Peruvian-style arroz con pollo is a one-pot chicken-and-rice dish colored and flavored with cilantro, ají amarillo, garlic, and vegetables. This home-cookable version brings several ingredients often found in Peruvian cooking together in a hearty meal, while leaving room for the regional and family variations that make the cuisine diverse.
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken thighs, cut into roughly 1½-inch (4 cm) pieces
- 1½ cups (300 g) long-grain white rice, rinsed and drained
- 1 packed cup (30 g) fresh cilantro leaves and tender stems
- 2¼ cups (540 ml) chicken stock, divided
- 2 tablespoons (30 ml) neutral cooking oil
- 1 cup (150 g) finely chopped red onion
- 3 garlic cloves (9 g), finely chopped
- 2 tablespoons (30 g) ají amarillo paste
- 1 teaspoon (2 g) ground cumin
- ½ cup (65 g) diced carrot
- 1 cup (145 g) green peas, fresh or frozen
- ½ cup (80 g) corn kernels, fresh or thawed if frozen
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 1 tablespoon (15 ml) fresh lime juice
Several ingredients here are familiar across different Peruvian dishes, though no short list represents every region or household. Ají amarillo is a yellow-orange chili with fruity flavor and moderate heat; cilantro gives this rice its vivid green color, while red onion, garlic, cumin, and lime build a savory, bright base. Rice, chicken, peas, carrots, and corn make this version a filling one-pot meal. Peru also has many distinct potato varieties, grains such as quinoa, and regional ingredients such as choclo (large-kernel Andean corn), rocoto chili, and huacatay, an aromatic herb. Those ingredients appear in different dishes rather than all being interchangeable or universal staples.
Ají amarillo paste is sold in many Latin American grocery stores and some larger supermarkets. If you cannot find it, use 1 tablespoon (15 g) mild yellow chili paste or 1 tablespoon (15 g) minced yellow bell pepper with a small pinch of cayenne. The bell pepper substitute is milder and less fruity, so the rice will taste gentler and may need a little extra lime. Choose a paste whose heat level suits your table; brands and homemade versions vary.
Instructions
- Prepare the green stock. Put the cilantro and ½ cup (120 ml) of the measured chicken stock in a blender. Blend until the leaves are finely broken down and the liquid looks green. Set aside. Rinse the rice under cool water until the water runs mostly clear, then drain it well. Chop the vegetables and chicken before heating the pan so the cooking moves smoothly.
- Brown the chicken. Pat the chicken dry and season it with the salt and black pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for about 8 minutes, turning the pieces so several sides take on color. The chicken does not need to be cooked through yet. Transfer it to a plate; leave the browned bits and oil in the pot.
- Cook the aromatics. Reduce the heat to medium. Add the red onion and cook for about 4 minutes, stirring, until softened. Add the garlic, ají amarillo paste, and cumin and stir for 1 minute, just until fragrant. If the mixture begins to stick, add a tablespoon of stock rather than letting the garlic scorch. Stir in the drained rice and coat the grains in the seasoned onion mixture for about 1 minute.
- Add the liquid and vegetables. Pour in the blended cilantro stock and the remaining 1¾ cups (420 ml) chicken stock. Scrape up the browned bits from the bottom of the pot. Stir in the carrot, peas, and corn, then arrange the browned chicken and any juices on top. Bring the liquid to a gentle boil. Taste a spoonful of the liquid and adjust the salt if necessary; it should taste well seasoned because the rice will absorb it.
- Simmer until the rice is tender. Cover the pot tightly, lower the heat to low, and cook for 25 minutes. Keep the liquid at a gentle simmer rather than a hard boil, and avoid lifting the lid repeatedly because escaping steam can leave the rice undercooked. At the end, check a rice grain and use a food thermometer in the thickest chicken pieces. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If the rice or chicken needs more time, cover and cook for a few additional minutes, checking again.
- Rest and finish. When the rice is tender and the chicken has reached 165°F (74°C), turn off the heat and leave the covered pot to rest for 10 minutes. Fluff the rice gently with a fork, fold in the lime juice, and taste for salt. Serve hot, making sure each portion gets chicken, vegetables, and plenty of green rice.
Tips
- Keep the rice fluffy. Rinse and drain it thoroughly, measure the stock, and use a close-fitting lid. Stirring during the covered simmer can break grains and release starch, making the finished rice sticky. If your lid leaks steam, place a clean kitchen towel between the pot and lid, keeping the towel away from the burner.
- Control the heat. Ají amarillo paste varies in spice level. Start with 1 tablespoon (15 g) if you are cautious, then add more next time. For a mild batch, use the full amount of paste but skip any extra hot chili; lime at the end helps balance the savory, fruity flavors.
