Arroz con Pollo, literally “rice with chicken,” is one of the most cherished comfort foods in Peru and across Latin America. It is a vibrant, flavorful dish that brings together tender chicken, aromatic rice, fresh herbs, and vegetables into a single pot. Much like Spain’s paella, from which it likely drew some inspiration, Arroz con Pollo has evolved in the New World with local ingredients and distinct regional touches.
This article presents the cultural background of the dish, its preparation in a formal, step-by-step recipe, modern kitchen adaptations, serving traditions, cooking times, and nutritional information.
Historical and Cultural Context
Arroz con Pollo’s origins can be traced to Spanish colonists who brought rice and cooking techniques such as sofrito (a sautéed base of onions, garlic, and spices) to the Americas. Over time, Peruvian cooks enriched the dish with native herbs such as culantro (coriander) and peppers such as ají amarillo, giving the rice its characteristic greenish tint and vibrant flavor.
The dish is associated with family gatherings and home cooking. It is often served during weekends or celebrations, as it is hearty, economical, and suitable for feeding many people at once.
Ingredients (serves 6–8)
Chicken
- 6–8 chicken thighs and/or drumsticks (skin-on, bone-in preferred for flavor)
- Juice of 2 limes
- Salt and black pepper to taste
Base and rice
- 3 tbsp vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp ají amarillo paste (or substitute with mild yellow chili paste)
- ½ cup cilantro (culantro) leaves, blended with ½ cup chicken broth to form a green puree
- 2 cups long-grain rice, rinsed
- 3 ½ cups chicken broth (reserve from cooking chicken)
- 1 cup beer (optional, for depth of flavor)
Vegetables and extras
- 1 large red bell pepper, cut into strips
- 1 cup peas (fresh or frozen)
- 2 medium carrots, diced
- Corn kernels (optional, 1 cup)
Garnish
- Lime wedges
- Fresh cilantro leaves
Step-by-Step Recipe
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: ~1 hour 20 minutes
Step 1 — Season and brown the chicken
- Rub chicken with lime juice, salt, and pepper. Allow to marinate for 15–20 minutes.
- Heat oil in a heavy pot or Dutch oven. Sear chicken pieces on medium-high heat until browned on all sides (about 8 minutes). Remove and set aside.
Step 2 — Build the flavor base
- In the same pot, reduce heat to medium. Add diced onion and sauté until translucent.
- Add garlic and cook briefly.
- Stir in ají amarillo paste. Cook for 2 minutes until fragrant.
- Add the cilantro puree and stir to combine.
Step 3 — Add rice and liquids
- Add rice to the pot, stirring to coat grains with the aromatic base.
- Pour in chicken broth and beer. Mix well.
- Season with salt and pepper.
Step 4 — Reintroduce chicken and vegetables
- Nestle browned chicken pieces into the rice.
- Add carrots, peas, and bell peppers.
- Bring to a boil, then reduce heat to low. Cover pot tightly.
Step 5 — Simmer and finish
- Cook gently for 25–30 minutes, until rice is tender and has absorbed the liquid.
- Check occasionally; add a splash of broth if needed to avoid burning.
- Let rest, covered, for 5 minutes before serving.
Modern Adaptations
- Pressure cooker / Instant Pot: reduces cooking time to about 20–25 minutes total.
- Boneless chicken: can be used for convenience, though bone-in pieces impart more flavor.
- Vegetarian variation: replace chicken with hearty vegetables (zucchini, mushrooms) and use vegetable broth.
Serving Suggestions
Arroz con Pollo is typically served directly from the pot to the table, accompanied by:
- Fresh lime wedges to squeeze over the rice.
- A small side of salsa criolla (red onion, lime, and chili salad).
- Cold beer or chicha morada (purple corn drink).
Cooking Time & Yield
- Prep time: 30 minutes
- Active cooking time: 50 minutes
- Resting time: 5–10 minutes
- Total time: 1 hr 20 min
- Yield: Serves 6–8 portions
Nutrition (per serving, approximate)
- Calories: 620 kcal
- Protein: 32 g
- Fat: 22 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Sugars: 4 g
Final Remarks
Arroz con Pollo is more than just chicken and rice; it is a dish that symbolizes togetherness, warmth, and the blending of cultures. Its adaptability makes it popular across Latin America, but in Peru, the use of fresh cilantro, ají amarillo, and beer makes it truly distinctive.
Served hot, straight from the pot, it brings families to the table, reminding everyone that some of the best dishes in the world are also the simplest.
