Arroz con Pollo Rápido (Quick Peruvian Green Rice with Chicken)

Method

1. 1

   Blend the cilantro, garlic and 100ml of the chicken stock until smooth and bright green; set aside.

2. 2

   Season the chicken chunks with salt and pepper. Heat the oil in a large pot and brown them over medium-high heat, about 5 minutes; remove.

3. 3

   In the same pot, soften the onion, carrot and bell pepper for 5 minutes, then stir in the aji amarillo paste and cook 1 minute more.

4. 4

   Add the rice and stir 1 minute to coat every grain in the sofrito.

5. 5

   Pour in the cilantro purée and the remaining hot stock, return the chicken to the pot, and bring to a boil.

6. 6

   Cover, drop to the lowest simmer, and cook undisturbed for 18 minutes, until the rice is tender and the liquid is absorbed.

   💡 Resist lifting the lid — Peruvian arroz con pollo steams as much as it simmers.

7. 7

   Rest off the heat, covered, for 5 minutes, then fluff with a fork and serve.