Peruvian Chicken and Rice (Arroz con Pollo)

This Peruvian Chicken and Rice recipe, known as Arroz con Pollo, is a classic one-pot meal that will transport you to the heart of Peru. With flavorful chicken, cilantro-infused rice, and a secret ingredient, this dish is sure to become a new family favorite. It’s a culinary masterpiece that’s surprisingly easy to make at home.

We’re going to walk you through everything you need to know to create the most authentic and delicious Peruvian Chicken and Rice you’ve ever tasted. Forget takeout – this is the real deal.

What is Peruvian Chicken and Rice?

Peruvian Chicken and Rice, or Arroz con Pollo, is a traditional dish beloved throughout Latin America, with each country having its own unique version. The Peruvian style is famous for its vibrant green rice, which gets its color and distinctive flavor from a generous amount of cilantro. This isn’t just a simple chicken and rice dish; it’s a complete meal bursting with layers of flavor.

The heart of this recipe lies in the sofrito, a flavorful base of onions, garlic, and the essential aji amarillo paste. This combination creates a savory, slightly spicy, and aromatic foundation that the chicken and rice absorb as they cook together in a single pot.

Key Ingredients for Authentic Flavor

To achieve the authentic taste of Peruvian Chicken and Rice, a few key ingredients are non-negotiable. They work in harmony to create the deep, complex flavors that make this dish so special.

The Chicken

We recommend using bone-in, skin-on chicken thighs. The bone and skin add a tremendous amount of flavor to the dish and help keep the meat incredibly moist and tender. Searing the chicken until the skin is golden brown and crispy is a crucial first step for building flavor.

The “Green” Rice

The signature green rice is what sets Peruvian Arroz con Pollo apart. This is achieved by blending fresh cilantro with broth to create a vibrant, herbaceous liquid that the rice will cook in. It infuses every grain with a fresh, earthy flavor.

The Sofrito Base

A well-made sofrito is the soul of this dish. It consists of finely chopped red onion, garlic, and the star ingredient: aji amarillo paste. This bright orange chili paste provides a unique fruity flavor with a mild, lingering heat that is quintessentially Peruvian.

How to Make Peruvian Chicken and Rice

This one-pot wonder simplifies cleanup without sacrificing flavor. We’ll guide you through each step to ensure your Peruvian Chicken and Rice comes out perfectly.

1. Prepare the Chicken: Pat the chicken thighs dry and season them generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken, skin-side down, until golden brown and crispy, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set it aside.
2. Make the Sofrito: In the same pot, reduce the heat to medium and add the chopped red onion. Cook until softened, about 5 minutes. Add the minced garlic and aji amarillo paste, and cook for another minute until fragrant.
3. Toast the Rice: Add the rice to the pot and stir to coat it with the sofrito and chicken drippings. Toast for 1-2 minutes until the grains are slightly translucent.
4. Add Liquids: Pour in the beer and scrape up any browned bits from the bottom of the pot. Let it cook for a minute to reduce slightly. Stir in the cilantro-broth mixture, peas, and carrots. Season with cumin, salt, and pepper.
5. Cook Together: Nestle the seared chicken back into the pot, skin-side up. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. Rest and Serve: Remove the pot from the heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork and serve immediately, garnished with fresh cilantro and a side of Salsa Criolla if desired.

Tips for the Perfect Arroz con Pollo

• Don’t Skip the Sear: Searing the chicken well is crucial for crispy skin and developing a deep flavor base.
• Use Fresh Cilantro: The flavor of fresh cilantro is essential for the green rice. Don’t be shy with the amount!
• Let it Rest: Allowing the dish to rest for 10 minutes after cooking lets the rice absorb any remaining steam, making it fluffier.
• Find Aji Amarillo Paste: You can find this at Latin American markets or online. It’s a key ingredient for authentic flavor and there’s no perfect substitute. For another great chicken recipe, check out this Texas Roadhouse Smothered Chicken copycat.

What to Serve with Peruvian Chicken and Rice

This dish is a complete meal on its own, but it’s traditionally served with Salsa Criolla, a tangy and refreshing onion relish. A simple side salad or sliced avocado also complements the rich flavors of the Arroz con Pollo. Looking for a different kind of bowl? Our Grilled Steak Bowl is a reader favorite.

Storage and Reheating

You can store leftover Peruvian Chicken and Rice in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of chicken broth or water to prevent the rice from drying out. Or try our creamy chicken and broccoli penne recipe for another easy weeknight meal.

Frequently Asked Questions

The Perfect One-Pot Peruvian Chicken and Rice

This Peruvian Chicken and Rice recipe delivers an authentic, restaurant-quality meal that’s easy enough for a weeknight dinner. The combination of savory chicken, vibrant cilantro rice, and the unique warmth of aji amarillo is truly unforgettable. We hope you love making and sharing this dish!

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Peruvian Chicken and Rice Recipe

Peruvian Chicken and Rice (Arroz con Pollo)

This authentic Peruvian Chicken and Rice recipe, or Arroz con Pollo, features tender chicken and vibrant cilantro-infused rice cooked together in one pot. A delicious and easy-to-make meal packed with the traditional flavors of Peru.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken and Rice

• 2 lbs bone-in, skin-on chicken thighs about 6 thighs
• 1 tablespoon olive oil
• 1 large red onion finely chopped
• 4 cloves garlic minced
• 2 tablespoons aji amarillo paste
• 1.5 cups long-grain white rice rinsed
• 1/2 cup dark beer such as a stout or bock
• 1 bunch fresh cilantro stems and leaves
• 2.5 cups chicken broth low-sodium
• 1 cup frozen peas and carrots
• 1 teaspoon cumin
• Salt and black pepper to taste

Equipment

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

Instructions

 

1. In a blender, combine the cilantro and chicken broth. Blend until smooth. Set aside.
2. Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down until golden and crispy, 5-7 minutes. Flip and cook for 3-4 minutes more. Remove from pot and set aside.
3. Reduce heat to medium. Add the chopped red onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits. Add garlic and aji amarillo paste, cooking for 1 minute until fragrant.
4. Add the rinsed rice to the pot and stir for 1-2 minutes. Pour in the beer, cook for 1 minute. Stir in the cilantro-broth mixture, peas, carrots, cumin, salt, and pepper.
5. Return the seared chicken to the pot, skin-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed.
6. Remove from heat and let it rest, covered, for 10 minutes. Fluff rice with a fork and serve hot.

Notes

For best results, use bone-in, skin-on chicken thighs.
Do not substitute the aji amarillo paste if you want an authentic flavor.
Letting the dish rest is a crucial step for fluffy rice.