For an even richer flavor, use homemade chicken stock. Adjust the amount of aji amarillo paste to your preferred spice level. Serve with a side of Huancaina sauce and Salsa Criolla for a truly authentic Peruvian experience.
Peruvian Arroz con Pollo (Peruvian Rice and Chicken)
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PREP TIME15 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS6
Embark on a culinary journey to Peru with this vibrant Arroz con Pollo, a symphony of tender chicken and fragrant rice infused with the lively flavors of cilantro and aji amarillo. This vibrant dish is sure to impress with its depth of flavor and comforting warmth.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol33 mg
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Fiber4 g
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Protein19 g
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Saturated Fat4 g
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Sodium209 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason chicken with salt and pepper.
02
StepHeat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides until golden, 5-7 minutes total. Remove chicken and set aside.
03
StepAdd more oil to the saucepan and introduce the diced onion; sauté until softened and translucent, about 5 minutes. Add minced garlic and sauté until fragrant, 1-2 minutes. Stir in chopped cilantro, aji amarillo paste, salt, and pepper. Sauté until cilantro deepens in color, 3-5 minutes. Pour in chicken broth, deglazing the pan by scraping up any flavorful browned bits with a wooden spoon. Allow to simmer gently for 3-5 minutes.
04
StepCarefully transfer the mixture to a blender and purée until smooth.
05
StepIn the same saucepan, heat more oil over medium-high heat. Sauté diced red bell pepper until tender, about 5 minutes. Return the puréed cilantro mixture to the saucepan, then nestle the browned chicken pieces into the sauce. Cover, reduce heat to low, and simmer until the chicken is cooked through and the juices run clear, about 20-30 minutes. Remove chicken to a clean plate.
06
StepAdd water and rice to the saucepan. Ensure the rice is adequately submerged, adding more water if necessary. Bring to a boil, then reduce heat to low, cover, and cook until all liquid is absorbed and the rice is tender, about 20-40 minutes. Stir in the frozen peas and carrots, then return the cooked chicken to the pan. Cook until heated through, about 5-10 minutes. Serve immediately and enjoy!
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Yvonne Doyle
Jul 1, 2025The directions are clear and concise. Even a beginner cook can make this.
Omer Murray
Jul 1, 2025I added a bit of cumin and oregano for extra depth of flavor.
Deon Ziemann
Jun 30, 2025This recipe is amazing! The flavors are so vibrant and authentic.
Cristina Kochorn
Jun 30, 2025This is now a staple in my household!
Robb Quitzon
Jun 29, 2025The best Arroz con Pollo recipe I've ever tried!
Edd Zemlak
Jun 28, 2025The cilantro puree is the key to this dish. It adds so much flavor.
Henriette West
Jun 28, 2025I've made this several times and it's always a hit!
Alva Weimann
Jun 26, 2025Easy to follow and delicious. My family loved it!