Homestyle Peruvian Chicken Rice: Flavorful & Satisfying (Print Version)

Make authentic Peruvian Chicken Rice at home! This recipe shares my family's take on Arroz con Pollo, packed with vibrant flavors and kitchen stories.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Peruvian
Dietary: Contains meat

# Ingredients:

→ Main Ingredients

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tbsp vegetable oil
03 - 1 large red onion, finely chopped
04 - 1.5 cups long-grain rice (Basmati or Jasmine), rinsed well
05 - 2 cups chicken broth (low sodium)
06 - 1/2 cup dark beer (or extra chicken broth)

→ Flavor Boosters & Seasonings

07 - 1 large bunch fresh cilantro (about 2 cups packed)
08 - 4-6 cloves garlic, minced
09 - 2 tbsp aji amarillo paste
10 - 1 tsp ground cumin
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Garnish & Finishing Touches

13 - 1/2 cup frozen peas
14 - 1/2 red bell pepper, thinly sliced or diced

# Instructions:

01 - First things first, pat those chicken thighs dry with paper towels – it helps them get nice and crispy. Season them generously with salt and pepper. I usually do this right on the cutting board, and yeah, it gets a little messy, but it’s worth it. Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden and crispy, about 5-7 minutes. Flip and sear for another 3-4 minutes. This step is key for flavor, honestly! Remove the chicken and set aside; it won't be cooked through yet.
02 - In the same pot, without cleaning it (those browned bits are flavor!), add a little more oil if needed. Toss in your chopped red onion and sauté until softened and translucent, about 5-7 minutes. You want them sweet, not burnt, so keep an eye on them. Next, add the minced garlic, aji amarillo paste, cumin, and dried oregano. Stir constantly for about a minute until fragrant. Oh, the smell! This is where your kitchen starts to smell absolutely incredible, a real warm, spicy aroma.
03 - While the aromatics are doing their thing, grab your fresh cilantro and about half a cup of chicken broth. Blend them in a food processor or blender until you have a smooth, vibrant green paste. This is the secret to that gorgeous color in our Arroz con Pollo! I've had blenders that struggle with this, so sometimes I add a tiny bit more broth if it's too thick. Don't worry if it's not perfectly smooth; a little texture is fine.
04 - Pour the cilantro paste into the pot with the sautéed aromatics. Stir it all together, letting it cook for a couple of minutes until it deepens in color slightly. Now, for the fun part: pour in the beer (or remaining chicken broth if you're skipping the beer). Scrape up all those delicious browned bits from the bottom of the pot. Let it simmer for 2-3 minutes; this really helps build the base flavor for your Peruvian Chicken Rice.
05 - Stir in your rinsed long-grain rice. Make sure every grain is coated in that beautiful green sauce. Place the seared chicken thighs back into the pot, nestling them among the rice. Pour in the remaining chicken broth. Give it a gentle stir, just enough to distribute the rice evenly. This is where I always double-check my salt. You want it seasoned well now, as the rice will absorb it for the best Arroz con Pollo.
06 - Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer for 20-25 minutes, or until the rice is tender and all the liquid is absorbed. Resist the urge to peek! Seriously, don't lift that lid. Once done, turn off the heat and let it sit, still covered, for another 10 minutes. This steaming step is essential for fluffy rice. Finally, stir in the peas and red bell pepper strips. Fluff the Peruvian Chicken Rice with a fork and serve!

# Notes:

01 - Always rinse your rice until the water runs clear; it makes such a difference for fluffiness.
02 - Don't lift the lid while the rice is simmering—that steam is crucial for perfect texture!
03 - Aji amarillo paste is the secret ingredient; try to find it for authentic flavor.
04 - Serving with a side of salsa criolla (sliced red onion, lime, and cilantro) really brightens the dish.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - food processor or blender

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 28g
Total Carbohydrate: 55g
Protein: 40g

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