Arroz Con Pollo Peruano

This Arroz con Pollo Peruano is a bold, vibrant one-pan dinner with tender chicken, fluffy seasoned rice, aji amarillo, cilantro, and lime. Easy, cozy, and packed with flavor!

Course Chicken Dinner, Main Course

Cuisine South American

Keyword Arroz Con Pollo Peruano, Arroz Con Pollo Peruano recipe, how do I make Arroz Con Pollo Peruano, how to make Arroz Con Pollo Peruano

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings Servings

Calories 775kcal

Author Kathleen

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

US Customary - Metric

Instructions

Process cilantro (1 small bunch) in a blender with water (1/2 cup) 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 (3 pounds) 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 (1 cup), garlic (1 tablespoon), and yellow pepper paste (2 tablespoons), and saute until the onion is soft and translucent about 7-9 minutes.
Add the cumin (2 teaspoons), 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 (2 3/4 cups), beer (1 cup), carrots (3/4 cup), red bell pepper (1), jalapeno (1), rice (2 cups), and the browned chicken back to the pot. Bring to a boil, then reduce the heat to the lowest setting and simmer until the rice is tender for about 35 minutes. Add the peas (1/2 cup) into the pan and cook for 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.

Notes

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.

Nutrition