Protein Swap | Peruvian-Style Arroz con Pollo
with Ají Verde & Poblano Salsa Criolla
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
If you know Peruvian rotisserie chicken, you know how the acidity of sharp condiments plays off perfectly cooked meat. For these chicken 'n' rice plates, you've got a creamy green ají verde to play with, as well as a salsa criolla, with shallot, lime and poblano pepper.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 1 Poblano pepper (or green pepper)
- 1 Shallot (or onion)
- 1 Garlic clove
- 150g Green peas
- 160g White rice
- 60ml Mayonnaise
- 10g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Eggs • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
4 g
Sodium
470 mg
Total Carb
89 g
Sugars
9 g
Protein
51 g
Fibre
8 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add the peas and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Mise en place
- Meanwhile, juice the lime.
- Halve and core the poblano; thinly slice ½ lengthwise then thinly slice crosswise, and small-dice the remaining ½.
- Halve, peel and thinly slice the shallot.
Make the poblano salsa criolla
- In a medium bowl, combine the thinly sliced poblano, shallot, all but 1 tsp of the lime juice (double for 4 portions), a drizzle of oil, the remaining spices and S&P.
Make the ají verde
- In a small bowl, combine the mayo, diced poblano, remaining lime juice and garlic, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and a spoonful of the poblano salsa criolla.
- Drizzle with the ají verde.
- Serve the remaining poblano salsa criolla on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
