Looking to bring bold flavor to your dinner table? Peruvian chicken and rice, known locally as arroz con pollo, is a colorful and comforting one-pot dish that combines juicy chicken, ají amarillo, and herby cilantro rice into a perfect weeknight meal.
Not only is this dish packed with flavor, but it’s also versatile enough to be adapted to different tastes and ingredients. If you enjoy cozy classics like this, you’ll probably love other hearty dishes like this chicken with buttered noodles recipe or the rich, creamy creamy spinach chicken casserole.
In this article, you’ll learn how to make Peruvian chicken and rice step-by-step, plus expert tips, storage advice, and flavorful variations.
Why You’ll Love This Peruvian Chicken and Rice Recipe
This dish is more than just a pretty plate, it’s satisfying, flavorful, and surprisingly easy to prepare. Here’s why it deserves a spot in your recipe rotation:
- One-pot convenience: Everything cooks in one pot, fewer dishes, more flavor.
- Authentic Peruvian flavor: The combination of ají amarillo, cilantro, and beer creates a unique depth of flavor.
- Customizable heat: You control the spice level by adjusting the amount of ají amarillo.
- Perfect for meal prep: It stores and reheats beautifully, making it a great make-ahead option.
- Balanced and nutritious: Loaded with lean protein, vegetables, and whole ingredients.
- Family-approved: Even picky eaters love the color, aroma, and taste.
- Culturally rich: It’s a gateway into exploring Peruvian cuisine from your own kitchen.
Whether you’re cooking for yourself or feeding a crowd, Peruvian chicken and rice offers the perfect mix of comfort and culinary adventure.
Ingredients Nedeed For Peruvian Chicken and Rice
To make authentic Peruvian chicken and rice, you’ll need a few essential ingredients. Here’s a breakdown:
- Chicken thighs (skinless, bone-in or boneless preferred)
- White rice (long grain works best)
- Ají amarillo paste or fresh peppers. You can buy ají amarillo paste on Amazon if it’s not available locally, or learn more about its flavor profile and substitutes.
- A large bunch of cilantro
- Red onion, garlic, and bell peppers
- Carrots and peas
- Chicken broth
- Cumin, paprika, and salt
- Chicha de jora or a light beer for flavor
Optional:
- Lime wedges for serving
- Fried plantains or salsa criolla as sides
Tools You’ll Need
- Heavy-bottom pot or Dutch oven
- Blender or food processor (for the cilantro sauce)
- Knife and cutting board
- Measuring cups and spoons
How To Make Peruvian Chicken and Rice
1. Marinate the Chicken
- Season chicken thighs with salt, pepper, and cumin.
- Let them marinate for at least 30 minutes.
2. Make the Cilantro Sauce
- Blend a bunch of cilantro, garlic, and broth into a smooth green paste.
3. Brown the Chicken
- Heat oil in your pot.
- Sear chicken pieces on both sides until browned.
- Remove and set aside.
4. Sauté the Base
- In the same pot, cook chopped onions, garlic, and ají amarillo until softened.
- Stir in cilantro sauce and cook for a few minutes.
5. Combine and Simmer
- Add rice, carrots, peas, and chicken back to the pot.
- Pour in chicken broth and beer.
- Cover and simmer on low until rice is tender (about 25–30 minutes).
6. Rest and Fluff
- Let it rest for 5 minutes.
- Fluff rice and serve with lime wedges.
Tips for Success
- Use long grain rice to avoid clumping.
- Don’t skip the ají amarillo, it adds authentic Peruvian heat and flavor.
- Avoid over-stirring once the rice is cooking to maintain texture.
- If you can’t find chicha de jora, use a light lager-style beer.
