Peruvian

Arroz con Pollo Peruvian

“Peru's beloved chicken-and-rice one-pot, where the rice turns vivid green from a generous puree of cilantro, simmered with chicken pieces, aji amarillo, beer, peas, carrots and peppers.”

Medium20 min

Where it comes from

A Peruvian staple of Spanish-paella lineage adapted with Andean cilantro and aji amarillo; it appears across Peruvian home and restaurant menus and on of Peruvian dishes.

On the plate

Fragrant and herbaceous, the rice carries deep cilantro greenness brightened by beer and gentle aji amarillo warmth. The chicken is fall-apart tender and the peas and peppers add sweet pops. A tangy salsa criolla cuts the richness.

How it works

Cooking the rice directly in the cilantro-and-beer braising liquid infuses every grain with color and aroma, while simmering the chicken first builds a savory base the rice then absorbs.

Variations

With duck instead of chicken (arroz con pato, a northern specialty), with dark beer for color, or served arroz tapado style.

On the Palate

Ingredients

Serves 4

1 kg piecesChicken

2 cupsRice

1 large bunchCilantro

How it's made

8 steps · Show ↓

40 min active · 10 min waiting

1
8 min
Brown seasoned chicken pieces in oil, then set aside.
2
4 min
In the same pot saute onion, garlic and aji amarillo paste until fragrant.
3
3 min
Blend a large bunch of cilantro with a little broth and add to the pot.
4
18 min
Pour in beer and chicken stock, return the chicken, and simmer until tender.
5
2 min
Lift out the chicken and stir the rinsed rice into the green liquid.
6
15 min
Add peas, carrots and diced pepper, cover, and cook until the rice is fluffy.
7
5 min
Nestle the chicken back on top to warm through.
8
5 min
Rest a few minutes, then serve with salsa criolla.