Peruvian Chicken and Rice: Easy One-Pot Arroz con Pollo Recipe

If you love bold flavors and colorful dishes, Peruvian Chicken and Rice will quickly become one of your favorites. Known in Peru as Arroz con Pollo Peruano, this classic South American comfort food combines tender chicken, fragrant rice, and a vibrant cilantro-based sauce that’s bursting with freshness.

Each spoonful brings together rich, savory notes and herby brightness. The secret lies in blending fresh cilantro, garlic, onions, and Peruvian spices into a green sauce that infuses every grain of rice with flavor. The chicken simmers gently in this sauce, soaking up all that goodness until it’s juicy, aromatic, and perfectly seasoned.

This one-pot meal is comforting yet exciting, hearty yet fresh — ideal for family dinners, entertaining guests, or meal prepping for the week. It’s a dish that feels familiar but still has that exotic, irresistible Peruvian flair.

JUMP TO

Table of Contents

What Is Peruvian Chicken and Rice?

A South American Classic

Peruvian Chicken and Rice (Arroz con Pollo Peruano) is a traditional Latin American dish that’s both simple and full of character. It’s Peru’s version of the beloved chicken and rice found throughout Latin America — but with a signature twist: the addition of cilantro and aji amarillo (Peruvian yellow chili pepper).

The green sauce made from cilantro gives the rice its distinctive color and herby aroma, while the spices and peppers create layers of flavor — earthy, tangy, and mildly spicy. Unlike the golden Spanish arroz con pollo, the Peruvian version is vibrant green and deeply aromatic.

Why This Dish Stands Out

What makes Peruvian Chicken and Rice so special is its balance of textures and tastes.

• The cilantro-lime blend adds freshness and brightness.
• The seared chicken gives savory depth and juicy bites.
• The aromatic rice soaks up every bit of the flavorful sauce.

The result is a hearty yet refreshing dish that embodies Peru’s culinary essence — a perfect mix of indigenous flavors, Spanish influences, and global flair.

This dish isn’t just food; it’s a taste of Peru in every bite.

Ingredients for Peruvian Chicken and Rice

The beauty of Peruvian Chicken and Rice lies in its harmony of fresh herbs, spices, and colorful vegetables. Each ingredient contributes to the dish’s signature green color, rich aroma, and deep flavor. Here’s what you’ll need to bring a taste of Peru to your kitchen.

Main Ingredients

Ingredient	Purpose	Suggested Amount
Chicken thighs (bone-in, skin-on or boneless)	Adds richness and flavor	6 pieces (about 2 lbs)
Long-grain rice	Soaks up the flavorful sauce	2 cups
Olive oil	For searing and sautéing	2 tablespoons
Yellow onion, chopped	Builds the aromatic base	1 medium
Garlic cloves, minced	Adds bold, earthy flavor	4 cloves
Red bell pepper, chopped	Adds sweetness and color	1
Cilantro leaves	Gives the rice its green color and freshness	2 cups (packed)
Chicken broth	Provides moisture and flavor for the rice	3 cups
Aji amarillo paste (or jalapeño)	Adds a mild spicy kick	2 tablespoons
Ground cumin	Brings warmth and depth	1 teaspoon
Salt and pepper	To season	To taste
Lime juice	Adds brightness to finish	1 tablespoon
Green peas (optional)	For color and texture	½ cup

Optional Add-ins & Toppings

Ingredient	Purpose	Suggested Amount
Sliced olives	Adds briny contrast	¼ cup
Diced carrots	Adds color and subtle sweetness	½ cup
Fried plantains	For a sweet, traditional side	As desired
Hard-boiled eggs	Common Peruvian garnish	2, sliced

How to Make Peruvian Chicken and Rice

Making Peruvian Chicken and Rice may look impressive, but it’s surprisingly easy. Everything comes together in one pot, creating layers of flavor in every bite.

Step 1: Sear the Chicken

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet or pot over medium-high heat.
3. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

(Tip: Don’t overcrowd the pan — sear in batches if needed for an even crust.)

