Arroz con Pollo Peruano: The Ultimate One-Pot Chicken and Rice Recipe

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Looking for the perfect arroz con pollo peruano recipe? This flavorful Peruvian chicken and rice dish is packed with cilantro, ají amarillo, and tender veggies. Includes step-by-step instructions and Salsa Criolla for a zesty finish!

Have you ever taken that first bite of something and thought, Where has this been all my life? That’s exactly how I felt the first time I tasted arroz con pollo peruano. This vibrant Peruvian chicken and rice dish is more than just a meal, it’s a celebration on a plate.

The magic lies in the blend of fresh cilantro, ají amarillo paste, beer, and broth, all working together to infuse the rice with rich, herbaceous flavor. And when it’s topped off with a zesty Salsa Criolla? Oh, honey, you’ll be scraping your plate clean!

Whether you’ve visited Peru or you’re just exploring global flavors like a crispy chicken rice bowl or Vijayawada biryani, this dish is a must-try. It’s bold, it’s comforting, and most importantly, it brings people together around the table. So grab your apron, let’s dive into arroz con pollo peruano.

Table of contents

Main Ingredients for Arroz con Pollo Peruano (With Descriptions)
Additional Ingredients and Substitutes
Expert Tips for the Perfect Arroz con Pollo Peruano
Recommended Techniques for The Best Arroz con Pollo Peruano
Step-by-Step Instructions
Additional Guide: Variations & Special Twists
FAQs: Your Arroz con Pollo Questions, Answered
Conclusion
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Main Ingredients for Arroz con Pollo Peruano (With Descriptions)

Here’s what you’ll need to make this unforgettable arroz con pollo peruano at home:

Chicken thighs and drumsticks (skinless)
These bone-in cuts soak up flavor beautifully and stay moist during cooking.
Cilantro leaves and baby spinach
The powerhouse duo that gives the dish its signature green hue and earthy aroma.
Ají amarillo paste
This bright yellow Peruvian chili paste adds mild heat and citrusy depth.
Onion and garlic
The holy grail of any savory dish, forming the fragrant base of your sofrito.
Vegetable oil
Used for browning the chicken and sautéing the aromatics.
Beer (light lager or pale ale)
Enhances the richness while helping deglaze the pan.
Chicken broth
Adds moisture and deepens the flavor of the rice.
Long-grain white rice (uncooked)
Absorbs the savory liquid while cooking to fluffy perfection.
Sweet peas, carrots, red bell pepper, and white corn
These colorful veggies round out the dish and add texture.

Simple ingredients, but when they come together? Pure magic.

Additional Ingredients and Substitutes

Want to make this dish your own or tweak it based on what you have in the pantry? Here are a few suggestions:

No ají amarillo?
Try using a mix of yellow bell pepper and a dash of jalapeño. It won’t be exactly the same, but it’ll come close in both flavor and color.
Fresh corn substitute
If you can’t find white shoepeg corn, any sweet corn (fresh or frozen) will do the trick.
Spinach swap
Kale or arugula can stand in for spinach, though they’ll bring a slightly different flavor.
Rice variation
Jasmine rice works well too, but avoid short-grain rice, it gets too sticky.
For extra richness
Stir in a tablespoon of butter at the end, or add diced avocado on top before serving.
In a hurry?
Try making chicken legs in the Instant Pot and serving them over seasoned rice for a shortcut version.

Remember, cooking’s all about flexibility. Don’t stress if you’re missing one or two things!

Expert Tips for the Perfect Arroz con Pollo Peruano

Here’s the inside scoop to help you nail this dish every time:

Blend the greens with broth, not water: Trust me, using chicken broth instead of water when blending the cilantro and spinach makes a huge difference. It gives the green base a head start on flavor.
Don’t rush the browning: Take your time searing the chicken. Those golden brown bits at the bottom of the pan (a.k.a. fond) are flavor bombs waiting to be released.
Use the right pot: A heavy-bottomed Dutch oven or large sauté pan holds heat better and prevents burning. Thin pans can scorch the rice before it’s fully cooked.
Simmer low and slow: Once the rice is in, keep the heat gentle. A low simmer helps the flavors meld and ensures nothing sticks to the bottom.
Stir sparingly: You might be tempted to stir the rice, resist! Stirring too much can make it mushy. Let it steam in peace.
Let it rest: Once everything’s cooked, turn off the heat and let the pot sit (covered) for 5–10 minutes. This final step lets the rice finish absorbing all the goodness.
Don’t skip the salsa: Salsa Criolla isn’t just a garnish, it brightens up the dish with a punch of acidity and crunch. It balances the richness of the rice and chicken beautifully.
Cooking outdoors? Try pairing your cilantro rice with smoky pellet grill chicken thighs for a summer twist.

