This recipe for Peruvian arroz con pollo has been passed down through generations. Depending on your tastes, replace some water with beer, and adjust the amount of yellow chili.
- 4 chicken drumsticks, or more to taste
- 4 bone-in chicken thighs, or more to taste
- 3 tablespoons garlic salt
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon cumin, divided
- 1 bunch fresh cilantro
- water as needed
- 1 yellow chile pepper, roughly chopped
- 2 cubes chicken bouillon
- 2 cloves garlic, whole
- ¼ cup vegetable oil
- 1 red onion, finely chopped
- 1/4 teaspoon bijol (for color)
- 4 cups uncooked long grain rice, washed and drained
- 2 cloves garlic, minced
- 1 red bell pepper, chopped, for garnish
- Combine chicken drumsticks, chicken thighs, garlic salt, pepper, and 1/4 teaspoon cumin in a bowl. Set aside to marinate.
- Cover cilantro with cold water and soak for 15 to 30 minutes. Rinse, drain, and roughly chop.
- Combine chopped cilantro, yellow chile pepper, bouillon cubes, garlic cloves, and about 1/3 cup of water in a blender. Use just enough water to get the mixture moving. Blend until smooth.
- Heat oil in a large pot or Dutch oven over medium-high heat and brown chicken on all sides, about 5 minutes. Add onion and bijol and cook, stirring occasionally, until onion is soft, about 5 minutes. Turn up heat and add cilantro mixture and 2 cups of water. Simmer until chicken is cooked through and liquid has reduced, about 15 minutes. Remove chicken.
- Check liquid level in pot which should be around 4 cups. Add the same amount of rice to the liquid, about 4 cups. If you don't have enough liquid, add more water. If there is too much liquid, pour out the surplus.
- When you have the same amounts of rice and liquid, add 1 extra cup of water. Add remaining 1/2 teaspoon cumin and minced garlic. Season with salt and pepper. Cover pot and bring to to boil. Reduce heat and slowly simmer until rice is fully cooked and all the liquid has been absorbed, about 20 minutes.
- When rice is fully cooked, place chicken over the rice (juices first) and garnish with bell pepper. Put on lowest heat setting and heat to amalgamate flavors, about 5 minutes.