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Peruvian arroz con pollo originated in the seaside city of Chiclayo as arroz con pato, where it featured native duck and chicha de jora, a fermented corn beer that dates to the Inca Empire.

Over time, Peruvians adapted to the lack of, or expense of, these ingredients by swapping in chicken and malty beer.

The one-pot meal of succulent chicken parts and savory, fluffy rice enhanced by a colorful mix of vegetables, aromatics and spices is a darling of Latin American kitchens at large.

What makes the Peruvian version distinct? Its green color.

The greenish cast comes from a substantial infusion of pureed cilantro that, along with the dark beer, spices and aderezo (the flavorsome base of sauteed red onion, garlic, and often ají amarillo, a hot yellow pepper paste), imbue the rice with incredible depth.

Peruvian Arroz con Pollo

Serves 4 to 6
Ingredients:

For the chicken and rice:
2 cups (2 ounces) fresh cilantro leaves and stems
1/2 cup water
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
2¼ teaspoons table salt, divided
¾ teaspoon ground pepper
2 tablespoons vegetable oil
1 red onion, chopped fine
1 to 2 tablespoons ají amarillo paste (optional)
1 tablespoon minced garlic
½ teaspoon ground cumin
1½ cups dark beer
2 cups chicken broth, plus extra as needed
1½ cups long-grain white rice, rinsed
1 red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
2 carrots, peeled and cut into ½-inch pieces (1 cup)
½ cup frozen peas

For the Sarza Criolla (relish):
1 red onion, halved and thinly sliced through root end
1/8 teaspoon table salt, plus salt for salting onion
1¼ cup chopped fresh cilantro
2 tablespoons lime juice
⅛ teaspoon pepper

Directions:

For the sarza criolla: Toss onion and 1/2 teaspoon table salt in strainer or colander set over bowl. Let stand for 10 minutes. Rinse onion under cold water and pat dry. Combine onion, cilantro, lime juice, pepper and 1/8 teaspoon salt in a bowl. (Sarza criolla can be made up to 1 hour ahead.)

For the chicken and rice: Process cilantro and water in blender until cilantro is finely chopped and very loose puree forms, about 1 minute, scraping down sides of blender jar as needed; set aside.

Pat chicken dry and sprinkle both sides with 1½ teaspoons salt and pepper. Heat oil in a large Dutch oven over medium heat until shimmering. Add chicken, skin side down, and cook without moving until well browned, 8 to 12 minutes. Using tongs, flip chicken and brown on second side, about 2 minutes. Transfer chicken to a large plate.

Add chopped onion, amarillo paste (if using), garlic, cumin and remaining ¾ teaspoon salt to fat left in pot and cook, stirring often, until onion is softened, 5 to 7 minutes. Increase heat to medium-high and add beer, scraping up any browned bits. Cook until mixture is almost dry, 7 to 10 minutes.

Stir in cilantro puree and return chicken to pot, skin side up (chicken will be almost entirely above surface of liquid). Adjust heat to maintain simmer, cover and cook until chicken registers at least 195 degrees, 18 to 20 minutes.

Using tongs, transfer chicken to a clean plate and tent with aluminum foil. Transfer cooking liquid and solids to a 4-cup liquid measuring cup (you should have about 1½ cups). Add enough broth to measure 3½ cups. Return broth mixture to pot and stir in rice, bell pepper and carrots. Bring to boil, adjust heat to maintain simmer, cover and cook until rice is tender, 20 to 25 minutes.

Off heat, stir in peas (browning at bottom of rice is OK). Arrange chicken on top of rice and pour any accumulated juices into pot. Cover and let stand until peas and chicken are warmed through, 5 to 10 minutes. Serve, passing sarza criolla separately.

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