🍗 Peruvian green arroz con pollo

Name: Peruvian green arroz con pollo
Total time: 60 min
Yield: 4
Cuisine: Peru · Lima
Ingredients: 4 chicken thighs or legs (about 800 g); 350 g long-grain rice; 2 large bunches cilantro (about 100 g); 1 onion, finely chopped; 1 red bell pepper, cut into strips; 3 garlic cloves; 2 tbsp vegetable oil, 1 tsp ground cumin, salt and pepper; 750 ml water; Lime wedges to serve

Origin: Peru · Lima

840kcal

per serving · 400 g

210kcal

per 100 g

44 gProtein11 g / 100 g

28 gFat7 g / 100 g

104 gCarbs26 g / 100 g

Peruvian arroz con pollo is chicken and rice cooked together in a bright green base of blended cilantro, onion and garlic, which gives the rice its colour and fresh herbal taste. Pieces of bell pepper add sweetness, and the chicken stays juicy because it simmers in the same pot. It is a classic family lunch, often served with a squeeze of lime and a tangy onion salsa.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto26 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenricecilantroonionbell pepper

Recipe

4 servings60 min

Ingredients

4 chicken thighs or legs (about 800 g)
350 g long-grain rice
2 large bunches cilantro (about 100 g)
1 onion, finely chopped
1 red bell pepper, cut into strips
3 garlic cloves
2 tbsp vegetable oil, 1 tsp ground cumin, salt and pepper
750 ml water
Lime wedges to serve

Method

Season the chicken and brown it in the oil on both sides, then set it aside.
Blend the cilantro and garlic with 150 ml of the water until smooth.
Fry the onion in the same pot until soft, add the cilantro purée and cumin and cook for 3 minutes.
Return the chicken, add the remaining water and simmer covered for 20 minutes.
Stir in the rice and bell pepper, season, cover and cook on low heat for 18–20 minutes until the rice is tender. Rest for 5 minutes and serve with lime.

How to make it lighter

Remove the chicken skin before cooking to cut a good part of the fat.
Brown the chicken in 1 tablespoon of oil instead of 2 — each tablespoon is about 120 kcal.
Keep the rice to about a cup per plate and add a big salad or extra peppers on the side.

History

Chicken and rice came to Latin America with Spanish cooking, and each country developed its own version. In Peru the dish turned green with a generous purée of cilantro, and it is now one of the most common home and set-menu lunches in Lima and across the country.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →