Traditional arroz con pollo is made with chicken—duh— but I adapted it for my two hungry Pescatarian girls at our monthly roommate dinner.
I have Dennis’ mom, Ana, to thank for the recipes and mi Guapito to thank for the translations!
For more Peruvian recipes, Yanuq is a great source. I found the recipe for the onion salsa there.
Note: The aji amarillo chiles used in these recipes are Peruvian yellow chiles. They should be pretty easy to find frozen in any Latin American grocery store. As for the choclo (large-grained white corn), I couldn’t find it fresh, but did find it dried. Worked OK here, but obviously fresh is best.
Arroz con Mariscos (Mixed Seafood Rice)
Recipes courtesy of Ana / Translated by Dennis
1 1/2 lbs mixed seafood (I had tilapia and shrimp at home, so that’s what I used.)
3 cups rice
1 large red onion
1 large clove garlic
6 aji amarillo chiles, deseeded, deveined and minced, divided
1 red bell pepper
1 large carrot, peeled
1 ear large-grained white maize (Peruvian corn / “choclo”), husk removed and kernels sliced off the cob
1/2 cup green peas, frozen or fresh
3 bunches fresh cilantro
3 1/2 cups water, divided
1 dark beer
salt and pepper, to taste
1 bay leaf
4 limes (2 for juice, 2 sliced into wedges for serving)
- Drain the seafood well and pat lightly with a paper towel to dry. Sprinkle salt and pepper on top. And then in a hot skillet, lightly fry in a little olive oil until no longer translucent (about 1 minute). Remove to a bowl and set aside.
- Dice the onion, pepper and carrots into roughly the same sized square pieces. Wash the rice. Set aside.
- In a blender, combine the cilantro, water and 1/2 the minced aji amarillo chiles. Mix until completely blended.
- In the same pot used to fry the seafood, fry the onions, garlic, remaining chiles and a little salt and pepper in olive oil. Pour in the cilantro mixture and allow to cook down for a few minutes before adding the entire bottle of beer.
- Bring to a boil, then reduce the heat, allowing the alcohol to evaporate.
- Add the seafood and a little more salt and pepper to the pot. Cover and cook for about 2 minutes (be careful not to overcook). The liquid should be a little salty.
- Once the seafood is just cooked through, remove it and in the same pot, add the rice, fried vegetables, corn and peas, plus 2 1/2 cups water.
- Bring to a boil, then reduce the heat to low and simmer for 30 minutes or until the rice is tender.
- Squeeze in the lime juice. Serve with onion-lime salsa and huancaina sauce.
Papa a la Huancaina Sauce (Potatoes with Aji Amarillo-Cheese Sauce)
Recipes courtesy of Ana Yi / Translated by Dennis Yi
6 medium potatoes, scrubbed
6 aji amarillo chiles, deseeded, deveined and chopped finely
200 g queso fresco (Latin American fresh cheese), crumbled
1 medium purple onion
1 clove garlic
1/2 pkg saltine crackers
1/2 can evaporated milk
1/3 cup oil (I used olive oil)
salt and pepper to taste
the juice of 1 lime
boiled eggs, sliced into wedges, to serve
- Boil the potatoes, skin on.
- While the potatoes are cooking, fry the chiles, onion and garlic in a little oil until golden. Remove from the heat and set aside to cool.
- Put the cooled pan contents into a blender, along with the oil. Blend.
- With the mixer turned on, gradually add in the cheese and evaporated milk. Once combined, add in the saltines, salt and pepper and lime juice. Blend until thoroughly mixed. If too thick, add a little more milk.
- Peel the hot, cooked potatoes and then cut into thick slices. Place into serving dish and pour the sauce on top. Serve with sliced boiled eggs and fresh onion-lime salsa (see recipe below).
Fresh Onion Salsa (from Yanuq – Cooking in Peru)
1 medium onion
1 tbsp vegetable oil
1 aji amarillo, deseeded, deveined and minced finely
juice of 1/2 lime (or more, according to your taste)
1/2 tbsp parsley, chopped
- Finely slice the onion and quickly rinse with water.
- Put the onion in a bowl and combine with the remaining ingredients.