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Peruvian Chicken and Rice – Flavorful & Authentic Arroz con Pollo

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This Peruvian Chicken and Rice (Arroz con Pollo Peruano) is a flavorful one-pot dish packed with tender chicken, fragrant cilantro rice, and vibrant Latin spices. Easy, hearty, and perfect for weeknight dinners or meal prep, this recipe brings authentic Peruvian flavor to your kitchen!

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs or breasts
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil (for cooking)
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 1 cup fresh cilantro, packed
  • 1 small jalapeño or 1 teaspoon Aji Amarillo paste (optional)
  • ½ cup green peas
  • Lime wedges and extra cilantro for garnish

Instructions

  1. In a medium bowl, combine garlic, cumin, lime juice, olive oil, salt, and pepper. Add the chicken and toss to coat. Cover and marinate for 30 minutes to 4 hours in the refrigerator.
  2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Remove and set aside.
  3. In a blender, combine cilantro, jalapeño (optional), ½ cup chicken broth, and a squeeze of lime juice. Blend until smooth and set aside.
  4. In the same skillet, sauté onion and red bell pepper for 3–4 minutes until soft. Stir in rice and cook for 1–2 minutes to toast lightly.
  5. Pour in the blended cilantro mixture and remaining chicken broth. Stir well, then return the chicken to the pan.
  6. Bring to a boil, then cover and reduce heat to low. Simmer for 20–25 minutes, until the rice is tender and the chicken is cooked through.
  7. Stir in peas and cook for another 2–3 minutes. Fluff the rice, garnish with fresh cilantro and lime wedges, and serve warm.

Notes

  • Use chicken thighs for juicier, more flavorful results.
  • For authentic Peruvian spice, add Aji Amarillo paste to the cilantro mixture.
  • Don’t overcook the rice — keep heat low and the pot covered.
  • Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
  • Pair with Peruvian green sauce (Aji Verde) or fresh avocado slices for a complete meal.

Nutrition

Find it online: https://recipeeasily.com/peruvian-chicken-and-rice/