Peruvian Green Arroz con Pollo Recipe

Why You’ll Love This Recipe

I love this recipe because the chicken and rice cook together, allowing the rice to absorb the savory juices and seasonings from the chicken. Every spoonful has plenty of flavor without requiring a complicated preparation.

The cilantro is what makes this dish especially memorable for me. Blending it into a smooth green mixture gives the rice its characteristic color and an herbaceous flavor that distinguishes Peruvian arroz con pollo from many other chicken-and-rice dishes.

I also like how easily I can adjust the recipe. I can change the vegetables, use different cuts of chicken, adjust the ají amarillo to control the heat, or add dark beer for another layer of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks
• Long-grain white rice
• Fresh cilantro leaves and tender stems
• Chicken broth
• Yellow onion, finely chopped
• Garlic cloves, minced
• Ají amarillo paste
• Ground cumin
• Salt
• Freshly ground black pepper
• Neutral cooking oil
• Dark beer, optional
• Carrots, diced
• Green peas
• Red bell pepper, diced or sliced
• Corn kernels, optional
• Fresh lime wedges, for serving

For optional salsa criolla:

• Red onion, thinly sliced
• Fresh lime juice
• Fresh cilantro, chopped
• Ají amarillo or another fresh chile, thinly sliced
• Salt

I prefer chicken thighs and drumsticks because I find they stay juicy while the rice cooks. Ají amarillo provides a distinctly Peruvian fruity heat, while cilantro creates the recognizable green color of the rice.

Directions

1. I season the chicken generously with salt, freshly ground black pepper, and cumin.
2. I add the cilantro and a portion of the chicken broth to a blender. I blend until I have a smooth, intensely green cilantro mixture and set it aside.
3. I heat the oil in a large, heavy pot or Dutch oven over medium-high heat. I add the chicken pieces without overcrowding the pan and brown them well on both sides.
4. Once browned, I transfer the chicken to a plate. I don’t worry about cooking it completely at this stage because it will finish cooking with the rice.
5. I reduce the heat to medium and add the chopped onion to the same pot. I cook it until softened, scraping up the flavorful browned bits from the bottom.
6. I add the garlic, ají amarillo paste, and a little more cumin. I cook everything briefly until fragrant.
7. I pour in the blended cilantro mixture and cook it for several minutes, stirring occasionally, so the flavors become more concentrated.
8. When I’m using dark beer, I add it at this point and let it simmer briefly. I then add the remaining chicken broth.
9. I return the browned chicken to the pot, cover it, and let it simmer gently until the chicken is nearly cooked through.
10. I temporarily transfer the chicken to a clean plate so I can add the rice more easily.
11. I stir the rice, carrots, bell pepper, and optional corn into the green cooking liquid. I taste the liquid and adjust the salt and pepper as needed.
12. I arrange the chicken pieces over the rice and bring the liquid to a gentle simmer.
13. I cover the pot, reduce the heat to low, and cook until the rice is tender and has absorbed the liquid. I avoid repeatedly lifting the lid or stirring because I want the rice to cook evenly.
14. During the final few minutes, I add the peas so they remain bright and tender.
15. Once the rice is cooked, I remove the pot from the heat and let it rest, covered, for about 5 to 10 minutes.
16. I gently fluff the green rice with a fork and serve it with the chicken, fresh lime wedges, and optional salsa criolla.

Servings and Timing

I usually make about 6 servings with this Peruvian Green Arroz con Pollo, making it a practical choice for a family dinner or a meal with leftovers.

Prep time: 20 minutes
Cook time: 50 minutes
Resting time: 5–10 minutes
Total time: About 1 hour 20 minutes
Servings: 6

Variations

For a version without beer, I simply replace the beer with additional chicken broth. I still get plenty of flavor from the cilantro, chicken, garlic, cumin, and ají amarillo.

When I want boneless chicken, I use boneless chicken thighs. I adjust the cooking time because they generally cook more quickly than bone-in pieces.

For additional vegetables, I add green beans, lima beans, extra bell peppers, or more corn. I like keeping some colorful vegetables in the dish because they stand out beautifully against the green rice.

When I want more heat, I increase the ají amarillo paste or serve additional chile sauce at the table. If I prefer a milder version, I simply reduce the amount.

I can also prepare the rice with chicken breast, although I monitor it carefully because lean breast meat can dry out more easily during longer cooking.

Storage/Reheating

I cool leftover arroz con pollo promptly and transfer it to airtight containers. I refrigerate it and use it within 3 to 4 days.

When reheating it on the stovetop, I add a small splash of chicken broth or water and warm it gently with the lid on. The extra moisture helps me keep the rice from becoming dry.

For individual portions, I can microwave the arroz con pollo until thoroughly hot. I cover the dish loosely and add a small splash of water before reheating to help steam the rice.

I can freeze cooled portions in freezer-safe containers for up to about 2 to 3 months. I thaw them in the refrigerator before reheating and make sure both the chicken and rice are thoroughly heated before serving.

FAQs

Why is Peruvian arroz con pollo green?

I get the characteristic green color by blending a generous amount of fresh cilantro with liquid and cooking that mixture with the rice. The cilantro also gives the dish its distinctive fresh, herbaceous flavor.

