A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Arroz con Pollo -
Peruvian Rice & Chicken
Thursday, May 20th
3:30 PM - 5:00 PM Pacific Time
Join Chef Nacho from Peru and learn how to make classic Peruvian holiday comfort food for the whole family, Arroz con Pollo - a savory dish of chicken, rice, and a plethora of spices and herbs!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Prepare the cilantro purée by blending 1 large bunch of cilantro (about 1 cup chopped cilantro) with 4 cups of water.
Arroz con Pollo
3-5 Servings
4 cups cilantro purée, instructions above
600 grams (1.25 lbs) chicken leg and/or breast, skin on
2 tablespoons garlic purée, grated garlic, or garlic powder, divided
1 1/2 teaspoons cumin, divided
Salt & pepper
1 1/2 cup sunflower oil or olive oil, divided
2 cups finely chopped onion
3 tablespoons aji amarillo paste or roasted bell pepper purée
2 chicken bullion cubes
1/2 cup black (malt) beer or regular beer
1 cup peas, uncooked
1 cup corn, uncooked
2 whole red bell peppers
1 kilogram (5 cups) long grain white rice, uncooked
1 whole aji amarillo, optional
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.
Blender
1 large-size pot or pressure cooker
Sharp knife
Cutting board
General Steps:
Brown the chicken.
Cook aromatics.
Cook chicken in cilantro purée.
Cook rice.
Serve and enjoy!