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Peruvian Arroz con Pollo

Chicken breast seasoned with lime and a Peruvian spice blend that is baked with cilantro rice, onion, red pepper and carrot. 
Difficulty: Medium
Time: 45-50 Minutes
This dish is Gluten-Free
Calories: 395 Fat: 2g Carbs: 48g Protein: 29g

ABOUT THE DISH

Arroz con pollo, or simply chicken with rice, is a traditional dish in Spain and Latin America. Each country has its own idea of how the dish should be prepared. The preparation is similar to that of the dish paella, in that the rice is cooked in the oven with the other ingredients to flavor it.

Ingredients
Chicken breast
Long grain rice
Red Bell Pepper
Carrot
Yellow Onion
Cilantro
Garlic
Lime
Peruvian spice blend
Vegetable Broth Base

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Julienne To slice into thin strips about the size of matchsticks.
Deglaze To dissolve the small particles of sautéed meat left in a pan by adding liquid and heating, then scraping pieces off the bottom of pan.

What you need

Medium bowl

Large oven-safe saute pan with lid (or foil)

Cooking Instructions

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Step 1: MARINATE THE CHICKEN

Remove chicken from package, rinse and pat dry. Zest lime, then cut in half and juice. Reserve lime zest for later. In a medium bowl, combine lime juice with Peruvian spice blend, 1 Tbsp oil and a pinch of salt and pepper. Add chicken to marinade and coat well. Cover and place in refrigerator until ready to use.

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Step 2: MISE EN PLACE

Read through entire recipe before beginning. Rinse and dry all produce. Preheat oven to 350 F. Remove stem and seeds from red pepper and dice. Peel and shred or dice carrot. Peel and julienne onion. Mince garlic. Mix vegetable broth base with 1.5 cups warm water.

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Step 3: SEAR THE CHICKEN

In a large oven-safe pan with a lid (or use foil), heat 1 Tbsp oil over medium heat. Place chicken into hot pan and sear for 4-5 minutes on one side until golden brown. Save the chicken marinade. Remove chicken from pan and set aside. Chicken will not be fully cooked at this point.

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Step 4: SAUTE THE VEGETABLES

In the same large pan, add onion, garlic, carrot and red pepper and saute 3-5 minutes. Add lime zest and rice and stir to combine with vegetables and heat until shiny. Deglaze with vegetable broth and the remaining chicken marinade.

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Step 5: COOK THE RICE

Add chicken on top of rice and cover. Place in oven for 30 minutes, then remove lid and cook for another 5-10 minutes, until liquid is absorbed and rice is tender.

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Step 6: PLATE YOUR DISH

Remove chicken from the pan and mix in the chopped cilantro to the rice. Divide the rice between two bowls then add the roasted chicken onto of the rice. Enjoy!