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Peruvian-Style Arroz con Pollo

Peruvian-Style Arroz con Pollo

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active
  • Rating

Throughout Latin America, there are many versions of arroz con pollo (which translates from Spanish as “rice with chicken”). This is our simplified, pressure-cooked take on Peruvian arroz con pollo. The dish gets fresh flavor and bright color from a cilantro-jalapeño puree added only after cooking is complete. Choclo—big, starchy kernels of corn—is traditional, but since it’s difficult to find here, we opted for canned hominy, which approximates the flavor and texture of choclo. If you like, serve with sliced red onion salsa criolla (lime-pickled sliced onions, chilies and cilantro)for a bit of tang and crunch, and bottled hot sauce for added spiciness.

Tip

Don't leave the inner pot in the housing after the pressure has been released and the lid has been removed. With this recipe, we found that the pot's residual heat had a tendency to overcook the grains so it's best to remove the insert before allowing the rice to rest.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1½

    pounds boneless, skinless chicken thighs, trimmed and quartered

  • 1½

    cups long-grain white rice, rinsed and drained

  • 1

    small red bell pepper, stemmed, seeded and finely chopped

  • 1

    medium carrot, peeled, quartered lengthwise and sliced ¼ inch thick

  • 4

    medium garlic cloves, chopped

  • 3

    scallions, thinly sliced

  • ½

    teaspoon ground cumin

  • Kosher salt

  • 15

    ounce can hominy, rinsed and drained (1 cup)

  • ½

    cup frozen peas

  • 2

    cups lightly packed fresh cilantro leaves and tender stems

  • 2

    jalapeño chilies, stemmed, seeded and roughly chopped

Step 1

In a 6-quart Instant Pot, combine the oil, chicken, rice, bell pepper, carrot, garlic, scallions, cumin, 2 teaspoons salt and 1⅓ cups water. Stir well, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using potholders, carefully remove the insert from the housing. Without fluffing the rice, scatter the hominy and peas over it, then drape a kitchen towel across the top and re-cover with the lid.

Let stand for 10 minutes. Meanwhile,in a blender, combine 3 tablespoons water, the cilantro, jalapeños and 1 teaspoon salt. Blend until smooth, about 1 minute, scraping down the blender as needed.

Using a fork, fluff the rice, stirring in the peas and hominy. Add the cilantro puree and fold in with a silicone spatula. Taste and season with salt.