Serving
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Green Rice with Chicken
Peru - Trujillo
  -   Arroz Verde con Pollo
Serves
Effort:
Sched:
DoAhead: 
4 main  
***
1-1/2 hr  
Note-6
This dish, sold at stands in the marketplaces of Peru, can also be used as a side dish (cut the chicken a little smaller). See Note-7 on method. This recipe can easily be doubled and makes a very fine party buffet dish.



1-1/2
12
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1/2
1/8
1/4
1/8
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5
1
3
1/2
1/8
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3
1/2
3/4
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1-1/2
2-1/2
1/2
c
oz
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t
t
t
t
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oz
cl
oz
T
t
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oz
c
c
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T
c
T
Rice (1)
Chicken Meat (2)  
-- Rub
Salt
Pepper
Cumin
Oregano, dry
-- Onion Mix
Tomato
Garlic
Onion
Chili Aji (3)
Turmeric
-- Color
Carrot
Peas, frozen
Cilantro (4)
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Olive Oil
Water (5)
Salt
Prep   -   (45 min)
  1. Rinse RICE and set soaking in water to cover for about 1/2 hour. Drain thoroughly.
  2. Cut CHICKEN into pieces of the desired size, 1-1/2 inch on a side is usually good - smaller if using as a side dish.
  3. Grind together all Rub items. Massage into Chicken and set aside for 20 minutes or more.
  4. Scald TOMATO 1 minute in boiling water, quench in cold water, peel and chop small. Crush GARLIC and chop fine. Chop ONIONS fine. Chop CHILI fine if not using paste. Mix all along with Turmeric.
  5. Dice CARROT small, about 1/4 inch. Thaw PEAS. Mix.
  6. Chop CILANTRO medium (see Note-4), then run in a mini-prep food processor (or by whatever means you have) until very fine. Add just enough water to do the job. Pour off any free water when done.
Run   -   (45 min)
  1. In a spacious sauté pan heat Olive Oil and fry Onion mix for just a couple of minutes over moderate heat.
  2. Stir in Chicken and fry, stirring frequently, for about 15 minutes. It will not be browned, and there should be very little browning to the bottom of the pan.
  3. Stir in Water and Salt. Bring to a boil, then stir in Rice, Carrot mix and Cilantro. Cover tightly and simmer over very low heat for 15 to 20 minutes until Rice is done. Uncover once only about 2/3 way through, stir it up and check progress.
  4. When done, turn off heat and let rest for 10 minutes without uncovering to properly finish rice.
  5. Serve hot.
NOTES:
  1. Rice:   American "Carolina" type long grain rice is often used in South America, both imported or grown locally, but I prefer Thai Jasmine, so that's what I have on hand.
  2. Chicken:   Weight is skinless, boneless chicken meat with fat removed - leg and thigh recommended for best flavor. The pattern recipe called for chicken parts cut into serving pieces, in which case you would need 1 pound. I find boneless chunks of chicken meat easier to deal with, especially in a buffet setting.
  3. Chili Aji:   The proper chili in Chile is the yellow Aji Amarillo. Those are still nearly impossible to get fresh in North America, even here in Los Angeles. Frozen and whole canned (or jarred) are available. Aji paste is the most easily available form, locally or ordered on the Internet. Aji Amarillo is not very hot, the given amount is barely perceptable heatwise. Use whatever you have available and use your own best judgement for amount. for details see our Chili Page.
  4. Cilantro:   Measure is for chopped medium and lightly packed, measured before processing. You can use quite a bit of stem in this, I break off the stems below the lower leaves. Exact measurement is not critical as recipes vary widely as to how green it should be. The amount given here leaves it moderately colored.
  5. Water:   This should be a little less than the amount you would normally use for you rice, to compensate for the water included with the Cilantro mix and soaking rice. Don't use too much - it's annoying, but possible to correct for a touch too little by cautiously adding some boiling water and cooking a few more minutes, but impossible to recover from too much.
  6. Do Ahead:   This dish can be reheated in the oven and will be satisfactory, but is at its best served right after it's made. It can be made a day ahead through step 6, then refrigerated overnight. For buffet it can be made in and served from an electric skillet.
  7. Method:   Many recipes call for frying the Chicken lightly browned in the oil, after which it is removed and set aside. For this method the "Rub" ingredients go in with the rice, and the Chicken is returned to the pot at that time as well. There is a tendency, even in Peru, to lighten up on the frying.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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