Arroz con Pollo (Peruvian Green Cilantro Chicken Rice)
In short: Chicken thighs and rice cooked in a vivid green purée of cilantro and spinach with peppers, peas and beer, served with quick onion salad. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 475 kcal
Peruvian arroz con pollo is a one-pot family lunch with a bright green color, which comes from a blend of cilantro and spinach cooked into the rice. Chicken thighs are browned first, then simmered on top of the rice with ají amarillo, peas and carrots. The result is fragrant, herbal and moist. It is served with a quick onion salad, the Peruvian salsa criolla, to cut through the richness.
Instructions
- Season the chicken with 1 teaspoon of the salt, the pepper and the cumin. Blend the cilantro, spinach, jalapeño and 150 ml (2/3 cup) of the stock into a smooth green purée.
- Heat the oil in a large wide pot over medium-high heat. Brown the chicken skin-side down for 5 minutes, flip and brown for 3 minutes more. Set aside.
- In the same pot, cook the onion for 5 minutes. Add the garlic, ají paste, bell pepper and carrot and cook for 3 minutes.
- Pour in the green purée and cook for 5 minutes, until thick and a deeper green. Add the beer and simmer for 2 minutes.
- Stir in the rice, the remaining 300 ml (1 1/4 cups) of stock and the second teaspoon of salt. Nestle the chicken on top and bring to a boil.
- Cover, turn the heat to the lowest setting and cook for 20 minutes, scattering the peas over the top after 15 minutes. The rice should be tender and the chicken should reach 74°C (165°F).
- Rest, covered, for 10 minutes. Toss the sliced red onion with the lime juice and a pinch of salt. Fluff the rice and serve with the onion salad.
Tips
- Brown the chicken well. The rendered fat flavors the rice, and you can remove the skin before serving for a lighter dish.
- Spinach keeps the green color bright and softens the sharpness of the cilantro. Swiss chard works in its place.
Questions and answers
Why is Peruvian arroz con pollo green?
A purée of cilantro and spinach is cooked into the rice base. It gives the dish its color and a fresh, herbal taste.
Can I use boneless chicken?
Yes. Use boneless thighs and add them to the pot after the rice comes to a boil, for about 20 minutes, until they reach 74°C (165°F).
What do you serve with arroz con pollo?
Salsa criolla (the lime-dressed red onion salad), a green salad or sliced boiled sweet potato. A little hot sauce is welcome.
How long does it take to make Arroz con Pollo (Peruvian Green Cilantro Chicken Rice)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Arroz con Pollo (Peruvian Green Cilantro Chicken Rice)?
About 475 kcal per serving, with 23 g of protein, 47 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 47 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
