Easy Peruvian Chicken and Rice – One-Pan Dinner

Arroz con Pollo is a beloved Peruvian home-cooked meal: juicy chicken thighs nestled in a bed of green, cilantro-infused rice with peas and carrots. This version is designed for busy cooks who want big flavor without a laundry list of ingredients.

The secret is a puréed cilantro and pepper base, which gives the rice its signature color and aroma. Using beer instead of water adds a subtle malty depth that makes the dish taste like it simmered all day, but it's on the table in under an hour.

Perfect for a family dinner or meal prep, this one-pan wonder is hearty, comforting, and sure to become a regular in your rotation.

About the Ingredients

1 bunch fresh cilantro, stems and leaves (about 2 cups packed)

Use the stems too—they pack flavor. If you don't have enough, supplement with parsley.

1/2 cup beer (lager or pilsner), or substitute chicken broth

The alcohol cooks off, leaving flavor. For a non-alcoholic version, use broth plus 1 teaspoon vinegar.

2 tablespoons vegetable oil

Canola or sunflower oil work well; avoid olive oil for high-heat searing.

8 bone-in, skin-on chicken thighs (about 2.5 lbs total)

Bone-in skin-on provides flavor and moisture. You can use boneless thighs, but reduce cooking time by 10 minutes.

1 large red onion, chopped (about 1.5 cups)

Red onion is milder; yellow onion works too.

4 cloves garlic, minced

Use fresh garlic for best flavor; jarred minced garlic can be used in a pinch.

1 tablespoon ají amarillo paste (or 1 teaspoon smoked paprika + 1/2 teaspoon chili powder)

Ají amarillo is a Peruvian yellow pepper; if unavailable, substitute a mix of paprika and cayenne for heat.

2 cups long-grain white rice, rinsed

Rinsing removes excess starch for fluffier rice. Basmati or jasmine also work.

2 cups chicken broth

Low-sodium broth is recommended; you can also use water with a bouillon cube.

1 cup frozen peas and carrots mix, thawed

Frozen vegetables are convenient; fresh peas and diced carrots are great in summer.

Salt and black pepper to taste

Season generously; the rice absorbs a lot of salt.

Tips & Tricks

• To avoid burnt rice, make sure the heat is low after adding liquid and cover with a tight-fitting lid.
• If the rice is still crunchy after the liquid is absorbed, add 2-3 tablespoons of broth, cover, and cook on low for 5 more minutes.
• For even browning, pat the chicken dry with paper towels before searing and don't crowd the pan—work in batches if needed.

Step-by-Step Instructions

1. Make Cilantro Purée

In a blender, combine cilantro, beer, and 2 tablespoons of water. Blend until smooth, scraping down as needed. Set aside.

2. Sear the Chicken

Season chicken thighs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat (350°F/175°C). Place chicken skin-side down and sear until golden brown, about 5-6 minutes. Flip and sear 4 minutes more. Remove chicken to a plate.

3. Sauté Aromatics

In the same pot, reduce heat to medium (300°F/150°C). Add onion and cook until soft, about 5 minutes. Stir in garlic and ají amarillo paste, cooking until fragrant, 1 minute.

4. Toast the Rice

Add rice and stir to coat with the onion mixture. Cook for 2 minutes, allowing the rice to toast slightly, which adds a nutty flavor.

5. Add Liquids and Cilantro

Pour in the cilantro purée and chicken broth. Stir to combine, scraping up any browned bits from the bottom. Season with salt and pepper.

6. Nestle Chicken and Simmer

Return the chicken to the pot, skin-side up, and bring to a boil. Reduce heat to low (200°F/95°C), cover, and simmer for 20 minutes.

7. Add Peas and Carrots

After 20 minutes, scatter the peas and carrots over the rice without stirring. Cover and cook for another 5-7 minutes, until the rice is tender and liquid is absorbed.

8. Rest and Fluff

Remove pot from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, and serve chicken on top.

Delicious Variations

• Add 1/2 cup of pitted green olives and 1/4 cup of raisins for a salty-sweet twist, typical of the coast.
• Swap chicken for pork chops or a whole cut-up chicken for variety.
• Make it vegetarian by using vegetable broth and adding extra vegetables like bell peppers and corn; serve with crispy tofu.

How to Store Peruvian Chicken and Rice (Arroz con Pollo)

Frequently Asked Questions

I hope this Peruvian Chicken and Rice brings warmth to your table. If you try it, I'd love to hear how it turns out! Leave a comment below, rate the recipe, and share your creation on social media with #peruvianchicken.

Peruvian Chicken and Rice (Arroz con Pollo)

This one-pan Peruvian Chicken and Rice is a vibrant, weeknight-friendly dinner bursting with cilantro and beer flavor.

★★★★½ 4.8 (217 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 1 bunch fresh cilantro, stems and leaves (about 2 cups packed)
• 1/2 cup beer (lager or pilsner), or substitute chicken broth
• 2 tablespoons vegetable oil
• 8 bone-in, skin-on chicken thighs (about 2.5 lbs total)
• 1 large red onion, chopped (about 1.5 cups)
• 4 cloves garlic, minced
• 1 tablespoon ají amarillo paste (or 1 teaspoon smoked paprika + 1/2 teaspoon chili powder)
• 2 cups long-grain white rice, rinsed
• 2 cups chicken broth
• 1 cup frozen peas and carrots mix, thawed
• Salt and black pepper to taste

📋 Instructions

1. 1Make Cilantro Purée — In a blender, combine cilantro, beer, and 2 tablespoons of water. Blend until smooth, scraping down as needed. Set aside.
2. 2Sear the Chicken — Season chicken thighs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat (350°F/175°C). Place chicken skin-side down and sear until golden brown, about 5-6 minutes. Flip and sear 4 minutes more. Remove chicken to a plate.
3. 3Sauté Aromatics — In the same pot, reduce heat to medium (300°F/150°C). Add onion and cook until soft, about 5 minutes. Stir in garlic and ají amarillo paste, cooking until fragrant, 1 minute.
4. 4Toast the Rice — Add rice and stir to coat with the onion mixture. Cook for 2 minutes, allowing the rice to toast slightly, which adds a nutty flavor.
5. 5Add Liquids and Cilantro — Pour in the cilantro purée and chicken broth. Stir to combine, scraping up any browned bits from the bottom. Season with salt and pepper.
6. 6Nestle Chicken and Simmer — Return the chicken to the pot, skin-side up, and bring to a boil. Reduce heat to low (200°F/95°C), cover, and simmer for 20 minutes.
7. 7Add Peas and Carrots — After 20 minutes, scatter the peas and carrots over the rice without stirring. Cover and cook for another 5-7 minutes, until the rice is tender and liquid is absorbed.
8. 8Rest and Fluff — Remove pot from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, and serve chicken on top.

👨‍🍳 Chef's Note: For an extra layer of flavor, you can add a handful of chopped cilantro leaves at the end for garnish, but the purée already infuses the dish with plenty of herbaceous notes.

Servings: 6

Cuisine: Peruvian

Course: Main Course

Nutrition (per serving): 485 kcal · 32g protein · 45g carbs · 18g fat