Peruvian Chicken and Rice

The vibrant green hue of this Arroz con Pollo isn’t just eye-catching, it’s packed with bold flavors from fresh cilantro, garlic, and jalapeño blended into a zesty sauce. Paired with perfectly seared chicken thighs and fluffy jasmine rice, every bite offers a comforting and satisfying experience.

This dish brings the heart of Peruvian cuisine to your table with minimal effort and maximum flavor. It’s an ideal one-pot meal for busy weeknights or a delicious introduction to Latin flavors for a weekend feast. Simple, nourishing, and full of character, it’s sure to become a family favorite.

Full Recipe

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 cup cilantro leaves

• 1/2 cup chicken broth

• 1 jalapeño, seeded

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon turmeric

• Salt and pepper to taste

• 1 1/2 cups jasmine rice, rinsed

• 1 3/4 cups chicken broth (additional)

• 1/2 cup frozen peas

• 1/2 cup diced carrots

• Lime wedges for serving

Directions:

1. In a blender, combine cilantro, jalapeño, 1/2 cup chicken broth, and garlic. Blend until smooth. Set aside.

2. Season chicken thighs with salt, pepper, cumin, paprika, and turmeric.

3. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.

4. In the same pot, add chopped onion and sauté until translucent (about 2-3 minutes).

5. Pour in the blended cilantro mixture and cook for 3-4 minutes, allowing the flavors to meld.

6. Stir in the rinsed rice, making sure each grain is coated with the green sauce.

7. Add 1 3/4 cups of chicken broth, carrots, and peas. Bring to a gentle boil.

8. Return chicken to the pot, placing it on top of the rice. Cover, reduce heat to low, and simmer for 20-25 minutes until the rice is cooked and the chicken is fully tender.

9. Let rest for 5 minutes before fluffing rice and serving with lime wedges.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 460 kcal | Servings: 4 servings

Discover the Rich Flavors of Peruvian Chicken and Rice (Arroz con Pollo)

Peruvian cuisine is a vibrant tapestry of indigenous traditions, colonial influences, and a bounty of native ingredients. Among the dishes that perfectly reflect this rich culinary heritage is Arroz con Pollo, a deeply flavorful and comforting one-pot meal of chicken simmered in a fragrant cilantro-based sauce and paired with perfectly cooked rice. This dish is more than just a staple in Peruvian households; it’s a warm invitation to experience the soul of a nation through its food.

Whether you’re a seasoned home cook or exploring Latin American flavors for the first time, Arroz con Pollo is the kind of dish that offers both comfort and complexity. Its vibrant green hue, derived from fresh herbs and jalapeño, immediately signals that you’re in for something bold and refreshing. It’s a dish where the humble ingredients of rice and chicken are transformed into something extraordinary.

A Bit of History: From Spain to Peru

While many Latin American countries have their own versions of Arroz con Pollo, Peru’s rendition stands out thanks to its generous use of cilantro and ají peppers. Historically, this dish is believed to be a descendant of the Spanish paella, which made its way across the Atlantic during colonial times. However, Peruvian cooks, as always, made it their own.

In Peru, native ingredients like cilantro, native chilies, and garlic took center stage, replacing the saffron and seafood commonly found in Spanish recipes. The result was a deeply satisfying green-hued chicken and rice dish, spicy, savory, and earthy, with each bite echoing Peru’s unique culinary story.

What Makes Peruvian Arroz con Pollo Unique?

Several characteristics set this dish apart from other chicken-and-rice recipes around the world:

1. The Green Base Sauce (Ají Verde)

The standout feature of Peruvian Arroz con Pollo is its green base. This sauce typically includes cilantro, garlic, onion, and ají amarillo or jalapeño. Blended together, it creates a verdant paste that infuses both rice and chicken with a distinctive, herbal punch. It’s bright, slightly spicy, and utterly addicting.

2. Bone-In Chicken for Depth of Flavor

Traditionally, bone-in, skin-on chicken thighs or drumsticks are used to enrich the dish with savory depth. Searing the chicken first ensures a crispy skin and caramelized edges, adding dimension to the final flavor profile.

