PeruvianLunch

Recipe Story

origins & traditions

Arroz con Pollo is a beloved Peruvian comfort food that brings families together around the table. This traditional one-pot dish combines succulent chicken pieces with rice cooked in a fragrant cilantro and beer broth, creating a beautiful green-tinted rice with incredible depth of flavor. The combination of aji amarillo paste, cumin, and fresh cilantro creates an unmistakably Peruvian taste profile. Vegetables like peas, carrots, and bell peppers add color, nutrition, and texture to this complete meal. Often served with salsa criolla and aji sauce on the side, this dish represents the heart of Peruvian home cooking. The beer adds a subtle maltiness that enhances the chicken flavor while the cilantro provides freshness and that signature green color. Perfect for Sunday lunches or any day you want to bring authentic Peruvian flavors to your table.

Instructions

step by step

0/14 done

Blend cilantro with 1 cup of chicken stock until smooth to create cilantro paste. Set aside.
Season chicken pieces generously with salt, pepper, cumin, and paprika.
Heat olive oil in a large dutch oven or heavy pot over medium-high heat. Brown chicken pieces on all sides, about 8-10 minutes total. Remove and set aside.
In the same pot, add diced onions and bell peppers. Sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes.
Add rice to the pot and toast for 2-3 minutes, stirring constantly.
Pour in beer and remaining chicken stock. Add the cilantro paste, bay leaves, and bring to a boil.
Return chicken pieces to the pot, nestling them into the rice mixture.
Reduce heat to low, cover tightly, and simmer for 25 minutes without lifting the lid.
After 25 minutes, add peas and carrots on top without stirring. Cover and cook for another 10 minutes.
Remove from heat and let rest covered for 5 minutes.
Fluff rice gently with a fork, incorporating the vegetables.
Garnish with fresh cilantro and serve hot.

Arroz con Pollo Peruano

4.7 (60)

A vibrant Peruvian chicken and rice dish cooked in cilantro-infused broth with beer, peas, and carrots. This comforting one-pot meal features tender chicken pieces with golden rice for authentic home-style flavor.

medium

1h 10m

6 servings

Ingredients

0 of 15 checked

Main Protein

900 grams chicken-thigh, cut into pieces

Base

2 1/2 cups rice-white, rinsed
2 tablespoons tomato-paste

Aromatics

2 cups cilantro, fresh, packed
1 pieces onions, diced
6 cloves garlic, minced
2 pieces bay-leaves

Vegetables

2 pieces bell-peppers, diced
1 cups peas, frozen
2 pieces carrots, diced

Spices

2 teaspoons cumin, ground
1 teaspoons paprika

Cooking Fat

3 tablespoons olive-oil

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For the best flavor, use dark beer rather than light lager - it adds more depth.

•The key to achieving authentic green rice is using plenty of fresh cilantro in the paste.

•Do not lift the lid while the rice is cooking or you will release essential steam.

•If your rice seems dry before it is fully cooked, add a little more warm stock.

•For a spicier version, add 1-2 tablespoons of aji amarillo paste with the tomato paste.

•You can substitute chicken thighs entirely for more flavor, or use a mix of bone-in and boneless pieces.

•Leftover arroz con pollo actually tastes better the next day as the flavors meld together.

•For a complete Peruvian experience, serve with salsa criolla (red onion and lime salad) and aji verde sauce on the side.

•If you cannot find aji amarillo paste, substitute with a mix of yellow bell pepper and a small amount of habanero for heat.

Peruvian

⭐ Highly Rated

45 minmedium