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Arroz con Pollo Peruano is everything you love about a cozy chicken-and-rice dinner — but with bold, vibrant Peruvian flavor built right in. Tender, juicy chicken cooks together with fluffy seasoned rice, bright cilantro, and fresh veggies for a one-pot meal that tastes like something special without any extra fuss.
What makes this version shine is the incredible flavor base: peppery aji amarillo, a splash of lager beer, garlic, lime, and herbs all come together to create layers of savory, slightly spicy goodness. If you love comforting rice dishes like my classic Arroz con Pollo or weeknight favorites like Teriyaki Chicken Bowls, you’re going to fall head over heels for this Peruvian twist. And for more Latin-inspired dinners with big flavor, don’t miss White Chicken Enchiladas or hearty Mexican Picadillo — they’re reader favorites for a reason.
Best of all, this recipe is simple, forgiving, and perfect for feeding a hungry family. One skillet, big flavor, minimal cleanup — exactly the kind of dinner we all need in rotation.
✨ Before You Begin
✨ Wash your cilantro really well. Cilantro is often grown in sandy soil, and a quick rinse isn’t enough. Give it a good soak and rinse so your finished dish isn’t gritty.
✨ Brown the chicken properly. Don’t rush this step! Getting a golden crust on the chicken adds huge flavor to the final dish.
✨ Use the right pepper paste. Ají amarillo paste is key to authentic Peruvian flavor. Don’t skip it if you can help it.
✨ Let the rice absorb the flavors. Cooking the rice right in the pot with the chicken, broth, and veggies is what makes this dish so rich and delicious.
Arroz con Pollo Peruano Ingredients + Key Notes
- Bone-In Chicken Breasts – Cooking chicken with the bone and skin on adds deep flavor and keeps the meat juicy.
- Cilantro + Water – Blended together to create the fresh, vibrant green base that makes Peruvian arroz con pollo unique.
- Corn Oil – A neutral oil that lets the spices and herbs shine.
- Onion + Garlic – The classic savory foundation for nearly every great comfort dish.
- Ají Amarillo (Yellow Pepper Paste) – The signature Peruvian ingredient that gives this dish its authentic flavor—mildly spicy, fruity, and bright.
- Cumin – Adds warmth and earthy depth.
- Chicken Broth + Lager Beer – Together they create a rich, layered cooking liquid the rice soaks up beautifully.
- Carrots, Red Bell Pepper, Jalapeño – Bring color, sweetness, and just a hint of gentle heat.
- Rice – The heart of the dish, absorbing all those incredible flavors.
- Peas – Added at the end for a pop of color and freshness.
Ingredient Notes
You might not have heard of some of these ingredients, but I’m here to walk you through them!
Ají Amarillo: This recipe uses ají amarillo, which literally translates to “yellow chili.” This is one of the most significant Peruvian flavors, so don’t skip it! Your final dish just won’t be the same without it. If you can’t find the whole dried chiles, you can substitute dried habanero, or for fresh ají, substitute serrano chiles.
Cilantro: Rinse your cilantro very, very well! Cilantro is often grown in sand, and failure to wash it thoroughly can result in gritty particles in your final dish. No one wants that!
Lager Beer: Lager beer is “crisp,” while ales are “fruity.” Lagers (think Budweiser or Heineken) use a different type of yeast than ales, so they bring an entirely different flavor profile to your dish. You can pick up a simple lager at any grocery or liquor store.
Rice: Some people make arroz con pollo Peruano en olla arrocera (in a rice cooker). In this recipe, I recommend cooking the rice right in the pot with all the other ingredients so it has time to absorb every bit of those wonderful flavors.
⭐ Pro Tips
⭐ Don’t crowd the pan
Brown the chicken in batches so it actually gets golden instead of steaming. That color equals flavor!
⭐ Choose the right beer
Use a crisp lager (like Budweiser, Heineken, or Corona). Ales are too fruity and will change the flavor profile.
⭐ Track down the ají amarillo
This yellow pepper paste is what makes the dish taste truly Peruvian. If you absolutely can’t find it, a mix of serrano or habanero with a pinch of turmeric can work in a pinch—but the real thing is worth seeking out.
⭐ Keep the heat low at the end
Once the rice is simmering, resist the urge to stir or crank up the heat. Low and slow gives you perfectly fluffy rice.
🥣 How to Make Arroz con Pollo Peruano
Start by blending the cilantro with water until mostly smooth and set it aside. Pat the chicken dry and season generously with salt and pepper.
Heat oil in a large pot and brown the chicken on both sides in batches. Remove to a plate. Pour off most of the oil, leaving about two tablespoons, then sauté the onion, garlic, and ají amarillo until soft and fragrant.
Stir in cumin, salt, and pepper, then add the cilantro puree and cook for a few minutes to deepen the flavor. Pour in the broth, beer, carrots, peppers, jalapeño, rice, and the browned chicken.