Recommended Techniques for The Best Arroz con Pollo Peruano

Here are a few techniques that really elevate this arroz con pollo peruano:

Blending greens finely
For a smooth, even base, blend the cilantro and spinach until it’s almost creamy. No chunks!
Layering flavors
Build flavor gradually: first by browning the meat, then by sautéing the sofrito, and finally by cooking the rice with broth and beer. If you’re into that kind of flavor harmony, check out our sweet-and-sour chicken bowls too!
Deglazing
Use the beer to lift all the flavorful bits stuck to the pan, don’t skip this step!
Covering the pot tightly
Trap the steam by using a tight-fitting lid. If needed, use foil under the lid for extra seal.
Cooking the vegetables last
Add the peas, carrots, and corn toward the end so they don’t get mushy.

Step-by-Step Instructions

Ready to cook? Here’s how to bring arroz con pollo peruano to life:

Step 1: Season the chicken thighs and drumsticks with salt and pepper. In a large pot, heat 1/4 cup of oil over medium-high heat. Brown the chicken pieces for about 5–7 minutes, then remove and set aside.
Step 2: In the same pot, add a tablespoon of oil, then sauté the onion and garlic until soft and fragrant. Stir in the ají amarillo paste and cook for another 2 minutes.
Step 3: Deglaze with beer, scraping up any browned bits. Let it simmer briefly before adding the blended cilantro-spinach mixture and chicken broth.
Step 4: Return the chicken to the pot and bring everything to a gentle boil. Stir in the uncooked rice and reduce heat to low. Cover and simmer for 20 minutes.
Step 5: Uncover and sprinkle in the peas, carrots, red bell pepper, and corn. Gently stir, then cover again and cook for another 10–15 minutes, or until rice is tender.
Step 6: Turn off the heat and let the pot sit, covered, for 5 minutes before serving. This helps the flavors settle and the rice fluff up perfectly.

Additional Guide: Variations & Special Twists

Feeling creative? Here are a few ways to make this dish your own:

Add olives or capers
Some versions of arroz con pollo peruano include briny olives for a punchy contrast.
Make it spicy
Want more heat? Toss in a few slices of fresh chili or an extra spoonful of ají amarillo.
Try boneless chicken
If you’re in a hurry, boneless thighs work too, just reduce the simmer time slightly.
Go vegetarian
Swap out the chicken for mushrooms or chickpeas and use vegetable broth. You’ll still get that satisfying depth of flavor.
Try tropical
Prefer a creamy, comforting version? You’ll love our coconut chicken and rice.
Explore the Caribbean
Looking for bold, island flavor? Don’t miss our Jamaican jerk chicken rice.
Make it a party dish
Double the recipe for gatherings, it’s perfect for feeding a crowd and can be made ahead!

FAQs: Your Arroz con Pollo Questions, Answered

What if I can’t find ají amarillo paste?

Try a combo of yellow bell pepper and a little jalapeño blended into a paste, or check online international grocers.

Need something faster?

You’ll love our frozen chicken wings in the air fryer for a crispy, no-fuss option.

Conclusion

There you have it, my friend, arroz con pollo peruano in all its savory, colorful glory. From the bright green rice to the juicy chicken and that crunchy Salsa Criolla on top, this dish is a whole experience. It’s the kind of meal that invites conversation, laughter, and second helpings.

So whether you’re feeding your family on a busy weeknight or planning a special dinner with friends, this recipe has got your back. And hey, if you’re anything like me, you might find yourself making it again and again.

Looking for more one-pot meals? Check out our Mississippi chicken in the Instant Pot next time, equally easy and just as comforting.

Thanks for stopping by my kitchen! If you try this recipe, I’d love to hear how it turned out. Drop a comment or snap a pic and tag me, I always enjoy seeing your creations.

Warmest wishes,