Chicken Exotic

Andean-Style Savory Chicken and Rice

Peruvian-Inspired Arroz con Pollo

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Andean-Style Savory Chicken and Rice

Difficulty:IntermediatePrep time: 20 minutesCook time:1 hour 18 minutesRest time: minutesTotal time:1 hour 38 minutesServings:4 servingsCalories:402 kcal Best Season:Suitable throughout the year

Description

Discover the rich flavors of Peru with this delectable Andean-Style Savory Chicken and Rice dish. This recipe infuses the succulent taste of chicken with the comforting texture of rice, all brought together with a blend of vibrant spices and herbs that will transport your senses straight to the heart of South America.

Ingredients

Instructions

  1. Begin by warming your oven to a robust 425 degrees F (220 degrees C).
  2. In a sizable mixing bowl, whisk together vinegar, a generous pour of 2 tablespoons of olive oil, a hearty 2 tablespoons of minced garlic, a dusting of paprika, a heaping tablespoon of ground cumin, a splash of lemon juice, a pinch of 1 teaspoon of salt, a dash of 1/4 teaspoon of black pepper, and a sprinkle of chile powder to create a marinade. Toss in the onions and chicken pieces into this zesty concoction until they are well coated with the flavors.
  3. Shift the seasoned chicken and onions into a baking dish.
  4. Allow the chicken to cook in your hot oven, giving it a stir now and then, until it reaches a point where the meat is thoroughly cooked and no longer pink at its core, which should take about 45 minutes. To be certain of doneness, a meat thermometer plunged into the thickest part of the chicken should display a safe temperature of at least 165 degrees F (74 degrees C).
  5. While the chicken roasts, prepare the rice. Take a saucepan and combine the chicken broth with basmati rice, a subtle 1 1/2 teaspoon of garlic, a drizzle of 1 1/2 teaspoon of olive oil, a good 1/2 teaspoon of ground cumin, a handful of chopped cilantro, a seasoning of 1/2 teaspoon of sea salt, and a touch of 1/4 teaspoon of black pepper. Bring this mix to a boil, then reduce the heat, cover the saucepan, and let it simmer. The rice should become tender in about 20 to 25 minutes.
  6. In a separate small pot, bring water to a rolling boil before adding the frozen peas. Stir them for a brief 3 to 5 minutes until they turn a vibrant shade of green. Fold the cooked peas into the rice, combining them thoroughly.
  7. To serve, place the fragrant rice on plates and accompany it with the succulent roasted chicken.

Notes

  • – For a more authentic flavor, consider adding aji amarillo (Peruvian yellow chili paste) to the rice mixture.
    – The dish can be garnished with lime wedges and served with a side of salsa criolla (Peruvian onion relish).
Keywords:Peruvian Chicken, Arroz con Pollo, Andean Cuisine, South American Recipes
Nutrition Facts

Servings 4


Amount Per Serving
Calories 402
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 49mg17%
Sodium 712mg30%
Potassium 418mg12%
Total Carbohydrate 51g17%
Dietary Fiber 3g12%
Sugars 5g
Protein 23g46%

Vitamin C 13 mg
Calcium 70 mg
Iron 11 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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    05/18/2024 07:33 am GMT

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