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    Home • Main Dishes • Peruvian Chicken and Rice

    Peruvian Chicken and Rice

    Published: May 20, 2016 · Last Modified: Dec 15, 2022 by Beyond Mere Sustenance with 40 Comments· This post may contain affiliate links · This blog generates income via ads ·

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    Peruvian Chicken and Rice in a cast iron skillet with a bowl of aji amarillo.
    Peruvian Chicken and Rice (Arroz Con Pollo) brings a little Peruvian soul to your table. This flavor-packed one pot meal features aji amarillo (Peruvian yellow chile), and gets its signature green tint from an entire bunch of cilantro. #arrozconpollo #chickenandrice #Peruvianchickenrecipe #healthychickenrecipe #glutenfreemains
    Peruvian Chicken and Rice Pin with red text box and white title.

    Peruvian Chicken and Rice (aka arroz con pollo Peruvian) brings a little Peruvian soul to your table. This flavor-packed one pot meal features ají amarillo (Peruvian yellow chile), and gets its signature green tint from an entire bunch of cilantro. It's a fantastic one pot meal!

    Peruvian Chicken and Rice in a cast iron skillet with a bowl of aji amarillo.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - Peruvian Chicken Recipes
    • 🌶 What is Ají Amarillo Chile?
    • 📋 Ingredients You'll Need
    • 🔪 Instructions
    • 💭 Tips
    • ❓ FAQ
    • 🧂 Useful Stuff
    • 📖 Recipe
    • 🥘 More Peruvian Chicken Recipes
    • 💬 Comments

    Something I learned when I was very young: With cooking, it doesn't matter where you are; you can always cook. You can end up in a small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul ind the food. That's what's beautiful with food.

    ~~ Daniel Boulud

    👩🏻‍🍳 Tamara Talks - Peruvian Chicken Recipes

    Peruvian cuisine is taking the global food scene by storm. Peruvian haute cuisine is showing up all over the U.S., Spain, London... just to name a few.

    Far more exciting, though, is the fact that traditional Peruvian food is becoming  more available in neighborhood restaurants, and home cooks are able to find many of the pantry staples required for cooking these wonderful dishes at home. This is a cuisine "whose time has come."

    This arroz con pollo Peruvian style is a great introduction to Peruvian cooking. Most non-Peruvian cooks are already familiar with cilantro (right?). The ají amarillo chile paste is likely to be the only unfamiliar ingredient, and it's widely available (at least in the US).

    Please keep in mind that it is not my aim to re-create "authentic" Peruvian recipes. I've spent extensive time Peru, I love the cuisine, and I want to bring approachable Peruvian-inspired recipes to non-native home cooks!

    🌶 What is Ají Amarillo Chile?

    What (if anything) do you know about Peruvian cuisine? I am still learning, but I would like to share my journey with you. I cannot begin to cover it with this post. Today, I'd like to focus on the ají amarillo chile. I once heard a Peruvian say "it tastes like sunshine." The bright yellow-orange chile tastes quite different from a poblano or Hatch green chile.

    While the chile can be quite hot, heat is secondary to a warm, fruity, comforting flavor. It's ubiquitous in Peruvian cuisine, and chances are that if you've had Peruvian food, you've tasted ají amarillo.

    I love the simplicity of this dish. I keep a jar of ají amarillo paste in my refrigerator, and it's on my well-stocked pantry checklist. Cilantro (important in so many cuisines) is widely available, as is cumin.

    Other than the ají amarillo, this dish comes together with ingredients you are probably quite comfortable with and accustomed to using. Well, you may not be accustomed to cooking with beer. (I am 😉 ). If you prefer to keep it that way, feel free to substitute additional chicken broth. A traditional Peruvian arroz con pollo typically includes beer, and I like to use a black lager like Xingu.

    📋 Ingredients You'll Need

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    • cilantro
    • olive or coconut oil
    • chicken - I use chicken thighs for this one pot dish because they stay moist. Chicken breast tends to be dry. Either bone in or boneless chicken thighs are fine.
    • onion
    • garlic
    • ground cumin
    • ají amarillo paste - I have looked at a lot of Peruvian style arroz con pollo recipes that leave out ají amarillo paste. No es bueno! Latin foods markets, and even some grocery stores carry it. You can also order ají amarillo paste online.
    • dark beer - Xingu (dark lager) is my preference, but it can be hard to find. Any dark lager is an excellent substitute. If all else fails, Mexican Corona is fine. You want a lager that won't mess with the flavor. You can also omit and replace the liquid with additional broth or stock.
    • broth - Chicken broth is my preference, but vegetable broth, or water will be fine.
    • carrots
    • red bell pepper
    • peas - I love fresh English peas in this dish, but frozen are just fine. If using fresh, add them with the rice.
    • long grain rice - I use basmati for any recipes that require long grain rice, but you can use regular long grain rice, jasmine, etc.

