Get ready to discover your new favorite comfort food: Peruvian Chicken and Rice, also known as Arroz con Pollo Peruano. This isn’t just another chicken and rice dish. It’s a vibrant, aromatic, and deeply flavorful one-pot meal that captures the heart of Peruvian cuisine. With its signature cilantro-infused green rice and incredibly tender chicken, this recipe is a culinary journey you can take right in your own kitchen. It’s the perfect centerpiece for a family dinner or a standout dish to impress your friends.
We’ll walk through every step, unlocking the secrets to the most authentic and delicious Peruvian Chicken and Rice you’ve ever tasted. Forget takeout—this is better.
What Makes This Peruvian Chicken and Rice Recipe So Special?
The magic of this dish lies in its unique combination of flavors. The rice gets its brilliant green hue and fresh, herbaceous flavor from a potent cilantro and spinach base. Aji amarillo paste, a staple in Peruvian cooking, adds a fruity, mild heat that is complex and utterly addictive. Finally, a splash of dark beer tenderizes the chicken and adds an incredible depth of malty flavor to the entire pot. It’s a symphony of tastes that sets it apart from any other chicken and rice you’ve had.
Key Ingredients for Authentic Flavor
To create a truly memorable Peruvian Chicken and Rice, a few key ingredients are essential. While you can find substitutes, using the authentic components will elevate your dish from good to unforgettable.
The Chicken
We use bone-in, skin-on chicken thighs for this recipe. The bone adds immense flavor to the rice as it cooks, and the skin gets beautifully golden and crisp. This cut of meat stays juicy and tender throughout the cooking process. If you’re looking for other amazing chicken recipes, you should try this Longhorn Parmesan Crusted Chicken.
The “Green” Rice Base
This is the soul of the dish. A vibrant blend of fresh cilantro, spinach, and a little liquid creates a paste that infuses the rice with color and a bright, earthy flavor. The spinach helps to enhance the green color without making the cilantro taste overwhelming.
The Sofrito
A classic sofrito of finely diced red onion, garlic, and red bell pepper forms the aromatic foundation. But the star here is aji amarillo paste. This yellow chili paste provides a unique fruity flavor with a gentle, warming spice that is quintessentially Peruvian. You can typically find it in Latin American markets or online.
How to Make Peruvian Chicken and Rice (Step-by-Step)
This recipe comes together in one pot, making cleanup a breeze. Follow these simple steps for a perfect result every time.
- Prepare the Green Base: In a blender, combine the fresh cilantro, spinach, and 1/2 cup of chicken broth. Blend until you have a smooth, vibrant green puree. Set it aside.
- Sear the Chicken: Pat the chicken thighs completely dry with paper towels. Season them generously on all sides with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear for another 3-4 minutes. Remove the chicken from the pot and set it aside.
- Cook the Sofrito: Reduce the heat to medium. Add the diced red onion and red bell pepper to the pot, scraping up any browned bits from the bottom. Cook for 5-6 minutes, until softened. Add the minced garlic and aji amarillo paste and cook for another minute until fragrant.
- 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 separated.
- Deglaze and Combine: Pour in the dark beer to deglaze the pot, stirring to lift any remaining flavorful bits from the bottom. Let it simmer for about a minute. Stir in the green cilantro puree, the remaining chicken broth, cumin, salt, and pepper. Bring the mixture to a boil.
- Cook Together: Nestle the seared chicken thighs back into the rice mixture. Add the frozen peas and corn. Once the liquid returns to a simmer, reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the liquid is fully absorbed and the rice is tender. Do not lift the lid during this time!
- Rest and Fluff: Remove the pot from the heat and let it rest, still covered, for 10 minutes. This is a crucial step for perfectly cooked rice. After resting, fluff the rice gently with a fork and serve immediately.
Tips for the Best Arroz con Pollo Peruano
Unlock the full potential of your dish with these expert tips.