Nutritional Snapshot (Per Serving)
- Calories: ~500
- Protein: ~35g
- Carbs: ~45g
- Fat: ~18g
- Naturally gluten-free and dairy-free
Delicious Variations
Want to mix things up? Try these spins on the classic:
- Vegetarian version: Use tofu or mushrooms instead of chicken
- Spicy version: Add more ají amarillo or a chopped jalapeño
- Instant Pot adaptation: Use sauté function for browning, then pressure cook for 10 minutes
Try this technique in other chicken dishes, such as this garlic butter baked chicken breast for a quick and easy weeknight option.
Serving Suggestions
Pair your arroz con pollo with:
- Salsa criolla (red onion and lime salad)
- Fried plantains
- Avocado slices
- Cancha (Peruvian corn nuts)
And don’t forget the sauces:
- Ají verde (creamy green sauce)
- Huancaína (spicy cheese sauce)
If you love pairing flavorful sides, the creamy potato salad recipe makes an excellent companion to balance out the spices.
Storage & Reheating Tips
- Refrigerator: Store in airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheating: Microwave or heat gently on stove with a splash of broth
FAQs About Peruvian Chicken and Rice
What is Peruvian chicken made of?
It’s typically made with chicken thighs, cilantro, ají amarillo, vegetables, and rice, simmered together in a single pot.
What does it taste like?
It’s savory, slightly spicy, herbaceous, and hearty, the cilantro and ají amarillo create a unique flavor combination.
Why is Peruvian chicken so good?
Its flavor comes from slow simmering with fresh herbs, spices, and peppers that penetrate every grain of rice and bite of chicken.
Can I use chicken breasts instead?
Yes, but thighs stay juicier and are more traditional.
What rice is best?
Long grain white rice works best to keep it fluffy and separate.
Final Thoughts
Peruvian chicken and rice isn’t just delicious, it’s a celebration of Peru’s culinary diversity. With its vibrant color, fresh herbs, and satisfying rice base, this dish is easy enough for beginners and flavorful enough to impress guests.
Try it today, and explore more chicken recipes like the slow cooker chipotle chicken chili for your next hearty dinner idea.
Print
Peruvian Chicken and Rice: A Flavor-Packed One-Pot Masterpiece
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Peruvian chicken and rice is a bold and vibrant one-pot dish made with tender chicken thighs, fragrant cilantro rice, and a creamy ají amarillo sauce. Perfect for weeknight dinners or weekend entertaining, this Latin classic is as comforting as it is flavorful.
Ingredients
1.5 lbs boneless skinless chicken thighs
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
2 tablespoons vegetable oil
1 red onion, finely chopped
4 cloves garlic, minced
2 tablespoons ají amarillo paste
1 bunch fresh cilantro (about 1.5 cups packed)
1.5 cups chicken broth
1 cup long grain white rice
1/2 cup diced carrots
1/2 cup green peas
1/2 cup light beer or water
Lime wedges for serving (optional)
Instructions
Season chicken thighs with cumin, paprika, and salt. Let marinate for 30 minutes.
Blend cilantro, half of the garlic, and 1 cup chicken broth into a smooth green sauce.
In a heavy-bottomed pot, heat oil and brown the chicken on both sides. Remove and set aside.
In the same pot, sauté onion and remaining garlic until soft. Add ají amarillo paste and cook for 1 minute.
Pour in the cilantro sauce and stir well. Simmer for 3 to 4 minutes.
Add rice, carrots, peas, remaining broth, and beer. Return chicken to the pot.
Cover and simmer on low for 25 to 30 minutes, or until the rice is tender and liquid absorbed.
Let rest for 5 minutes, then fluff rice. Serve with lime wedges if desired.
Notes
Use long grain rice for best texture.
If ají amarillo paste is unavailable locally, you can find it on Amazon.
To make this dish spicier, add extra ají amarillo or a sliced jalapeño.
Cilantro stems can be used for extra flavor—no need to discard.
To make this vegetarian, replace chicken with tofu or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: peruvian chicken and rice, arroz con pollo, one pot peruvian chicken, cilantro rice, ají amarillo chicken