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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Preparation Time

  Cooking Time - 65 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels. | 2. Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes. | 3. Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes. | 4. Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes. | 5. Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup	divided	469.79	0.0	0.0	54.5
chicken thigh	6		skinned	11959.2	21.4722	260.3844	1202.1714
chicken	6			-	-	-	-
salt black pepper	to taste			-	-	-	-
cilantro	1 1/2	bunches		-	-	-	-
garlic	6	cloves	peeled chopped	26.82	5.9508	1.1448	0.09
aji pepper	1		seeded deveined	-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
white rice	2	cups	uncooked	1350.5	295.815	26.381	2.4419999999999997
onion	2		chopped	128.0	29.888	3.52	0.32
white wine	1/2	cup		-	-	-	-
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
carrot	1		peeled diced	29.52	6.8976	0.6696	0.1728
bell pepper	1		sliced	29.8	6.9136	1.2814	0.2533
pea	3/4	cup		30.87	5.5492	2.0580000000000003	0.147

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.