Arroz con Pollo Peruano Palillo - Americanized recipe
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Ingredients
- 2 tablespoons olive oil ¾ cup minced onion 3 cloves garlic, minced 4 ½ cups low-sodium chicken stock 4 cups uncooked jasmine rice 2 ½ cups chopped cooked chicken ½ cup minced deveined and seeded yellow banana peppers, or to taste 2 teaspoons ground turmeric 1 teaspoon salt, or to taste 1 cup corn kernels, fresh off the cob 1 cup frozen peas 1 cup diced carrots 1 cup diced seeded and deveined red sweet pepper ¼ cup low-sodium chicken stock, or more as needed, divided 3 tablespoons butter, cut in small pieces
Nutrition Info
- 554.5 caloriescarbohydrate: 88.3 gcholesterol: 46.7 mgfat: 11.6 gfiber: 3.6 gprotein: 22.6 gsaturatedFat: 4.4 gservingSize: -sodium: 452.6 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Arroz con Pollo Peruano Palillo - Americanized
Directions
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Heat oil in a Dutch oven over medium-high heat. Saute onions until translucent, about 5 minutes. Add garlic, saute until fragrant, about 3 minutes. Add 4 1/2 cups chicken stock, rice, chopped chicken, banana peppers, turmeric, and salt. Bring soup to a boil.
Place corn, peas, carrots, and red pepper into the soup. Cover and reduce heat to low. Let simmer, stirring occasionally, until flavors blend, about 10 minutes. Add 2 tablespoons chicken stock if dry. Top with pats of butter.
Place Dutch oven on a heat diffuser to allow rice to brown on the bottom, 10 to 15 minutes. Cook and stir, adding chicken stock 2 tablespoons at a time if needed, until rice is tender but firm, 5 minutes more.