Every Latin American country has their own version of chicken and rice, this is the most popular dish of all time in our culture. This specific recipe is my take on the the Peruvian style version of that dish which is the only one you will find green rice in. Not a very difficult dish and most importantly there is always left overs, which is something I always try to aim for when I cook because having a full time job doesn’t let me have the time to cook every day like I would like to sometimes, so I make delicious dishes that will last me and will feed the rest of the family at the same time. Also, in every Peruvian dish you will find a pickled onion sauce we call Salsa Criolla, is also very simple and it pairs perfectly with any dish.
Feeds up to 6 people
- 6 pieces of bone in chicken breast
- 3 cups of rice
- 1/2 diced red onion
- 2 diced cloves of garlic
- 1 diced red bell pepper
- 1/2 cup of diced carrots (can be frozen)
- 1/2 cup of green peas (can be frozen)
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of yellow chili pepper paste (optional)
- 1 and a half cup of chicken broth
- 1 teaspoon of cumin
- salt and pepper to taste
- complete seasoning to taste
- 2 cups of water
- 1 whole bunch of cilantro (make it 2 if you want it more green)
- 1 tablespoon of olive oil
Pickled Onion Sauce
1 sliced red onion
1 tablespoon of salt
First we are going to start by trimming off the steams of the cilantro and mixing the cilantro and the 2 cups of water in a blender. once mixed using a strainer, pour the water into a bowl and discard the excess cilantro that is left inside the strainer. Put that water aside, now pre heat the oven at 350 degrees, season your chicken with complete seasoning generously and bake for 40 to 45 min.
While our chicken is in the oven we are going to start dicing our onions and peppers, on medium heat add the olive oil and start sweating the onions, once semi translucent add the red bell peppers, cook for about a minute and a half and then add the apple cider vinegar, let it reduce before adding anything else. Once reduced add the yellow chili paste (step is optional) then add the garlic and let everything cook for about a minute, now you can add the cumin and pepper. Once onions are cooked, add the 3 cups of rice and mix everything, let the rice toast for about 2 minutes on medium low, then add the cilantro water and the chicken broth, add salt and let it simmer for about 10 to 15 minutes or until water has evaporated. If you are using frozen carrots and peas (like I do) you can add those half way on the rice cooking process before the water has completely evaporated, otherwise add your carrots and peas with the red bell peppers.
Once the chicken and rice are done let them rest off the heat for about 7 to 10 minutes. Then serve along with the Salsa Criolla and enjoy.
Salsa Criolla (Pickled Onion Sauce )
Usually before I make anything at all the first thing I make is this pickle onion sauce, the reason why is because the onions need time to cook in the lime juice and salt so they can loose some of that raw bitterness so, I start by slicing 1 whole red onion, you can use half an onion but this is a favorite in my household so I make a lot. Then, you add the juice of 2 limes and add the salt. Some people add small slices of chili like jalapenos or slices of yellow chili but not everyone in my house like spice so I don’t use it, but if you want to spice it up it is an option. Mix the onions in the lime juice well and let it sit until the food is ready to be served and enjoy.