Peruvian rice and chicken shines bright with flavor and practicality
Peruvian arroz con pollo originated in the seaside city of Chiclayo as arroz con pato, where it featured native duck and chicha de jora, a fermented corn beer that dates to the Inca Empire. Over time, Peruvians adapted to the lack of, or expense of, these ingredients by swapping in chicken and malty beer. The one-pot meal of succulent chicken parts and savory, fluffy rice enhanced by a colorful mix of vegetables, aromatics, and spices is a darling of Latin American kitchens at large.
What makes the Peruvian version distinct? Its green color. The greenish cast comes from a substantial infusion of pureed cilantro that, along with the dark beer, spices and aderezo (the flavorsome base of sauteed red onion, garlic, and sometimes spices or ají amarillo that is foundational in Peruvian cooking), imbue the rice with incredible depth.
Peruvian Arroz con Pollo
Serves 4 to 6
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
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