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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.
tablespoons grapeseed or other neutral oil
pounds boneless, skinless chicken thighs, trimmed and quartered
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