 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Green peas — 2 Tbsp
- Green bell pepper — 0.3 pc
- Garlic — 2 pc
- Cooking oil — 1 Tbsp
- Ground cumin — 0.5 tsp
- Paprika powder — 0.5 tsp
- Lemon — 0.3 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.3 tsp
- Water — 120 ml