Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Peruvian-Style Arroz con Pollo
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
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT