🍗 Peruvian arroz con pollo with beer

Name: Peruvian arroz con pollo with beer
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); 200 ml dark beer; 150 g peas; 1 carrot, diced; 1 onion, finely chopped, and 3 garlic cloves; 2 tbsp vegetable oil, 1 tsp ground cumin, salt and pepper; 550 ml water

Origin: Peru · Lima

700kcal

per serving · 400 g

175kcal

per 100 g

40 gProtein10 g / 100 g

20 gFat5 g / 100 g

96 gCarbs24 g / 100 g

This version of Peruvian arroz con pollo cooks chicken and rice in a cilantro purée loosened with dark beer, which adds a malty depth to the herbal green rice. Peas and diced carrot are stirred through for colour and sweetness. The result is soft, herby rice with tender pieces of chicken, traditionally served with lime and a sharp red-onion salsa.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

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

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: beer

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

ricechickencilantropeascarrotbeer

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)
200 ml dark beer
150 g peas
1 carrot, diced
1 onion, finely chopped, and 3 garlic cloves
2 tbsp vegetable oil, 1 tsp ground cumin, salt and pepper
550 ml water

Method

Season the chicken and brown it in the oil, then set aside.
Blend the cilantro and garlic with 150 ml of the water until smooth.
Fry the onion until soft, add the cilantro purée and cumin and cook for 3 minutes, then pour in the beer and let it bubble for 2 minutes.
Return the chicken with the remaining water and simmer covered for 20 minutes.
Add the rice, carrot and peas, season, cover and cook on low heat for 18–20 minutes. Rest for 5 minutes before serving.

How to make it lighter

Take the skin off the chicken to cut much of the fat.
Use 1 tablespoon of oil instead of 2 — each tablespoon is about 120 kcal.
Serve a smaller mound of rice and double the peas and carrot for more volume with fewer calories.

History

Chicken and rice arrived in Peru with Spanish cooking and became green there thanks to a generous cilantro purée. Many Peruvian cooks add a splash of dark beer to the cooking liquid, and the dish remains one of the country's best-loved family lunches.

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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 →