Peruvian Arroz con Pollo

Peruvian Arroz con Pollo
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Published by fandango Dinner, Peruvian cuisine
Servings Difficulty Prep time Cook time Total time
4 Intermediate 10 min 40 min 50 min

Inspired by the coastal cuisine of Peru, Arroz con Pollo is a classic flavorful dish. Enjoy!

Did you know?

Arroz con pollo dates back to the 1800s and was originally a simple peasant meal enjoyed by the working class in Peru.

Imagine the vibrant greens of cilantro and spinach hugging each grain of rice as you unveil your masterfully prepared Peruvian Arroz con Pollo. Each bite is a journey to the heart of Peru, with the iconic blend of aji amarillo and cumin creating a warm, earthy, and mildly spicy symphony on your palate.

To start, we select our performers – chicken, rice, and our special guest, beer, taking center-stage. The chicken, bathed in spices and love, simmers splendidly in the beer, while the rice absorbs every ounce of this flavorful concoction. A simple side of salsa criolla might just send your taste buds into a samba of joy. Welcome to a true staple of Peruvian comfort food, where tradition and a little culinary daring dance seamlessly together.


  • 1 Kilogram of chicken thighs
  • 2 pots of cilantro
  • 1 yellow onion
  • 4 cloves of garlic
  • 250ml of dark lager
  • 1 aji amarillo
  • Olive oil
  • 4.5 dl of uncooked rice
  • 2 dl of frozen peas
  • Salt and pepper to taste


These are the steps to make an Arroz con Pollo:

  1. Season chicken with salt and pepper and fry for 20 minutes or until almost cooked.
  2. While the chicken is cocking, blend the cilantro with some olive oil until smooth
  3. Chop the onion, aji amarillo, and the garlic cloves
  4. Blend the aji amarillo, half the garlic, half the onion, a pinch of salt, and some olive oil until smooth
  5. When the chicken is ready, set aside and add the chopped garlic and onion to the pan. Fry until translucent.
  6. Add the aji amarillo paste and cilantro and cook until the cilantro is slightly darkened.
  7. Pour in the beer and bring to a boil
  8. Turn the heat down and put the chicken back in until fully cooked.
  9. Remove the chicken from the pan.
  10. Add the rice and about 6dl of water. Salt to taste
  11. Bring the mixture to a boil, covered, then lower the heat and add the frozen peas.
  12. When the rice is almost cooked, turn off the heat, add the chicken and let it steam for about 5 minutes.
  13. Serve with an ice cold Cusqueña

Add some extra love

Sprinkle some fresh lime juice over the cooked rice before serving!

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