Peruvian Chicken and Rice, known as Arroz con Pollo, is a beloved dish that combines juicy chicken thighs with fragrant, cilantro-infused rice. This one-pot wonder is a staple in Peruvian homes, offering a hearty and flavorful meal that brings the whole family together.
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In this recipe, we marinate chicken in a blend of garlic, cumin, and paprika, then sear it to golden perfection. The rice is cooked in the same pot, absorbing all the savory juices and the vibrant green of blended cilantro and spinach, creating a beautiful and aromatic dish.
Serve this with a side of salsa criolla or a simple green salad for a complete and satisfying dinner that transports you to the Andes.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) chicken thighs, bone-in, skin-on
Bone-in, skin-on thighs stay juicy and add flavor. You can use boneless, skinless thighs, but reduce cooking time by 5 minutes.
2 tbsp (30ml) vegetable oil
Use a neutral oil with a high smoke point like canola or sunflower oil.
1 large red onion, finely chopped
Red onion is milder and sweeter than yellow; if using yellow, use a bit less. You can also use white onion.
4 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder can substitute.
1 tbsp (15g) ground cumin
Cumin is essential for the Peruvian flavor profile. If you don't have ground, toast whole seeds and grind.
1 tsp (5g) smoked paprika
Smoked paprika adds depth. Regular paprika works, but add a pinch of liquid smoke if desired.
1 cup (240ml) dark beer (like stout or porter)
Dark beer adds richness. Substitute with chicken broth plus 1 teaspoon vinegar.
2 cups (480ml) chicken broth
Use low-sodium broth to control salt. Homemade broth is ideal.
2 cups (400g) long-grain white rice, rinsed
Long-grain rice stays fluffy. Do not use short-grain as it becomes sticky.
1 cup (30g) fresh cilantro leaves and stems, chopped
Cilantro is the star. If you dislike cilantro, use a mix of parsley and spinach.
1 cup (30g) fresh spinach
Spinach helps achieve the green color without overpowering. You can use only cilantro if preferred.
1 cup (150g) frozen peas
Frozen peas add sweetness and color. Fresh peas can be used when in season.
Salt and pepper to taste
Season generously; the rice needs it.
Tips & Tricks
- Rinse the rice until water runs clear to prevent gummy rice.
- Don't skip browning the chicken – it develops a deep flavor base.
- Let the rice rest after cooking to allow steam to distribute and make it fluffy.
Pro Tips
Step-by-Step Instructions
1. Marinate Chicken
In a bowl, toss chicken thighs with 1 teaspoon salt, 1/2 teaspoon pepper, half the cumin, and half the paprika. Let sit for 15 minutes at room temperature.
2. Blend Herb Paste
In a blender, combine cilantro, spinach, and 1/4 cup of the chicken broth. Blend until smooth. Set aside.
3. Sear Chicken
Heat oil in a large pot over medium-high heat (350°F/175°C). Add chicken skin-side down and sear for 4-5 minutes until golden brown and crispy. Flip and sear 3-4 minutes more. Remove chicken to a plate.
4. Sauté Aromatics
In the same pot, add onion and sauté for 3-4 minutes until translucent. Add garlic, remaining cumin, and paprika. Cook for 1 minute until fragrant.
5. Deglaze and Add Rice
Pour in beer, scraping up any browned bits. Cook for 2 minutes to reduce slightly. Add rice and stir to coat with the onion mixture.
6. Add Liquid and Herb Paste
Pour in the remaining broth and the herb paste. Stir well. Place the chicken thighs on top, skin side up. Bring to a boil.
7. Simmer and Cook
Reduce heat to low (200°F/95°C), cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed. The chicken should reach an internal temperature of 165°F (75°C).
8. Add Peas and Rest
Sprinkle peas over the top, cover, and let rest off heat for 5 minutes. Fluff rice with a fork before serving.
Delicious Variations
- Use chicken breast instead of thighs for a leaner option; adjust cooking time to 15 minutes.
- Add 1 diced bell pepper with the onion for extra color and sweetness.
- For a spicy kick, add 1 chopped aji amarillo or jalapeño with the onion.
How to Store Peruvian Chicken and Rice (Arroz con Pollo)
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in fridge.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water, stirring occasionally, until hot.
Frequently Asked Questions
Q: What is Peruvian Arroz con Pollo?
It's a traditional Peruvian dish of chicken and rice cooked together with cilantro, beer, and spices, creating a green-tinted, flavorful rice.
Q: Can I use beer substitutes?
Yes, use chicken broth with a splash of white wine vinegar or a non-alcoholic beer to mimic the acidity and depth.
Q: How do I get the rice green?
Blend cilantro with spinach and broth until smooth, then stir into the rice before cooking. The green color comes from the chlorophyll.
Q: What sides go with this dish?
A simple salsa criolla (pickled red onion) or a fresh green salad with lime vinaigrette complement it perfectly.
Q: Can I make this in a rice cooker?
Yes, sear the chicken and sauté aromatics in a skillet, then transfer everything to a rice cooker with the liquid and cook on the regular cycle.
I hope you enjoy this taste of Peru! Try it tonight and let me know how it turns out in the comments below. Don't forget to share your photos on social media!
Peruvian Chicken and Rice (Arroz con Pollo)
Peruvian Chicken and Rice is a vibrant one-pot meal with cilantro, beer, and peas, ready in under an hour for weeknight comfort.
🧂 Ingredients
- 2 lbs (900g) chicken thighs, bone-in, skin-on
- 2 tbsp (30ml) vegetable oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15g) ground cumin
- 1 tsp (5g) smoked paprika
- 1 cup (240ml) dark beer (like stout or porter)
- 2 cups (480ml) chicken broth
- 2 cups (400g) long-grain white rice, rinsed
- 1 cup (30g) fresh cilantro leaves and stems, chopped
- 1 cup (30g) fresh spinach
- 1 cup (150g) frozen peas
- Salt and pepper to taste
📋 Instructions
- 1Marinate Chicken — In a bowl, toss chicken thighs with 1 teaspoon salt, 1/2 teaspoon pepper, half the cumin, and half the paprika. Let sit for 15 minutes at room temperature.
- 2Blend Herb Paste — In a blender, combine cilantro, spinach, and 1/4 cup of the chicken broth. Blend until smooth. Set aside.
- 3Sear Chicken — Heat oil in a large pot over medium-high heat (350°F/175°C). Add chicken skin-side down and sear for 4-5 minutes until golden brown and crispy. Flip and sear 3-4 minutes more. Remove chicken to a plate.
- 4Sauté Aromatics — In the same pot, add onion and sauté for 3-4 minutes until translucent. Add garlic, remaining cumin, and paprika. Cook for 1 minute until fragrant.
- 5Deglaze and Add Rice — Pour in beer, scraping up any browned bits. Cook for 2 minutes to reduce slightly. Add rice and stir to coat with the onion mixture.
- 6Add Liquid and Herb Paste — Pour in the remaining broth and the herb paste. Stir well. Place the chicken thighs on top, skin side up. Bring to a boil.
- 7Simmer and Cook — Reduce heat to low (200°F/95°C), cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed. The chicken should reach an internal temperature of 165°F (75°C).
- 8Add Peas and Rest — Sprinkle peas over the top, cover, and let rest off heat for 5 minutes. Fluff rice with a fork before serving.
