How to Make the Perfect Arroz con Pollo Peruvian Style
Peruvian · Medium · 65 min · 6 servings
Peruvian arroz con pollo is a vibrant one pot dish where chicken is braised with cilantro, beer, and vegetables until the rice turns a stunning shade of green. It is a comforting and deeply flavorful family meal that distinguishes itself from other Latin American versions with its distinctive herbal brightness.
Why this recipe works
This Arroz con Pollo Peruvian Style recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 kg chicken pieces bone in and skin on
- 2 cups long grain white rice
- 1 bunch fresh cilantro blended with 200 ml water into a puree
- 330 ml dark Peruvian beer such as Cusquena Negra
- 1 whole large white onion finely diced
- 1 cup frozen green peas
Step by step instructions
Step 1: Brown the Chicken
Season the chicken pieces generously with salt, pepper, and cumin. Sear them in hot oil over medium high heat for 5 minutes per side until deeply golden brown, then remove and set aside.
Step 2: Build the Base
In the same pot, saute the diced onion until soft and golden, about 8 minutes. Add minced garlic and aji amarillo paste and cook for another 2 minutes until very fragrant.
Step 3: Add Liquid and Rice
Return the chicken to the pot and pour in the dark beer and cilantro puree. Stir in the rice, add enough water to cover by 3 cm, and bring to a boil before reducing to a low simmer and covering tightly.
Step 4: Finish with Peas
After 20 minutes, scatter the frozen green peas over the top without stirring and replace the lid. Cook for another 5 minutes until the rice is fully cooked, then rest off heat for 5 minutes before fluffing and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dark Peruvian beer → chicken broth mixed with a tablespoon of soy sauce for a non-alcoholic version
- fresh cilantro puree → a combination of spinach and parsley blended for those who do not enjoy cilantro
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Lifting the lid repeatedly during rice cooking which releases steam and results in unevenly cooked and mushy rice
- Adding the peas too early in the cooking process which turns them grey and loses their fresh sweetness and bright color
Nutrition facts
Per serving: 490 calories, 34g protein, 52g carbs, 14g fat, 4g fiber.
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