    🔪 Instructions

    The ingredients for Arroz con Pollo - shredded carrots, rice, peas, beer, onion garlic, cilantro chicken, aji amarillo paste...
    Mise en place (prep) is so important with this dish!
    • Mis en place (prep) is important with this dish! Gather all ingredients, and have them ready to go in the skillet.
    Cilantro and water are puréed before being added to the liquid in the Arroz con Pollo.
    A slurry of cilantro and broth gives the rice its wonderful flavor!
    • A slurry of cilantro and broth gives the rice its wonderful flavor! Chop the ends of the cilantro off where the leaves start. Wash well, and pat dry. In a small processor or blender, pulse the cilantro with a bit of water, and set aside.
    Chicken thighs are browned for Arroz con Pollo in a cast iron skillet.
    A slurry of cilantro and broth gives the rice its wonderful flavor!
    • Sear the chicken in a bit of hot oil until golden brown; set it aside.
    Vegetables and rice are added to the cast iron skillet with the liquid for Arroz con Pollo.
    A slurry of cilantro and broth gives the rice its wonderful flavor!
    • Add the beer and broth, scraping to loosen the browned bits. Add the chicken back into the pan, along with the vegetables and puréed cilantro/broth mixture, and simmer 5 minutes covered.
    The cast iron skillet with the chicken and rice added to it.
    A slurry of cilantro and broth gives the rice its wonderful flavor!
    • Add the rice and peas. Stir to work the rice down into the liquid. Cover, and reduce heat to a very low simmer. Cook until the rice is done (about 20 minutes) and the liquid is absorbed. Season with salt and pepper and garnish with additional cilantro. covered.
    Arroz con pollo Peruvian in a black cast iron skillet with a small bowl of aji amarillo paste and cilantro.

    💭 Tips

    The ají amarillo varies a bit in heat level, so you may wish to taste it before you get started. We love spicy food at Andersen casa, so we use the full 2 tablespoons of chile paste. You may want to start with less.

    Traditionally, this dish will be served with Salsa Criolla. It really is a stand alone dish as well.

    This dish pairs really well with Brazilian Xingu, or other dark lagered beer such as a doppelbock. It also pairs well with a full-bodied white wine such as a Rhône blend or Chardonnay.

    My favorite long grain white rice is basmati. It is not a Peruvian rice. The ratio of rice to liquid for basmati is 1:2. Liquid ratio is important! Make adjustment if you are using a rice that has a different ratio.

    ❓ FAQ

    Is there a substitute for ají amarillo paste?

    No. You can leave it out, and you will still have a delicious one-pot meal, but it won't be Peruvian IMHO.

    Peruvian arroz con pollo in green rice served in a square plate with fork and cast iron skillet behind.

    🧂 Useful Stuff

    Note: As an Amazon affiliate, I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Peruvian Chile Pastes
    Cast Iron Skillet
    Basmati Rice

    I would love to hear your thoughts on this dish... Is it approachable, appealing, a dish you've had before, etc.!

    Signature in red and green with chiles and limes.

    📖 Recipe

    Peruvian Chicken and Rice in a black cast iron skillet.

    Arroz con Pollo Peruvian Style

    Tamara Andersen
    Peruvian Chicken and Rice or Arroz Con Pollo brings a little Peruvian soul to your table. This flavor-packed one pot meal features ají amarillo, and gets its signature green tint from an entire bunch of cilantro. 
    Dairy Free
    Gluten Free
    Peanut Free
    4.83 from 34 votes
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Dishes
    Cuisine Peruvian
    Servings 4 servings
    Calories 420 kcal

