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Arroz con Pollo
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4.21 from 34 votes

Arroz con Pollo, Peruvian Chicken with Cilantro Rice

Ingredients

  • 1/2 cup vegetable oil
  • 1 12 oz gluten-free beer
  • 1 medium onion
  • 2 large bunches of cilantro
  • 8-10 chicken thighs or legs trimmed
  • 2 tsp aji amarillo
  • 1 tsp garlic
  • 1 cup frozen mixed vegetables traditionally peas and carrots
  • 3 cups washed jasmine rice
  • 3 cups gluten-free chicken broth
  • 1 tsp salt
  • salt
  • pepper
  • lime wedges optional

Instructions

  • Heat oil in large pot.
  • Lightly salt and pepper chicken and brown, once browned, remove and set aside.
  • Saute onion, garlic and aji amarillo until fragrant.
  • Blend cilantro and beer (a magic or nutribullet is great for this).
  • Add cilantro/beer blend, chicken stock and salt to pot and stir.
  • Return chicken and bring to boil.
  • Reduce heat to medium and let simmer until chicken is cooked (about 30 minutes).
  • Remove chicken, there should be approximately 6 cups of liquid, add more water if needed.
  • Add washed rice and frozen mixed vegetables.
  • Bring to boil, cover and reduce to low.
  • Cook rice for 25 minutes or until done.
  • Serve with chicken and lime wedges.