Peruvian chicken rice (arroz con pollo )

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more economical.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is a protein-rich alternative, while mixed veggies are cost-effective.

Season chicken breast and leg with salt, cumin, and black pepper.

Heat olive oil in a large pot until smoky.

Add chicken to the pot and sear until crispy and browned.

Remove chicken and set aside, reserving oil in the pot.

Add diced onion and garlic to the pot and sweat for five minutes.

Add Caribbean pepper to the pot.

Chop cilantro and reserve for later seasoning.

Blend cilantro and spinach with about one cup of water to make a green base.

Return chicken to the pot and add Peruvian beer, cooking for 15 minutes until chicken is fully cooked.

Remove chicken again and add rice to the pot, mixing well with the cooking liquid.

Cover and cook for 15 minutes until rice is done.

Serve with a piece of chicken on top and drizzle with lime juice and the reserved creole salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary