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Plato de Arroz con Pollo peruano con pollo dorado sobre arroz verde servido en plato negro sobre mesa oscura - Plate of Peruvian arroz con pollo with golden chicken over bright green cilantro rice served on a dark plate
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Arroz con Pollo Peruano

Tender chicken cooked in a bright green cilantro and ají amarillo base, with colorful vegetables and perfectly cooked long-grain rice. The Peruvian version of this classic Latin American dish has a flavor and color unlike any other. One pot, real ingredients, and the recipe that shows up on every Peruvian birthday table.
Course Main Course
Cuisine peruvian
Keyword peruvian food
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Brandon Castillo

Equipment

  • Pot

Ingredients

  • 4 tbsp of vegetable oil
  • 3 cups of Rice
  • 4 1/2 cups of Chicken Broth or Water
  • 1 1/2 cups Peppers any color in julienne
  • 1 cup Red Onion diced
  • 3 Garlic Cloves chopped
  • 2 tbsps of “Aji Amarillo” Paste
  • 3/4 cup of Diced Carrots
  • 3/4 cup of peas
  • 4 pieces of Chicken
  • 1.5 cups of Cilantro leaves
  • 2 cups of Spinach leaves
  • 2 tablespoons of Salt or to taste
  • Black Pepper to taste

Instructions

  • In a pot with boiling water cook/blanch your leaves for 40 secs then blend them with 1 cup of the broth or water, we are using for this recipe
  • Add salt and pepper to your Chicken, in a pot on medium/high heat add oil and seal the chicken like 3 - 4 minutes per side, what we want here is to get a golden skin. Once its sealed, reserve.
  • In the same pot (lower the temp) add the onions and let them cook, do no clean the pot, use it as it is since the chicken left a lot of flavors. Once it's cooked and soft we add the Garlic and chili paste, we let them cook until soft.
  • Once it's cooked, we add chicken, broth, blended mix, salt, and pepper. Put the lid on and cook at low-temp for 10 or until the chicken is cooked (internal temp 165F/74C)
  • Once the chicken is cooked, take it out add the rice, put a lid on it and let that cook in Low/Medium heat for at least 25 min.
  • After the 10 min mark passed add veggies on top, chicken and put the lid back and let the rice finish.

Video

Notes

Washing the rice is important for better results.
For rice with distinct, separate grains: sear the chicken over medium-high heat for 7 to 10 minutes per side until nearly cooked through. Remove the chicken, prepare the *sofrito* (aromatic base), add the rice, let it sear for a 2-3 min then add liquids, and let it cook. Place the chicken back on top for the final 5 minutes.
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