Arroz con Pollo Peruano

Name: Arroz con Pollo Peruano
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Peru
Ingredients: 6 chicken thighs; 2 cups white rice; 1 cup cilantro leaves, blended with 1/2 cup water; 1 cup green peas; 1 carrot, diced; 1 red bell pepper, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 aji amarillo pepper, minced; 3 cups chicken broth; 2 tablespoons vegetable oil; Salt and pepper, to taste

6 servings15 min prep40 min cookEasy Peru

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The Story Behind It

The Tale of Arroz con Pollo Peruano

Story updated September 17, 2026

Arroz con pollo descends from the Spanish colonial-era rice and chicken tradition found in various forms across Latin America. Peru's version stands apart for its vivid green color, built from a cilantro and ají amarillo sauce, giving the shared regional dish a distinctly Peruvian identity.

Ingredients

Scale:· 6 servings

6 chicken thighs
2 cups white rice
1 cup cilantro leaves, blended with 1/2 cup water
1 cup green peas
1 carrot, diced
1 red bell pepper, diced
1 onion, chopped
3 cloves garlic, minced
1 aji amarillo pepper, minced
3 cups chicken broth
2 tablespoons vegetable oil
Salt and pepper, to taste

Instructions

1Season the chicken thighs with salt and pepper and brown in oil in a large pot; set aside.
2In the same pot, sauté onion, garlic, and aji amarillo until softened.
3Stir in the blended cilantro water and cook for 2 minutes.
4Add the rice and stir to coat in the flavorful liquid.
5Return the chicken to the pot, add chicken broth, carrot, and bell pepper, and bring to a boil.
6Cover, reduce heat to low, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
7Stir in the peas during the last 5 minutes of cooking and serve hot.

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