What is ají amarillo?

Ají amarillo is a yellow-orange chile widely used in Peruvian cooking. I like it because it provides fruity chile flavor along with moderate heat. For this recipe, ají amarillo paste is particularly convenient because I can stir it directly into the aromatic base.

Do I have to add beer to Peruvian Arroz con Pollo?

No. Some preparations use beer for additional depth, but I can make the recipe without it. I replace it with chicken broth so I maintain the amount of cooking liquid needed for the rice.

What type of rice should I use?

I prefer long-grain white rice because the grains stay relatively separate while absorbing the flavorful cilantro cooking liquid. I avoid substituting quick-cooking rice because its liquid requirements and cooking time are different.

What should I serve with Peruvian Green Arroz con Pollo?

I love serving it with salsa criolla made from thinly sliced red onion, lime juice, cilantro, chile, and salt. I can also serve it with avocado, a simple green salad, or extra lime wedges to add freshness to the meal.

Conclusion

Peruvian Green Arroz con Pollo gives me tender chicken and deeply flavorful rice in one colorful, comforting dish. The combination of fresh cilantro, ají amarillo, garlic, cumin, vegetables, and savory chicken broth creates layers of flavor while giving the rice its unmistakable green appearance.

Peruvian Green Arroz con Pollo Recipe

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Peruvian Green Arroz con Pollo is a vibrant one-pot meal featuring tender chicken and long-grain rice flavored with fresh cilantro, ají amarillo, garlic, cumin, and colorful vegetables. Serve it with lime wedges and salsa criolla for a fresh, flavorful finish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: One-Pot
• Cuisine: Peruvian
• Diet: Low Lactose

Ingredients

• 6 bone-in, skin-on chicken thighs or drumsticks
• 2 cups long-grain white rice
• 2 cups packed fresh cilantro leaves and tender stems
• 4 cups chicken broth, divided
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons ají amarillo paste
• 1 1/2 teaspoons ground cumin, divided
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons neutral cooking oil
• 1 cup dark beer, optional
• 2 carrots, diced
• 1 cup green peas
• 1 red bell pepper, diced or sliced
• 1 cup corn kernels, optional
• Fresh lime wedges, for serving
• 1 red onion, thinly sliced, for optional salsa criolla
• 3 tablespoons fresh lime juice, for optional salsa criolla
• 2 tablespoons fresh cilantro, chopped, for optional salsa criolla
• 1 ají amarillo or another fresh chile, thinly sliced, for optional salsa criolla
• Salt, to taste, for optional salsa criolla

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Instructions

1. Season the chicken generously with salt, freshly ground black pepper, and about half of the cumin.
2. Combine the fresh cilantro with about 1 cup of the chicken broth in a blender and blend until smooth and intensely green.
3. Heat the neutral cooking oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken well on both sides, working in batches if necessary to avoid overcrowding.
4. Transfer the browned chicken to a plate. It does not need to be completely cooked at this stage.
5. Reduce the heat to medium. Add the onion to the same pot and cook until softened, scraping up the browned bits from the bottom.
6. Add the garlic, ají amarillo paste, and remaining cumin. Cook briefly until fragrant.
7. Pour in the blended cilantro mixture and cook for several minutes, stirring occasionally, to concentrate the flavors.
8. If using dark beer, add it and simmer briefly. Add the remaining chicken broth.
9. Return the browned chicken to the pot, cover, and simmer gently until the chicken is nearly cooked through.
10. Transfer the chicken temporarily to a clean plate.
11. Stir the rice, carrots, red bell pepper, and optional corn into the green cooking liquid. Taste the liquid and adjust the salt and black pepper as needed.
12. Arrange the chicken pieces over the rice and bring the liquid to a gentle simmer.
13. Cover the pot, reduce the heat to low, and cook until the rice is tender and has absorbed the cooking liquid. Avoid repeatedly lifting the lid or stirring.
14. Add the peas during the final few minutes of cooking so they remain bright and tender.
15. Remove the pot from the heat and let it rest, covered, for 5 to 10 minutes.
16. For the optional salsa criolla, combine the sliced red onion, lime juice, cilantro, sliced chile, and salt.
17. Gently fluff the green rice with a fork and serve with the chicken, fresh lime wedges, and optional salsa criolla.

Notes

• Chicken thighs and drumsticks stay especially juicy during the longer cooking time required for the rice.
• For an alcohol-free version, omit the dark beer and replace it with an equal amount of additional chicken broth.
• Boneless chicken thighs can be used, but adjust the cooking time because they generally cook more quickly.
• Green beans, lima beans, additional bell peppers, or extra corn can be added for more vegetables.
• Increase the ají amarillo paste for additional heat or reduce it for a milder dish.
• Chicken breast can be substituted, but monitor it carefully to prevent the lean meat from becoming dry.
• Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days. Reheat with a splash of broth or water to keep the rice moist.
• Freeze cooled portions in freezer-safe containers for 2 to 3 months and thaw in the refrigerator before reheating thoroughly.

Nutrition

• Serving Size: 1 serving
• Calories: 590 kcal
• Sugar: 7 g
• Sodium: 890 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 5 g
• Protein: 37 g
• Cholesterol: 115 mg