International Cuisine > Peruvian Cuisine > Side Dishes (Peruvian) > Arroz con Pollo (Peruvian Style)

Authentic Peruvian Arroz con Pollo

This Arroz con Pollo recipe brings the vibrant flavors of Peru to your table. A classic dish featuring tender chicken simmered in a cilantro-infused rice, it's a comforting and flavorful meal perfect for any occasion.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1.5 kg Chicken pieces (bone-in, skin-on)
  • 2 cups Rice (long-grain)
  • 4 cups Chicken broth
  • 1 medium, chopped Yellow onion
  • 1 medium, chopped Red bell pepper
  • 1 medium, chopped Green bell pepper
  • 4 cloves, minced Garlic
  • 1 bunch, finely chopped Cilantro
  • 1 cup Peas (frozen)
  • 1 medium, diced Carrots
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Aji Amarillo paste
  • 1 teaspoon Ground cumin
  • to taste Salt
  • to taste Black pepper
  • 1/2 cup Beer (optional, Peruvian beer is best)

Searing the Chicken

Season the chicken pieces generously with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.

Sautéing the Aromatics

In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and Aji Amarillo paste and cook for another minute until fragrant.

Building the Flavor Base

Stir in the ground cumin and cook for 30 seconds. Add the rice and stir to coat it with the vegetables and spices. Cook for another minute.

Adding the Liquids

Pour in the chicken broth and beer (if using). Bring to a boil, then reduce heat to low. Gently place the seared chicken pieces back into the pot, nestling them among the rice.

Simmering to Perfection

Cover the pot and simmer for 25-30 minutes, or until the rice is cooked through and the chicken is tender. Do not stir the rice during cooking.

Finishing Touches

Stir in the chopped cilantro, peas, and diced carrots. Cook for another 5 minutes until the peas and carrots are heated through. Taste and adjust seasoning as needed.

Serving

Serve hot, garnished with extra cilantro if desired. Traditionally, Arroz con Pollo is served with Salsa Criolla (Peruvian onion salsa) for added freshness and tang.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 180-220 kcal
Protein: 12-15g
Fat: 8-12g
Carbohydrates: 15-20g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Important Considerations for Nutrition

This dish provides a good source of protein and carbohydrates. To make it healthier, consider using brown rice, reducing the amount of oil, and increasing the proportion of vegetables. Be mindful of sodium content from the chicken broth and adjust salt accordingly. Serving with a side salad can enhance the nutritional value of the meal.

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FAQ

  • Can I use chicken thighs instead of bone-in chicken pieces?

    Yes, chicken thighs work well. Adjust cooking time accordingly, ensuring they are cooked through.
  • What is Aji Amarillo paste, and where can I find it?

    Aji Amarillo paste is a Peruvian chili paste with a fruity, mildly spicy flavor. You can find it in Latin American grocery stores or online.
  • Can I make this recipe in a rice cooker?

    While possible, it's not recommended. The traditional method in a pot allows for better browning of the chicken and flavor development.
  • How long does Arroz con Pollo last in the fridge?

    Properly stored in an airtight container, Arroz con Pollo can last for 3-4 days in the refrigerator.