Peruvian Green Rice and Chicken: Arroz con Pollo Recipe

Peruvian green rice and chicken, often called arroz con pollo, is a one-pot meal of tender chicken and rice colored and flavored with cilantro, spinach, and aromatics. Versions vary by region and household; this recipe uses a little spinach to deepen the green color while keeping cilantro at the center, with peas and carrots for sweetness and texture.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
1½ cups (285 g) long-grain white rice
2½ cups (600 ml) low-sodium chicken broth, divided as needed for blending
2 packed cups (30 g) fresh cilantro leaves and tender stems, roughly chopped
1 packed cup (30 g) baby spinach
1 medium yellow onion (about 150 g), finely diced
1 medium carrot (about 100 g), peeled and cut into small dice
1 cup (145 g) frozen peas, no need to thaw
1 medium red bell pepper (about 150 g), diced
3 garlic cloves (about 9 g), minced
1 tablespoon (15 g) ají amarillo paste
2 tablespoons (30 ml) neutral oil, such as canola oil
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) sweet paprika
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving

Instructions

Rinse the rice in a fine-mesh sieve under cool water until the runoff is mostly clear, then drain it well. Cut the chicken into even pieces, dice the vegetables, and measure the seasonings. Blend the cilantro, spinach, ají amarillo paste, and about 1 cup (240 ml) of the broth until smooth; keep the remaining broth nearby. This preparation takes about 25 minutes, including the chopping and blending.
Pat the chicken dry. Season it with the salt, pepper, cumin, and paprika, tossing to coat. Heat the oil in a heavy 5-quart (4.7 L) pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown it for about 6 minutes total, turning the pieces so several sides color. Transfer the chicken to a plate; it will finish cooking with the rice.
Reduce the heat to medium. Add the onion, carrot, and bell pepper to the pot and cook for 5 minutes, stirring often and scraping up browned bits. Stir in the garlic and cook for 1 minute, then add the blended green mixture. Cook for 2 minutes, stirring, until fragrant and slightly darker. If the mixture sticks, add a splash of the reserved broth rather than letting the garlic scorch.
Stir in the drained rice and coat each grain with the green mixture for about 1 minute. Pour in the remaining broth, scraping the bottom of the pot. Taste the liquid and adjust the salt if needed; it should taste pleasantly seasoned, since the rice will absorb it. Return the chicken and any juices to the pot, nestling the pieces into the rice. Bring the liquid to a gentle simmer, which should take about 3 minutes.
Cover the pot tightly, reduce the heat to low, and cook for 22 minutes without lifting the lid or stirring. Check that the liquid has been absorbed and the rice is tender. Use an instant-read thermometer to check several of the largest chicken pieces; USDA FSIS states that poultry must reach a safe minimum internal temperature of 165°F (74°C). If a piece is below that temperature or the rice is still firm, cover and cook for a few more minutes, then check again.
Scatter the frozen peas over the rice, cover, and let the pot rest off the heat for 10 minutes. The trapped steam warms the peas and finishes settling the rice. Fluff gently with a fork, folding the peas through without breaking up the chicken. Stir in the lime juice, taste, and add salt or more lime if needed. Serve hot with lime wedges.

Tips

Choose the right rice and keep the lid on. Long-grain white rice gives a fluffy result. Rinsing removes loose surface starch, while leaving the lid closed during the simmer helps the rice cook evenly. If you use a different rice, check its package instructions and expect to adjust the liquid and cooking time.
Make the green blend smooth. Blend the herbs with enough broth for the blender to circulate; pause to scrape down the sides if needed. A few tiny herb flecks are fine, but large pieces can make the rice cook unevenly. Baby spinach supports the color without taking over the cilantro flavor.
Ají amarillo is worth seeking out, but it is not essential. This Peruvian yellow chile paste adds fruity chile flavor and a moderate, adjustable heat. It is sold in some Latin American groceries and online. If you cannot find it, use 1 tablespoon (15 g) minced mild yellow or orange chile, or omit it and add a pinch of extra paprika; the dish will be less distinctly Peruvian and a little milder.
Avoid scorching the base. Use medium heat for the vegetables and stir the green mixture as it cooks. Once the rice is covered and simmering, keep the burner low. If your pot is thin or your stove runs hot, use the smallest burner and check the heat setting rather than stirring the rice, which can make it sticky.

