Recipe By carla from peru
Rating
Published Apr 4th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 5 servings Calories 711.6

This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 5 skinless chicken pieces
  • salt and ground black pepper to taste
  • 1 large onion, cut into small cubes
  • 2 cloves garlic, minced
  • 1 cup chopped fresh cilantro
  • 3 cups white rice
  • 2 cups water
  • 1 (12 fluid ounce) can beer
  • 1 carrot, cut into small cubes
  • 1 cup green peas

Cooking Directions

  1. 1 Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
  2. 2 Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
  3. 3 Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

Nutrition Facts

  • Calories 711.6
  • Carbohydrate 105.4 g
  • Cholesterol 64.7 mg
  • Fat 15.2 g
  • Fiber 4 g
  • Protein 29.5 g
  • Saturated Fat 3.9 g
  • Sodium 80.7 mg
  • Sugar 2.2 g

Reviews

  1. The recipe was easy to follow and it turned out great, but I’ve made this maybe 6 times now using this recipe and it always takes much longer than the 20 minutes to cook the rice at the end. I have an electric stove, so maybe my low setting is too low. I don’t know.
  2. What a wonderful recipe combining two staples for a wonderful budget meal. I did not use the beer used chicken brouth for the rice plus a little water. The reason I did not give this a 5 star is that it did not mention removing the skin if you are using a whole chicken a - Read more ...
  3. Looked great so it inspired me to do something fun. I made it with egg noodles instead of rice added some spice via jalapeno slices touch of chili powder as well as cumin. A few tbs of water in the sauce with teaspoon of cornstarch to give the noodles a thicker coating of juice. Add - Read more ...
  4. This worked well. I followed Nina Vega's advice and used only 2 cups of rice and added an extra cup of liquid (I used chicken stock). I topped the dish with Peruvian aji sauce (Inka Mama's Aji from this site) and it really complimented the dish well. Good taste and easy to make. Thanks for - Read more ...
  5. It was yummy but just too much rice for the amount of other ingredients I suggest adding only 2 cups unless you add more of the other and also adding an extra cup of broth or beer
  6. My DH grilled the chicken separately so I used chicken stock instead of drippings. I added jalapeños to the mix for a little extra heat.
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