Authentic Peruvian Chicken Rice: My Family's Arroz con Pollo (Print Version)
Authentic Peruvian Chicken Rice (Arroz con Pollo) from my kitchen to yours! Experience vibrant flavors & a hearty, comforting meal your family will adore.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Peruvian
Dietary: Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken thighs
02 -
2 cups long-grain rice (like jasmine)
03 -
1 cup lager beer
04 -
3 cups low-sodium chicken broth
→ Flavor Boosters & Spices
05 -
2 tbsp aji amarillo paste
06 -
4 cloves garlic, minced
07 -
1 large red onion, finely diced
08 -
1/2 cup fresh cilantro, divided (1/4 cup for sauce, 1/4 cup for garnish)
09 -
1 tsp ground cumin
10 -
1/2 tsp dried oregano
11 -
Salt and black pepper to taste
12 -
2 tbsp olive oil
→ Finishing Touches & Veggies
13 -
1 cup frozen peas
14 -
1 red bell pepper, finely diced
15 -
1 large carrot, finely diced
16 -
Lime wedges, for serving
# Instructions:
01 -
Start by patting your boneless, skinless chicken thighs really dry. This helps them get a nice sear, which means more flavor. Season them generously with salt and pepper. While they're chilling, dice your red onion, bell pepper, and carrots. Get your garlic minced and your cilantro ready. Honestly, a good mise en place makes such a difference, and I always feel so much calmer when everything's prepped. Don't be like me that one time, frantically chopping an onion while the chicken was already searing, oops!
02 -
Heat a good glug of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once it's shimmering, add your chicken thighs in a single layer. Don't overcrowd the pan, or they'll steam instead of sear—I learned that the hard way, resulting in sad, pale chicken. Let them get nice and golden brown on each side, about 3-4 minutes per side. Remove the chicken to a plate; it won't be cooked through yet, and that's totally fine! Keep those delicious brown bits in the pot.
03 -
Lower the heat to medium and add a little more oil if needed. Toss in your diced red onion, bell pepper, and carrots. Sauté them gently until they're softened, about 5-7 minutes. The smell at this stage is absolutely heavenly, trust me! Then, stir in your minced garlic, cumin, and dried oregano. Cook for another minute until fragrant. This is where the magic really starts for our authentic Peruvian chicken rice recipe, building that deep flavor foundation.
04 -
Now for the star: stir in the aji amarillo paste. Cook it for a minute or two, letting its bright, fruity aroma fill the kitchen. Pour in the lager beer, scraping up any browned bits from the bottom of the pot—this is called deglazing, and it adds so much flavor! Let it simmer for a few minutes to reduce slightly. Then, add the chicken broth and bring the mixture to a gentle boil. This is the sauce that will infuse our Peruvian chicken rice with all its wonderful character.
05 -
Carefully stir in your rinsed long-grain rice, making sure it's evenly distributed. Place the seared chicken thighs back into the pot, nestling them into the rice and liquid. Cover the pot tightly with a lid and reduce the heat to low. Let it simmer undisturbed for about 20-25 minutes. Resist the urge to peek or stir during this time; it's crucial for the rice to steam properly. I've been guilty of lifting the lid too early, and my rice didn't cook evenly!
06 -
Once the rice is tender and most of the liquid has been absorbed, turn off the heat. Stir in the frozen peas and a generous handful of fresh chopped cilantro. Fluff the rice gently with a fork, then cover the pot again and let it rest for another 5-10 minutes. This resting period allows the flavors to meld and the rice to fully absorb any remaining moisture. Serve your authentic Peruvian chicken rice recipe warm, with extra fresh cilantro and lime wedges for squeezing. It should be vibrant, aromatic, and deeply satisfying!
# Notes:
01 -
Don't over-stir the rice once it's in the pot, or it can get gummy.
02 -
Leftovers store well in an airtight container for 3-4 days in the fridge; reheat on the stovetop with a splash of broth.
03 -
If you can't find aji amarillo, a blend of roasted red bell pepper and a tiny bit of jalapeño can be a substitute, but it won't be quite the same.
04 -
A squeeze of fresh lime at the end really brightens up all the flavors, don't skip it!
# Tools You'll Need:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 20 g
Total Carbohydrate: 60 g
Protein: 35 g