Homestyle Peruvian Arroz con Pollo Recipe (Print Version)

Authentic Peruvian Chicken Rice Recipe, Arroz con Pollo, a flavorful, one-pot family meal. Learn my personal tips for this vibrant, comforting dish.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Peruvian
Dietary: Gluten-Free

# Ingredients:

→ Main Stars

01 - 6 chicken drumsticks, skin-on, bone-in
02 - 2 cups long-grain rice, rinsed well

→ Flavor Foundation

03 - 2 tbsp olive oil
04 - 1 large red onion, finely chopped
05 - 4 cloves garlic, minced
06 - 1/4 cup aji amarillo paste
07 - 1/2 cup dark lager beer (or chicken broth)
08 - 3 cups chicken broth, low sodium

→ Fresh Additions

09 - 1 cup fresh cilantro, packed, roughly chopped (stems included)
10 - 1 red bell pepper, diced
11 - 1 cup frozen peas and carrots

→ Seasonings & Finishing Touches

12 - Salt and freshly ground black pepper, to taste
13 - Lime wedges, for serving (optional)

# Instructions:

01 - First up, pat those chicken drumsticks dry with paper towels. Seriously, this step is key for getting a good sear! Season them generously with salt and pepper. Heat a good glug of olive oil in your largest Dutch oven or heavy-bottomed pot over medium-high heat. Once it’s shimmering, carefully add the chicken and brown it on all sides, about 3-4 minutes per side. You're not cooking it through, just getting that gorgeous, flavorful crust. Remove the chicken and set it aside. Don't clean the pot; those browned bits are flavor gold!
02 - Lower the heat to medium. Add a bit more oil if needed, then toss in your chopped red onion and red bell pepper. Sauté until they start to soften, about 5-7 minutes. This is where the kitchen starts to smell absolutely divine! Next, stir in the minced garlic and cook for another minute until fragrant—don't let it burn, that's an oops moment you want to avoid! Then, add the aji amarillo paste. Stir it all together and let it cook for 2-3 minutes, letting those flavors really meld. This step is where the magic truly begins for your Authentic Peruvian Chicken Rice Recipe.
03 - Now for the rice! Add your rinsed long-grain rice to the pot with the aromatic veggies. Stir it around for a couple of minutes, toasting the grains lightly. This helps them stay separate and not get mushy later. Then, pour in the blended cilantro paste. Stir it vigorously until every grain of rice is coated in that vibrant green goodness. It's such a beautiful sight, honestly! Make sure it’s well combined; you want that fresh cilantro flavor distributed throughout.
04 - Pour in the beer (or chicken broth, if you're skipping the beer) and the rest of the chicken broth. Give it a good stir, making sure nothing is sticking to the bottom. Bring the mixture to a boil, then reduce the heat to low. Carefully nestle the browned chicken drumsticks back into the pot, pushing them down so they're mostly submerged in the liquid and rice. This ensures they'll cook evenly and soak up all those amazing flavors.
05 - Pop a tight-fitting lid on your pot. Let it simmer gently for about 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed. Resist the urge to peek too often; that steam is crucial for cooking the rice perfectly! You'll start to smell that incredible, hearty aroma filling your entire kitchen, a sure sign things are going well. This is where patience pays off for a truly great Authentic Peruvian Chicken Rice Recipe.
06 - Once the rice is cooked and the chicken is tender, stir in the frozen peas and carrots. Give it a gentle mix, then put the lid back on and let it rest off the heat for 5-10 minutes. This resting period allows the flavors to deepen and the rice to fully absorb any remaining moisture, making it fluffy and delicious. Fluff with a fork before serving. The final result should be a beautiful, vibrant green rice with tender chicken, smelling absolutely irresistible!

# Notes:

01 - Don't skimp on toasting the rice; it makes such a difference in texture and flavor.
02 - You can prep the aji amarillo paste and chop veggies a day ahead to save time.
03 - Chicken thighs work beautifully here if you don't have drumsticks, just adjust cooking time slightly.
04 - A squeeze of lime right before serving just brightens everything up, trust me!

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - blender or food processor

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 22g
Total Carbohydrate: 55g
Protein: 30g

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