Green and unique. Everybody loves "Arroz con Pollo" in Peru. Sure, the obvious combination of chicken and rice is not tied exclusively to this country. Actually it has mediterranean roots. But this version is quite different and certainly delicious.
People in Lima prepare this dish really often every week, because it's simple, tastes really good and the ingredients are easy to get anywhere in the country. Adding corn or even dress the rice with the popular "huancaina" sauce are even greater variations.
- 1 chicken in pieces
- 1 onion diced in really small parts
- 1 smashed garlic
- 1 spoon of aji amarillo
- 1 diced carrot
- 1 cup of coriander
- 3 cups of rice
- 1 portion of beans
- 1 sliced pepper
Remove the skin and marinate the chicken with salt, garlic and aji amarillo for 50 minutes. Brown the chicken with oil for three minutes, using a pot. Put the chicken aside for a while, and use the same pot to cook the onion, carrot, aji amarillo and coriander. Cook the mix for ten minutes under moderate heat, and then add pepper and beans and the chicken again, for 25 minutes.
Finally, add the rice to the pot and cook it all for 15 more minutes. Add some water if necessary. You can serve with onion and tomato salad.