Peruvian arroz con pollo is a dish that you will indeed find throughout the Latin American region, with variations specific to each locality. In Peru, you can taste it as one of the most appreciated dishes on the family table, so much so that we can find it on the menu of many Creole food restaurants. I'd like you to please discover what is distinctive about this popular dish in Peruvian gastronomy.
History of Peruvian Arroz con Pollo
Its history begins with the typical recipe for “duck rice” in the north of the country, which is traditionally prepared and accompanied by chicha de jora. Around 1900, however, the recipe changed, and chicken replaced the duck. As chicken breeding increased, black or golden beer was incorporated instead of chicha de jora.
Origins of Peruvian Arroz con Pollo.
Its origin is undoubtedly related to the influence of Ibero-American and Spanish cuisine during the colonial era. This is evident given the essential ingredients brought from Spain, which are used to prepare this recipe. In the 19th century, in a town in the north of the country called Lambayeque, we found duck rice as a typical dish that ended up mutating into the Peruvian rice with chicken we currently have.
Traditional Peruvian Arroz con Pollo recipe
- 08 pieces of chicken.
- 01 large onion, diced.
- 05 cups of rice.
- 01 bottle of dark beer-
- 1/2 k of peeled peas.
- 1 pepper cut into skinny strips.
- 01 whole pickled chili.
- 01 tablespoon of Mirasol chili.
- 01 tablespoon of panca chili.
- 1 1/2 cups of ground cilantro leaves.
- 1 1/2 tablespoons of garlic.
- Salt to taste.
- Oil c/n.
- 02 vegetable cubes.
Preparation
- Wash and drain the chicken pieces well. Season with garlic and salt and seal them in hot oil.
- In a pot, fry the onion well, then the mirasol and panca peppers until they are golden and integrated; add the pieces and 1/2 cup of cilantro to the stew. When they are cooked, set them aside.
- In the same pot, add the amount of liquid needed for the 5 cups of rice (06 cups of liquid, which are made up of dark beer and water to complete the required amount), the cup of ground cilantro, one tablespoon of garlic, and salt to taste.
- When it boils, add the rice, peas, and whole pickled pepper and immediately lower the heat to a minimum so that it cooks slowly.
- Once it is ready and until serving time, pour the pepper strips on top so that they cook with the steam.
- Mix the rice and pepper before serving, place the pieces on top, and serve with onion zarza.
Where to try Arroz con Pollo
A dish so popular and beloved on the tables of all Peruvian homes, it is a dish that cannot be missed from the menu of any traditional Peruvian restaurant. Here are some references for you to visit and try this dish.
Lima
Tanta: A restaurant located on Av. Javier Prado, East 4200 C.C. Jackey Plaza, local R01, offers Creole dishes, such as the popular Peruvian Chicken and Rice.
Grupo Chios: Located in Lince, Lima, Peru, this restaurant offers exquisite chicken and rice dishes that will satisfy your palate.
Cusco
Indian Restaurant Garhwal: Although it's an Indian restaurant, their Rappi menu lists "Chicken Biryani" as a "spice mix, rice, with chicken," which could be a similar or adapted option. They also have "Egg Rice" and "Alpaca Biryani."
Machu Picchu
Whole House Peruvian Cuisine: This internationally renowned restaurant offers the best traditional Peruvian food in a natural environment, making the experience of discovering the distinctive flavor of Peruvian chicken and rice more pleasant. Located at Imperio de los Incas, 620, Aguas Calientes, Machu Pichu 08681, Peru.
Visiting the Peruvian plateau requires gastronomic tourism. Tasting traditional dishes such as Peruvian chicken and rice prepares you to discover surprising flavors that make a difference and envelop you in an unexpected touch of magic. Come and see for yourself!
