- 1 tablespoon vegetable oil
- 5 skinless chicken pieces
- salt and ground black pepper to taste
- 1 large onion, cut into small cubes
- 2 cloves garlic, minced
- 1 cup chopped fresh cilantro
- 3 cups white rice
- 2 cups water
- 1 (12 fluid ounce) can beer
- 1 carrot, cut into small cubes
- 1 cup green peas
- Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
- Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
- Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.
04/12/2018
recipepes.com
Arroz con Pollo (Peruvian Style), recipe
PT15M
PT1H
5
455 calories
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