Peruvian Chicken and Rice (Arroz con Pollo)

This authentic Peruvian Chicken and Rice recipe, known as Arroz con Pollo, is a vibrant one-pot wonder that will transport your taste buds straight to Peru. We’ll show you how to create the signature bright green, cilantro-infused rice and perfectly tender, flavorful chicken for a truly unforgettable meal. It’s a culinary masterpiece that’s surprisingly easy to make at home.

Whether you’re cooking for your family or hosting a dinner party, this dish is guaranteed to impress. Its rich flavors and beautiful presentation make it a standout choice for any occasion. [[link:garlic-herb-roasted-chicken|For another fantastic chicken dinner], try our simple roasted chicken recipe].

What Makes This Peruvian Chicken and Rice So Special?

Unlike other chicken and rice dishes, the Peruvian version stands out for its unique and incredibly aromatic cilantro-based rice. This isn’t just rice with a little cilantro sprinkled in; the cilantro is blended into a paste with spinach and stock, forming the very foundation of the cooking liquid. This process gives the rice its iconic vibrant green color and a deep, earthy flavor that’s simply irresistible.

The Secret’s in the Green Rice

The heart of this Peruvian Chicken and Rice dish is the “green” rice. By blending fresh cilantro, spinach, and aromatics, you create a powerful flavor base that the rice absorbs as it cooks. The result is a savory, fragrant, and visually stunning side that perfectly complements the chicken.

Tender, Flavorful Chicken

We start by searing bone-in, skin-on chicken pieces until they are golden brown. This step locks in the juices and creates a delicious fond—those tasty brown bits at the bottom of the pan—which adds immense depth to the entire dish. The chicken then finishes cooking by steaming on top of the rice, becoming incredibly tender and infused with all the aromatic flavors.

Key Ingredients for Authentic Flavor

Gathering the right ingredients is the first step toward mastering this classic dish. While the list might seem long, each component plays a crucial role in building the authentic taste of Arroz con Pollo.

For the Chicken and Marinade

• Chicken: Bone-in, skin-on chicken pieces (thighs and drumsticks work best) are essential for maximum flavor and moisture.
• Seasoning: A simple mix of cumin, paprika, salt, and black pepper creates the perfect savory crust.

For the Vibrant Green Rice

• Cilantro: You’ll need a large bunch of fresh cilantro. This is the star of the show, providing the signature color and flavor.
• Spinach: A handful of spinach enhances the green color without overpowering the cilantro.
• Aji Amarillo Paste: This is the soul of Peruvian cooking. This yellow chili paste provides a unique fruity heat. You can find it in Latin American markets or online. If you can’t find it, a serrano or jalapeño pepper can be used as a substitute, though the flavor will differ slightly.
• Aromatics: A classic base of red onion, garlic, and red bell pepper adds a sweet and savory depth.
• Rice: Long-grain white rice is the traditional choice as it holds its shape well and absorbs the flavors beautifully.
• Chicken Broth: Using a quality chicken broth instead of water significantly enhances the overall taste.
• Beer: A light-colored beer, like a lager, adds a subtle malty complexity that is characteristic of authentic recipes. You can substitute with more chicken broth if you prefer.
• Vegetables: Carrots and peas are stirred in at the end, adding a touch of sweetness and color.

How to Make Peruvian Chicken and Rice (Step-by-Step)

Follow these simple steps for a flawless Arroz con Pollo. The process is straightforward and most of the cooking happens in one pot, making cleanup a breeze. If you enjoy one-pot meals, our easy Mississippi Pot Roast is another must-try.

Step 1: Prepare the Cilantro Base

In a blender, combine the cilantro, spinach, garlic cloves, and about a cup of chicken broth. Blend until you have a smooth, vibrant green puree. Set this aside.

Step 2: Sear the Chicken

Pat the chicken pieces dry and season them generously with salt, pepper, cumin, and paprika. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken in batches until golden brown on all sides. Do not overcrowd the pan. Remove the chicken and set it aside on a plate.

Step 3: Sauté the Aromatics

Reduce the heat to medium and add the chopped red onion to the pot. Sauté for 5-7 minutes, until softened. Add the diced red bell pepper and Aji Amarillo paste, and cook for another 3-4 minutes until the pepper is tender and the paste is fragrant.

Step 4: Toast the Rice

Add the long-grain white rice to the pot and stir constantly for about 2 minutes to toast the grains. This step helps the rice stay fluffy and prevents it from becoming mushy. Pour in the beer to deglaze the pan, scraping up any browned bits from the bottom.

