13 Delicious Peruvian Arroz Con Pollo Recipes That Bring Joy to the Table

There’s something incredibly comforting about the vibrant flavors of Peruvian Arroz Con Pollo. Each recipe offers its own unique story, from classic renditions to spicy twists and creamy versions. These dishes do more than just fill you up; they bring warmth and happiness to any table. Curious about how to elevate this traditional meal? Let’s explore some delightful variations that are sure to impress your family and friends.

Classic Peruvian Arroz Con Pollo

Arroz Con Pollo, or Rice with Chicken, is a traditional Peruvian dish that brings together the vibrant flavors of the Andes and the coastal regions of Peru. This dish is celebrated for its colorful presentation, thanks to the addition of bright green cilantro and yellow turmeric, which infuse the rice with a warm, inviting hue. The chicken is marinated and cooked to perfection, allowing the spices to meld beautifully with the rice, making each bite a delightful blend of textures and flavors.

Making a classic Arroz Con Pollo at home isn’t only straightforward but also highly rewarding. The dish is often served at family gatherings and special occasions, showcasing the rich culinary heritage of Peru. With its hearty ingredients and comforting taste, it’s sure to impress your guests or satisfy a family meal.

Ingredients (Serves 4-6)

• 1 whole chicken, cut into pieces (about 3-4 pounds)
• 2 cups long-grain rice
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup cilantro, chopped
• 1 cup green peas (fresh or frozen)
• 1 bell pepper, diced (preferably yellow or red)
• 1 carrot, diced
• 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• ½ teaspoon black pepper
• Salt to taste
• 3 tablespoons vegetable oil
• Lime wedges (for serving)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with minced garlic, cumin, turmeric, paprika, black pepper, and salt. Mix well to guarantee the chicken is evenly coated with the spices. Cover and let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Brown the Chicken: In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken pieces skin-side down. Sear them for about 5-7 minutes on each side until golden brown. This step helps to lock in the juices and adds depth to the flavor.
3. Sauté the Vegetables: Remove the browned chicken from the pot and set aside. In the same pot, add the chopped onion, bell pepper, and carrot. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and the vegetables are softened. Then, add the diced tomatoes and cook for an additional 3 minutes.
4. Cook the Rice: Add the rice to the pot, stirring to coat it with the vegetable mixture. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors. Then, return the browned chicken to the pot and pour in the chicken broth. Bring the mixture to a boil.
5. Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed the liquid. Avoid lifting the lid during this time to guarantee even cooking.
6. Add Peas and Cilantro: After the rice is cooked, gently stir in the green peas and chopped cilantro. Cover the pot again and let it sit for about 5 minutes off the heat. This allows the peas to warm through and the cilantro to infuse its flavor into the dish.
7. Serve: Fluff the rice with a fork and arrange the chicken pieces on top. Serve hot with lime wedges on the side, allowing guests to squeeze fresh lime juice over their portions for an added zing.

Extra Tips

For an authentic touch, consider using Peruvian Aji Amarillo paste in your marinade for a bit of heat and flavor. If you want to elevate the dish further, you can add some olives or sliced hard-boiled eggs as a garnish.

Additionally, feel free to adjust the spices according to your taste preference, and remember that using fresh cilantro is key to achieving that signature Peruvian flavor profile. Enjoy your homemade Arroz Con Pollo!

Cilantro-Infused Arroz Con Pollo

Cilantro-Infused Arroz Con Pollo is a vibrant and flavorful twist on the classic Peruvian dish. This version highlights the fresh, aromatic notes of cilantro, which not only adds a beautiful green hue to the rice but also enhances the overall taste profile. The combination of tender chicken, seasoned rice, and a medley of vegetables creates a comforting dish that’s perfect for family gatherings or a cozy dinner at home.

In this recipe, the chicken is simmered with spices and herbs, allowing the flavors to meld beautifully. The rice absorbs all the goodness from the broth and cilantro, resulting in a dish that’s both hearty and satisfying. Serve it with a side of avocado or a crisp salad for a complete meal that will surely impress your guests.

