Peruvian Arroz Con Pollo

americastestkitchen.com

Laura S

subheading: GATHER YOUR INGREDIENTS:

subheading: Arroz con Pollo:

2 cups (2 ounces) fresh cilantro leaves and stems

1⁄2 cup water

6 (5- to 7-ounce) bone-in chicken thighs, trimmed

2 1⁄4 teaspoons table salt, divided

3⁄4 teaspoon pepper

2 tablespoons vegetable oil

1 red onion, chopped fine

1 to 2 tablespoons ají amarillo paste

1 tablespoon minced garlic

1⁄2 teaspoon ground cumin

1 1⁄2 cups dark beer

2 cups chicken broth, plus extra as needed

1 1⁄2 cups long-grain white rice, rinsed

1 red bell pepper, stemmed, seeded, and cut into 1⁄2-inch-wide strips

2 carrots, peeled and cut into 1⁄2-inch pieces (1 cup)

1⁄2 cup frozen peas

subheading: Sarza Criolla:

1 red onion, halved and sliced through root end 1⁄16 inch thick

1⁄8 teaspoon table salt, plus salt for salting onion

1⁄4 cup chopped fresh cilantro

2 tablespoons lime juice

1⁄8 teaspoon pepper

subheading: BEFORE YOU BEGIN:

This dish is often made with the Peruvian beer Cusqueña Negra, but any smooth, malty beer such as Modelo Negra, Newcastle Brown Ale, or Samuel Adams Boston Lager will work. Ají amarillo paste, made from yellow Peruvian chiles, is available in supermarkets or online. The spice level can vary between brands; taste before using. If it's mild (or if it's spicy and you prefer a spicier dish), use the full 2 tablespoons. If you're sensitive to spice, use the lower amount. It is important to measure the liquid in the Dutch oven after cooking the chicken to ensure you have the proper amount for cooking the rice; do not skip this step. Thinly sliced onions are key to the sarza criolla; use a mandoline, if possible. This dish is often made with the Peruvian beer Cusqueña Negra, but any smooth, malty beer such as Modelo Negra, Newcastle Brown Ale, or Samuel Adams Boston Lager will work. Ají amarillo paste, made from yellow Peruvian chiles, is available in supermarkets or online. The spice level can vary between brands; taste before using. If it's mild (or if it's spicy and you prefer a spicier dish), use the full 2 tablespoons. If you're sensitive to spice, use the lower amount. It is important to measure the liquid in the Dutch oven after cooking the chicken to ensure you have the proper amount for cooking the rice; do not skip this step. Thinly sliced onions are key to the sarza criolla; use a mandoline, if possible.

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