Peruvian Arroz con Pollo, often referred to as Peruvian chicken and rice, is more than just a meal; it’s an experience that brings the heart of Peru to your kitchen. This vibrant one-pot dish is infused with the unique flavors of ají amarillo (Peruvian yellow chile) and boasts a signature green hue from a generous amount of cilantro. Featuring tender boneless, skinless chicken thighs and a medley of healthy vegetables, this recipe is a complete and satisfying meal in a single pot!
“Something I learned when I was very young: With cooking, it doesn’t matter where you are; you can always cook. You can end up in a small village in Peru where somebody’s cooking, take a spoon and taste it, and you might not be too sure what you’re eating, but you can taste the soul in the food. That’s what’s beautiful with food.”
~~ Daniel Boulud
Exploring Peruvian Cuisine through Arroz con Pollo
Peruvian cuisine has surged onto the global culinary stage, captivating food enthusiasts worldwide. From high-end Peruvian restaurants gracing cities across the U.S., Spain, and London, to the growing availability of traditional Peruvian eateries, the world is waking up to the wonders of Peruvian flavors.
Even more exciting is the increasing accessibility of authentic Peruvian ingredients, allowing home cooks to recreate these incredible dishes in their own kitchens. Peruvian food is truly having its moment, and there’s no better time to dive in and explore its rich culinary heritage.
This Peruvian style arroz con pollo recipe serves as an ideal introduction to the vibrant world of Peruvian cooking. While most cooks are likely acquainted with cilantro, the star ingredient you might not yet know is ají amarillo chile paste. Fortunately, this essential Peruvian staple is becoming increasingly available, especially online.
This recipe is inspired by the authentic flavors of Peru, aiming to be approachable and achievable for home cooks everywhere. It’s a fantastic way to experience the soul of Peruvian food without needing to be a professional chef.
The Essence of Ají Amarillo in Peruvian Recipes
What comes to mind when you think of Peruvian cuisine? It’s a diverse and fascinating culinary landscape, and while this single recipe can’t fully represent its breadth, it’s a delicious starting point. Let’s talk about a key ingredient: ají amarillo chile. Peruvians often describe its flavor as “sunshine” – a bright, yellow-orange chile with a unique taste unlike poblano or Hatch green chiles.
While ají amarillo can possess a moderate heat, its primary characteristic is its complex, fruity, and comforting flavor profile. It’s a cornerstone of Peruvian gastronomy, and if you’ve enjoyed Peruvian food before, you’ve likely tasted the distinctive touch of ají amarillo.
The beauty of this arroz con pollo recipe lies in its simplicity. Ají amarillo paste, a jar of which is a must-have in any well-stocked pantry, brings authentic Peruvian flavor effortlessly. Combined with widely available ingredients like cilantro and cumin, this dish becomes surprisingly easy to prepare.
Beyond ají amarillo, the ingredients for this recipe are likely staples in your kitchen. You might even be familiar with cooking with beer, a traditional ingredient in Peruvian arroz con pollo, adding depth and complexity to the dish. If you prefer to abstain from alcohol, chicken broth can be used as a substitute without significantly altering the overall flavor profile. Traditionally, a dark lager like Xingu is preferred in Peru, and it complements the dish beautifully.
Ingredients for Peruvian Arroz con Pollo
For your grocery run or a quick ingredient checklist, here’s a breakdown of what you’ll need for this flavorful Peruvian chicken and rice recipe. (Find exact quantities in the recipe card below).
- Cilantro: The key to the vibrant green color and fresh flavor.
- Olive or Coconut Oil: For sautéing and searing.
- Chicken: Chicken thighs are recommended for their moisture and flavor, but feel free to use bone-in or boneless. Chicken breast can be used, but may be drier.
- Onion & Garlic: Aromatic base for the dish.
- Ground Cumin: Warm, earthy spice that complements the Peruvian flavors.
- Ají Amarillo Paste: The essential Peruvian chile paste, providing unique flavor and mild heat. It can be found in Latin markets or online.
- Dark Beer: Like Xingu, adds depth of flavor. A dark lager or even a Mexican Corona can substitute, or use extra broth.
- Chicken Broth: Liquid base for cooking the rice, vegetable broth or water also works.
- Carrots: Adds sweetness and texture. Diced sweet potato is a delicious alternative.
- Red Bell Pepper: Contributes sweetness and color.
- Peas: Fresh English peas are wonderful, but frozen peas are perfectly convenient.
- Long Grain Rice: Basmati rice is preferred for its texture, but jasmine or regular long grain rice can be used.
Step-by-Step Guide to Making Peruvian Chicken and Rice
Follow these simple steps to create an authentic and delicious Peruvian Arroz con Pollo in your own kitchen.
Step 1: Prepare the Cilantro Slurry: This is crucial for the signature green color and fresh flavor. Roughly chop the cilantro, discarding the very ends of the stems. Wash the cilantro thoroughly and pat it dry. In a blender or food processor, combine the cilantro with 1-2 tablespoons of water and pulse until finely chopped. Mix this cilantro slurry with chicken broth to reach a 2:1 liquid-to-rice ratio (2 cups total liquid for 1 cup of rice). Set aside.
Step 2: Sear the Chicken: Heat olive oil in a large skillet or pot over high heat. Sear the chicken thighs in batches until golden brown on all sides. This step adds depth of flavor to the dish. Remove the chicken from the skillet and set aside.
Step 3: Sauté Aromatics: In the same skillet, reduce the heat to medium and sauté the chopped onion until translucent. Add the minced garlic, cumin, and ají amarillo paste. Sauté for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
Step 4: Deglaze with Beer: Pour in the dark beer to deglaze the skillet, scraping up any browned bits from the bottom. Let the beer reduce by about half, concentrating its flavor.
