Arroz con pollo
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 cups white rice
  • 4 chicken legs
  • 1 cup beer (optional)
  • Salt and pepper
  • ¼ cup vegetable oil
  • 1 tablespoon garlic, chopped
  • ½ cup aji­ amarillo, diced (optional)
  • 1 cup onion, diced
  • ¾ cup cilantro leaves
  • 4 spinach leaves
  • 2 cups chicken stock
  • ¼ cup green peas
  • ¼ cup carrots, diced
  • 1 red bell pepper, in slices
  • 1 cup corn (We use Peruvian Giant Corn, which you can find frozen at Latino grocery stores, but you can use any corn).
  1. *Cook the rice as usual and reserve.
  2. *Process the cilantro and spinach leaves in a blender with 2 tablespoons water. Reserve.
  3. *Season the chicken with salt and pepper. Heat the oil in a saucepan over high heat, add the chicken, and cook until it has a beautiful golden color, 15 minutes. Transfer to a plate, cover and reserve.
  4. *In the same pan saute the onion, garlic and Aji­ Amarillo, stirring for 5 minutes over medium heat. Add the cilantro and spinach leaves mixture, beer, chicken stock, and the chicken pieces.
  5. *Cook 15 minutes, season with salt and pepper, cover and cook for 10 minutes longer. Add green peas, carrots, red bell pepper, corn, and cook 10 more minutes.
  6. *Add rice, stir very well, and serve with Salsa Criolla.
Recipe by PERU DELIGHTS at