Ingredients (Serves 4-6):

• 4 chicken thighs or breasts, bone-in, skin-on
• 2 cups long-grain white rice
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup frozen peas
• 1 cup fresh cilantro, chopped
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, cumin, and paprika. Add the chicken to the pot, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the diced red and green bell peppers and continue to cook for an additional 3-4 minutes until they soften.
3. Cook the Rice: Add the uncooked rice to the pot, stirring well to coat it with the oil and vegetables. Toast the rice for about 2 minutes, allowing it to absorb the flavors from the pot.
4. Combine and Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Return the seared chicken to the pot, making sure it’s submerged in the broth. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed all the liquid.
5. Add Cilantro and Peas: Once the rice is tender, stir in the chopped cilantro and frozen peas. Cover again and let sit for another 5 minutes off the heat to allow the flavors to meld and the peas to heat through.
6. Serve: Fluff the rice with a fork and adjust the seasoning with more salt and pepper if needed. Serve hot with lime wedges on the side for squeezing over the dish.

Extra Tips:

For an added depth of flavor, consider marinating the chicken in a mixture of lime juice, cumin, and cilantro for a few hours before cooking.

Additionally, you can customize the dish by adding other vegetables such as corn or carrots, or even substituting the chicken with shrimp for a different protein option.

Finally, remember to let the dish rest after cooking as it helps in achieving a fluffier rice texture. Enjoy your Cilantro-Infused Arroz Con Pollo!

Spicy Peruvian Arroz Con Pollo

Arroz con Pollo is a beloved dish in Peru, celebrated for its vibrant flavors and comforting qualities. This spicy version brings a delightful kick to the classic recipe, infusing it with a medley of aromatic spices, herbs, and chilies. The combination of tender chicken, colorful vegetables, and fluffy rice creates a hearty meal that’s perfect for family gatherings or casual dinners.

With its roots deeply embedded in Peruvian culture, this dish is sure to impress your guests and satisfy your taste buds.

The secret to achieving the perfect Spicy Peruvian Arroz Con Pollo lies in the marination of the chicken and the careful layering of flavors throughout the cooking process. Using fresh ingredients, including cilantro and aji amarillo, elevates this dish to new heights.

Whether you’re familiar with Peruvian cuisine or trying it for the first time, this recipe will guide you through creating a delicious and spicy feast that brings everyone to the table.

Ingredients (Serves 4-6):

• 4 chicken thighs and 2 chicken breasts, skinless and bone-in
• 1 cup long-grain rice
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 medium tomatoes, chopped
• 1 cup green peas (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons aji amarillo paste (or substitute with hot pepper paste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 4 cups chicken broth
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs and breasts with salt, pepper, cumin, paprika, and aji amarillo paste. Mix well to guarantee the chicken is evenly coated and let it marinate for at least 30 minutes. This step helps infuse the chicken with rich flavors.

2. Brown the Chicken: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear them for about 5-7 minutes on each side until golden brown. This process locks in the juices and enhances the overall flavor of the dish.

3. Sauté the Vegetables: Once the chicken is browned, remove it from the skillet and set it aside. In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.

Then, add the chopped tomatoes and cook for an additional 2 minutes until they begin to break down.

4. Cook the Rice: Stir in the rice, guaranteeing it’s well-coated with the vegetable mixture. Toast the rice for about 2 minutes, stirring frequently. This enhances the flavor and helps the rice maintain its texture during cooking.

5. Add Broth and Chicken: Pour in the chicken broth and bring it to a boil. Once boiling, gently place the browned chicken back into the skillet, along with any accumulated juices. Reduce the heat to low, cover the skillet, and simmer for about 20-25 minutes or until the rice is tender and has absorbed the liquid.

6. Incorporate Peas and Cilantro: Once the rice is cooked, gently fold in the green peas and chopped cilantro. Cover and let it sit for an additional 5 minutes to allow the flavors to meld.

7. Serve: Fluff the rice with a fork, and serve the Spicy Peruvian Arroz Con Pollo hot, garnished with lime wedges for an extra burst of flavor.

Extra Tips:

When preparing Spicy Peruvian Arroz Con Pollo, feel free to adjust the spice levels according to your preference. If you love heat, you can add more aji amarillo or even some diced jalapeños.

Additionally, incorporating a splash of white wine while sautéing the vegetables can add depth to the flavor. This dish is versatile, so you can easily customize it with your favorite vegetables or add beans for extra protein.

Enjoy your cooking experience and the delicious dish that follows!

Arroz Con Pollo With Beer

Arroz Con Pollo is a beloved traditional dish in Peru, known for its comforting combination of tender chicken, flavorful rice, and vibrant spices. This particular variation enhances the classic recipe by incorporating beer, adding a depth of flavor that complements the savory elements beautifully. The beer not only tenderizes the chicken but also infuses the rice with a unique taste that elevates this dish to a new level of deliciousness.

