Arroz con Pollo Perunao (Peruvian Rice with Chicken)

Recipe View 15 mins In two large skillets over medium heat, add 2 tablespoons of oil to each and heat until shimmering. Season chicken thighs and drumsticks with salt and pepper. Divide the chicken between the skillets and fry until golden brown and crisp on all sides (approximately 15 minutes). Drain the chicken on paper towels.

Recipe View 5 mins In a blender, combine cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice. Blend until completely smooth. Pour this mixture into one of the skillets and bring to a simmer. Cook, stirring frequently, until the sauce deepens in color, transforming from bright to dark green (about 5 minutes).

Recipe View 5 mins Add chopped onions to the other skillet over medium-low heat. Cook, stirring occasionally, until softened and translucent (5-7 minutes). Add the rice and cook, stirring constantly, until it begins to turn opaque (about 5 minutes).

Recipe View 30 mins Pour the white wine into the blender to capture any remaining cilantro mixture. Pulse briefly and then pour the wine into the skillet with the simmering cilantro sauce. Bring the mixture back to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper. Bring the mixture to a boil. Add the browned chicken pieces and diced carrots to the skillet, stirring to combine well. Cover the skillet and reduce the heat to low. Simmer until the rice is cooked through and the chicken is no longer pink (approximately 30 minutes).

Recipe View 15 mins Remove the lid, arrange the bell pepper rings on top of the rice, and sprinkle with frozen peas. Cover the skillet again and cook, without stirring, until the peppers and peas are tender (about 15 minutes). Uncover the skillet and let the dish rest for 5 minutes before serving to allow the flavors to meld.