Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 8 chicken thighs (bone-in, skin-on); 3 cups long-grain rice; 1 large bunch cilantro; 1 cup beer; 2 tbsp ají amarillo paste; 1 onion, diced; 4 cloves garlic, minced; 1 cup peas; 1 carrot, diced; 1 red bell pepper, diced; 3 cups chicken broth; 2 tbsp vegetable oil; Salt, cumin, pepper

Arroz con Pollo (ah-ROHS kohn POH-yoh)

Peruvian Green Rice with Chicken

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 492 kcal

Vibrant green-hued rice cooked with chicken, cilantro, beer, and ají amarillo, studded with peas and carrots, distinctly Peruvian in character.

Nutrition & Info

Protein 32.0g

Carbs 55.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot blender cutting board

Presentation Guide

Vessel: large clay pot

Garnishes: salsa criolla, lime wedge

Accompaniments: salsa criolla, ají sauce

Ingredients

8 chicken thighs (bone-in, skin-on)
3 cups long-grain rice
1 large bunch cilantro
1 cup beer
2 tbsp ají amarillo paste
1 onion, diced
4 cloves garlic, minced
1 cup peas
1 carrot, diced
1 red bell pepper, diced
3 cups chicken broth
2 tbsp vegetable oil
Salt, cumin, pepper

Instructions

1
Season chicken with salt, cumin, and pepper. Brown in oil in a large pot. Remove and set aside.
2
Sauté onion, garlic, and ají amarillo paste in the same pot until fragrant.
3
Blend cilantro with beer until smooth. Add to the pot with chicken broth.
4
Return chicken to the pot. Add rice, peas, carrot, and bell pepper.
5
Bring to a boil, reduce heat, cover tightly, and cook 20 min until rice is tender.
6
Let rest covered 5 min. Fluff rice and serve with salsa criolla.

💡

Did You Know?

Peruvian arroz con pollo gets its signature green color from blended cilantro — unlike the yellow-tinted Spanish original.

Chef's Notes

Equipment Tips

large heavy pot
blender
cutting board

Garnishing

salsa criolla, lime wedge

Accompaniments

salsa criolla, ají sauce

The Story Behind Arroz con Pollo

While arroz con pollo exists across Latin America, Peru's version is unique for its vivid green color from cilantro and the addition of beer and ají amarillo. It became a Sunday family tradition during the colonial period and remains one of Peru's most comforting home-cooked meals.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: Colonial era fusion

Comments (0)

No comments yet. Be the first to share your thoughts!