Description
A flavorful Peruvian twist on a classic, this Arroz con Pollo is packed with savory chicken, aromatic herbs, and vibrant green rice—perfect for a comforting, one-pot meal!
Ingredients
- 4 chicken thighs or drumsticks (bone-in, skin-on)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1/4 cup green peas
- 1 tbsp ají amarillo paste (or yellow chili paste)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric (for color)
- Salt and pepper to taste
- 1/2 cup diced red bell pepper (for garnish)
- Lime wedges (for serving)
Instructions
Cook the Chicken:
🍗 In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt, pepper, cumin, paprika, and turmeric. Brown the chicken on both sides until crispy and golden, about 5-7 minutes per side. Remove the chicken and set aside.
Sauté the Veggies:
🧅 In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until fragrant and softened. Stir in the ají amarillo paste, cumin, and a pinch of salt.
Blend the Herbs:
🌿 In a blender or food processor, combine the cilantro, parsley, and 1 cup of chicken broth. Blend until smooth, then pour the mixture into the pot. Stir well to combine with the sautéed veggies.
Cook the Rice:
🍚 Add the rice to the pot, stirring to coat it in the herb mixture. Pour in the remaining chicken broth, and bring to a simmer. Return the chicken to the pot, skin-side up, and add the green peas. Cover and let it cook on low heat for 25-30 minutes, until the rice is tender and the chicken is cooked through.
Notes
- Freshness First: Use fresh cilantro for the most vibrant flavor. Adjust the amount based on your preference for cilantro’s earthy taste.
- Broth-to-Rice Ratio: Always ensure there’s enough liquid to cook the rice fully—adjust as needed while simmering.
- Protein Swap: Use chicken drumsticks, breasts, or even a vegetarian option like tofu or chickpeas if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Calories: ~450
- Sugar: 4g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Peruvian Arroz con Pollo, Cilantro Chicken and Rice, One-Pot Peruvian Dish, Traditional Peruvian Recipe, Arroz Verde con Pollo