Serving Suggestions

Serve the rice and chicken straight from the pot, with a lime wedge for each person. A crisp salad of lettuce, tomato, cucumber, and thinly sliced red onion adds freshness and a cool contrast to the warm, herb-scented rice. Sliced avocado is another easy accompaniment, as is a simple tomato and onion salad dressed with lime, oil, and a pinch of salt.

For a fuller Peruvian-inspired spread, offer a small dish of ají amarillo sauce or a mild green chile sauce at the table so everyone can choose their own heat level. Keep the sides uncomplicated: the rice already contains vegetables and starch, and the chicken provides the main protein. If serving four hungry adults, a side of fried plantains or warm rolls can make the meal more substantial.

Variations

Use chicken drumsticks or bone-in thighs: Brown them well, then nestle them into the rice as directed. Larger bone-in pieces may need extra simmering time, so check the thickest part without touching bone; poultry still needs to reach 165°F (74°C). If the chicken needs longer than the rice, transfer it to a plate when cooked and let the rice finish covered.

Make it without chicken: Replace the chicken broth with vegetable broth and leave out the chicken for a green vegetable rice side. Add a drained 15-ounce (425 g) can of chickpeas with the peas for a more filling meatless version. Chickpeas are already cooked, so they only need to warm through during the covered rest.

Adjust the vegetables or heat: Diced green beans or corn can replace some of the peas, keeping the total added vegetables close to the listed amount so the rice does not become crowded. For more heat, stir extra ají amarillo paste into the green blend; for a gentler result, use less paste and serve a spicy sauce separately. A small handful of chopped cilantro stirred in at the end makes the fresh herb flavor more pronounced.

Try a different grain carefully: Brown rice takes longer to cook and usually requires more liquid than white rice, so it is not a direct one-for-one swap in this timing. Follow the grain’s package guidance and cook the chicken separately or add it only when its timing will still bring it to a safe temperature. Quinoa cooks more quickly, but it produces a different texture and a less classic arroz con pollo result.

Storage and Reheating

Divide leftovers into shallow containers and refrigerate them within 2 hours of cooking. The rice and chicken keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe containers; use within about 2 months for best texture. Thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat. Add a tablespoon or two of water or broth per serving, cover, and warm in a saucepan over low heat or in the microwave, stirring once if practical so the center heats evenly. Check that leftovers reach 165°F (74°C) throughout before serving. Rice can dry out in the refrigerator, so add liquid gradually; too much at once can leave the grains wet. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is Peruvian green rice and chicken the same as arroz con pollo?
It is a Peruvian-style arroz con pollo: chicken and rice cooked together, with the green color and flavor coming largely from cilantro. Recipes vary across Peru and from cook to cook. Some include beer, different chiles, or other vegetables; this version keeps the ingredient list practical and uses broth for the cooking liquid.

Can I make it ahead?
You can chop the vegetables and blend the cilantro mixture up to a day ahead, storing them separately in covered containers in the refrigerator. For the best rice texture, cook the dish close to serving time. If you make the full recipe ahead, cool and refrigerate it promptly, then reheat portions with a little broth or water until they reach 165°F (74°C).

Why did my rice turn mushy?
Common causes are using short-grain rice, not draining rinsed rice, adding extra liquid, or stirring while the rice simmers. Measure the broth, use long-grain rice, and keep the lid on over low heat. If the rice is almost done but slightly wet, uncover it briefly over low heat; if it is dry but still firm, add a small splash of hot broth and cover again.

Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless chicken breast into even 1½-inch (4 cm) pieces and brown it briefly so it does not dry out. Check the largest pieces with a thermometer and cook until they reach 165°F (74°C). Breast meat can become dry more quickly than thigh meat, so remove cooked pieces promptly if the rice needs extra time.

Can I make the dish less spicy?
Yes. Use half the ají amarillo paste or leave it out, and avoid adding hot sauce to the pot. The paste contributes both chile warmth and a fruity flavor, so omitting it makes the dish milder but somewhat less characteristic. Put extra paste or chile sauce on the table for people who want more heat.

What should I do if the rice is not tender after 22 minutes?
First check that the pot was covered and the heat stayed low enough to avoid scorching but high enough to maintain a gentle simmer. Add 2 to 3 tablespoons (30 to 45 ml) hot broth or water, cover, and cook for another 3 to 5 minutes before checking again. Confirm the chicken is at 165°F (74°C) as well; add more cooking time if needed.

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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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