Step 5: Simmer Chicken: Return the seared chicken to the skillet. Pour in the cilantro-broth mixture. Cover the skillet and simmer for 10 minutes. This step ensures the chicken becomes extra tender and infuses it with flavor before adding the rice and vegetables. If short on time, this step can be skipped, but the chicken may be less tender.
Step 6: Add Rice and Vegetables: Add the rice, diced carrots, red bell pepper, and peas to the skillet. Stir well to distribute the rice and vegetables evenly into the liquid. Ensure the rice is submerged.
Step 7: Cook Rice: Cover the skillet tightly, reduce the heat to the lowest simmer, and cook for about 20 minutes, or until the rice is tender and all the liquid is absorbed. Avoid lifting the lid during cooking to ensure proper steaming of the rice.
Step 8: Finish and Serve: Once cooked, fluff the arroz con pollo with a fork. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Frequently Asked Questions about Peruvian Arroz con Pollo
Is there a substitute for ají amarillo paste?
While you can omit it, and still have a tasty chicken and rice dish, there isn’t a true substitute for the unique flavor of ají amarillo. For an authentic Peruvian Arroz con Pollo, ají amarillo is essential.
Can I easily scale this recipe for a larger crowd?
Absolutely! This recipe is easily adaptable for larger servings. You can multiply the ingredients to serve any number of guests. For very large quantities, ensure you use a pot large enough to accommodate all ingredients and even cooking.
Tips for Perfect Peruvian Chicken and Rice
- Adjust the Ají Amarillo Heat: Ají amarillo paste can vary in heat level. Start with a smaller amount if you are sensitive to spice, and adjust to taste.
- Serve with Salsa Criolla: Traditionally, Arroz con Pollo is served with Salsa Criolla, a refreshing Peruvian onion relish. It’s highly recommended for an authentic experience!
- Beer Pairing: A dark lager like Brazilian Xingu or a German doppelbock complements the dish beautifully. For wine lovers, a full-bodied white wine like Chardonnay or a Rhône blend works well.
- Rice Selection and Liquid Ratio: Basmati rice is recommended for its texture and 1:2 rice-to-liquid ratio. If using other types of rice, adjust the liquid ratio accordingly to ensure perfectly cooked rice.
- Vegetable Prep: Uniformly diced vegetables ensure even cooking. For faster prep, a food chopper can be helpful. If using larger diced carrots or sweet potatoes, add them earlier with the chicken to ensure they are tender.
Essential Tools for Peruvian Cooking
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Having prepared this Peruvian Arroz con Pollo for both small family meals and large gatherings, it’s consistently a crowd-pleaser. It’s a delightful dish to share and introduce people to the wonders of Peruvian Food Recipes.
We encourage you to try this approachable and flavorful recipe. It’s a fantastic way to experience authentic Peruvian cuisine at home!
Arroz con Pollo Peruvian Style Recipe
By Tamara Andersen
This Peruvian Chicken and Rice recipe, known as Arroz Con Pollo, is a flavorful one-pot meal that embodies the soul of Peruvian cooking. Ají amarillo paste and fresh cilantro create a unique and vibrant dish that’s both easy to make and incredibly satisfying.
4.84 from 36 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Dish
Cuisine: Peruvian
Servings: 4 servings
Calories: 420 kcal
Ingredients
- 1 bunch cilantro
- 2 tablespoons water
- 1-2 tablespoons olive or coconut oil
- 4 boneless, skinless chicken thighs (16-24 ounces)
- 1 small onion, chopped
- 1 teaspoon garlic, minced (about 3 cloves)
- 1 teaspoon ground cumin
- 1-2 tablespoons ají amarillo paste (see notes)
- 1 cup dark beer (see notes, Xingu recommended)
- 1 cup chicken broth or water
- 2 small carrots, small dice or grated
- 1 small red bell pepper, small dice
- 1 cup petite peas, frozen are fine
- 1 cup long grain rice (basmati, jasmine, etc.)
- ½ teaspoon salt
- Sea salt and fresh ground pepper to taste (see notes)
Instructions
- Chop the cilantro, wash well, and pat dry. Blend cilantro with 2 tablespoons of water until finely chopped. Mix with chicken broth to total 2 cups of liquid. Set aside.
- Sear chicken in hot oil until golden brown; set aside.
- Sauté onion until translucent, add garlic, cumin, and ají amarillo paste. Sauté 1-2 minutes until fragrant.
- Deglaze pan with beer, scraping browned bits. Reduce beer by half.
- Return chicken to pan, add cilantro-broth mixture. Simmer covered for 10-15 minutes.
- Add rice, carrots, bell pepper, peas, and salt and pepper. Stir to submerge rice. Cover and cook on low heat until rice is done (about 20 minutes for basmati).
- Adjust seasoning, garnish with cilantro, and fluff with a fork before serving. Enjoy!
Recipe Notes
- Chicken: Boneless, skinless thighs are recommended, but bone-in thighs or other chicken pieces can be used. Chicken breasts may be drier.
- Beer: Dark lager is ideal (like Xingu or doppelbock). Avoid stouts or porters. Light lagers can also work.
- Seasoning: Start with ½ teaspoon salt and pepper, adjust to taste. Ají amarillo paste heat can vary.
Nutrition Information
Calories: 420kcal | Carbohydrates: 27g | Protein: 29g | Fat: 20g
Note: Nutritional information is an approximation using generic ingredients and may vary. For accurate dietary information, calculate based on specific products used.
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