Arroz con Pollo Peruano (Green Rice with Chicken)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 350 g long grain white rice
- 40 g fresh coriander
- 1 red pepper, diced
- 150 g frozen peas
- 1 onion, finely chopped
- 3 garlic cloves
- 700 ml chicken stock
- 1 lime
Nutrition (per serving)
- Calories
- 852 kcal
- Protein
- 53.3 g
- Carbohydrate
- 79.3 g
- of which sugars
- 5.7 g
- Fat
- 34.2 g
- of which saturates
- 9.5 g
- Fibre
- 5.3 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken thighs and brown them skin-side down in a large pan for 8 minutes, until golden. Lift out.
- 2
Blitz the coriander with a splash of the chicken stock to a bright green puree.
- 3
Add the onion, garlic and red pepper to the pan and cook for 5 minutes, then stir in the rice for 1 minute.
- 4
Pour in the remaining chicken stock and the coriander puree and bring to a simmer.
- 5
Nestle the chicken back into the pan, cover and cook on a low heat for 25 minutes, until the rice is tender and the chicken is cooked through with no pink remaining.
- 6
Stir through the frozen peas for the last 3 minutes of cooking.
- 7
Squeeze over the lime and serve straight from the pan.
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