- Use bone-in chicken only with a timing adjustment. Boneless pieces cook at a pace that suits the rice in this recipe. Bone-in thighs can take longer and may not finish when the rice does. If using them, brown them well and check the thickest part with a thermometer; finish the chicken separately if needed so the rice does not turn mushy while you wait.
- Season in stages. Stock brands differ in saltiness, and ají amarillo pastes differ in strength. If using salted stock, begin with less added salt, then taste the cooking liquid before covering the pot and adjust. Finish with lime only after cooking so its fresh acidity remains noticeable.
Serving Suggestions
Serve arroz con pollo straight from the pot with lime wedges and a crisp salad of thinly sliced red onion, tomato, lettuce, and a light lime dressing. The fresh salad contrasts with the soft, savory rice. Sliced avocado is another simple accompaniment, and a spoonful of ají amarillo sauce at the table lets each person choose more heat. If you want a larger spread, add roasted vegetables or boiled potatoes, both of which fit naturally alongside many Peruvian-inspired meals.
For a satisfying portion, include a piece of chicken and a generous scoop of rice with peas, carrots, and corn. The rice is flavorful enough to serve without an additional sauce, but a little extra lime brightens it. If serving guests, put the pot on the table while it is still warm and fluff the rice just before serving so the grains stay distinct.
Variations
Make it without chicken: Leave out the chicken and use vegetable stock for a meat-free green rice. Add 1½ cups (250 g) drained cooked chickpeas or 8 ounces (225 g) sliced mushrooms with the vegetables for more substance. Chickpeas make the meal heartier; mushrooms add a deeper savory flavor. The dish will no longer be arroz con pollo, but it keeps the cilantro, chili, and rice combination.
Adjust the vegetables: Replace the carrot, peas, or corn with an equal amount of diced red bell pepper or green beans. For a different Peruvian pantry touch, serve with boiled potato or use a little cooked quinoa as a side; quinoa has a nuttier texture and should not simply replace the rice in this liquid ratio. Fresh choclo can be used in place of sweet corn when available, though its larger, firmer kernels have a less sweet and more starchy bite.
Choose a different chili: A small amount of minced rocoto can stand in for ají amarillo if you like more heat, but rocoto is considerably hotter and changes the flavor. Add it sparingly and taste as you go. If neither is available, mild yellow bell pepper with a pinch of cayenne remains the most approachable substitute. Huacatay is sometimes used in Peruvian sauces and other dishes; it has a distinctive herbal flavor, so it is not a direct one-for-one replacement for cilantro in this rice.
Storage and Reheating
Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep them covered and use within 3 to 4 days. Cooked rice should not be left sitting at room temperature; cool and refrigerate it promptly. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw in the refrigerator overnight, or reheat from frozen with a splash of stock or water.
Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring or turning it so it heats evenly. Add a small splash of stock or water to loosen the rice, cover while heating, and check that leftovers reach 165°F (74°C) throughout. Avoid repeatedly cooling and reheating the whole pot; divide it into portions so leftovers can be handled and heated more evenly.
Frequently Asked Questions
What does ají amarillo taste like?
Ají amarillo is a bright, fruity yellow chili with noticeable but usually manageable heat. Its flavor is different from plain bell pepper, which is why the substitute makes a milder, less distinctive dish. Paste strength varies, so start with a smaller amount if you are unsure.
Can I make this recipe with brown rice?
Brown rice takes longer to cook and usually needs more liquid than the long-grain white rice specified here. It is not a direct swap: follow the package timing and liquid guidance, and cook the chicken separately or check it carefully so it reaches 165°F (74°C) without overcooking the rice. The texture will be chewier.
Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless breast into similarly sized pieces and brown it as directed, but check it early because lean breast can dry out if cooked too long. The thickest pieces must reach 165°F (74°C). Thighs are more forgiving and tend to remain juicier in a one-pot simmer.
Is this the only way arroz con pollo is made in Peru?
No. Recipes differ between regions, cooks, and households. Some versions use beer, different chilies, other vegetables, or a different balance of herbs and stock. This is a practical home version built around cilantro, ají amarillo, rice, and chicken, not a claim that every Peruvian cook makes it this way.
Why did my rice turn out wet or hard?
Wet rice can result from too much liquid, a loose lid, or insufficient resting; let it stand covered for the full 10 minutes and measure the stock carefully next time. Hard rice usually needs more steam. Add a few tablespoons of hot stock or water, cover, and cook over low heat for several minutes, then check again. Avoid stirring it repeatedly while it finishes.
Related
- Causa Rellena: Peruvian Potato Cakes with Chicken
- Causa Rellena: Peruvian Potato Cakes with Shrimp & Avocado
- Causa Recipe: Peruvian Potato, Tuna, and Avocado Layers
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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