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

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Peruvian Chicken and Rice (Arroz con Pollo Peruano) is a flavorful, one-pot dish featuring juicy chicken simmered in a vibrant cilantro sauce with rice, peppers, and spices. It’s a colorful, aromatic, and comforting recipe that brings the authentic taste of Peru right to your table.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, Dinner
  • Method: One-Pot, Simmered
  • Cuisine: Peruvian
  • Diet: Gluten Free

Ingredients

Scale
  • 6 chicken thighs (bone-in, skin-on or boneless)
  • 2 cups long-grain rice
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 cups fresh cilantro leaves
  • 3 cups chicken broth
  • 2 tablespoons aji amarillo paste (or 1 jalapeño, chopped)
  • 1 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ½ cup green peas (optional)
  • Fresh cilantro and lime wedges, for garnish

Instructions

  1. Season the chicken thighs with salt and pepper. Heat olive oil in a large pot or skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
  2. In a blender, combine cilantro, chicken broth, aji amarillo (or jalapeño), garlic, and lime juice. Blend until smooth and bright green. Set aside.
  3. In the same pot, sauté chopped onions and red bell pepper for 3–4 minutes until softened and fragrant. Stir in cumin and rice, toasting for 1 minute to coat the grains with flavor.
  4. Pour in the blended cilantro sauce and stir to combine. Return the seared chicken to the pot, nestling pieces into the rice mixture.
  5. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
  6. Fluff the rice gently with a fork. Add green peas if desired and stir lightly to combine. Remove from heat and rest for 5 minutes before serving.
  7. Garnish with fresh cilantro and lime wedges. Serve warm with avocado slices or fried plantains.

Notes

  • For authentic flavor, use aji amarillo paste — it adds mild heat and color.
  • Use chicken thighs instead of breasts for richer flavor and juicier meat.
  • Blend the cilantro fresh right before cooking to maintain the vibrant green color.
  • If using white rice, avoid stirring too often to keep it fluffy.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/peruvian-chicken-and-rice/