Bring everything to a boil, then reduce to a gentle simmer and cook about 35 minutes until the rice is tender. Stir in the peas during the last few minutes just to warm them through. Serve family-style with the rice piled high and chicken nestled on top.
What to Serve With Arroz con Pollo Peruano
Fresh + Bright Sides
My Pineapple Coleslaw or Southwest Salad are both full of fresh, vibrant flavors that perfectly complement this cozy, herbaceous chicken dish.
Crisp Add-Ons
Fried plantains, tortilla chips, or a little pico de gallo bring great texture.
Sweet Finishes
End the meal with something light like Cherry Fluff, Creamy Fruit Salad, Frescas Con Crema, or Strawberry Tres Leches Cake for a fun Latin-inspired finish.
Storing + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge?
You’ll be the talk of your work when you bring this as a lunch leftover! Portion it out, and you’ll get up to 4 days of use from your leftovers in the fridge.
Can You Freeze This?
Yes! Thoroughly cool the leftovers from your arroz con pollo recipe and store in an airtight container. I like to portion out my leftovers for easy grab and go meals. However you portion them, you’ll get six months out of them in the freezer.
Make Ahead Tips
You can prep this meal in pieces to make dinner super easy. Blend the cilantro puree and chop all the veggies up to 24 hours ahead and refrigerate. You can also brown the chicken ahead of time, then cover and chill. When you’re ready to cook, just start with sautéing the onion/garlic/paste and continue the recipe as written. Leftovers reheat best on the stove with a splash of broth to loosen the rice.
Food Safety
If you’d like more info on food safety, check out this link.
✦ FAQs
✦ What exactly is ají amarillo?
Ají amarillo is a bright yellow Peruvian chili pepper with mild heat and fruity flavor. It’s essential to the authentic taste of this dish.
✦ Can I use chicken thighs instead of breasts?
Yes! Bone-in thighs work beautifully and stay extra juicy.
✦ Is this dish spicy?
Not really. It has flavor and warmth, but only gentle heat. You can adjust the jalapeño to control spice.
✦ Can I make this without beer?
You can substitute additional chicken broth if needed, though the beer adds wonderful depth.
✦ Can I make this in a rice cooker?
Some people do, but this recipe is designed for one pot on the stovetop so the flavors build together.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
Tried This Recipe?
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Arroz Con Pollo Peruano
Ingredients
- 1 small bunch cilantro leaves, most stems removed, washed well
- 1/2 cup water
- 3 pounds bone-in chicken breast, with skin on
- salt and black pepper
- 1/4 cup corn oil
- 1 cup white onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons yellow pepper paste (Ají Amarillo)
- 2 teaspoons cumin
- 2 3/4 cups chicken broth
- 1 cup lager beer
- 3/4 cup carrots, diced
- 1 medium red bell pepper diced
- 1 jalapeno, seeded and diced
- 2 cups rice
- 1/2 cup frozen peas thawed
Instructions
- Process cilantro in a blender with water until most of it is pureed. (I run my blender, on high, 3-4 seconds, scraping down sides of blender with a rubber spatula in between each time.) Set aside.
- Pat chicken pieces with paper towels to remove any moisture from the packaging. Generously season both sides of chicken with salt and pepper.
- In a large pot heat, 1/4 cup oil until it just begins to shimmer. Brown chicken, in batches, so as not to crowd the pan, on both sides. Removed browned chicken to a plate.
- Remove all but 2 tablespoons of oil in the pot. Add the onion, garlic, and Yellow Pepper Paste and saute until the onion is soft and translucent about 7-9 minutes.
- Add the cumin, 2 teaspoons of salt, 1/2 teaspoon black pepper to the pot and increase the heat to medium-high and cook, stirring constantly, until cumin becomes fragrant.
- Add cilantro puree and continue to cook on medium-high for 3 minutes.
- Pour in the chicken broth, beer, carrots, red bell pepper, jalapeno, rice, and the browned chicken back to the pot. Bring to a boil then reduce heat to the lowest setting and simmer until the rice is tender about 35 minutes. Add the peas into the pan and cook an additional 5 minutes or until peas are heated through.
- Serve family style, on a large platter, rice piled in the center and chicken on top.
Fans Also Made:
Nutrition
I use white long grain. I also put the lid on, should I not?
Hi, Amy! Cover it with the lid. Let us know how it turns out 🙂
I have been making this awhile and can never quite get the rice to turn into quite like it should, it usually takes way longer and I have to keep adding liquid. What am I doing wrong? Some Peruvians have made this for me before and the rice is always perfect. So delicious I just need to figure out the rice part!
Hi Amy, what type of rice are you using?
Are you putting a lid on it? It will keep the water from evaporating and the heat in. The rice will cook better.
Yes, with the lid on.
So yummy and flavorful!
Thank you, Marylee! I appreciate your insights! I’ll give this a try next time ?