Peruvian Arroz con Pollo Recipe

Chicken thighs: Provides the main protein and adds rich flavor to the dish.

Rice: The base of the dish, absorbing all the flavors from the other ingredients.

Green peas: Adds a pop of color and sweetness.

Carrots: Contributes texture and a slight sweetness.

Red bell pepper: Adds vibrant color and a mild, sweet flavor.

Cilantro: Fresh herb that adds a bright, citrusy flavor.

Onion: Provides a savory base flavor.

Garlic: Adds depth and aroma.

Aji amarillo paste: A Peruvian yellow chili paste that adds a distinct flavor and mild heat.

Chicken broth: Adds moisture and enhances the flavor of the rice.

Vegetable oil: Used for browning the chicken and sautéing the vegetables.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and seasoning.

When browning the chicken thighs, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which will affect the depth of flavor in your Arroz con Pollo. Brown the chicken in batches if necessary to ensure each piece gets a nice, golden crust.

• chicken thighs - Substitute with chicken breasts: Chicken breasts are leaner and can be used if you prefer white meat.

• chicken thighs - Substitute with turkey thighs: Turkey thighs have a similar texture and flavor profile to chicken thighs.

• rice - Substitute with quinoa: Quinoa is a high-protein grain that can be used for a healthier option.

• green peas - Substitute with edamame: Edamame provides a similar texture and a boost of protein.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a similar texture.

• red bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a different flavor profile.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor without the distinct taste of cilantro.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor will be less intense.

• aji amarillo paste - Substitute with sriracha: Sriracha provides a similar heat level and can be used as a spicy alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a distinct flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick in place of regular black pepper.

• Allow the arroz con pollo to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.
• Transfer the arroz con pollo to an airtight container. For best results, use a shallow container to ensure even cooling.
• Store in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness and prevent the absorption of other odors.
• For freezing, portion the arroz con pollo into individual servings. This makes it easier to reheat only what you need.
• Place the portions in freezer-safe bags or containers. Remove as much air as possible from the bags to prevent freezer burn.
• Label the containers with the date of storage. This helps you keep track of how long the arroz con pollo has been stored.
• Freeze for up to 2-3 months. While it can be safe to eat beyond this period, the quality and flavor may diminish.
• To reheat, thaw the arroz con pollo in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat in a microwave-safe dish or on the stovetop. Add a splash of chicken broth or water to maintain moisture. Heat until the chicken and rice are thoroughly warmed.
• Stir occasionally while reheating to ensure even heating and to prevent the rice from sticking to the bottom of the pan.

• Preheat your oven to 350°F (175°C). Place the leftover Peruvian Arroz con Pollo in an oven-safe dish. Cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the chicken and rice are thoroughly warmed.

• Use a microwave for a quicker option. Transfer a portion of the Arroz con Pollo to a microwave-safe container. Add a splash of chicken broth or water to prevent drying out. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through.

• Reheat on the stovetop for a more controlled method. Place the leftovers in a non-stick skillet or saucepan. Add a small amount of chicken broth or water. Cover and heat over medium-low, stirring occasionally, until the rice and chicken are warmed through.

• For an air fryer, preheat to 350°F (175°C). Place the Arroz con Pollo in an air fryer-safe dish. Cover with aluminum foil and heat for about 10-15 minutes, checking halfway through to ensure even heating.

• If you have a steamer, place the Arroz con Pollo in a heatproof dish that fits inside the steamer basket. Steam for about 10-15 minutes or until heated through, ensuring the rice remains moist and fluffy.

• Large pot: Used to brown the chicken and cook the rice and vegetables together.

• Tongs: Handy for turning and removing the chicken pieces from the pot.

• Wooden spoon: Ideal for stirring the onions, garlic, and aji amarillo paste, as well as the rice.

• Measuring cups: Necessary for measuring the rice, chicken broth, peas, carrots, and bell pepper.

• Chef's knife: Essential for chopping the onion, cilantro, and dicing the carrots and bell pepper.

• Cutting board: Provides a safe surface for chopping and dicing vegetables.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Lid: Needed to cover the pot while the rice and chicken cook, ensuring even cooking.

• Serving spoon: Used to fluff the rice and serve the finished dish.

Pre-cut vegetables: Dice the carrots and bell pepper in advance to save time during cooking.

Marinate chicken: Season the chicken thighs with salt and pepper the night before to enhance flavor and reduce prep time.

Use frozen peas: Opt for frozen green peas instead of fresh to skip the shelling process.

Instant rice: Consider using instant rice to cut down on cooking time.

Pre-made broth: Use store-bought chicken broth to avoid the time-consuming process of making it from scratch.