Chicken and Rice — Restaurant Style

star_border

Steps

1. 1
   Prepare the chicken: cut to separate drumsticks from the thigh/encounter piece. For the encounter (thigh), carefully remove the bone. Season all pieces with 1/2 tsp salt, rub in. Roll the boneless thigh tightly in plastic wrap like a roulade and refrigerate 10-15 minutes to hold its shape before sealing.

   Tip: Do not add pepper before sealing — pepper burns in very hot oil and turns bitter.

   ~15 min
2. 2
   Make the sofrito: place 6 tbsp oil and onion (brunoise) plus garlic in a heavy-bottomed pan, starting from cold. Add 1 tsp salt to draw out moisture and caramelize faster. Cook on low heat, crushing the garlic to release its juices. Once the onion-garlic base is golden and caramelized, add ají amarillo paste, ají mirasol paste, and diced zapallo loche. Continue cooking 5-6 minutes on low until all is soft and fragrant.

   Tip: Starting from cold oil ensures slow, even caramelization rather than frying.

   ~12 min
3. 3
   Blanch the greens: bring a pot of water to a rolling boil. Add the roughly chopped cilantro (with stems) and spinach. Blanch for just a few seconds, then drain immediately. This technique (escaldar) prevents oxidation and removes any bitterness from mature spinach, keeping the rice brilliantly green.

   Tip: Blanching is the secret to a green color that does not turn brown during cooking.

   ~3 min
4. 4
   Add the blanched cilantro and spinach to the sofrito and sauté together on low heat for 5-6 minutes. Then blend the entire mixture smooth using a blender or immersion blender. Return to the pot and bring back to a simmer.

   Tip: When blending hot liquids, start at minimum power with the lid ajar or removed to release steam safely.

   ~8 min
5. 5
   Seal the chicken: heat 2 tbsp oil in a stainless-steel pan with a thick base until smoking point. Add chicken pieces. Do not force them to move — let them release naturally. Once released, turn to seal all sides. Add freshly ground black pepper and cumin after sealing (not before). Remove chicken and reserve.

   Tip: The chicken releases naturally when it is ready to turn — forcing it tears the crust.

   ~8 min
6. 6
   Deglaze the sealing pan with 200 ml black beer. Let it cook for a couple of minutes to evaporate the alcohol. Add 1 liter of water and the reserved chicken bones and cartilage. Bring to a boil — this bone-infused liquid will be used to cook the rice and chicken.

   Tip: Black beer cannot be substituted. It is essential for the authentic Peruvian flavor.

   ~8 min
7. 7
   Cook the vegetables separately: bring the bone broth to a rolling boil, season with 2 tsp salt. Add peas, corn kernels, and carrot (cut in diamond / rombo shapes). Cook until just tender. Drain and reserve — these go in at the very end.

   Tip: Adding vegetables last preserves their individual colors and prevents them from overpowering the green sauce.

   ~5 min
8. 8
   Add the sealed chicken to the green sauce in the main pot. Cook on low heat for 20 minutes until fully cooked through. Remove the chicken, spoon some sauce over it to keep it moist, and cover.

   ~20 min
9. 9
   Add 300 g rinsed rice to the green sauce. Stir to distribute evenly. Cook on medium-low heat, stirring every 4-5 minutes to prevent sticking. If the rice dries out before cooking through, add 200 ml water. Total cook time is approximately 15-20 minutes from boiling point.

   Tip: Aged (añejo) or parboiled rice produces loose, separate grains and absorbs less excess starch.

   ~20 min
10. 10
    Roast the red bell pepper directly over an open flame (soazar technique) until completely charred on all sides. Place in a covered bowl to steam for a few minutes. Peel off the burnt skin using a knife, then slice into strips for garnish.

    Tip: Soazar adds a sweet, smoky dimension that perfectly complements the herbaceous green rice.

    ~10 min
11. 11
    When the rice is almost dry and cooked through, taste and adjust salt (approximately 1/4 tsp). Fold in the reserved cooked vegetables gently. Turn off the heat.

    Tip: Add vegetables at the last moment to maintain vibrant individual colors.

    ~2 min
12. 12
    Plate generously: serve the green rice on a plate. Slice the roulade-style thigh and fan it on top alongside the drumstick. Garnish with roasted red pepper strips and salsa criolla on the side.

    Tip: Rolling and slicing the boneless thigh creates an elegant restaurant presentation that also makes it easier for guests to eat without a knife.

    ~3 min

Nutrition (per serving)

Victor Heredia

ARROZ CON POLLO PARA RESTAURANTES🟥⬜🟥#comida#peruana#estandarizado#negocio#emprender#streetfood

Watch on YouTube →