rice, duck, cilantro

This Peruvian-style arroz con Pato gets its green color from cilantro, and the broth is flavored with beer.

The Peruvian touch includes using aji amarillo and a cilantro purée, which makes it similar in preparation to the lamb stew Seco de Cordero. Cooked with chicken stock and dark beer, this rice and chicken dish is moist, colorful, and a little spicy, making it one of Peru’s most traditional dishes.

Sept. 30, 2014 - by: photofood

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Arroz Con Pato

Photo credit: photofood

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