Arroz con Pollo
HT MC Peruvian 60mins
4 Hot Poultry Grains Vegetables Main Course
Gluten Wheat Dairy Free Eggless Peru Sth
American South America
2 tbsp Fresh
Salt and Pepper
4 boneless Chicken
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
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.
Chicken Recipes | General Prep & Cooking Times |
More Peruvian Recipes
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