Peruvian arroz con pollo is a one-pot chicken-and-rice dish colored and flavored with cilantro and aji amarillo, a bright Peruvian yellow chile. This approachable version uses easy-to-find ingredients where possible, cooks the rice in savory broth, and makes a filling meal with peas and carrots; household and regional versions vary in seasoning and accompaniments.
Ingredients
- 2 cups (370 g) long-grain white rice
- 6 boneless, skinless chicken thighs, about 2¼ lb (1 kg)
- 1½ teaspoons (9 g) fine salt, divided, plus more to taste
- ½ teaspoon (1 g) black pepper
- 2 tablespoons (30 ml) neutral oil, such as canola oil
- 1 medium yellow onion, about 1 cup diced (150 g)
- 3 garlic cloves, finely chopped, about 9 g
- 2 tablespoons (30 g) aji amarillo paste
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- 2 cups loosely packed cilantro leaves and tender stems (30 g)
- 3 cups (710 ml) low-sodium chicken broth, divided
- 1 medium carrot, peeled and cut into small dice, about 1 cup (100 g)
- ½ medium red bell pepper, cut into small dice, about ½ cup (75 g)
- 1 cup (140 g) green peas, fresh or frozen
- 1 lime, cut into wedges, about 2 tablespoons (30 ml) juice
- 2 tablespoons chopped cilantro leaves (about 4 g), for serving
Instructions
- Prepare the ingredients. Rinse the rice in a fine-mesh strainer under cool water until the runoff is mostly clear, then leave it to drain well. Dice the onion, carrot, and bell pepper; chop the garlic. Pat the chicken dry with paper towels and season all over with 1 teaspoon (6 g) of the salt and the black pepper. Drying the chicken helps it brown rather than steam.
- Blend the green broth. Put the cilantro and 1 cup (240 ml) of the chicken broth in a blender and blend until smooth, scraping down the sides if needed. Set aside. If you do not have a blender, finely chop the cilantro and stir it into the broth; the rice will be less uniformly green, but the flavor will still be fresh.
- Brown the chicken. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil shimmers, add the thighs in one layer, working in batches if necessary. Brown for about 3–4 minutes per side; they do not need to cook through yet. Transfer them to a plate. If the pot looks dry between batches, add a small splash of oil rather than crowding the chicken.
- Cook the aromatics. Reduce the heat to medium. Add the onion and cook for about 4 minutes, stirring, until softened. Stir in the garlic, aji amarillo paste, cumin, oregano, and the remaining ½ teaspoon (3 g) salt. Cook for 1 minute, stirring often, so the garlic and spices become fragrant without scorching.
- Start the chicken in the broth. Pour in the blended cilantro mixture and the remaining 2 cups (470 ml) broth. Stir well, scraping up any browned bits from the base of the pot. Bring the liquid to a gentle simmer, return the chicken and any plate juices, and cover. Simmer over medium-low heat for 8 minutes while you keep the liquid at a steady, gentle bubble.
- Add the rice and vegetables. Stir in the drained rice, carrot, and red pepper. Nestle the chicken among the rice and bring the pot back to a simmer. Cover tightly, reduce the heat to low, and cook for 18 minutes without lifting the lid. Scatter the peas over the top, cover again, and cook for another 5–7 minutes, until the rice is tender and the liquid has been absorbed.
- Check doneness and rest. Check the thickest part of a chicken thigh with a food thermometer, avoiding the pot and any bone if present. The USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C). If a thigh has not reached that temperature, transfer the cooked rice to a covered dish to keep it warm, return the chicken to the pot, and simmer with a splash of broth until it reaches 165°F (74°C). When everything is done, turn off the heat and leave the pot covered for 10 minutes; this lets the rice settle and finish steaming.
- Fluff and serve. Use a fork to gently fluff the rice and distribute the peas and vegetables. Taste and add salt if needed. Serve with lime wedges and chopped cilantro, offering lime juice at the table so everyone can adjust the brightness to taste.
Tips
- Find aji amarillo if you can. This Peruvian chile paste gives the dish a distinctive fruity flavor and gentle heat. It is sold in some Latin American grocery stores and online. If it is unavailable, use 1 tablespoon (15 g) minced jalapeño plus 1 tablespoon (15 g) finely minced yellow bell pepper. That substitute is less fruity and may be hotter or milder depending on the jalapeño, so start with less chile if you prefer a gentler dish.
- Use the right pot and keep the lid on. A wide, heavy pot with a well-fitting lid helps the rice cook evenly. Repeatedly opening the lid releases steam and can leave the top layer undercooked. If your lid leaks steam, lay a clean kitchen towel across the pot before putting on the lid, keeping the towel well away from the burner or flame.
- Rinse and drain the rice thoroughly. Rinsing removes some surface starch, which helps keep the grains separate rather than gummy. Drain it well before adding it, since extra rinse water changes the liquid balance. Once the rice is simmering, avoid stirring it repeatedly; a single gentle stir when adding it is enough.