    Ingredients

    • 1 bunch cilantro
    • 2 tablespoons water
    • 1-2 tablespoons of olive or coconut oil
    • 4 boneless - 16-24 ounces, skinless chicken thighs (see notes)
    • 1 small onion - chopped
    • 1 teaspoon garlic - about 3 cloves, minced
    • 1 teaspoon ground cumin
    • 1-2 tablespoons aji amarillo - (see notes)
    • 1 cup dark beer - (see notes) Xingu is perfect!
    • 1 cup chicken broth or water
    • 2 small carrots - small dice or grated
    • 1 small red bell pepper - small dice
    • 1 cup petite peas - frozen are fine
    • 1 cup long grain rice - basmati, jasmine, etc.
    • ½ teaspoon salt
    • sea salt and fresh ground pepper - (see notes)

    Instructions

    • Chop the ends of the cilantro off where the leaves start. Wash well, and pat dry. In a small processor or blender, pulse the cilantro with a bit of water, and set aside.
    • Sear the chicken in a bit of hot oil until golden brown; set it aside.
    • Sauté the onion, garlic, cumin, and aji amarillo until the onion is translucent.
    • Add the beer and broth, scraping to loosen the browned bits.
    • Add the chicken back into the pan, along with the vegetables and puréed cilantro. Simmer 10-15 minutes covered.
    • Add the rice, peas, and salt and pepper. Stir to work the rice down into the liquid. Replace the cover, and cook on low heat until rice is done (20 minutes for basmati). Adjust seasoning, and garnish with additional cilantro.
    • Enjoy!

    Notes

    I like boneless skinless thighs in this recipe. Bone-in are even more flavorful. Substitute your favorite. Chicken breasts might be dry.
    You don't want a stout or porter in this. Really, a dark lager is ideal. A doppelbock is awesome. A lager, whether light or dark, is perfect.
    Seasoning is so important but very subjective! Start with about a ½ teaspoon of salt and a few grinds of pepper. Taste and adjust.
    Macro Nutrients (approximate from MyFitnessPal): 420 calories; 29g protein; 20g fat; 27g carbohydrates

    Nutrition

    Calories: 420kcal | Carbohydrates: 27g | Protein: 29g | Fat: 20g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

    🥘 More Peruvian Chicken Recipes

    • Quinoa Chaufa
    • Ají de Gallina (Spicy Peruvian Chicken Stew)
    • Peruvian Roasted Chicken
    • Chicken Heart Anticuchos

    More Healthy and Healthyish Main Dish Recipes

    • Peruvian Beef Stew (Seco de Carne)
    • Spanish Stuffed Mini Peppers
    • Creamy Green Chile Chicken Soup
    • Rotisserie Chicken Tacos with Slaw

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    Comments

    1. Pris says

      June 05, 2020 at 11:23 pm

      Peruvian and a foodie adding her two cents. I wouldn’t suggest basmati rice. This is a creole dish therefore basmati rice is not a good choice imho

      Reply
      • Tamara says

        June 06, 2020 at 7:38 am

        Thank you for your feedback. I do not pretend to write authentic Peruvian recipes. My goal is to bring Peruvian flavors to the American home cook. We may or may not have the type of rice used in Peru. I recommend what I like and can find locally. My sister in law, and a close family friend are Peruvian. They have had, and really enjoyed the dish.

        Reply
    2. Mark says

      January 27, 2018 at 8:10 am

      Peruvian cuisine is so incredible; this recipe is a great example. Really takes me back to the Sacred Valley.

      Reply
      • Tamara says

        October 30, 2018 at 5:17 pm

        As evidenced by my recent decision to focus on Latin America, I agree!

        Reply
    3. Glory John says

      December 06, 2017 at 6:07 pm

      Let me just say, I was not expecting that kind of flavor. I am indian and I cook with a lot of spices so I am used to flavor but this was so tasty. Only thing is I have a layer of burnt rice stuck to the bottom of the pan. Do you have any tips on how to avoid that next time?

      Reply
      • Tamara says

        December 06, 2017 at 9:48 pm

        Hi there! Thanks for stopping by, and your feedback! I use a very heavy cast iron skillet, and lower the heat to a very low simmer after the liquid boils. The heavy pan and low heat is key, and if you do that, you shouldn't get a burnt layer... I hope you'll try it again! And yes, Peruvian flavors are intense, much like Indian flavors. That's why I love them so much! Merry Christmas!

        Reply
        • Glory John says

          December 07, 2017 at 8:00 am

          I used a dutch oven but I think the heat was not at the lowest. Maybe at a 2. I will try to do that next time. Thank you for the quick response. I overate dinner last night. I couldn't just eat a single serving.

