This authentic Peruvian Chicken and Rice recipe, known as Arroz con Pollo, delivers a universe of flavor in a single pot. Forget bland chicken and rice; this dish is a vibrant celebration of classic Peruvian ingredients like ají amarillo, cilantro, and dark beer, creating a meal that’s both comforting and exciting. If you’re looking for a standout weeknight dinner that will transport you straight to Lima, you’ve found it. We’ve simplified the traditional techniques to make this incredible dish completely achievable for any home cook.
The magic of this recipe lies in its rich, layered flavors. The chicken is perfectly tender, the rice is fluffy and infused with a savory, herbaceous sauce, and the subtle heat from the ají amarillo paste ties it all together. It’s the kind of meal that gathers everyone around the table. For another amazing one-pot meal, consider trying this easy Mississippi pot roast recipe (coming soon).
What Makes Peruvian Chicken and Rice So Special?
Unlike other versions of chicken and rice, the Peruvian recipe has a distinct and complex flavor profile. The foundation is a “sofrito” base blended from cilantro, onions, and garlic. What truly sets it apart, however, is the addition of ají amarillo paste—a bright yellow chili paste with a fruity, medium heat—and a splash of dark beer, which adds a malty depth to the sauce. The result is a beautiful, naturally yellow-hued rice that’s anything but boring.
Key Ingredients for Authentic Flavor
To achieve the true taste of Peruvian Chicken and Rice, a few key ingredients are essential. While you can find substitutes, using the authentic components will elevate your dish from good to unforgettable.
- Chicken: Bone-in, skin-on chicken thighs or drumsticks are the best choice. They release collagen and flavor while cooking, enriching the entire dish and staying incredibly moist.
- Ají Amarillo Paste: This is the soul of the recipe. It provides a unique fruity flavor and a beautiful golden color. You can find it in Latin American markets or online.
- Cilantro: A generous amount of fresh cilantro is blended into the base of the sauce, providing an herbaceous, bright counterpoint to the richer flavors.
- Dark Beer: A Peruvian dark beer like Cusqueña Negra is traditional, but any dark lager or stout will work. It adds a wonderful malty complexity.
- Rice: Long-grain white rice is ideal. It holds its shape and absorbs the flavors of the cooking liquid without becoming mushy.
- Chicken Broth: Use a quality low-sodium chicken broth as your primary cooking liquid.
How to Make Peruvian Chicken and Rice: A Step-by-Step Guide
This one-pot wonder simplifies cleanup without sacrificing flavor. Follow these steps for a perfect result every time. From searing the chicken to fluffing the rice, we’ll guide you through the process.
1. Prepare the Cilantro Base
First, create the flavor foundation. In a blender, combine the fresh cilantro, onion, garlic cloves, and a splash of chicken broth. Blend until you have a smooth, vibrant green paste. This aromatic mixture will infuse the entire dish with its fresh, savory flavor.
2. Sear the Chicken
Pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken in batches, skin-side down first, until it’s golden brown and crispy on all sides. This step is crucial for developing deep flavor. Remove the chicken and set it aside.
3. Sauté the Aromatics
In the same pot, reduce the heat to medium. Add the ají amarillo paste and cumin. Cook for about a minute, stirring constantly, until the paste is fragrant. This step awakens the spices and deepens their flavor. Then, pour in your blended cilantro mixture and cook for 3-4 minutes, allowing the flavors to meld together.
4. Cook the Rice
Add the long-grain rice to the pot and stir for one minute to toast the grains. This helps the rice absorb the liquid more evenly and prevents it from becoming sticky. Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Bring it to a simmer and let it cook for a minute to reduce slightly.
5. Bring It All Together
Stir in the chicken broth, frozen peas, and diced carrots. Nestle the seared chicken pieces back into the pot, tucking them into the rice. Bring the liquid to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer for 20-25 minutes, or until the liquid is fully absorbed and the rice is tender. Do not lift the lid during this time!
Tips for the Perfect Arroz con Pollo
Making a truly great Peruvian Chicken and Rice is easy with a few expert tips. These small details make a big difference in the final texture and flavor of your dish.
- Don’t Skip the Sear: Searing the chicken until it’s deeply golden brown is non-negotiable. This process, known as the Maillard reaction, creates a huge amount of flavor that seasons the entire dish.
- Use Bone-In Chicken: For the most tender and flavorful result, always use bone-in, skin-on chicken pieces. They stay much juicier than boneless cuts during the simmer. If you enjoy flavorful chicken, check out our popular oven-baked chicken drumsticks.