- Adjust the heat thoughtfully. Aji amarillo pastes differ in heat and saltiness, and some broths are saltier than others. Use low-sodium broth when possible, then taste after cooking before adding more salt. If the bottom starts to catch, lower the heat and check that the pot is still gently simmering rather than boiling hard.
Serving Suggestions
Serve arroz con pollo straight from the pot, with a lime wedge and a little extra cilantro on each portion. A simple green salad dressed with lime or vinegar balances the savory rice, while sliced avocado adds a cool, creamy contrast. For a more distinctly Peruvian-style spread, offer salsa criolla on the side: thinly sliced red onion tossed with lime juice, a pinch of salt, and chopped cilantro. Its crisp, sharp flavor complements the soft rice without requiring another cooked side dish.
This recipe is substantial enough to serve on its own, but you can also set out extra vegetables or a mild sauce for guests to add at the table. Keep any sauce separate until serving so the rice stays fluffy. Lime is useful here not only as a garnish but as a final seasoning: a squeeze can lift the flavors if the broth tastes especially rich.
Variations
Peruvian arroz con pollo is prepared in different ways from home to home. Some cooks use beer in the cooking liquid, while others rely on broth; this version uses broth for a straightforward, alcohol-free method. For a deeper chile flavor, use the full amount of aji amarillo paste, or reduce it to 1 tablespoon (15 g) if you want the cilantro and chicken to be more prominent.
You can use bone-in, skinless chicken thighs instead of boneless thighs, but allow extra cooking time and check each piece with a thermometer. The rice may finish before larger chicken pieces do, so if necessary remove the rice to a covered dish and continue cooking the chicken with a little broth. Chicken breast is leaner and can dry out more easily; if substituting it, use pieces of similar thickness and check the temperature as soon as they are cooked through.
For extra vegetables, add ½ cup (75 g) diced green beans with the carrots and bell pepper, or replace the peas with an equal amount of corn. Brown rice is not a direct, equal-time swap: it needs more liquid and a substantially longer cooking time, so use a recipe designed for brown rice rather than simply extending this one. For a lower-effort shortcut, frozen diced carrots and peas work well; add the peas near the end so they stay green and do not turn mushy.
Storage and Reheating
Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. The chicken and rice keep for 3–4 days in the refrigerator. For longer storage, freeze portions in airtight, freezer-safe containers; for best texture, use within about 2–3 months. Thaw frozen portions in the refrigerator, not on the counter. Rice can dry out in storage, so pack it with some chicken and vegetables rather than leaving it uncovered.
Reheat only the portion you plan to eat. Add a tablespoon or two of broth or water per serving, cover, and warm on the stovetop over low heat or in the microwave, stirring halfway through if practical. Heat leftovers until steaming throughout and 165°F (74°C), checking with a food thermometer. If reheating a large quantity, use a covered pot and stir carefully so the center heats evenly; do not rely on a warm setting to bring cold leftovers up to temperature.
Frequently Asked Questions
What is aji amarillo, and is it essential?
Aji amarillo is a yellow Peruvian chile with a fruity flavor and moderate heat, commonly used as a paste in cooking. It gives this arroz con pollo a recognizable flavor, but the dish can still be made without it. Use the jalapeño and yellow bell pepper combination in the ingredient notes as a practical substitute, understanding that it will taste different.
Why is the rice green?
The cilantro is blended with broth and cooked into the rice, tinting it green and spreading its flavor evenly through the pot. The shade can range from bright green to muted olive depending on the cilantro, broth, and cooking time. If you finely chop rather than blend the herbs, the rice will be less evenly colored but will still taste good.
Can I make this with chicken breast?
Yes. Choose breasts of similar thickness so they finish at roughly the same time, and avoid leaving them simmering longer than necessary. Check the thickest part with a food thermometer; chicken must reach 165°F (74°C) under USDA FSIS guidance. If the rice is ready first, remove it and keep it covered while the chicken finishes.
How do I know whether the rice is done?
The grains should be tender all the way through, with no hard center, and most of the cooking liquid should be absorbed. If the rice is still firm but the pot looks dry, add 2 tablespoons (30 ml) hot broth or water, cover, and cook on low for a few more minutes. If it is tender but a little wet, turn off the heat and let it stand covered for the full 10-minute rest before fluffing.
Can I prepare any part ahead?
Yes. Chop the vegetables, measure the seasonings, and blend the cilantro with broth earlier in the day; keep the mixture covered in the refrigerator. You can also rinse and drain the rice shortly before cooking. For the best rice texture, cook the dish close to serving time, since rice continues to soften as it sits and can become dense if held too long.
Is this recipe very spicy?
It is usually mildly to moderately spicy with the stated amount of aji amarillo, but chile pastes vary. For a gentler result, begin with 1 tablespoon (15 g), cook the dish, then offer extra chile paste or a spicy sauce at the table. If using jalapeño as a substitute, remove the seeds and ribs for less heat, or add just a small amount and taste the cooked onion mixture before adding the broth.
Related
- Peruvian Roast Chicken with Green Aji Sauce
- Peruvian Ceviche Recipe with Lime, Ají, and Sweet Potato
- Peruvian Causa Rellena: A Layered Potato Recipe
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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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