Arroz Con Pollo "tanta Style" Recipe
roasted chicken, wok-fried rice with vegetables, beer, cilantro, topped with chalaca, cebichera aji amarillo sauce
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Ingredients
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Main Ingredients
Vegetables
Seasonings
Method
Cooking the Chicken
Roast the Chicken
Preheat your oven to 375°F (190°C). Season the whole chicken inside and out with salt, black pepper, cumin, and paprika. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes or until fully cooked, basting occasionally with its own juices. Let the chicken rest for 10 minutes before carving.
Preparing the Rice
Cook the Rice
Rinse the long grain rice under cold water until the water runs clear. In a pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Wok-frying the Vegetables
Stir-fry the Vegetables
In a large wok, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, stir-frying for 1-2 minutes until fragrant. Add the diced bell peppers and carrots, stir-frying for another 3-4 minutes until they are slightly tender. Finally, add the green peas and stir-fry for an additional minute.
Combining Ingredients
Mix the Rice and Vegetables
Add the cooked rice to the wok with the stir-fried vegetables. Pour in the beer and toss everything together, cooking for another 2-3 minutes to heat through and blend the flavors. Season with additional salt and pepper to taste.