Step 2: Make the Green Base (Aji Verde)

1. In a blender, combine cilantro, chicken broth, aji amarillo (or jalapeño), garlic, and lime juice.
2. Blend until smooth and vibrant green.
3. Set aside — this will be the flavorful base for your rice.

(The cilantro sauce gives the dish its signature green hue and bright taste.)

Step 3: Sauté the Vegetables

1. In the same pot, add the chopped onions and red bell peppers.
2. Cook for 3–4 minutes until softened and fragrant.
3. Stir in cumin and rice, toasting for about 1 minute to coat the grains with flavor.

Step 4: Combine & Simmer

1. Pour in the blended cilantro mixture and stir well to combine.
2. Nestle the seared chicken pieces back into the pot.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is cooked and the chicken is tender.

(Avoid lifting the lid often — it helps the rice cook evenly and absorb the sauce.)

Step 5: Finish and Serve

1. Once done, fluff the rice gently with a fork.
2. Squeeze fresh lime juice over the top and garnish with extra cilantro.
3. Serve warm with aji verde sauce, avocado slices, or fried plantains.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm in a skillet with a splash of broth to restore moisture.

Serving Suggestions

Serve Peruvian Chicken and Rice with:

• Fresh lime wedges
• Salsa criolla (Peruvian red onion relish)
• Fried plantains or avocado slices
• A side of aji verde or Peruvian chili sauce

Expert Tips for the Best Peruvian Chicken and Rice

Even though Peruvian Chicken and Rice is a simple one-pot dish, a few expert tips can take it from good to restaurant-quality.

Use Chicken Thighs for Maximum Flavor

Chicken thighs stay moist and flavorful, even after simmering. Breasts can work too, but they’re leaner and may dry out faster.

Blend the Cilantro Freshly

For the most vibrant green color and bold herb flavor, blend your cilantro right before cooking. Old cilantro can turn the rice dull and bitter.

Don’t Rush the Simmer

The key to perfectly tender rice is patience. Keep the heat low and resist stirring too often to allow even cooking and absorption.

Toast the Rice First

Lightly toasting the rice before adding liquid enhances its nutty flavor and prevents it from becoming mushy.

Adjust the Spice Level

Peruvian food isn’t overly spicy, but if you enjoy heat, add extra aji amarillo or a bit of jalapeño to the blend.

Serving Suggestions & Variations

Traditional Serving Ideas

Peruvian Chicken and Rice is often served family-style with a few traditional sides, such as:

• Salsa Criolla: A simple red onion and lime salad that adds crunch and tang.
• Fried Plantains: Sweet and crispy — the perfect complement to the savory rice.
• Avocado Slices: A creamy, cooling side.
• Aji Verde Sauce: A spicy green Peruvian condiment that elevates every bite.

Recipe Variations

• Lighter Version: Substitute brown rice or quinoa for a wholesome twist.
• Vegetarian Version: Skip the chicken and use vegetable broth with chickpeas or tofu.
• One-Skillet Shortcut: Use shredded rotisserie chicken for a faster, weeknight-friendly option.
• Cilantro-Lime Boost: Add extra lime zest and juice for a brighter, citrusy flavor.

Meal Prep Tip

This dish reheats beautifully, making it ideal for meal prep. Store portions in airtight containers with a lime wedge and cilantro on the side.

FAQs About Peruvian Chicken and Rice

Conclusion

Peruvian Chicken and Rice isn’t just dinner — it’s comfort food with a vibrant, flavorful soul. Each bite brings together tender chicken, fluffy rice, and the bright, aromatic flavor of fresh cilantro and spices.

This one-pot wonder is easy to make yet impressive enough for guests. Whether you’re exploring Peruvian cuisine for the first time or revisiting a classic favorite, this dish captures the warmth and spirit of Peru beautifully.

So next time you crave something hearty but fresh, make Peruvian Chicken and Rice — a colorful, comforting, and utterly delicious dish that everyone will love.

Print