          Reply
          • Tamara says

            December 07, 2017 at 9:25 am

            Lol. Hoping for the best next time!

            Reply
            • Diego says

              December 13, 2017 at 1:16 pm

              I'm from Peru and I actually really love that bottom burnt layer. I add a little bit of oil before simmering so it's tasty. We call it `concolón`

            • Tamara says

              December 13, 2017 at 1:39 pm

              Yay Diego! Your comment makes me happy! Concolon... I will mention this to my Peruvian sister-in-law 🙂 Thanks for taking the time to write. Merry Christmas!

        • gh123 says

          December 14, 2017 at 8:07 am

          Is there a side dish I can make with this? I want to make this for my sister in law and family but I was wondering if there was something else I can make to serve as a side dish with this. Thanks for your help.

          Reply
          • Tamara says

            December 14, 2017 at 11:56 am

            Are you looking for something Peruvian? A simple avocado, tomato, red onion salad with a lime juice, cilantro, and olive oil dressing is something we have with it. Peruvians don't do a lot of vegetable side dishes, but this is a resource I love: http://perudelights.com/super-andean-salad-for-a-super-new-year/ I'm so glad you plan to try it... Let me know how it turns out! Merry Christmas!

            Reply
            • gh123 says

              December 14, 2017 at 1:14 pm

              Thank you for the link.

            • Tamara says

              December 14, 2017 at 5:54 pm

              My pleasure!

    4. Samy says

      September 28, 2016 at 7:45 am

      Delicious! Thank you for sharing this recipe! I made it in my pressure cooker with just a few tweaks suggested by my pressure cooker fb group and my husband loved it! He wants it added to the recurring menu roster. 😉

      Changes made:
      - follow directions but add veggies to saute after onions done. Then add liquids and rice and cilantro and place chicken on top. I used Instant Pot manual setting, High Pressure, for 22 mins. Followed by 10 min natural pressure release.

      I reduced liquids to 3/4 c beer and 3/4 c broth for 1 c brown basmati rice but I still had a little excess liquid. Will reduce to 3/4 c beer and 1/2 c broth next time. Yummy!

      Reply
      • Tamara says

        September 28, 2016 at 9:59 am

        Thanks so much for taking the time to comment Samy! I'm so glad you you enjoyed the dish 🙂 I contribute to Pressure Cooking Today, and love my pressure cooker, so it's great to know this dish worked well in yours!

        Reply
    5. Cori says

      July 04, 2016 at 9:48 am

      I've made this twice now and it was a hit! Once for 8-10 during our vacation in the Texas Hill country with Tamara helping me. The crowd loved it! There were a couple of portions left over and those were eaten for breakfast. To each his own. I also made this for my picky family when I got home but with one modification. My daughter hates cilantro and will pick it out. And since this recipe calls for blended cilantro... Well you get my drift. So I used flat leaf parsley. It was good! I'm still partial to the original version but still, it worked.

      I have a reason I'm going to use up my jar of Peruvian chili quickly!

      Reply
      • Tamara says

        July 04, 2016 at 10:03 am

        Nothing is more fun than cooking with my family! I will always remember this dish because we got to make it together sissy <3 I'm really glad it worked out okay with parsley, as I was a little skeptical! Thanks for taking the time to leave feedback; it's always appreciated!

        Reply
    6. Katherine | Omnivore's Cookbook says

      June 20, 2016 at 8:20 am

      Looks to me like a perfect dinner. This is amazing, thanks for sharing!

      Reply
      • Tamara says

        June 20, 2016 at 10:08 pm

        Thanks Katherine!

        Reply
    7. mjskitchen says

      May 30, 2016 at 10:10 pm

      What a great looking dish!!! Last year, another Sissi @withaglass.com turned me on to aji panca, another Peruvian chile. The aji amarillo kept coming up so it's been on my list of chiles to try. Definitely need to find it now so I can try this dish!

      Reply
      • Tamara says

        May 31, 2016 at 4:18 pm

        I love Peruvian chiles, and keep aji panca on hand as well! Aji amarillo is my favorite, though. I hope you find it and try it... It's good in so many dishes!

