Description
This Peruvian Chicken Rice recipe, also known as Arroz con Pollo Peruano, is a vibrant and flavorful one-pot meal featuring tender chicken thighs cooked with long-grain rice infused with a fresh cilantro blend, spices, and colorful vegetables. It’s a comforting Latin American classic that’s easy to make on the stovetop, perfect for family dinners, and bursting with bold South American flavors enhanced by the subtle heat of jalapeño or aji amarillo pepper.
Ingredients
Scale
Chicken
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- Salt and black pepper to taste
Cilantro Mixture
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño or aji amarillo pepper, seeded and chopped
- 1 cup cilantro leaves and stems
- 1/2 cup chicken broth (for blending cilantro)
Rice and Vegetables
- 2 cups long-grain rice, rinsed
- 1 cup peas (fresh or frozen)
- 1 red bell pepper, sliced
Additional Ingredients & Seasoning
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric or annatto for color
- Lime wedges for serving
Instructions
- Season the Chicken: Season 2 pounds of bone-in, skin-on chicken thighs or drumsticks evenly with salt and black pepper to enhance their natural flavor.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown on both sides for 6 to 8 minutes until golden. Remove and set aside on a plate.
- Sauté Aromatics: In the same pot, add the finely chopped onion, minced garlic, and seeded chopped jalapeño or aji amarillo pepper. Sauté for about 4 minutes until softened and fragrant.
- Prepare Cilantro Blend: Blend 1 cup of cilantro leaves and stems with 1/2 cup of chicken broth until smooth. Pour this vibrant green mixture into the pot with the sautéed aromatics.
- Add Spices: Stir in 1 teaspoon ground cumin and 1/2 teaspoon turmeric or annatto. Cook for 2 minutes to bloom the spices and deepen the flavors.
- Incorporate Rice: Add 2 cups of rinsed long-grain rice to the pot, stirring well to coat each grain with the cilantro and spice mixture.
- Combine Ingredients: Return the browned chicken to the pot. Add 1 sliced red bell pepper, 1 cup peas, and the remaining 4 cups of chicken broth. Stir gently to distribute ingredients evenly.
- Cook the Rice and Chicken: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Rest and Fluff: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
- Serve: Serve the Peruvian chicken rice warm with fresh lime wedges on the side to squeeze over for added brightness.
Notes
- For a more authentic flavor, substitute fresh jalapeño with aji amarillo paste if available.
- You can use boneless chicken pieces for easier serving and quicker cooking.
- This dish pairs excellently with salsa criolla or a creamy avocado salad.
- Rinsing the rice thoroughly before cooking helps remove excess starch for a fluffier texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
