Arroz con Pollo
Almuerzo Turned Supper (The Heavy Hitters)
To understand true Peruvian home cooking, you follow the smell. It is the intoxicating aroma of cilantro, garlic, and bright ají amarillo sizzling in hot chicken fat, chased by the malty hiss of dark beer hitting a heavy pot. This is no watered-down, tourist-friendly plate; it is an unapologetic, one-pot masterpiece passed down by grandmothers who knew exactly how to coax maximum flavor out of a weeknight. The secret to that staggering emerald green color without the grassy bitterness is a simple handful of spinach. It is a deeply nostalgic, intensely savory heavy-hitter that tastes exactly like home.
Before you start
The green base can be blended up to three days in advance.
Store it in a tightly sealed jar in the fridge to drastically cut down on weeknight prep time.
Ingredients
- fresh cilantro1 large
- fresh baby spinach1 cup
- chicken broth1/2 cup
- bone-in skin-on chicken thighs and drumsticks2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- ground cumin1/2 tsp
- neutral cooking oil2 tbsp
- red onion1 large
- garlic cloves4 large
- ají amarillo paste3 tbsp
- dark beer1/2 cup
- long-grain white rice2 cup
- chicken broth2 1/2 cup
- frozen mixed vegetables1 cup
- red bell pepper1/2 med
Method
- 01
Blend the cilantro, spinach, and a half-cup of chicken broth until completely smooth and violently green.
Set this aside; the spinach is the trick to locking in that unapologetic emerald color without making the dish taste bitter.
- 02
Season the chicken aggressively with salt, pepper, and cumin, then sear skin-side down in hot oil until golden brown.
Use a heavy Dutch oven over medium-high heat. You aren't cooking the bird through here—you're just rendering out the fat to create the savory foundation for the rice. Once crispy, move the chicken to a plate and leave the fat in the pot.
- 03
Sweat the diced red onion in the rendered chicken fat, scraping up the browned bits from the bottom of the pot.
Cook over medium heat until the onions are soft and translucent, about five minutes.
- 04
Stir in the minced garlic and ají amarillo paste, frying the mixture until deeply fragrant.
Don't just warm it up; let the chili paste actually fry in the oil for two to three minutes so it mellows its raw bite and releases its essential oils.
- 05
Pour the blended green base into the pot and simmer until it darkens slightly.
Cooking the puree for three to five minutes kills the raw, grassy flavor of the herbs.
- 06
Deglaze the pan with the dark beer.
Let the alcohol cook off for about two minutes. The malty hiss hitting the pan mimics the historical use of fermented Andean chicha de jora.
- 07
Return the chicken to the pot, add the remaining two and a half cups of broth, and simmer for fifteen minutes.
Bring it to a gentle boil, cover, and reduce the heat to medium-low. Once the chicken is mostly cooked, carefully remove it to a plate once more.
- 08
Stir the rinsed white rice and frozen vegetables into the boiling green broth.
Taste the liquid—it should taste slightly saltier than you think it needs to be, as the rice will absorb a lot of it. Gently lay the red bell pepper strips on top of the liquid.
- 09
Lower the heat to a bare whisper, nestle the chicken back on top, and cover tightly to steam.
Cook undisturbed for twenty to twenty-five minutes until the rice is tender and has absorbed all the liquid. Let it rest off the heat for five minutes before fluffing and serving.
Notes
Never substitute the ají amarillo paste for generic chili powder or jalapeños.
Its distinct fruity heat is the absolute soul of this dish, and jars of it are easily found in the international aisle of most standard supermarkets.
Serve with a side of Salsa Criolla.
A quick relish of pickled red onions, cilantro, and lime juice cuts through the savory richness of the rice perfectly.
From Cook Peruvian in America.