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arroz-con-pollo-peruano

I am on a mission to find the greatest version of chicken and rice, if such even exists. We now travel to Peru, where we experience arroz con pollo. Today, I invited chef and restaurant owner Rodrigo Fernandini to show me his childhood favorite dish. We start by seasoning our chicken with salt, pepper, turmeric and cumin then searing until we get some nice color.As our onion and garlic sweats, we quickly throw together our braising liquid by blending cilantro, spinach, red pepper, and hot chicken stock. Aji Amarillo joins the party followed by the braising liquid before we intoxicate everybody with beer. We drop the chicken off into all that goodness until fully cooked–keep that warm while we do the rice. We cook it in there with red peppers, carrot, and choclo, a Peruvian corn, before moving onto a salsa criolla to help excite the palate with acid and spice. And finally, my favorite party putting it all together. The rice. The chicken. The salsa criolla and some potatoes topped off with huancaina sauce. This was actually insane–it was homey and comforting yet the salsa criolla helped to bring that zing to balance it all out. We shot a second video together right after and in between shots I kept shoveling spoonfuls of this stuff into my mouth, it gets a 9.1/10

Ingredients