Peruvian Chicken Rice: A Vibrant One-Pot Meal (Print Version)

Peruvian Chicken Rice, or Arroz con Pollo, is a vibrant, aromatic dish. My recipe shares how to make this flavorful, tender chicken and rice meal at home.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Peruvian
Dietary: Dairy-Free, Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 8 bone-in, skin-on chicken thighs
02 - 2 cups long-grain white rice
03 - 4 cups chicken broth

→ Flavor Powerhouses

04 - 1 large bunch fresh cilantro (about 2 cups packed)
05 - 2 tablespoons Aji Amarillo paste
06 - 1 large yellow onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 red bell pepper, finely diced

→ Spice Cabinet Magic

09 - 1 teaspoon ground cumin
10 - ½ teaspoon dried oregano
11 - Salt to taste
12 - Black pepper to taste

→ Finishing Touches

13 - ½ cup frozen peas and carrots blend
14 - Lime wedges, for serving

# Instructions:

01 - First things first, get those chicken thighs seasoned with salt and pepper. I mean, really season them. Then, in a large pot or Dutch oven, heat up some oil over medium-high heat. Sear the chicken, skin-side down first, until it’s beautifully golden brown and crispy, about 5-7 minutes per side. This step is crucial for flavor, so don't rush it! I always make sure the skin is super crispy; it makes such a difference. Once seared, take the chicken out and set it aside. You'll see all those lovely browned bits in the pot—that's pure flavor waiting to happen.
02 - Reduce the heat to medium. Add the chopped onion and red bell pepper to the pot, scraping up those browned bits from the chicken. Sauté until they soften, about 5 minutes. While that’s happening, blend your fresh cilantro with a splash of water until you have a smooth, vibrant green paste. This is where the magic really begins for Peruvian Chicken Rice. I always make sure my cilantro is super dry before blending, otherwise, it can get watery. Then, add the minced garlic and aji amarillo paste to the pot with the onions and bell pepper. Stir everything around for another minute until fragrant. Oh, the smells at this stage! It’s just incredible.
03 - Now for the spices! Add the ground cumin and dried oregano to the pot. Stir well, letting the spices toast for about 30 seconds. This really wakes them up and deepens their flavor. I sometimes add a tiny pinch of turmeric here for an extra golden hue, but that's just my little quirk. Make sure everything is well combined and those aromas are filling your kitchen. This is where the Peruvian Chicken Rice starts to get its soul, honestly. You'll see the mixture turn a beautiful earthy color.
04 - Add the long-grain rice to the pot and stir it around for a minute or two, letting it get coated in all those delicious flavors. This helps the grains stay separate later. Then, pour in the chicken broth and stir in the cilantro paste. Give it a good mix to distribute that gorgeous green goodness. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer. This is where I always resist the urge to peek! Just trust the process.
05 - After about 15 minutes of simmering, carefully lift the lid (just for a second!). Nestle the seared chicken thighs back into the rice, making sure they’re mostly submerged. Sprinkle in the frozen peas and carrots. Re-cover the pot tightly and continue to simmer for another 10-15 minutes, or until the liquid is absorbed and the rice is tender. The chicken will finish cooking and get super juicy in the rice. I once forgot to put the lid back on properly, and my rice ended up a bit crunchy. Learn from my mistakes!
06 - Once the rice is cooked and the liquid is absorbed, take the pot off the heat. Keep it covered and let it rest for about 10 minutes. This step is so important; it allows the steam to redistribute and makes the rice perfectly fluffy. Seriously, don't skip it! After resting, gently fluff the Peruvian Chicken Rice with a fork. Serve it up with those fresh lime wedges. The aroma, the colors, the tender chicken—it’s just a truly satisfying meal. Enjoy your hard work!

# Notes:

01 - Always make sure your cilantro paste is super smooth; chunky bits just aren't the vibe for this dish.
02 - Leftovers store well in the fridge for 3-4 days; reheat gently with a splash of broth.
03 - If you can't find Aji Amarillo, a blend of roasted red pepper and a pinch of cayenne can work in a pinch, but it's not quite the same.
04 - A squeeze of fresh lime juice at the end brightens everything up and is a must-have for serving.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot with lid
02 - Blender or food processor
03 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 550
Total Fat: 25g
Total Carbohydrate: 50g
Protein: 35g

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