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If you are looking for a comfort meal that is deeply aromatic and visually stunning, this Peruvian Chicken and Rice (known traditionally as Arroz con Pollo) is a culinary masterpiece. This recipe is famous for its signature “green rice,” which gets its vibrant color and incredible depth from a blended puree of fresh cilantro and spinach. It’s a complete, high-protein meal cooked in a single pot, making it as convenient as it is delicious.
The beauty of this one-pot Peruvian chicken is the layers of seasoning. The chicken is seared until crispy, then simmered alongside the rice in a savory broth of garlic, onions, and cumin. The result is a fluffy, herb-infused rice that absorbs every bit of the chicken’s natural juices. It’s a staple of Peruvian home cooking that brings a bold, South American flair to your kitchen.
Table of Contents
Why You’ll Love This Recipe
- Flavorful “Green Rice”: The cilantro-spinach base offers an earthy, fresh flavor unlike any other rice dish.
- One-Pot Cleanup: Everything—from searing the chicken to fluffing the rice—happens in one heavy-bottomed pot.
- Tender & Juicy: Simmering the chicken with the rice ensures it stays moist and falls off the bone.
- Authentic Aromatics: Uses classic ingredients like cumin and bell peppers to create a rich, savory profile.
Ingredients
The Chicken & Base
- 1.5 lbs Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 Tbsp Vegetable Oil
- 1 medium Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 cloves Garlic, minced
- 1 cup Frozen Peas
The Green Puree & Rice
- 1 ½ cups Long-Grain White Rice (like Jasmine or Basmati)
- 2 cups Chicken Broth
- 1 cup Fresh Cilantro (leaves and stems)
- 1 cup Fresh Spinach (adds color without overpowering flavor)
- 1 tsp Ground Cumin
- Salt and Black Pepper to taste
Instructions
1. Sear the Chicken
Heat oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken with salt and pepper. Sear the chicken skin-side down until golden and crispy (about 5–7 minutes). Flip and cook for 2 minutes, then remove and set aside.
2. Make the Green Puree
While the chicken sears, place the cilantro, spinach, and ½ cup of the chicken broth into a blender. Pulse until completely smooth.
3. Sauté Aromatics
In the same pot (keep those flavorful chicken drippings!), sauté the onion and bell pepper until softened. Stir in the garlic and cumin and cook for 1 minute until fragrant.
4. Simmer the Rice
Stir in the rice, toast it for 1 minute, then pour in the green puree and the remaining chicken broth. Place the chicken thighs back into the pot on top of the rice.
5. Cook and Fluff
Bring to a boil, then reduce heat to low and cover tightly. Simmer for 20 minutes. Stir in the frozen peas, cover again, and let sit off the heat for 5 minutes. Fluff the green rice with a fork and serve.
Expert Tips for Success
- Don’t Skip the Searing: Searing the chicken first develops a “fond” (the brown bits) at the bottom of the pot, which provides the foundation for the rice’s flavor.
- The Color Secret: Adding a handful of spinach to the cilantro puree ensures the rice stays a deep, vibrant green even after the long simmering process.
- Rinse the Rice: Always rinse your rice under cold water before cooking to remove excess starch. This ensures the grains stay separate and fluffy rather than clumping together.
- Bone-In is Better: While you can use breasts, bone-in thighs provide much more moisture and flavor to the rice as they simmer together.
Variations
- Spicy Peruvian: Add a tablespoon of Aji Amarillo paste (a Peruvian yellow chili paste) to the aromatics for an authentic, spicy kick.
- Beer-Infused Rice: Replace ½ cup of the chicken broth with a light lager for a deeper, more complex flavor profile.
- Arroz con Marisco: Swap the chicken for shrimp and calamari. Add the seafood in the last 5 minutes of rice cooking to prevent overcooking.
- Extra Veggies: Stir in diced carrots or corn along with the peas for a more vegetable-forward meal.
FAQ: Peruvian Chicken and Rice
Q: Can I use brown rice? A: Yes, but you will need to increase the liquid and the cooking time to about 45 minutes. The rice will have a nuttier texture.
Q: Is this dish spicy? A: As written, it is mild and savory. To make it authentic and spicy, look for Aji Amarillo paste at an international market.
Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. Reheat with a small splash of water to keep the rice from drying out.
Q: Can I make this in a Rice Cooker? A: Yes. Sauté your aromatics and sear the chicken in a pan first, then transfer everything to the rice cooker and set to the “White Rice” cycle.
Peruvian Chicken and Rice (Arroz con Pollo)
Equipment
- Dutch Oven or Deep Skillet
- Blender
- Cutting board
- Knife
- Measuring Cups and Spoons
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 Tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 ½ cups long-grain white rice, rinsed
- 2 cups chicken broth
- 1 cup fresh cilantro (leaves and stems)
- 1 cup fresh spinach
- 1 tsp ground cumin
- salt and black pepper, to taste
Instructions
- Heat oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken with salt and pepper. Sear skin-side down for 5–7 minutes until golden and crispy. Flip and cook 2 minutes more. Remove and set aside.
- In a blender, combine cilantro, spinach, and ½ cup of the chicken broth. Blend until completely smooth and vibrant green.
- In the same pot, sauté onion and bell pepper until softened. Add garlic and cumin and cook for 1 minute until fragrant.
- Stir in rice and toast for 1 minute. Pour in green puree and remaining chicken broth. Nestle chicken thighs on top of the rice.
- Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Stir in frozen peas, cover, and rest off heat for 5 minutes. Fluff rice and serve.