Arroz con Pollo Peruano is chicken and rice cooked together in a bright green puree of cilantro, aji amarillo, garlic, and onion. You make it by browning chicken thighs, blending the herb puree, then cooking the rice directly in that puree along with the chicken so every grain turns green and picks up the flavor.
Rice and chicken dishes exist all over Latin America, but Peru's version stands apart because of the cilantro puree, locally called culantro, which comes from a blending tradition that shows up across Peruvian home cooking, not just this dish. It is a Sunday family meal as much as anything else in the country's repertoire.
Peas and diced carrots go in near the end, giving the dish its familiar speckled look, and it is often finished with a wedge of lime and a simple salsa criolla of sliced red onion on the side.
What Actually Matters
Blend the cilantro puree completely smooth and cook it in the pot for a few minutes before adding the rice. An undercooked, raw tasting puree is the main reason home versions of this dish taste grassy instead of savory. Cooking it down first mellows the cilantro and builds real depth.
Arroz con Pollo Peruano Recipe (Serves 4)
Prep time: 15 minutes. Cook time: 40 minutes. Total time: 55 minutes.
- 4 bone-in chicken thighs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves
- 2 cups packed fresh cilantro
- 1 aji amarillo pepper, seeded (or 2 tablespoons aji amarillo paste)
- 1 cup chicken stock, for blending
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken stock, for cooking
- 1/2 cup peas
- 1/2 cup diced carrots
- Salt and pepper, to taste
- Season the chicken thighs with salt and pepper and brown them in the oil in a large pot, about 4 minutes per side. Remove and set aside.
- Blend the onion, garlic, cilantro, aji amarillo, and 1 cup of chicken stock until completely smooth.
- Pour the puree into the same pot and cook over medium heat for 5 minutes, stirring, until fragrant and slightly darker in color.
- Stir in the rice, coating every grain in the puree, then add the remaining 1 1/2 cups of chicken stock.
- Nestle the chicken back into the pot, bring to a simmer, cover, and cook on low heat for 20 minutes.
- Stir in the peas and carrots, cover, and cook 5 more minutes, until the rice is tender and the chicken is cooked through.
- Rest covered for 5 minutes, fluff the rice, and serve.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 595 |
| Protein | 25 g |
| Fat | 25 g |
| Carbohydrates | 65 g |
These figures are a calculated estimate for one serving, not a lab-verified figure.
Tips and Storage
Chicken breast works if you prefer white meat, though thighs stay juicier through the simmer. Leftovers keep for up to 3 days refrigerated, and reheat well with a splash of stock stirred in to loosen the rice.
Frequently Asked Questions
Why is the rice green? The color comes entirely from the blended cilantro and aji amarillo puree, not food coloring.
Can I use chicken breast instead of thighs? Yes, though it can dry out faster, so check for doneness a few minutes early.
How spicy is this dish? Mild. Aji amarillo adds fruity flavor here more than real heat.
What do I serve on the side? A simple salsa criolla of thinly sliced red onion and lime juice is traditional.
How do I store leftovers? Refrigerate up to 3 days and reheat with a splash of stock.
More From Wine Drop Cookery
This recipe is part of the Peruvian Recipes hub. For the gear used here, see Kitchen Essentials, Pots, Pans, and Cookware, and All Products.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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