Peruvian Chicken & Rice

The first time I tasted Arroz con Pollo Peruano was in a little lime-green café tucked in a Lima side street. I’d been traveling through South America, learning from home cooks who could coax magic from the simplest ingredients. This dish was the star — golden chicken nestled into fragrant green rice, steam rising like a promise.

Fast forward a decade, and I’m making Peruvian Chicken & Rice in my Texas kitchen. My kids hover near the stove because they know the smell — garlic, cilantro, lime, and cumin mingling into something warm and familiar. I love this recipe because it’s a full meal in one pot: juicy chicken, fluffy herbed rice, and vegetables all in harmony.

What is Peruvian Chicken & Rice?

Peruvian Chicken & Rice, or Arroz con Pollo, is a traditional dish where bone-in chicken is seared, then simmered in a vibrant green broth made from cilantro, garlic, onion, and peppers. Rice cooks in the same pot, absorbing all those flavors, while peas, carrots, and bell peppers add color and sweetness.

Why You’ll Love This Peruvian Chicken & Rice

• One-pot magic – Less cleanup and maximum flavor.
• Vibrant flavors – Fresh herbs and citrus make it bright and aromatic.
• Comfort food with a twist – Hearty like chicken and rice, but uniquely Peruvian.
• Family-approved – Mild enough for kids, flavorful enough for adults.
• Meal prep friendly – Reheats beautifully.

Tips for Making the Best Peruvian Chicken & Rice

• Use bone-in, skin-on chicken for deeper flavor and juicier meat.
• Blend fresh cilantro with broth for the signature green color.
• Don’t rush the browning step — it builds the base flavor.
• Stir rice only once or twice to avoid releasing too much starch.
• Let it rest for 5 minutes after cooking to allow flavors to settle.

How to Make Peruvian Chicken & Rice

Ingredients

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 1/2 cups long-grain white rice (jasmine or basmati)
• 1 large bunch cilantro, stems included
• 3 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup peas (fresh or frozen)
• 1 large carrot, diced
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Lime wedges, for serving

Step-by-Step Instructions

1. Make the green base – In a blender, combine cilantro and chicken broth. Blend until smooth.
2. Brown the chicken – Heat oil in a large pot over medium-high heat. Season chicken with salt, pepper, cumin, and paprika. Sear 4–5 minutes per side until golden. Remove and set aside.
3. Sauté aromatics – In the same pot, cook onion, garlic, and bell pepper until softened, 3–4 minutes.
4. Build the rice – Stir in rice, coating each grain with oil and aromatics.
5. Simmer everything – Return chicken to the pot, pour in the cilantro broth, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
6. Add vegetables – Stir in peas and carrots. Cover and cook another 5 minutes, until rice is tender and chicken is cooked through.
7. Rest & serve – Let stand 5 minutes before serving with lime wedges.

You Must Know

• The green color comes from blended cilantro — don’t skip it.
• Bone-in chicken infuses more flavor into the rice.
• Fresh lime at the table is non-negotiable.

Top Tips for Perfecting Your Peruvian Chicken & Rice

• Use homemade chicken broth if possible for richer flavor.
• Adjust cilantro to taste — for milder flavor, blend half cilantro and half spinach.
• Toasting the rice briefly before adding broth deepens the nutty notes.

Storing and Reheating Tips

• Fridge – Store in an airtight container for up to 4 days.
• Reheat – Warm in a skillet with a splash of broth to keep rice moist.
• Freezer – Freeze portions for up to 2 months; thaw overnight before reheating.

Helpful Notes

• Traditionally served with ají verde (Peruvian green sauce) for extra zing.
• Works with boneless chicken, though cooking time will be shorter.
• Can be made in a Dutch oven or a heavy-bottomed pot.

Tips from Well-Known Chefs

• Gastón Acurio recommends adding a pinch of ají amarillo paste to the broth for authentic depth.
• Pía León suggests serving with a simple tomato and onion salad to cut the richness.
• Martin Morales likes to add beer to the broth for extra flavor (swap with broth for alcohol-free).

Common Mistakes to Avoid

• Overcrowding chicken during searing — do it in batches if needed.
• Lifting the lid too often while rice cooks — it can release steam and slow cooking.
• Using too little seasoning — the rice needs as much flavor as the chicken.

FAQs – Peruvian Chicken & Rice

What rice goes with Peruvian chicken?
Medium- or long-grain white rice like jasmine or basmati works best. In Peru, arroz verde (green rice) is popular, made with blended cilantro and spinach.

What is the famous chicken dish in Peru?
Pollo a la Brasa, a rotisserie chicken marinated in garlic, spices, and vinegar, is Peru’s most famous chicken dish.

What is Peruvian chicken seasoned with?
Common seasonings include garlic, cumin, paprika, oregano, salt, pepper, lime juice, and sometimes ají amarillo paste.

What is the green sauce that comes with Peruvian chicken?
Ají verde, a creamy cilantro-based sauce with garlic, lime juice, mayonnaise or yogurt, and either ají amarillo or jalapeño.

Tools You’ll Need

• Blender
• Large Dutch oven or heavy pot
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Conclusion

Peruvian Chicken & Rice is a celebration of color, aroma, and comfort. It’s one of those recipes that feels like a hug — hearty enough for Sunday dinner, yet vibrant enough to make any weeknight special. Serve it with ají verde, and you’ll have a little taste of Peru right in your kitchen.

Peruvian Chicken & Rice

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• Author: Kelly Merritt
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Juicy chicken simmered with fragrant green rice in one pot. A vibrant and hearty Peruvian-inspired dinner.

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Ingredients

Scale 1x2x3x

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 1/2 cups long-grain white rice
• 1 bunch cilantro
• 3 cups chicken broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup peas
• 1 carrot, diced
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper
• Lime wedges, for serving

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Instructions

1. Blend cilantro with chicken broth until smooth.
2. Season chicken with salt, pepper, cumin, and paprika. Brown in oil, 4–5 minutes per side. Remove and set aside.
3. Sauté onion, garlic, and bell pepper until softened. Stir in rice to coat.
4. Return chicken to pot, add cilantro broth, bring to boil. Reduce heat, cover, simmer 20 minutes.
5. Add peas and carrots, cover, cook 5 minutes until rice is tender.
6. Rest 5 minutes before serving with lime wedges.

Notes

Use fresh cilantro for vibrant green rice. Bone-in chicken adds more flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: One-Pot Cooking
• Cuisine: Peruvian

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 3g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 105mg

Keywords: Peruvian Chicken, Arroz con Pollo, Peruvian Chicken and Rice

Kelly Merritt