Makes 4
Rice in Peru is the most popular side dish along with potatoes, but it is also a beloved entrée. Arroz con pollo, or rice with chicken, is one of our all-time favorite rice dishes. You can enjoy it freshly made or after a day in the fridge; with or without chicken; and with salsa criolla, Huancaina sauce, or a fried egg on top.
2 bunches cilantro (only the leaves)
4 spinach leaves
2 tablespoons vegetable oil
1 cup red onion, chopped
3 garlic cloves, chopped
3 tablespoons ají amarillo paste
2 cups vegetable stock
2 cups beer (optional)
2 cups white rice
Salt and pepper
¼ cup carrots, diced
1 red bell pepper, cut in slices
1 cup white corn
1 cup green peas
Salsa criolla (p. 79)
1. Process the cilantro and spinach in a blender with ½ cup water. Reserve.
2. Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Sauté the onion, garlic, and ají amarillo, stirring for 5 minutes. Add the cilantro mixture and fry for 3 minutes.
3. Add the rice, stirring for a couple minutes, and then pour in the vegetable stock, beer, carrots, red bell pepper, and corn. Season with salt and pepper, and stir well. (If you don’t use beer, add more vegetable stock).
4. Bring to a boil, put the lid on, lower the heat, and cook undisturbed for about 20 minutes or until the rice is cooked.
5. Add the peas, stir with a kitchen fork, put the lid back on, and cook for an extra 5 minutes.
6. Serve the rice topped with salsa criolla.
To make the original version with chicken, use any part of the chicken, and sear with oil until golden. Transfer to a plate and cover. Follow steps 1 and 2 using the same pan where you seared the chicken. Add the chicken, stock, and beer to the pan, and cook, covered, for 30 minutes. Only then go to step 3.