If comfort food had a passport, it would stop in Peru for this bold and deeply satisfying dish. Peruvian Chicken and Rice—known locally as “Arroz con Pollo”—brings together tender chicken thighs, fragrant cilantro rice, and vegetables in a one-pot symphony of flavor. The chicken is seared until golden and juicy, then simmered in a green sauce made with fresh herbs, garlic, lime, and spices. The result is a vibrant, earthy, and savory dish that captures the heart of Latin American cuisine.
Why You’ll Love This Recipe:
Packed with bold flavors from cilantro, garlic, and spices.
One-pot cooking means less mess and more depth.
Tender chicken and fluffy green rice in every bite.
Perfect for weeknights or a meal-prep staple.
A flavorful change from standard chicken-and-rice fare.
Ingredients for Peruvian Chicken and Rice
Here’s what you’ll need to turn simple into sensational.
Bone-in, skin-on chicken thighs: These provide rich flavor and moisture, making the dish succulent.
Olive oil: A healthy fat that helps in marinating and cooking the chicken to perfection.
Salt and black pepper: Essential seasonings that enhance the overall taste.
Paprika: Adds a smoky depth and vibrant color to the dish.
Cumin: This spice brings a warm, earthy flavor that’s characteristic of Peruvian cuisine.
Garlic powder and onion powder: Convenient ways to infuse savory notes without the chopping.
Turmeric: Not only does it add a beautiful golden hue, but it also offers health benefits.
Cayenne pepper (optional): For those who like a little heat, this spice can kick things up a notch.
Onion: Freshly diced, it adds sweetness and depth to the sauté.
Garlic: Minced garlic brings an aromatic punch that’s hard to resist.
Long-grain white rice: This is the base of the dish, soaking up all the delicious flavors.
Chicken broth: Using broth instead of water elevates the flavor of the rice.
Frozen peas: These add a pop of color and sweetness, plus they’re super convenient.
Red bell pepper: Diced for crunch and a hint of sweetness, it brightens the dish.
Fresh cilantro: Chopped for garnish, it adds freshness and a burst of flavor.
Lime wedges: A squeeze of lime at the end brightens everything up and adds zing.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
With these ingredients, you’re well on your way to creating a dish that’s not just a meal, but an experience!
How to Make Peruvian Chicken and Rice
Creating this Peruvian Chicken and Rice is a straightforward process that will fill your kitchen with mouthwatering aromas.
Let’s dive into the steps that will lead you to a delicious meal.
Step 1: Marinate the Chicken
Start by mixing olive oil, salt, black pepper, paprika, cumin, garlic powder, onion powder, turmeric, and cayenne pepper in a large bowl.
Add the chicken thighs, ensuring they’re well-coated in the spice mixture.
Let them marinate for at least 30 minutes.
If you have time, marinating overnight in the fridge will deepen the flavors.
Step 2: Sear the Chicken
Heat a large skillet or Dutch oven over medium heat.
Place the marinated chicken thighs skin-side down in the skillet.
Sear them for about 5-7 minutes until the skin turns golden brown.
Flip the chicken and cook for another 5 minutes.
Once done, remove the chicken and set it aside.
This step locks in the juices and adds a beautiful color.
Step 3: Sauté the Aromatics
In the same skillet, toss in the diced onion.
Sauté for 3-4 minutes until it softens and becomes translucent.
Next, add the minced garlic and cook for an additional minute.
The aroma will be irresistible, setting the stage for the rice.
Step 4: Toast the Rice
Stir in the long-grain white rice, allowing it to toast for 1-2 minutes.
This step enhances the nutty flavor of the rice.
Then, pour in the chicken broth and bring it to a gentle simmer.
The broth will infuse the rice with rich flavor.
Step 5: Cook the Chicken and Rice
Return the seared chicken thighs to the skillet, skin-side up.
Cover the skillet and reduce the heat to low.
Let it cook for 25-30 minutes.
This allows the rice to absorb the broth and the chicken to cook through.
Check occasionally to ensure nothing sticks to the bottom.
Step 6: Add Vegetables
In the last 5 minutes of cooking, add the frozen peas and diced red bell pepper.
