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Arroz con Pollo was my birthday dish. Every year, without fail, my grandma would make it for me. I remember the whole family sitting around a big table in Lima, my Abuelo Tito still alive and cracking his jokes, everyone laughing, the smell of cilantro filling the house before the pot even made it to the table. That bright green rice hitting the center of the table and everybody reaching for it at the same time. Good food, good people, and Abuelito’s jokes that never got old.
That dish is tied to some of my best childhood memories. And every time I make it here in New York for my own family, that table comes back to me.
Arroz con Pollo exists across almost all of Latin America, but the Peruvian version is its own thing entirely. The green color alone tells you this is different. That rice gets its color from a base of fresh blended cilantro and ají amarillo, and that combination is something no other Latin American version has. It is the flavor and the color that people always ask me about, and both of them come from the same place: the way Peruvians have always made this dish.
This is that recipe, the one my grandma made, and the one I now make for my kids.
Arroz con Pollo is one of those dishes that shows up across all of Latin America, but the Peruvian version has its own identity that sets it apart from every other version on the continent.
The difference that makes it unmistakable is the color. That bright green rice comes from a base of fresh cilantro blended with ají amarillo, cooked directly into the broth the rice absorbs. No other country does it this way. The Cuban and Dominican versions are built on sofrito with tomato and Spanish-influenced spices, which gives them a yellow-orange color. The Peruvian version uses fresh cilantro & spinach as the foundation, which gives it a herbaceous flavor and a green hue that surprises people the first time they see it on the plate.
The ají amarillo adds a mild heat and an aroma that is immediately Peruvian. If you have ever eaten at a Peruvian restaurant in the US and thought the food tasted like nothing else you had tried before, ají amarillo is usually part of the reason.
In Peru, this is a celebration dish. It gets made for birthdays, family reunions, and special Sundays, not because it is difficult, but because it takes time and attention. That time shows in the result.
The good news about this recipe is that almost everything you need is easy to find in the US. The one ingredient that trips people up is ají amarillo, and that problem is solved with Amazon.
Ají Amarillo Paste: This is the most important ingredient in the dish. It is what gives the rice that greenish-yellow color and that unmistakably Peruvian flavor. I use Inca’s Food Aji Amarillo Paste. Peruvian brand, solid reviews, ships to any state.
Chicken Broth: The rice absorbs every bit of liquid it cooks in, so the quality of the broth matters. Better Than Bouillon Chicken Base is my go-to. Concentrated, so a little goes a long way, and it makes a noticeably richer rice than a carton broth. Available at most grocery stores or on Amazon.
Fresh Cilantro: In the fresh herb section of any American grocery store. Look for a bunch that is dark green and not wilted. Dry cilantro will not work here at all. You need fresh for the green color and the flavor.
Chicken: Bone-in, skin-on thighs or drumsticks from any grocery store. Widely available and usually very affordable.
Rice: Regular long-grain white rice works perfectly. Basmati and jasmine are both fine substitutes. Just adjust your broth amount based on whatever type you are using.
Mash the potatoes while they’re still hot.
Hot potatoes hold their moisture; mashing them hot keeps that moisture in the dough so it stays together instead of cracking. This is the single most important step.
If the dough is too dry, fix it with an egg yolk.
Depending on your potatoes, the dough can turn out too starchy or grainy. One egg yolk (or two) brings it back together. Don’t add water; it makes the dough sticky and weak.
Use starchy potatoes.
In the US, russets are your best friend here, and Yukon Golds work well too. Waxy potatoes (red potatoes, fingerlings) make a dough that won’t hold.
Stuff and seal it properly.
People are afraid it will fall apart in the oil, but if you seal the seams well and dust it evenly in flour, you won’t have to worry. Wet your hands slightly, close the dough completely around the filling, and smooth every crack.
Let the filling cool before stuffing.
Hot filling steams inside the dough and pushes it open in the fryer. Cook the beef first, let it cool while you work the potatoes.
Fry at the right temperature.
