Arroz Con Pollo Peruano Palillo - Americanized - cooking recipe

Ingredients

2 tablespoons olive oil
3/4 cup minced onion
3 cloves garlic, minced
4 1/2 cups low-sodium chicken stock
4 cups uncooked jasmine rice
2 1/2 cups chopped cooked chicken
1/2 cup minced deveined and seeded yellow banana peppers, or to taste
2 teaspoons ground turmeric
1 teaspoon salt, or to taste
1 cup corn kernels, fresh off the cob
1 cup frozen peas
1 cup diced carrots
1 cup diced seeded and deveined red sweet pepper
1/4 cup low-sodium chicken stock, or more as needed, divided (optional)
3 tablespoons butter, cut in small pieces

Preparation

Heat oil in a Dutch oven over medium-high heat. Saute onions until translucent, about 5 minutes. Add garlic; saute until fragrant, about 3 minutes. Add 4 1/2 cups chicken stock, rice, chopped chicken, banana peppers, turmeric, and salt. Bring soup to a boil.
Place corn, peas, carrots, and red pepper into the soup. Cover and reduce heat to low. Let simmer, stirring occasionally, until flavors blend, about 10 minutes. Add 2 tablespoons chicken stock if dry. Top with pats of butter.
Place Dutch oven on a heat diffuser to allow rice to brown on the bottom, 10 to 15 minutes. Cook and stir, adding chicken stock 2 tablespoons at a time if needed, until rice is tender but firm, 5 minutes more.