Cover again and let them steam until heated through.
This adds color and nutrition to your dish, making it even more appealing.
Step 7: Garnish and Serve
Once everything is cooked, remove the skillet from heat.
Let it sit for 5 minutes before serving.
Garnish with fresh cilantro and serve with lime wedges on the side.
A squeeze of lime will brighten the flavors, making each bite a delight.
With these steps, you’ll have a plate of Peruvian Chicken and Rice that’s not just a meal, but a celebration of flavors!
Tips for Success
Marinate the chicken overnight for deeper flavor.
Use a heavy-bottomed skillet to prevent sticking.
Keep the lid on while cooking to trap steam and moisture.
Adjust the spice levels to suit your taste; add more cayenne for heat.
Let the dish rest before serving to enhance the flavors.
Equipment Needed
Large skillet or Dutch oven: A heavy-bottomed pan works best for even cooking.
Mixing bowl: For marinating the chicken and mixing spices.
Wooden spoon or spatula: Perfect for stirring and sautéing.
Meat thermometer: Optional, but great for checking chicken doneness.
Variations
Spicy Peruvian Chicken: Add sliced jalapeños or a dash of hot sauce to the rice for an extra kick.
Vegetarian Option: Substitute chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.
Herb-Infused Rice: Mix in fresh herbs like parsley or oregano for a fragrant twist.
Coconut Rice: Replace chicken broth with coconut milk for a creamy, tropical flavor.
Quinoa Alternative: Swap out rice for quinoa for a protein-packed, gluten-free option.
Serving Suggestions
Side Salad: A fresh green salad with a zesty vinaigrette complements the richness of the chicken.
Plantains: Fried or baked plantains add a sweet contrast to the savory dish.
Drink Pairing: Serve with a chilled Pisco Sour or a light beer for a refreshing touch.
Presentation: Serve in a large bowl, garnished with lime wedges and cilantro for a vibrant look.
FAQs about Peruvian Chicken and Rice
Can I use boneless chicken for this recipe?
Absolutely! You can substitute bone-in, skin-on chicken thighs with boneless, skinless chicken breasts. Just adjust the cooking time to ensure they don’t dry out.
What can I serve with Peruvian Chicken and Rice?
This dish pairs wonderfully with a fresh side salad, fried plantains, or even some crusty bread to soak up the delicious juices. A chilled drink like Pisco Sour complements it perfectly!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to keep it moist.
Can I make this dish ahead of time?
Yes! You can marinate the chicken a day in advance and store it in the fridge. Just follow the cooking steps when you’re ready to serve.
Is this dish gluten-free?
Yes, Peruvian Chicken and Rice is naturally gluten-free, making it a great option for those with dietary restrictions. Enjoy without worry!
Final Thoughts
Cooking Peruvian Chicken and Rice is more than just preparing a meal; it’s about creating memories around the dinner table.
The vibrant colors and enticing aromas will draw your family in, sparking conversations and laughter.
Each bite is a celebration of flavors, transporting you to the heart of Peru with its rich spices and tender chicken.
Whether it’s a weeknight dinner or a special occasion, this dish brings warmth and joy to any gathering.
So roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure!
A savory and flavorful Peruvian dish featuring marinated chicken thighs cooked with rice, peas, and bell peppers.
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 medium onion, diced
4 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 cup frozen peas
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
In a large bowl, combine the olive oil, salt, black pepper, paprika, cumin, garlic powder, onion powder, turmeric, and cayenne pepper. Add the chicken thighs and coat them well with the spice mixture. Let marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.
In a large skillet or Dutch oven over medium heat, add the marinated chicken thighs, skin-side down. Cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly. Pour in the chicken broth and bring to a simmer.
Return the chicken thighs to the skillet, skin-side up, and cover. Reduce the heat to low and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
In the last 5 minutes of cooking, add the frozen peas and diced red bell pepper to the skillet. Cover and let steam until the vegetables are heated through.
Remove from heat and let sit for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
For a spicier kick, add sliced jalapeños or a dash of hot sauce to the rice while cooking.
Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting the cooking time as needed.
