By Marian Blazes. South American Food Expert
This popular dish constitutes a great meal for company, offered having a eco-friendly salad and garlic clove bread. This Peruvian-style arroz disadvantage pollo will get its eco-friendly color from cilantro, and also the broth is flavored with beer.
Arroz disadvantage pollo is a well-liked dish in The country, Cuba, Puerto Rico, and throughout South America. Many versions of the dish are seasoned with achiote . which provides the grain a yellow color (a Latin American replacement for saffron ).
Most recipes for arroz disadvantage pollo begin with a sofrito . or a combination of sauted vegetables and seasonings. Different regions use different mixtures of ingredients within their sofrito, adding a unique flavor towards the dish.
Ingredients
- 2 cups loosely packed, roughly chopped, cilantro leaves
- 3/4 cup vegetable oil
- 2 chicken white meat halves with skin, reduce four to six pieces
- 4 chicken thighs
- 4 garlic clove cloves. mashed
- 1/3 cup chopped onion
- 1/3 cup chopped red pepper
- 2 cups diced carrots
- 2 cups peas
- 4 cups grain
- 4 cups water (or chicken stock)
- 2 teaspoons salt, in order to taste
- 2 teaspoons cumin
- 1 bottle of draft beer
- Freshly ground pepper to taste
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Preparation
- Put the cilantro inside a blender about 1/4 cup water. Process the cilantro, adding more water as needed, until it's totally pured.
- Rub the chicken pieces with 1 teaspoon from the cumin. Sprinkle with 1 teaspoon salt and frehsly ground pepper.
- Heat the oil inside a large stockpot over medium high temperature. Add some chicken pieces and prepare, turning frequently, for 10-fifteen minutes, until well browned. Once the chicken is browned on every side, remove and hang aside.
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- Add some crushed garlic clove. chopped onion, and red pepper towards the oil accustomed to fry the chicken. Prepare for two to three minutes until vegetables are softened.
- Add some diced carrots and also the peas and saut for a few minutes more.
- Add some water (or chicken stock), 1 teaspoon salt, and 1 teaspoon cumin. Add some chicken pieces to the pot. Add some grain and also the cilantro pure. Cover pot and produce to some boil over medium heat.
- Lower heat to medium low and simmer the grain and chicken mixture, stirring from time to time, for fifteen minutes. Increase the chicken stock or water if more liquid is required.
- Once the grain is nearly done, add a few of the beer (to taste). Stir and taste for seasoning, adding more pepper and salt as needed.
- Cover and prepare for five minutes more. Remove from heat.
- Place grain inside a large serving dish. Arrange the chicken pieces on the top and serve.