Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz con Pollo Peruano
Peru's distinct take on chicken and rice, turning the rice a beautiful, deep green using a puree of fresh cilantro and spinach.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Blend Greens: In a blender, puree the cilantro and spinach with a splash of water until smooth. Set aside.
- 2
Sear Chicken: Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, brown the chicken in a little oil over medium-high heat until the skin is crispy. Remove and set aside.
- 3
Cook Aromatics: In the same pot, sauté the onion until soft. Stir in the aji amarillo paste and cook for 1 minute.
- 4
Cook Rice: Add the rice, stirring to coat the grains in the oil. Pour in the cilantro puree, dark beer, and 1.5 cups of chicken broth or water. Stir in the peas, carrots, and red pepper.
- 5
Simmer: Nestle the chicken back into the rice. Bring to a boil, then cover, reduce heat to the lowest setting, and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving605
Calories
41 g
Protein
65 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Arroz con pollo exists across Latin America, but the Peruvian version is distinct for its vivid green color, which comes from blending fresh cilantro into the cooking liquid rather than relying on tomato or saffron. The technique echoes Spanish rice dishes carried over in colonial times, then reworked with Andean and coastal ingredients like aji amarillo and dark beer. It is a true Sunday-table dish in Peru, the kind of one-pot meal a household cooks to feed everyone generously.
Listahan note
This version builds the signature green from a generous blend of cilantro and aji, then cooks the rice directly in that fragrant liquid so every grain takes on color and flavor. It keeps to one pot for an easy family dinner and finishes the chicken on the bone for richness.
Technique cues
- Brown the chicken pieces well before the rice goes in; the fond left in the pot is the savory base the whole dish is built on.
- Blend the cilantro with a little of the stock until very smooth and add it as a liquid, not chopped, so the color is even and vivid rather than speckled.
- Once the rice is in and simmering, resist stirring; a covered, undisturbed pot is what gives you separate, fluffy grains instead of a sticky mass.
Kitchen flow
- Parallel prep
- Blend the cilantro stock and rinse the rice while the chicken browns, so the pot moves straight from searing to simmering.
- Make-ahead
- Brown the chicken and blend the green stock a day ahead; refrigerate both, then assemble and simmer the rice fresh at dinner.
- Leftover move
- Leftover arroz con pollo reheats well with a splash of stock; the green rice also makes a great base for a fried-rice spin the next day.
- Cleanup rhythm
- Soak the pot right after serving so any rice stuck to the bottom lifts off easily instead of baking on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken thighs
the rich, bone-in protein
Purpose: Bone-in thighs stay juicy through the long simmer and lend flavor to the rice as it cooks.
Handling: Pat dry and brown skin-side down first to render fat and build the fond.
Adaptation: Bone-in drumsticks work too; boneless thighs cook faster if you are short on time.
cilantro
the source of the signature green
Purpose: A large bunch of cilantro blended into the liquid gives the dish its defining color and herbal depth.
Handling: Blend the leaves and tender stems with a little stock until completely smooth.
Adaptation: Spinach blended in can boost the green for cilantro-averse eaters, with parsley for some of the herb note.
long-grain rice
the body that soaks up the green stock
Purpose: Long-grain rice cooks up separate and fluffy, absorbing the cilantro liquid without turning gluey.
Handling: Rinse until the water runs clear to wash off surface starch before it goes in the pot.
Adaptation: Basmati works well; medium-grain gives a softer, stickier result.
aji amarillo
the warm Peruvian chili note
Purpose: Aji amarillo adds gentle fruity heat and rounds out the herbal green base.
Handling: Stir a spoonful of paste into the aromatics before adding the rice.
Adaptation: A milder chili or a pinch of paprika for color; omit for a no-heat family pot.
green peas
sweet pops of color and texture
Purpose: Peas add sweetness and a contrasting bright green against the rice.
Handling: Stir frozen peas in during the last few minutes so they stay tender and bright.
Adaptation: Diced carrot or corn kernels work for variety or pea-averse kids.
dark beer
the savory deglazing liquid
Purpose: A splash of dark beer deglazes the pot and adds a faint malty depth typical of the Peruvian version.
Handling: Pour it in after browning to lift the fond, then let it reduce briefly.
Adaptation: Chicken stock or a non-alcoholic dark beer keeps it family-friendly.
Technique notes
- Toast the rinsed rice in the aromatic oil for a minute before adding liquid; it deepens the flavor and helps keep the grains distinct.
- Add the blended cilantro toward the cooking liquid, not at the very end, so its raw edge softens and the color sets into the rice.
- Let the finished pot rest covered off the heat for ten minutes; the rice firms up and the chicken juices redistribute before you fluff and serve.
Ingredient swaps
- Gluten-free direction
- Replace the beer with gluten-free stock or a gluten-free cider so the deglaze stays celiac-safe.
- Weeknight shortcut
- Use boneless thighs and frozen blended cilantro cubes to cut the active time roughly in half.
- Lower-sodium direction
- Use unsalted stock and lean on the cilantro and aji for flavor, salting lightly only at the end.
Serve alongside
- Salsa criolla (lime-onion relish)
- Papa a la Huancaina
- Sliced avocado
- Chicha morada
- Inca Kola
- A light red wine
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to four days; the green color deepens slightly as it sits.
- Reheat gently in a covered pan with a splash of stock or water to bring back moisture without drying the rice.
- It freezes reasonably well for up to two months; thaw overnight and reheat with a little added liquid.
Equipment
- A heavy pot or Dutch oven with a tight lid for even rice cooking
- A blender for the smooth cilantro stock
- A fine strainer for rinsing the rice
- A fork for fluffing the finished rice
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