Recipe by rainna
Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru.
Top Review by apricot 123
Yummy! But needs a few additions imho: 1/2 cup finely diced carrots, bell pepper, (frozen corn), bulb of garlic and a few dried seeded chili peppers (blend with sauteed onion, garlic and cilantro). 3-4 boneless skinless chicken breasts is plenty for my family of 6. 8 seems excessive to me. Make sure you make some marinated tomato and onion slices in olive oil and vinegar to throw on top!
- 8 pieces skinless chicken
- salt and pepper
- 1⁄2 cup oil
- 1 big red onion, chopped
- 3 garlic cloves, chopped
- 1 cup fresh cilantro, blended in a food processor with a little water
- 1⁄2 cup Guinness stout or 1⁄2 cup lager beer
- 2 bell peppers, sliced for added color (1 red and 1 green or or yellow. This is optional)
- 3 cups rice
- 1 cup mix peas
- 2 1⁄2 cups chicken stock
Directions See How It's Made
- Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
- In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
- Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
- Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.