Perfect for gatherings or family dinners, Arroz Con Pollo With Beer is sure to impress your guests and satisfy your cravings. Cooking this dish is a delightful experience that fills your kitchen with irresistible aromas. Using fresh ingredients and a few essential spices, you can create a hearty meal that embodies the rich culinary traditions of Peru.

Whether you serve it alongside a simple salad or some crusty bread, this dish is perfect for any occasion. Now, let’s explore the ingredients and cooking instructions to create this mouthwatering Arroz Con Pollo With Beer.

Ingredients (serving size: 4-6 people)

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 cup frozen peas
• 2 cups long-grain rice
• 1 can (12 oz) beer (lager or pale ale)
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Spices: Add the long-grain rice to the pot and stir well to coat the rice with the oil and vegetables. Sprinkle in the cumin, paprika, turmeric, and a pinch of salt and pepper. Cook for an additional 2-3 minutes while stirring constantly, allowing the rice to toast slightly.
4. Deglaze with Beer: Pour in the beer, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a simmer, allowing the alcohol to cook off for about 2 minutes.
5. Add Chicken Broth and Chicken: Once the beer has reduced slightly, return the browned chicken thighs to the pot. Pour in the chicken broth, ensuring the chicken is submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender.
6. Stir in Peas: After the cooking time is up, add the frozen peas to the pot. Stir gently to incorporate, cover again, and let it sit for an additional 5 minutes to heat the peas through.
7. Serve: Remove the pot from heat and allow it to rest for a few minutes. Fluff the rice with a fork, then garnish with freshly chopped cilantro. Serve with lime wedges on the side for a zesty finish.

Extra Tips

When cooking Arroz Con Pollo With Beer, it’s essential to choose a good quality beer that you enjoy drinking, as its flavor will be present in the final dish. Additionally, feel free to customize the recipe by adding your favorite vegetables or adjusting the spices to suit your taste.

For a richer flavor, you can marinate the chicken in the beer with spices for a few hours before searing. Finally, allowing the dish to rest after cooking helps the flavors meld together, making it even more delicious. Enjoy your culinary adventure!

Coconut Arroz Con Pollo

Coconut Arroz Con Pollo is a delightful twist on the traditional Peruvian rice and chicken dish, infusing rich coconut flavors that elevate the meal to a whole new level. This dish combines tender chicken with fragrant rice, aromatic spices, and creamy coconut milk, resulting in a comforting and satisfying meal that’s perfect for family gatherings or casual dinners.

The addition of coconut milk not only enhances the flavor profile but also provides a unique creaminess that pairs beautifully with the savory elements of the dish.

This recipe is designed to serve 4-6 people, making it an excellent choice for a weeknight dinner or a special occasion. The vibrant colors and enticing aromas will have everyone enthusiastically waiting at the table while the dish simmers away.

With easy-to-follow instructions, you’ll have a delicious Coconut Arroz Con Pollo ready in no time, ensuring that your culinary adventure in Peruvian cuisine is both enjoyable and rewarding.

Ingredients:

• 2 cups long-grain rice
• 1 lb chicken thighs, bone-in, skin-on
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 tbsp vegetable oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt, pepper, cumin, and paprika. Once the oil is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown.

Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.

2. Sauté the Vegetables: In the same pot, reduce the heat to medium and add the diced onion and bell pepper. Sauté for about 4-5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

3. Toast the Rice: Add the rice to the pot, stirring it with the vegetables for about 2-3 minutes to toast it slightly. This step will enhance the flavor of the rice and help it absorb the liquids better.

4. Combine Ingredients: Pour in the coconut milk and chicken broth, stirring to combine everything. Nestle the seared chicken thighs back into the pot, ensuring they’re submerged in the liquid.

5. Cook the Dish: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 25-30 minutes or until the rice is cooked and has absorbed most of the liquid.

Avoid lifting the lid too often to maintain a steady cooking temperature.

6. Add Peas and Finish****: Once the rice is tender, stir in the frozen peas and cook for an additional 5 minutes. This will allow the peas to warm through without becoming mushy. Taste and adjust the seasoning if necessary.

7. Serve: Remove the pot from the heat and let it sit for about 5 minutes with the lid on. Fluff the rice with a fork and serve hot, garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

When cooking Coconut Arroz Con Pollo, feel free to customize the dish by adding vegetables such as carrots or corn for added color and nutrition.

