El arroz con pollo peruano es un alimento básico en Perú, ya sea que se prepare con pato, que es tradicional en el norte de Perú, o con pollo, que puede ver más al sur. El arroz con pollo al estilo peruano se puede hacer con arroz granulado hasta casi parecerse al risotto, o con arroz blanco tradicional de grano largo. Aunque esta receta peruana de arroz con pollo usa una gran cantidad de cilantro, el sabor siempre termina siendo suave y sutil, por lo que puedes agregar cualquier otro sabor inesperado que sientas ganas de poner.
4
muslos de pollo, sin piel (aproximadamente 1 libra)
4
muslos de pollo con hueso, sin piel (aproximadamente 1.5 libras)
Sal, al gusto
Pimienta, al gusto
1/4
taza más 1 cucharada de aceite vegetal, cantidad dividida
1
taza de cebolla finamente picada
1
cucharada de ajo picado
1/2
taza de pasta de ají amarillo
1
taza de cerveza
2
tazas de 1 caja (32 oz) de caldo de pollo clásico Progresso™
1
cucharada de aceite vegetal
2
tazas de arroz blanco de grano largo crudo
1/4
taza de chicharos
1/4
taza de zanahorias cortadas en cubitos
1/2
pimiento rojo, cortado en tiras finas
1
taza de maíz blanco enlatado (de una lata de 11 oz)
Salsa Criolla
1/2
cebolla morada mediana (cortada por la mitad a lo largo), cortada en rodajas muy finas
1/2
tomate mediano (cortado por la mitad a lo largo), sin semillas y cortado en gajos finos
2
cucharadas de hojas frescas de cilantro picadas
Jugo de 1 limón
1
cucharada de aceite de oliva
Ají amarillo, cortado en tiras finas, sin semillas y desvenado, si se desea
Sal, al gusto
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Instrucciones
1
Coloca el cilantro y las espinacas en el recipiente de la licuadora. Cubre y mezcla, agregando suficiente agua para hacer una pasta homogénea. Reserva.
2
Seca el pollo con una toalla de papel y sazona con sal y pimienta. Coloca 1/4 taza de aceite en una sartén profunda a fuego medio. Cocina el pollo hasta que esté dorado por ambos lados, aproximadamente 7 minutos. Retira de la sartén y coloca en un plato forrado con toallas de papel.
3
En la misma sartén, agrega la cebolla, el ajo y la pasta de ají amarillo; cocina y revuelve durante 5 minutos. Agrega la mezcla de cilantro licuado; Cocina por 3 minutos. Agrega la cerveza, el caldo de pollo y el pollo a la sartén. Lleva a ebullición, tapa y reduce el fuego. Cocina a fuego lento durante 20 minutos. Si es necesario, sazona con sal y pimienta.
4
En otra sartén, calienta 1 cucharada de aceite. Agrega el arroz y revuelve. Agrega los chicharos, las zanahorias, el pimiento, el maíz y 3 1/2 tazas del caldo que usaste para cocinar el pollo. Lleva a ebullición, tapa y reduce el fuego al nivel más bajo posible. Cocina de 20 a 25 minutos. Revuelve con un tenedor y vuelve a tapar.
5
Para hacer la salsa criolla: Remoja las cebollas rojas en agua muy fría durante 10 minutos para eliminar parte de la acidez. Escurre bien y seca sobre toallas de papel para asegurarte de que la salsa no esté aguada. En un tazón mediano, combina la cebolla en rodajas, el tomate, el cilantro, el jugo del limón, el aceite de oliva, los ají amarillo (si los usas), la sal y mezcla bien. Reserva.
6
Para servir, divide el arroz en 4 platos. Coloca un muslo de pollo encima del arroz. Cubre con salsa. Si lo deseas, también puedes agregar un poco del jugo en el que se cocinó el pollo.
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Información Nutricional
No hay información nutricional disponible para esta receta
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