Arroz con Pollo (Peruvian Chicken & Rice) with Salsa Criolla

Peru • Regional Dish • Main Course

Arroz con Pollo (Peruvian Chicken & Rice)

Arroz con pollo looks cheerful, tastes serious, and somehow manages to be both weeknight-friendly and company-worthy. The cilantro gives it that unmistakable green color, while ají amarillo and beer add depth without making the dish fussy.

Servings4
Prep Time20 min
Cook Time40 min
DifficultyEasy
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Instructions

  1. Season the chicken with the salt and pepper.
  2. Blend the cilantro with 125 ml of the chicken stock until smooth. Set aside.
  3. Heat the oil in a wide heavy pot or deep sauté pan over medium-high heat. Brown the chicken on both sides for 6 to 8 minutes total. Transfer to a plate.
  4. Lower the heat to medium. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic, cumin, and ají amarillo paste, then cook for 1 minute, stirring.
  5. Pour in the beer and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes to cook off some of the alcohol.
  6. Stir in the cilantro mixture and the remaining chicken stock. Return the chicken to the pan. Cover and simmer gently for 10 minutes.
  7. Add the rice, carrots, and peas. Stir gently so the rice settles into the liquid. Cover and cook over low heat for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed.
  8. Turn off the heat and let the pan rest, covered, for 5 minutes. Fluff the rice lightly with a fork. Top with the red pepper strips and chopped cilantro, then serve.

Cultural Context

Peruvian arroz con pollo is known for its green rice, which gets its color and much of its flavor from blended cilantro. Traditional-style versions commonly include ají amarillo, peas, carrots, red pepper, and often a little beer in the cooking liquid. It’s frequently served with salsa criolla on the side.

The dish sits in that sweet spot where home cooking and national identity overlap. It is hearty, practical, and full of flavor, which is usually a sign that a country has its priorities in order.

Fun Fact

Some Peruvian cooks add a few spinach leaves to deepen the rice's green color, though cilantro remains the main flavor driver in the classic dish.

Cook’s Tip

Peruvian-style arroz con pollo gets its signature green color from blended cilantro, and many traditional-style versions also use ají amarillo and a little beer in the cooking liquid. Dark lager is common, but you can replace it with more stock if needed. Bone-in chicken gives the best flavor and stays juicy as the rice cooks. If you use boneless thighs, reduce the simmering time slightly so they do not overcook. The rice should end up moist and separate, not soupy and not packed together like a casserole having a bad week.

Trivia

Arroz con pollo is often paired with salsa criolla, whose sharp onion-and-lime bite beautifully cuts through the richness of the rice and chicken.

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