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Peruvian

Peruvian arroz con pollo

Non-vegetarian

Arroz con pollo

Chicken simmered with rice that turns bright green from a purée of fresh cilantro, with ají amarillo, peas, carrot, red pepper and corn.

Peruvian arroz con pollo is a Peruvian rice dish, ready in about 1 hour 15 minutes and made with chicken thigh, coriander leaves and long-grain white rice. It serves 6 and is rated easy to cook.

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Prep
20 min
Cook
50 min
Rest
5 min
Total
1 h 15 min
Serves
6
Level
Easy
Calories
572

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Season the chicken with half the salt and the pepper (opens in a new tab). Heat the oil in a heavy pot and brown the chicken well on both sides; set aside.

    Food safety: Wash hands after handling raw chicken.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Blend the cilantro (opens in a new tab) with 250 ml of the stock until smooth.

  3. Step 3

    In the same pot cook the onion (opens in a new tab) until soft, then add the garlic (opens in a new tab), ají amarillo and cumin (opens in a new tab) for 2 minutes. Pour in the cilantro (opens in a new tab) purée and cook 3 minutes, then add the beer (opens in a new tab), remaining stock and chicken. Simmer, covered, 15 minutes.

    • 25 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Stir in the rice, carrot (opens in a new tab), red pepper (opens in a new tab), peas (opens in a new tab), corn (opens in a new tab) and remaining salt. Bring to a boil, cover tightly and cook on low until the rice is tender and the liquid absorbed, about 20 minutes.

    • 20 min
    • low heat

    Food safety: Chicken should reach 74 °C (80 °C near the bone).

  5. Step 5

    Rest 5 minutes, fluff and serve with lime (opens in a new tab) wedges.

    • 5 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Peru · Commonly attributedArroz con pollo is eaten throughout Latin America and Spain; the cilantro-green style is distinctly Peruvian.More food from Peru
Dish
Lunch · Dinner · Rice dishes · Main courses
Cooking method
Simmered, Sautéed
Taste
herby, savoury, spicy (chilli heat), fresh
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · High-protein
Without the optional extras: No gluten ingredients, Alcohol-freeWorked out from the ingredients. How labels work
Good for
One-pot · Batch cooking · Everyday
Cook more with
Chicken thigh · Coriander leaves · Long-grain white rice · Onion · Garlic · Ají amarillo paste
Techniques
Sautéing · Boiling · Simmering

Allergens

  • Contains, can be adapted: Glutenfrom beer
  • May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

572 kcal per serving

Estimated

1 serving ≈ 448 g · recipe makes 6

Where the energy comes from

  • Protein 26%
  • Carbohydrate 50%
  • Fat 24%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy572 kcal128 kcal
Protein37.2 g8.3 g
Carbohydrate70.3 g15.7 g
Net carbohydrate66.5 g14.8 g
Sugars7 g1.6 g
Added sugars0 g0 g
Fibre3.8 g0.8 g
Fat14.9 g3.3 g
Saturated fat2.6 g0.6 g
Trans fat——
Cholesterol129 mg29 mg
Sodium946 mg211 mg
Salt equivalent2.4 g0.5 g
Vitamins & minerals per serving
Potassium
800 mg
Calcium
61 mg
Iron
5.2 mg
Magnesium
76 mg
Vitamin A (RAE)
184 µg
Vitamin C
44 mg
Vitamin D
0 µg
Vitamin B12
0.8 µg
Folate (DFE)
311 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: beer, lime.
  • Ají amarillo paste: Raw hot chilli peppers (FDC 170106) used as a stand-in for puréed Peruvian yellow chilli; jarred pastes may add a little oil and salt.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Blend the cilantro just before using so the colour stays vivid.

Serve with

  • Serve with salsa criolla (sliced red onion, lime and chilli) and papa a la huancaína.

Food safety

  • Cool leftover rice quickly and refrigerate within 1 hour.

Storage

  • Cool quickly and refrigerate up to 3 days.

Reheating

  • Reheat covered with a splash of water until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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