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A close-up shot of a serving of Peruvian green rice with a tender chicken thigh on top, garnished with fresh cilantro and red onion.
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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Peruvian, South American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

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