Step 5: Combine and Simmer to Perfection

Stir in the cilantro puree and the remaining chicken broth. Bring the mixture to a boil. Return the seared chicken to the pot, nestling the pieces into the rice. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until the liquid is absorbed and the rice is cooked through.

Step 6: Final Touches

Remove the pot from the heat. Stir in the frozen peas and diced carrots. Place the lid back on and let the pot sit for 10 minutes. This allows the vegetables to steam and the flavors to meld. Fluff the rice with a fork before serving.

Expert Tips for the Best Arroz con Pollo

• Don’t Skip Searing: Searing the chicken is crucial for developing deep flavor in the final dish.
• Use Fresh Cilantro: The flavor of fresh cilantro is irreplaceable. Make sure your bunch is fresh and vibrant.
• Let it Rest: Allowing the dish to rest, covered, for 10 minutes after cooking is essential for fluffy rice.
• Serve with Salsa Criolla: For a truly authentic experience, serve your Peruvian Chicken and Rice with a side of Salsa Criolla (a tangy red onion relish).

What to Serve with Your Masterpiece

This Peruvian Chicken and Rice is a complete meal on its own, but it pairs wonderfully with a few traditional accompaniments. A side of Papa a la Huancaína (potatoes in a creamy cheese sauce) is a classic pairing. A simple avocado and tomato salad also provides a fresh, creamy contrast to the rich rice. For a quick and healthy side, consider this easy roasted cauliflower recipe.

Frequently Asked Questions

The Ultimate Peruvian Chicken and Rice Recipe

FL Recipes

Peruvian Chicken and Rice (Arroz con Pollo)

Discover the authentic taste of Peru with this vibrant Peruvian Chicken and Rice (Arroz con Pollo) recipe. Featuring tender chicken and signature green cilantro-infused rice, this one-pot meal is packed with flavor and surprisingly simple to prepare.

Print Recipe Pin Recipe WhatsApp

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 people

Course: Dinner, Main Course

Cuisine: Peruvian, South American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chicken

• 3 lbs bone-in, skin-on chicken pieces a mix of thighs and drumsticks
• 1 tsp cumin
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp vegetable oil

For the Green Rice

• 1 large bunch fresh cilantro stems included
• 1 cup fresh spinach
• 4 cloves garlic
• 1 red onion finely chopped
• 1 red bell pepper diced
• 2 tbsp aji amarillo paste
• 2 cups long-grain white rice rinsed
• 1/2 cup light beer such as a lager
• 3.5 cups chicken broth divided
• 1 cup frozen peas
• 1 cup diced carrots

Equipment

• 1 Large Dutch oven or heavy-bottomed pot
• 1 Blender

Method

 

1. In a blender, combine the cilantro, spinach, garlic, and 1 cup of chicken broth. Blend until smooth. Set aside.
2. Pat the chicken dry and season with salt, pepper, cumin, and paprika. Heat oil in a large Dutch oven over medium-high heat. Sear chicken in batches until golden on all sides. Remove from pot and set aside.
3. Reduce heat to medium. Add the chopped red onion and cook until softened, about 5-7 minutes. Add the red bell pepper and Aji Amarillo paste, and cook for another 3-4 minutes until fragrant.
4. Add the rinsed rice and toast for 2 minutes, stirring constantly. Pour in the beer to deglaze the pan, scraping up any browned bits.
5. Stir in the cilantro puree and the remaining 2.5 cups of chicken broth. Bring to a boil.
6. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, until the liquid is absorbed and the rice is tender.
7. Remove from heat. Stir in the frozen peas and carrots. Cover and let it rest for 10 minutes. Fluff the rice with a fork before serving.

Nutrition

Calories: 650kcalProtein: 45gFat: 25gFiber: 6g

Notes

For an extra kick, add a whole jalapeño (pricked with a fork) to the pot when you add the chicken back in.
Ensure you rinse the rice thoroughly to remove excess starch for the fluffiest result.
Serve with lime wedges and Salsa Criolla for an authentic Peruvian experience.

Keyword Arroz con Pollo,cilantro rice,Peruvian Chicken and Rice

Tried this recipe?

Let us know how it was!

Pin Recipe

Share Your Creation!

We are certain that this Peruvian Chicken and Rice recipe will become a new favorite in your home. The combination of savory chicken and aromatic cilantro rice is simply divine. If you make this dish, we’d love to see it! Share a photo on Pinterest and let us know how it turned out in the comments below.