Peruvian Chicken & Rice

Introduction

Peruvian Chicken & Rice (Arroz con Pollo) is a beloved dish that brings together bold flavors, vibrant colors, and a rich cultural heritage in one comforting meal. This one-pot wonder features tender, juicy chicken simmered in a fragrant, cilantro-infused rice, absorbing the deep, savory essence of traditional Peruvian spices. With influences from indigenous, Spanish, and African cuisines, this dish is a staple in Latin American households, perfect for family dinners, festive gatherings, or even meal prep.

The first time I made Arroz con Pollo, I was amazed by the way the ingredients came together so effortlessly. Blending fresh cilantro into a bright, herbaceous sauce and watching the rice soak up all the flavors felt like magic in the kitchen. The aroma of simmering chicken, garlic, and spices filled the air, creating an irresistible anticipation for the first bite.

What I love most about Peruvian Chicken & Rice is its versatility. While the classic version features bell peppers, peas, and traditional spices, you can customize it by adding carrots, corn, or even a touch of aji amarillo for extra heat. Serve it with a side of salsa criolla or a drizzle of ají verde sauce for an extra punch of flavor. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, Arroz con Pollo is always a winning choice.

Perfect for:

• Family dinners
• Meal prep
• Festive occasions
• Latin American food lovers
• Comfort food cravings

Why You’ll Love This Peruvian Chicken & Rice Recipe

Here’s why Peruvian Chicken & Rice will become a favorite in your kitchen:

• One-Pot Wonder: Everything is cooked in a single pot, making cleanup easy.
• Packed with Flavor: The combination of cilantro, aji amarillo, garlic, and cumin gives this dish a rich, deep flavor.
• Juicy, Tender Chicken: The chicken is seared and then simmered, keeping it moist and delicious.
• Vibrant and Nutritious: The green cilantro sauce not only adds color but is packed with vitamins and antioxidants.
• Versatile Dish: Serve it as a main course, or pair it with a fresh salad and fried plantains.

Preparation and Cooking Time

• Total Time: 50 minutes
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 450-500 calories
• Key Nutrients: Protein: 35g, Carbs: 50g, Fat: 12g

Ingredients

Gather these ingredients to make your Peruvian Chicken & Rice:

• 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
• 2 cups long-grain rice
• 1 bunch fresh cilantro
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon aji amarillo paste (or substitute with ½ teaspoon cayenne and ½ teaspoon paprika)
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups chicken broth
• ½ cup frozen peas
• 1 red bell pepper, diced
• ½ cup corn kernels (fresh or frozen)
• 2 tablespoons vegetable oil
• 1 lime, cut into wedges (for serving)

Ingredient Highlights

• Chicken Thighs: Bone-in thighs are traditionally used for their rich flavor, but boneless can also be used.
• Cilantro: Fresh cilantro gives the dish its signature green color and herbaceous taste.
• Aji Amarillo Paste: A staple in Peruvian cuisine, this yellow chili paste adds a mild, fruity heat.
• Long-Grain Rice: Absorbs all the flavorful broth while maintaining a light, fluffy texture.
• Turmeric: Adds a warm, golden hue and subtle earthy flavor.

Step-by-Step Instructions

Prepare the Cilantro Sauce:

1. Blend the Cilantro: In a blender, combine the cilantro with ½ cup of chicken broth and blend until smooth. Set aside.

Sear the Chicken:

2. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Season and Sear: Season the chicken thighs with salt and pepper. Sear them skin-side down until golden brown, about 5 minutes per side. Remove and set aside.

Sauté the Aromatics:

4. Cook the Onions and Garlic: In the same pot, add the chopped onion and garlic, sautéing until fragrant and softened.
5. Add the Spices: Stir in the aji amarillo paste, cumin, and turmeric, cooking for another minute to release the flavors.

Cook the Rice:

6. Toast the Rice: Add the rice to the pot, stirring to coat it with the aromatics and spices.
7. Pour in the Broth: Add the blended cilantro sauce and remaining chicken broth, stirring well.
8. Return the Chicken: Nestle the seared chicken back into the pot, skin-side up.

Simmer and Finish:

9. Cover and Cook: Reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is fully cooked (internal temperature of 165°F / 74°C).
10. Add the Veggies: Stir in the peas, diced bell pepper, and corn. Cover and cook for another 5 minutes.
11. Fluff and Serve: Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.