- Let It Rest: Once the rice is cooked, turn off the heat and let the pot stand, covered, for at least 10 minutes. This allows the rice to steam and firm up, ensuring each grain is perfectly fluffy and distinct.
- Fluff with a Fork: After resting, gently fluff the rice with a fork, not a spoon. This separates the grains without mashing them.
What to Serve with Your Dish
Peruvian Chicken and Rice is a complete meal on its own, but it’s traditionally served with Salsa Criolla. This is a simple, refreshing relish made from thinly sliced red onions, ají amarillo or habanero peppers, fresh lime juice, and cilantro. Its bright, acidic flavor cuts through the richness of the rice and chicken perfectly. For a heartier meal, serve it alongside some healthy sauteed vegetables (coming soon) or a simple green salad.
Yes, you can. If you prefer to cook without alcohol, you can replace the cup of dark beer with an equal amount of additional low-sodium chicken broth. You will lose the malty depth the beer provides, but the dish will still be delicious.
This dish is flavorful but not typically very spicy. Ají amarillo paste has a mild to medium heat level with a fruity taste. The heat is a background note rather than being overpowering. You can add more ají amarillo or a pinch of red pepper flakes if you prefer more heat.
While it won’t be the same, you can mix 2 tablespoons of poblano pepper puree with 1 teaspoon of turmeric and a pinch of cayenne for a similar color and mild heat. However, for the most authentic flavor, we highly recommend sourcing real ají amarillo paste.
A long-grain white rice is the best choice for this recipe. It’s sturdy enough to absorb all the flavorful liquid without breaking down or becoming mushy, resulting in fluffy, separate grains.
The vibrant yellow color comes primarily from ají amarillo paste, a key ingredient in Peruvian cuisine. It’s a yellow chili paste that adds color and a unique fruity flavor. The sofrito base with cilantro also contributes to the overall color.
Yes, you can. If you prefer to cook without alcohol, you can replace the cup of dark beer with an equal amount of additional low-sodium chicken broth. You will lose the malty depth the beer provides, but the dish will still be delicious.
This dish is flavorful but not typically very spicy. Ají amarillo paste has a mild to medium heat level with a fruity taste. The heat is a background note rather than being overpowering. You can add more ají amarillo or a pinch of red pepper flakes if you prefer more heat.
While it won’t be the same, you can mix 2 tablespoons of poblano pepper puree with 1 teaspoon of turmeric and a pinch of cayenne for a similar color and mild heat. However, for the most authentic flavor, we highly recommend sourcing real ají amarillo paste.
A long-grain white rice is the best choice for this recipe. It’s sturdy enough to absorb all the flavorful liquid without breaking down or becoming mushy, resulting in fluffy, separate grains.
The vibrant yellow color comes primarily from ají amarillo paste, a key ingredient in Peruvian cuisine. It’s a yellow chili paste that adds color and a unique fruity flavor. The sofrito base with cilantro also contributes to the overall color.
Enjoy Your Authentic Peruvian Dinner!
This Peruvian Chicken and Rice recipe is a true showstopper, packed with authentic flavors that are sure to impress. It’s the perfect dish to share with family and friends, bringing a taste of Peru to your dinner table. We hope you love making and eating it as much as we do. If you enjoyed this recipe, please leave a comment below or share it on Pinterest!
Peruvian Chicken and Rice
Peruvian Chicken and Rice: An Authentic One-Pot Meal
Ingredients
Equipment
Method
- In a blender, combine the roughly chopped onion, garlic, and entire bunch of cilantro. Add 1/4 cup of the chicken broth to help it blend. Process until a smooth, green paste forms. Set aside.
- Pat the chicken pieces dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for 5-7 minutes per side until deeply golden and crispy. Work in batches if necessary to avoid overcrowding. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add the ají amarillo paste and ground cumin to the pot, stirring constantly for 1 minute until fragrant. Pour in the cilantro base and cook for 3-4 minutes, stirring occasionally.
- Add the rinsed rice to the pot and stir for 1 minute to coat it in the paste and lightly toast the grains.
- Pour in the dark beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer. Stir in the remaining chicken broth, frozen peas, and diced carrots.
- Return the seared chicken pieces to the pot, nestling them into the rice mixture. Increase heat to bring the liquid to a boil. Once boiling, immediately reduce heat to the lowest setting, cover tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and rice is cooked.
- Remove the pot from the heat and let it rest, still covered, for 10 minutes. Uncover, fluff the rice with a fork, and serve immediately.
Notes
If you can't find ají amarillo paste, you can substitute with another chili paste, but the flavor will be different.
Ensure your pot has a tight-fitting lid to trap the steam, which is crucial for cooking the rice perfectly.
