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Peruvian Chicken and Rice (Arroz con Pollo)

Deliciously Authentic Peruvian Chicken and Rice (Arroz con Pollo)

A delightful blend of vibrant flavors, this Peruvian Chicken and Rice (Arroz con Pollo) is a simple and impressive dish that brings the taste of Peru to your table.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 lbs Bone-in, skin-on chicken pieces Substitute with boneless thighs for a leaner option.
For the Rice
  • 2 cups Long-grain white rice Jasmine rice can be used for a fragrant alternative.
  • 3.5 cups Chicken broth Vegetable broth works for a vegetarian version.
  • 1 cup Frozen peas Feel free to use fresh peas in season.
  • 1 cup Diced carrots Other veggies like corn can also be included.
For Flavor and Aromatics
  • 4 cloves Garlic Intensifies savory flavors.
  • 1 Red onion Finely chopped; yellow onion can be a good alternative.
  • 1 Red bell pepper Diced; can be replaced with yellow or green bell pepper.
  • 1 tsp Cumin Gives an earthy warmth; coriander can offer a similar effect.
  • 1 tsp Paprika Adds a subtle sweetness; smoked paprika can change the flavor profile.
  • 2 tbsp Aji amarillo paste Essential for authentic flavor; substitute with sriracha for spice.
For the Cilantro Puree
  • 1 large bunch Fresh cilantro A key flavor component; use parsley for a milder taste.
  • 1 cup Fresh spinach Boosts color and nutrition; kale is a suitable replacement.
For Cooking
  • 2 tbsp Vegetable oil Can be swapped with olive or avocado oil.
  • 1/2 cup Light beer Switch to chicken broth for a non-alcoholic option.
Seasoning
  • Salt and freshly ground black pepper Essential for seasoning; adjust according to taste.

Equipment

  • Large deep pot
  • Blender

Method
 

Step-by-Step Instructions
  1. In a blender, combine the fresh cilantro, spinach, garlic cloves, and 1 cup of chicken broth. Blend until smooth and vibrant green. Pour into a bowl and set aside.
  2. Pat the chicken dry with paper towels and season with salt, pepper, cumin, and paprika. Heat vegetable oil in a large pot over medium-high heat and sear chicken for 6-8 minutes until golden brown. Remove and set aside.
  3. In the same pot, add the chopped red onion and sauté for 3-4 minutes until softened. Stir in the diced red bell pepper and aji amarillo paste, cooking for another 2-3 minutes until fragrant.
  4. Add the rinsed long-grain white rice, stirring for about 2 minutes. Pour in the light beer to deglaze the pot, scraping up any brown bits. Let simmer for a minute.
  5. Stir the cilantro puree into the pot with the rice mixture. Then add the remaining chicken broth and bring to a boil. Return the chicken to the pot.
  6. Reduce heat to low, cover, and let simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
  7. Stir in the frozen peas and diced carrots, cover, and let sit for an additional 10 minutes on low heat. Fluff the rice with a fork before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Rinse rice well to remove excess starch for a fluffier texture. Adjust the cilantro amount to taste.

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