Peruvian Arroz Con Pollo
Peruvian Arroz con Pollo is a classic and comforting dish that showcases the rich culinary heritage of Peru, blending native ingredients with Spanish and other international influences. At its heart, it’s a one-pot meal that brings together perfectly seasoned chicken, vibrant green rice, and colorful vegetables, making it as beautiful to look at as it is delicious to eat.
Peruvian Arroz con Pollo stands out for its green hue, created by blending fresh cilantro into the chicken and rice. Blended with onions, garlic, and ají amarillo, a mild chili that adds gentle warmth without overpowering the dish’s flavor.
Brown the chicken and set aside while the aromatic base cooks in the same pan. The cilantro mixture is added next, followed by a splash of beer, which adds complexity to the flavor profile. A moist, flavorful rice dish with spice-infused grains and tender chicken, delivering rich taste and satisfying texture in every bite.
Traditionally, vegetables like peas, diced carrots, and bell peppers mixed in toward the end, giving a burst of color. A moist, flavorful rice dish with spice-infused grains and tender chicken, delivering rich taste and satisfying texture in every bite.
Cooks often serve Arroz con Pollo with a lime wedge to brighten the flavors and sometimes add salsa criolla on the side. Perfect for a weeknight family meal or a festive gathering, this beloved Peruvian dish is sure to impress.
Serve this with Sarza Criolla (pickled red onion) and Peruvian green beans. Click here for the recipe.
Peruvian Arroz Con Pollo
Ingredients
- 2 cups cilantro-stems and leaves
- 1/2 cup water
- 6 chicken thighs-bone in
- 2 1/4 tsp salt-divided
- 3/4 tsp pepper
- 1 red onion-chopped fine
- 2 tbsp aji amarillo paste
- 1 tbsp garlic-minced
- 1/2 tsp cumin
- 1 1/2 cups dark beer
- 2 cups chicken broth
- 1 1/2 cups long grain white rice
- 1 red bell pepper-cut into strips
- 2 carrots-peeled and cut into 2" pieces
- 1/2 frozen peas
- Salza Criolla-see link below
Instructions
- Process cilantro and water in a blender until a puree starts to happen. Scrape down sides as needed.
- Pat chicken dry and sprinkle both sides with the 1 1/2 teaspoons salt and pepper. Heat oil in a dutch oven over medium heat. Add chicken skin side down and cook for 8-12 minutes without moving. Flip chicken and brown on other side for 2 minutes. Remove chicken to a large plate.
- Add onion, chile paste, garlic, cumin and remaining 3/4 teaspoon salt to the fat left in the dutch oven. Stirring often until onion is softened, about 5-7 minutes. Increase heat to high and add beer. Cook until mixture is almost dry, about 10 minutes. Stir in cilantro puree and add in chicken, skin side up. Reduce to a simmer and cover pot, 18-20 minutes. Chicken should register 195'.
- Transfer chicken to a clean plate and tent with foil. Add water to equal 3 1/2 cups with what remains in the dutch oven. Stir in the rice, bell pepper and carrots and bring to a boil. Adjust to a simmer and cook until rice is tender, about 20 minutes.
- Take dutch oven off heat and stir in peas. Arrange chicken on top of rice and pour in any juices on plate. Cover and let stand for 5-10 minutes until warmed through.
- Serve with Salza Criolla>