- Don’t Skip the Sear: Getting a deep, golden-brown crust on the chicken skin not only adds texture but also creates a foundation of flavor (fond) in the pot that seasons the entire dish.
- Use Bone-In, Skin-On Thighs: For the most succulent chicken and flavorful rice, this cut is non-negotiable. Breasts tend to dry out with this cooking method.
- Rest is Best: Letting the pot rest off the heat for 10 minutes is essential. It allows the steam to redistribute, finishing the cooking process and ensuring each grain of rice is perfectly fluffy.
- Find Aji Amarillo: If you can’t find it locally, ordering a jar of aji amarillo paste online is worth the effort for that truly authentic Peruvian taste.
What to Serve with Your Dish
Peruvian Chicken and Rice is a complete meal on its own, but it’s traditionally served with Salsa Criolla. This is a simple, refreshing relish of thinly sliced red onions, cilantro, lime juice, and a little salt. Its bright, acidic crunch perfectly cuts through the richness of the chicken and rice. For a different vegetable side, these Honey Balsamic Brussels Sprouts would be a delicious accompaniment. Or if you’re looking for a hearty soup to start, this Crock Pot Potato Soup is a great choice.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or gently warm it in a covered pot on the stove with a splash of water or chicken broth to help it steam and prevent it from drying out.
Frequently Asked Questions
While you can use chicken breasts, we highly recommend using bone-in, skin-on thighs for this recipe. They stay much juicier during the cooking process and the bones add a significant amount of flavor to the rice. Chicken breasts are prone to drying out.
This dish is more flavorful than it is spicy. The aji amarillo paste provides a gentle, warming heat rather than a fiery kick. The spice level is generally mild and approachable for most palates.
The signature green color of the rice in Peruvian Chicken and Rice comes from a puree of fresh cilantro. Many recipes, including ours, also add spinach to enhance the vibrant green color without making the cilantro flavor overpowering.
Aji amarillo paste is a staple in Peruvian cuisine made from yellow chili peppers. It has a unique fruity flavor with mild to medium heat. For the most authentic taste, it’s best not to substitute it. However, in a pinch, you could mix a little turmeric (for color) with a dash of cayenne or a milder chili paste, though the flavor will be different.
Salsa Criolla is a classic Peruvian condiment or relish. It’s a simple mix of thinly sliced red onions, fresh cilantro, lime juice, and a pinch of salt. It has a fresh, acidic crunch that perfectly complements rich dishes like Arroz con Pollo.
Your Next Flavorful Adventure Awaits!
You’ve now mastered one of Peru’s most beloved dishes! This Peruvian Chicken and Rice recipe is sure to become a staple in your home. It’s a satisfying, flavorful, and beautiful meal that brings people together. We hope you love every bite of this culinary adventure. If you enjoyed this recipe, please share your experience in the comments below or save it to your favorite board on Pinterest!
Peruvian Chicken and Rice Recipe
Peruvian Chicken and Rice: The Ultimate One-Pot Wonder
Ingredients
Equipment
Instructions
- In a blender, combine the fresh cilantro, spinach, and 1/2 cup of chicken broth. Blend until smooth. Set aside.
- Pat chicken thighs dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden brown, then flip and sear for another 3-4 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add red onion and bell pepper to the pot and cook for 5-6 minutes until soft. Add garlic and aji amarillo paste, cooking for 1 more minute until fragrant.
- Add the rinsed rice to the pot and stir for 2 minutes to toast.
- Pour in the dark beer to deglaze the pot. Stir in the green cilantro puree, the remaining 2 cups of chicken broth, cumin, salt, and pepper. Bring to a boil.
- Return the chicken to the pot, add the frozen peas and corn. Once simmering, reduce heat to low, cover tightly, and cook for 20-25 minutes without lifting the lid.
- Remove from heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork and serve immediately.
Notes
Letting the dish rest for 10 minutes is crucial for fluffy rice.
Serve with a side of fresh Salsa Criolla for a perfect meal.
