ARROZ CON POLLO PERUANO TRADICIONAL es el plato más querido de la gastronomía peruana . Este delicioso plato de color verde característico es perfecto para reuniones familiares y domingos especiales . Te enseñamos a prepararlo con ingredientes auténticos de nuestra tienda .
Ingredients available in our HOLA store PERU WITH FLAVOR AND LOVE :
For the Chicken :
- 1 whole chicken cut into pieces
- 2 tablespoons of Ajinosillao 500ml
- 1 teaspoon of Sibarita Garlic Doypack 250g
- Salt and pepper
For the Rice :
- 3 cups long grain rice
- 1 cup of peas Green Departure He Commoner 500g cooked
- 1 carrot, diced
- 1 cup of shelled corn
- 1 red pepper cut into strips
- 1 large onion, chopped
- 1 tablespoon of pasta Chili Yellow The Latin 225g
- 1 teaspoon of Pasta Annatto The Latin 225g
- 1 teaspoon of Sibarita Garlic Doypack 250g
- 1 sachet of Ajinomoto About 100g
- 4 cups of chicken broth
- 2-3 tablespoons of La Latina Cilantro Paste
- Vegetable oil
For the Sauce Creole :
- 2 red onions, julienned
- Juice of 3 lemons
- Salt and pepper
- 1 yellow pepper cut into strips optional
Preparation :
1. Marinate the chicken with Ajinosillao , Sybarite Garlic , salt and pepper for 30 minutes .
2. Brown the marinated chicken pieces . Remove and reserve .
3. Fry onion , add Sibarita Garlic , Paste Chili Yellow and Annatto .
4. Add rice , diced carrots and mix for 3 minutes .
5. Add hot broth , cooked peas , corn and Ajinomoto .
6. When it boils , lower the heat , cover and cook for 15 minutes .
7. Add 2-3 tablespoons of La Latina Culantro Paste , chicken and red pepper strips .
8. Cook covered for 10 more minutes .
9. For the Creole sauce : mix red onion with lemon , salt and pepper . Let it rest for 10 minutes .
10. Serve the rice with chicken accompanied by the Creole sauce .
The secret is in the authentic products : Ajinosillao for chicken , Paste Chili Yellow, the Pasta of Pasta Coriander The Latin for the color green - gold , and Peas He Commoner for traditional texture .
