Arroz con Pollo
Peruvian Rice & Chicken
Sunday, September 26th
4:30 PM - 6:00 PM Pacific Time
Join Chef Nacho from Peru and learn how to make classic Peruvian 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 and about 4 cups of water.
Arroz con Pollo
3-5 Servings
600 grams (1.25 lbs) of chicken leg and/or breast
4 cups of liquified cilantro/puree (made by blending 1 bunch of cilantro ~ about 1 cup ~ in 4 cups of water)
2 whole red bell peppers
1 whole yellow chili pepper (optional)
2 cup finely chopped onion
2 tablespoons of purée or grated garlic (garlic powder will also work)
1 tablespoon cumin
Salt & pepper
1 kilogram (5 cups) of regular rice
1 cup of peas, uncooked
1 cup of corn, uncooked
3 tablespoons of Aji Amarillo paste (or substitute with a roasted pepper paste)
To make your own pepper paste, roast 1 yellow pepper until soft and blend into a paste with vegetable oil
1 1/2 cup sunflower oil or olive oil
1/2 cup black (malt) beer or regular beer
2 chicken bouillon cubes
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 large-size pot or pressure cooker
Sharp knife
Cutting board
Spoon or ladle
General Steps
Brown the chicken.
Cook aromatics and add the cilantro liquid.
Boil chicken.
Cook the rice.
Plate it all and enjoy!