3. Long-Grain Rice Soaked in Flavor

Instead of plain steamed rice, the grains here soak up all the aromatic herbs and spices from the cooking liquid. As the rice cooks, it absorbs the green sauce and stock, resulting in a perfectly textured and flavorful base.

4. One-Pot Simplicity

Although the flavors are layered and complex, this dish is cooked in a single pot, making it a convenient choice for weeknight dinners or casual gatherings. Everything melds together beautifully in one vessel, minimizing cleanup without compromising taste.

Ingredient Spotlight: Why Each Component Matters

Each ingredient in Arroz con Pollo contributes more than just volume, it brings flavor, texture, and nutritional balance.

• Chicken Thighs: Juicy and tender, they hold up better than breast meat during simmering and impart a richer taste.

• Cilantro: The heart of the dish. This herb brightens the overall flavor while giving the dish its signature green color.

• Jalapeño (or Ají Amarillo): Adds a gentle heat without overwhelming the palate. If you’re spice-sensitive, you can reduce the amount or remove seeds.

• Rice: Acts as a flavor sponge, soaking up every bit of broth and sauce. Jasmine or long-grain rice works best for a fluffy result.

• Vegetables (Carrots & Peas): Provide color, texture, and a slightly sweet contrast to the savory chicken.

• Garlic & Onion: The aromatic base. These are the quiet heroes of any well-balanced dish.

• Chicken Broth: Delivers savory undertones and keeps the dish moist as it cooks.

• Spices (Cumin, Paprika, Turmeric): Build warmth and subtle complexity without overpowering the herbal elements.

Tips for Making the Best Arroz con Pollo

• Blend the cilantro sauce until smooth for a more even color and distribution of flavor.

• Don’t skip the searing step. Browning the chicken adds not only color but incredible depth to the final taste.

• Use fresh cilantro, not dried. The fresh herb is key to achieving that distinctive flavor and color.

• Adjust liquid levels carefully. Too much broth can lead to mushy rice; too little and the rice may undercook. Keep an eye on the simmer and cover tightly.

• Let the dish rest after cooking for 5–10 minutes. This helps the rice firm up and allows flavors to settle.

• Lime wedges are more than garnish. A squeeze of lime before serving brings the entire dish to life.

Cultural and Family Significance

In Peru, Arroz con Pollo is more than a meal, it’s a memory. This dish is served at family gatherings, Sunday lunches, birthday parties, and even casual weeknight dinners. It’s comforting, nostalgic, and lovingly prepared in households across generations.

Each family may have its own variation, some add beer to the rice for extra depth, while others stir in olives or even corn. Regardless of version, it’s a dish that brings people together, emphasizing flavor, family, and tradition.

Serving Suggestions and Pairings

While Arroz con Pollo is a complete meal on its own, it pairs wonderfully with:

• Crisp green salad tossed in lime vinaigrette

• Sliced avocado or guacamole

• Fried plantains for a hint of sweetness

• Pickled red onions to balance the richness

• A chilled glass of chicha morada (a Peruvian purple corn drink) or a light lager

For a dinner party, consider serving it with a few Peruvian starters like papa a la huancaína or ceviche for a full cultural spread.

Nutritional Value: A Health-Conscious Comfort Dish

Compared to many comfort foods, Peruvian Arroz con Pollo is relatively wholesome. It features:

• Lean protein from chicken

• A base of rice that provides sustained energy

• Fresh herbs that support digestion and detoxification

• Peas and carrots that offer vitamins A, C, and fiber

To make the dish even healthier, you can substitute brown rice or cauliflower rice, use skinless chicken, and go light on the oil.

Conclusion: A Dish Worth Mastering

Peruvian Chicken and Rice, Arroz con Pollo Peruano, is a dish that truly delivers. It’s hearty enough for cold nights, vibrant enough for summer meals, and adaptable enough to suit a variety of palates and dietary needs. Whether you’re recreating a family favorite or exploring Latin cuisine for the first time, this dish is a satisfying, flavorful gateway to Peru’s culinary soul.

Easy to prepare yet rich in flavor, it belongs in every cook’s repertoire. Once you make it, you’ll understand why it’s beloved across generations and borders.