Protein Swap | Peruvian-Style Arroz con Pollo
with Ají Verde & Poblano Salsa Criolla
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Protein Swap | Peruvian-Style Arroz con Pollo
with Ají Verde & Poblano Salsa Criolla
If you know Peruvian rotisserie chicken, you know how the acidity of sharp condiments plays of perfectly cooked, spiced 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 peppers.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Garlic clove
- 1 Lime
- 1 Shallot (or onion)
- 2 Poblano peppers (or green peppers)
- 60ml Mayonnaise
- 160g White rice
- 150g Green peas
- 10g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
5 g
Sodium
480 mg
Total Carb
94 g
Sugars
12 g
Protein
52 g
Fibre
10 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 poblanos; 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 medium bowl, combine the thinly sliced poblanos, 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.
Let's get cooking
Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week.
Get started for just $4.99