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Peruvian Chicken and Rice in a cast iron skillet with a bowl of aji amarillo.

Arroz con Pollo Peruvian Style

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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. 
4.84 from 36 votes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 chicken thighs - 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. Add enough chicken broth to the slurry to bring the total liquid to the required amount in your rice instructions (2 cups for basmati). Set aside.
  • Sear the chicken in a bit of hot oil until golden brown; set it aside.
  • Sauté the onion until translucent, then add the garlic, cumin, and ají amarillo paste. Sauté an additional 1-2 minutes until fragrant.
  • Add the beer to the very hot pan, scraping to loosen the browned bits. Reduce by about half.
  • Add the chicken back into the pan, along with the broth-cilantro mixture. Simmer 10-15 minutes covered.
  • Add the rice, vegetables (carrots, bell pepper, 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. Fluff with a fork.
  • 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 1/2 teaspoon of salt and a few grinds of pepper. Taste and adjust.

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