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Arroz con Pollo   HT  MC  Peruvian  60mins


Serves 4   Hot  Poultry  Grains  Vegetables  Main Course  Gluten Wheat Dairy Free  Eggless  Peru  Sth American  South America  


2 tbsp Fresh Coriander (cilantro)

60ml/2fl.oz. Vegetable Oil

Salt and Pepper

4 boneless Chicken Breasts, skinned
2 Garlic Cloves, crushed
1 Onion, finely chopped
325g/-12oz Long Grain Rice
600ml/20fl.oz. fresh Chicken Stock
100g/4oz Frozen Green Peas
2 Jalapeno Chili Peppers, cut into very thin strips


1. Place the coriander in a blender together with 120ml/4fl.oz. of Water and process until quite smooth. Pass through a wide meshed strainer to remove the excess water and set aside.


2. Heat the oil in a large saucepan, add the chicken, garlic and onion and fry over a medium heat for about 20 minutes, turning from time to time, until the chicken just cooked.


3.  Add the reserved blended coriander and the stock and bring to the boil, stirring well.


4. Add the rice and chilies and cook over a medium heat for 15-20 minutes until liquid is almost completely absorbed. 


5. Add the peas and continue to cook over low heat for a further 5-10 minutes or until the rice is cooked. This is traditionally served with the chicken completely covered by the rice.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Peruvian  Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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