Peruvian Arroz Con Pollo
You can create a protective food hedge with this plant.
Recipe Summary Peruvian Arroz Con Pollo
I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!Ingredients | Peruvian Apple Cactus Indoor¼ cup vegetable oil, divided6 chicken thighs, skinned and patted dry6 chicken drumsticks with skin, patted drysalt and black pepper to taste1 ½ bunches fresh cilantro, leaves picked from stems6 cloves garlic, peeled and coarsely chopped1 aji (Peruvian) pepper, seeded and deveined1 tablespoon Worcestershire sauce½ cup orange juice2 cups uncooked white rice2 onions, chopped½ cup white wine3 ½ cups chicken broth1 teaspoon freshly ground black pepper1 large carrot, peeled and diced1 bell pepper, any color, sliced into rings¾ cup frozen peasDirectionsPlace two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.Peruvian aji peppers have a fruity taste and medium heat, and are available at some Hispanic food stores and farmers' markets. If you can't find a Peruvian aji pepper, you can substitute a jalapeno or serrano pepper.Info | Peruvian Apple Cactus Indoorprep: 25 mins cook: 1 hr 5 mins additional: 5 mins total: 1 hr 35 mins Servings: 6 Yield: 6 servings
TAG : Peruvian Arroz Con PolloWorld Cuisine Recipes, Latin American, South American, Peruvian,