        Reply
    8. Oriana @Mommyhood's Diary says

      May 23, 2016 at 7:01 pm

      I absolutely LOVE arroz con pollo!! I make it very often because my kids eat it without complains. I'm bookmarking you version to try the Peruvian version soon.

      Reply
      • Tamara says

        May 23, 2016 at 7:31 pm

        Thanks Oriana! It is such a simple way to cook a family meal. I do hope you try the Peruvian version 🙂

        Reply
    9. Emily says

      May 23, 2016 at 6:19 pm

      This chicken looks so amazing! Cilantro is the favorite herb of our family so I need to make this soon! Just pinned it to my chicken recipe board and look forward to trying!

      Reply
      • Tamara says

        May 23, 2016 at 7:30 pm

        If you love cilantro, you definitely ought to give it a try! It has an entire bunch 🙂

        Reply
    10. Karly says

      May 23, 2016 at 5:12 pm

      Peruvian Chicken is so delicious, and this recipe looks just as delicious! Howdy, from your neighbor here in San Antonio!

      Reply
      • Tamara says

        May 23, 2016 at 7:29 pm

        Hi Karly! Our son is a student at the Culinary Institute of American San Antonio 🙂 We have family there, and love the area... Maybe we'll meet up as Texas food bloggers one of these days!

        Reply
    11. Vicky @ Avocado Pesto says

      May 23, 2016 at 3:54 pm

      I just spent 35 day traveling around Peru and absolutely love Peruvian food - aji amarillo is amazing! And this dish sounds delicious : ))

      Reply
      • Tamara says

        May 23, 2016 at 4:20 pm

        We're hoping to go next year... I can't wait! Thanks Vicky!

        Reply
    12. Nancy | Plus Ate Six says

      May 22, 2016 at 2:53 am

      I have to admit, Peruvian food isn't something I'm familiar with apart from Pisco Sours and ceviche so I'm interested to give this a go - I love a one pan meal and always have chicken thighs in the freezer.

      Reply
      • Tamara says

        May 22, 2016 at 9:26 am

        Well, Pisco Sours and ceviche are spectacular, and that's more than many I'm guessing. 😉 I hope you do give it a go! Thanks Nancy!

        Reply
    13. Elizabeth @ SugarHero.com says

      May 22, 2016 at 1:39 am

      This looks delicious! I had the chance to visit Peru a few years ago and still think back on all the delicious food I ate there. I'd love to recreate it at home--thanks for the recipe!

      Reply
      • Tamara says

        May 22, 2016 at 9:35 am

        Yay for you Elizabeth! We're hoping to go to Peru next year... One of my husband's colleagues at UTRGV takes a group of students to Peru every year, and my husband may get to teach a class on the ecosystems of the Andes. It's definitely at the top of our bucket list! I hope you give this arroz con pollo a try...

        Reply
    14. Jolina - The Unlikely Baker says

      May 21, 2016 at 9:24 pm

      We love trying different cuisines but we could not remember if we've ever tried Peruvian. So we're very excited to try this! Your photos are amazing. The dishes are just jumping out of the screen (and making us very hungry lol). We really cannot wait to try this! We'll tell you how it goes when we do 🙂

      Reply
      • Tamara says

        May 22, 2016 at 9:47 am

        I always appreciate hearing how you liked the recipe, so I'd be grateful to hear back! Thanks Jolina. Peruvian food really is amazing, and this simple dish is a great way to try it out at home!

        Reply
    15. Sarah @ Champagne Tastes says

      May 21, 2016 at 8:20 pm

      This sounds delicious! I've never heard of aji before- I'll have to look for it the next time I go to an international market!

      Reply
      • Tamara says

        May 22, 2016 at 9:50 am

        Oh, I hope you can find a jar of aji amarillo paste! The flavor really is indescribable. The most common brand that I've seen in the U.S. is Goya. Good luck!

        Reply
    16. Noel says

      May 21, 2016 at 6:55 pm

      "It tastes like sunshine" ! such a descriptive phrase. I love arroz con pollo and will be trying this recipe soon. It seems so simple ... the trick for me will be getting aji amarillo in Ohio.

      Reply
      • Tamara says

        May 22, 2016 at 9:48 am

        I hear you Noel! I spent 22 years in Las Cruces, NM. If it wasn't Hatch chile, we couldn't get it... You can always order a jar from Amazon if you really do want to try it. I have a link on the post. 🙂 Thanks for stopping by!

        Reply

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