How to Serve Peruvian Chicken & Rice

• With Salsa Criolla – This classic Peruvian onion relish, made with thinly sliced red onions, lime juice, and a touch of chili, adds a refreshing crunch and tanginess.
• Drizzle with Aji Verde – Serve with aji verde, a spicy Peruvian green sauce made from cilantro, jalapeños, lime, garlic, and mayo. It adds a bold kick to the dish.
• Top with Avocado Slices – Creamy avocado complements the bold flavors of the dish while adding a rich texture.
• Pair with Fried Plantains – Sweet or savory tostones (fried green plantains) or maduros (ripe, caramelized plantains) balance the savory and herbal flavors of the dish.
• Add a Fried Egg – A runny fried egg on top enhances the dish’s richness and adds an extra layer of flavor.
• Serve with Roasted Vegetables – Roasted sweet potatoes, bell peppers, or asparagus bring out the earthiness of the Peruvian spices.
• Accompany with Cancha or Choclo – Peruvian-style cancha (toasted corn nuts) or choclo (large Peruvian corn) add a crunchy and traditional touch.
• Garnish with Fresh Cilantro and Lime Wedges – A squeeze of fresh lime and a sprinkle of chopped cilantro brighten up the dish just before serving.
• With a Side of Black Beans – A scoop of well-seasoned black beans or Peruvian-style beans adds a hearty contrast.
• Serve in a Clay Pot (Cazuela Style) – Presenting the dish in a rustic clay pot keeps it warm and enhances its authenticity and appeal.

Additional Tips for Peruvian Chicken & Rice

• Use Fresh Cilantro: Fresh cilantro gives the dish its signature color and flavor—avoid dried substitutes.
• Sear the Chicken Well: Getting a good sear on the chicken adds depth to the dish.
• Don’t Skip the Resting Time: Let the rice sit off the heat for 5 minutes before serving to allow flavors to settle.
• Adjust the Spice Level: Add more aji amarillo or a dash of hot sauce if you like extra heat.
• Make It Healthier: Use skinless chicken thighs or breasts for a leaner version.

Recipe Variations for Peruvian Chicken & Rice

1. Arroz con Pollo Verde: Add extra cilantro and spinach for a deeper green color.
2. Spicy Arroz con Pollo: Double the aji amarillo paste for more heat.
3. Arroz con Pollo a la Brasa: Use rotisserie-style seasoning for a smoky twist.
4. Vegetarian Version: Replace the chicken with mushrooms and add extra veggies.
5. Coconut Peruvian Rice: Use half chicken broth and half coconut milk for a creamy flavor.
6. Garlic-Lime Version: Squeeze extra lime juice and add roasted garlic for bold flavor.
7. Smoky Chipotle Style: Mix in chipotle peppers for a Mexican-Peruvian fusion.
8. Quinoa Variation: Substitute rice with quinoa for a protein-packed alternative.
9. One-Pan Baked Version: Bake everything in the oven at 375°F (190°C) for a no-fuss method.
10. Street Food Style: Serve with fried eggs and crispy potatoes for a Peruvian twist.

Freezing and Storage

• Freezing: Let cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Storage: Keep leftovers in the refrigerator for up to 4 days.
• Reheating: Reheat on the stovetop with a splash of broth to keep the rice from drying out.

Special Equipment for Peruvian Chicken & Rice

• Large Dutch oven or deep skillet
• Blender or food processor
• Wooden spoon for stirring
• Measuring cups and spoons

FAQ for Peruvian Chicken & Rice

1. Can I use chicken breast instead of thighs? Yes, but chicken thighs remain juicier during cooking.
2. What if I don’t have aji amarillo paste? Substitute with a mix of paprika and cayenne pepper.
3. Can I make this in an Instant Pot? Yes, use the sauté function for steps 2-5, then cook on high pressure for 10 minutes.
4. What’s the best rice to use? Long-grain white rice works best, but you can also use basmati or jasmine rice.
5. Can I make this dairy-free? Yes! This recipe contains no dairy ingredients.

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Conclusion

Peruvian Chicken & Rice is a comforting, flavor-packed dish that brings the rich traditions of Peruvian cuisine to your table. With tender, juicy chicken, fragrant cilantro-infused rice, and a perfect blend of spices, this dish is both hearty and satisfying. Whether you’re preparing it for a family dinner, meal prepping for the week, or serving guests, its bold flavors and vibrant colors make it a standout meal.

Easy to make and incredibly versatile, this dish pairs well with a fresh salad, spicy aji sauce, or a squeeze of lime for an extra burst of flavor. Each bite delivers a comforting mix of warmth and spice, making it a go-to recipe for any occasion.

I can’t wait to see your take on Peruvian Chicken & Rice! Snap a photo and tag me on Instagram—I’d love to see how you make this dish your own. Don’t forget to share your favorite twists in the comments. Happy cooking!