Peruvian Chicken and Rice (Arroz con Pollo)
This Peruvian Chicken and Rice, also known as Arroz con Pollo, is a comforting one-pot meal famous for its vibrant green rice made from fresh cilantro and spinach. Juicy, seared chicken thighs simmer together with aromatic spices and long-grain rice, creating a deeply flavorful, colorful dish that represents classic Peruvian home cooking.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of chicken broth to loosen the rice.