Around 350F (175C). Too cold and the papa drinks oil; too hot and it colors before heating through. Fry until golden, then rest at least 3 minutes before serving. If you don’t want to deep fry, you can pan fry. Not identical results, but it works.
This dish is full of flavor, be sure to use a good chicken broth, use chicken with skin and bone due to the fact that it adds more flavor that way.
A question you might be wondering is “What kind of rice I should use” the answer is simple, the one you got in hand, just adjust the water/broth quantity it requires to be cooked for the type of rice you are using.
I mentioned before that I am a fan of not overcooking veggies, I believe that people are not aware enough of the importance of eating veggies the right way, add veggies at the end put a lid on your pot and let the residual heat cook them.
In Peru, this dish is traditionally served with Sarsa Criolla, a quick pickled red onion salad with ají amarillo and lime that cuts right through the richness of the rice. (Find our recipe here)
If you want to go full Peruvian Sunday, add Papa a la Huancaina on the side. Once you eat them together you will understand why they always end up on the same table at every family gathering. Try them once and you will never want to eat them separately again. (Find our recipe here)
Arroz con Pollo holds up well and some people say it tastes even better the next day once the flavors have had time to settle in.
In the fridge: Stored in a sealed container, it keeps well for up to 3 days. The rice will dry out a little over time. To reheat, add a tablespoon of broth or water before microwaving or warming it in a pot on low heat. That brings the moisture back and keeps the texture right.
In the freezer: It freezes well for up to 2 months. Freeze it in individual portions in airtight containers. To thaw, move it to the fridge the night before and reheat with a splash of broth. The chicken holds its texture well. The rice changes slightly after freezing but is still very good.
Leftover tip: Mix the leftover rice with a fried egg on top. Classic Peruvian brunch. Highly recommended.
What makes Peruvian Arroz con Pollo different from other Latin American versions?
The main difference is the color and the flavor base. The Peruvian version uses fresh blended cilantro, spinach and ají amarillo, which gives it that signature green color and a fresh, herbaceous flavor. Cuban and Dominican versions are built on sofrito with tomato and Spanish spices, which produces a yellow-orange color instead. The ají amarillo is also a completely different ingredient from anything used in other Latin American versions of this dish.
Can I use chicken breast instead of thighs?
You can, but the result will not be the same. Boneless skinless breast dries out quickly and does not contribute any fat or collagen to the rice. If you need to use breast, keep the cooking time shorter, place it on top of the rice rather than simmering it in the broth from the start, and check it at the 15-minute mark so it does not overcook.
What if I cannot find ají amarillo paste?
Order it on Amazon with your next grocery delivery.
It ships to all 50 states and is not expensive. If you truly cannot get it, a mild yellow pepper blended with a small amount of turmeric for color is the closest substitute, but the flavor will be noticeably different. The ají amarillo is what makes this taste Peruvian and there is no perfect workaround for it.
What kind of rice should I use?
Regular long-grain white rice works perfectly.
Basmati and jasmine are both good substitutes. Short-grain and medium-grain rice absorb liquid differently and can turn gummy, so stick to long-grain. Whatever you use, adjust the broth quantity based on the package instructions for that specific rice.
How much rice per person?
This recipe makes 3 cups of rice and serves 4 people comfortably, which works out to about 3/4 cup of dry rice per person. If you are feeding a bigger crowd, scale the full recipe up proportionally.
Can I make this in an Instant Pot?
Yes. Use the saute mode to sear the chicken and build the sofrito in the pot. Add the blended cilantro mixture, broth, and rice, then pressure cook on high for 10 minutes with a 15-minute natural release. Add the vegetables on sauté mode after releasing the pressure. The slow cooker is not ideal for this recipe because you lose the sear and the rice tends to go mushy in that cooking environment.
If you liked this recipe, two more Peruvian dishes that belong in the same rotation are Seco de Res and Pollo a la Brasa. Seco de Res has a similar cilantro base and is another dish that shows up at birthdays and family Sundays in Peru. Pollo a la Brasa is the other Peruvian chicken dish your family will ask for on repeat once they try i.
Tried it? Let me know.
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