Using bone-in chicken adds flavor, but you can also opt for boneless chicken for quicker cooking. Be mindful of the rice type; long-grain is preferred for a fluffy texture.

Finally, if you desire a little more heat, consider adding some diced jalapeño or a sprinkle of cayenne pepper to the mix. Enjoy your culinary creation!

Green Chile Arroz Con Pollo

Green Chile Arroz Con Pollo is a flavorful and vibrant twist on the traditional Peruvian dish, combining tender chicken, aromatic spices, and colorful vegetables with rice. This delightful one-pot meal is perfect for gatherings or family dinners, offering a satisfying blend of textures and tastes. The green chiles add a mild heat and complexity that elevates the dish, making it a favorite among those who appreciate a touch of spice in their meals.

To prepare this dish, you’ll need fresh ingredients and some basic cooking techniques. The key to making a successful Green Chile Arroz Con Pollo lies in the marination of the chicken and the layering of flavors through cooking. With a little preparation and patience, you can create a delicious and hearty meal that will impress your guests and delight your family.

Ingredients (Serves 4-6)

• 4-6 chicken thighs (bone-in, skin-on)
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup green salsa or chopped green chiles
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with salt, pepper, cumin, and paprika. Make sure the chicken is evenly coated with the spices. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
2. Brown the Chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken thighs, skin side down. Cook for about 5-7 minutes on each side, or until the skin is golden brown. Remove the chicken from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, and diced red bell pepper. Sauté for about 4-5 minutes until the onion becomes translucent and the peppers soften. This step builds a flavorful base for the dish.
4. Combine Ingredients: Stir in the rice and cook for an additional 2 minutes, allowing it to toast slightly. Then pour in the chicken broth and green salsa (or chopped green chiles), and bring the mixture to a boil.
5. Add the Chicken Back: Once boiling, carefully place the browned chicken thighs on top of the rice mixture. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Add Frozen Peas: Once the rice is cooked, remove the pot from heat and sprinkle the frozen peas over the top. Cover the pot again and let it sit for an additional 5 minutes, allowing the residual heat to warm the peas.
7. Serve and Garnish: Fluff the rice with a fork, incorporating the peas and any pan juices. Serve the Green Chile Arroz Con Pollo hot, garnished with fresh cilantro and lime wedges for an added burst of flavor.

Extra Tips

When cooking Green Chile Arroz Con Pollo, it’s important to use high-quality chicken and fresh ingredients to enhance the overall flavor. If you prefer a spicier dish, consider adding sliced jalapeños or using spicier green salsa.

Always taste and adjust the seasoning as needed throughout the cooking process. Additionally, letting the dish sit covered for a few minutes after cooking allows the flavors to settle, ensuring a more flavorful meal. Enjoy this comforting dish with a side of avocado salad for a revitalizing complement!

Arroz Con Pollo With Peas and Carrots

Arroz Con Pollo, a beloved dish in Peru, is a vibrant and flavorful one-pot meal that beautifully combines tender chicken, aromatic rice, and colorful vegetables. The addition of peas and carrots not only enhances the dish’s visual appeal but also adds a delightful sweetness and texture that perfectly complements the savory chicken and spices. This dish is perfect for family gatherings or special occasions, showcasing the rich culinary heritage of Peru.

Making Arroz Con Pollo isn’t only about the ingredients but also about the technique. The infusion of flavors through marination, sautéing, and slow cooking allows each component to shine. In this recipe, the chicken is marinated with spices and then cooked alongside rice and vegetables, resulting in a hearty meal that’s sure to satisfy everyone at the table.

Ingredients (Serves 4-6):

• 4 chicken thighs, skinless and boneless
• 1 cup long-grain rice
• 1 cup chicken broth
• 1 cup green peas (fresh or frozen)
• 1 cup carrots, diced
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/4 cup cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken thighs with cumin, paprika, turmeric, salt, and pepper. Confirm the chicken is thoroughly coated with the spices. Cover and let it marinate for at least 30 minutes to enhance the flavors.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. Then, add the chopped red bell pepper and continue to cook for another 2 minutes.
3. Brown the Chicken: Add the marinated chicken thighs to the pot, cooking for about 5-7 minutes per side until they’re browned and cooked through. This step locks in moisture and flavor.
4. Add Rice and Broth: Once the chicken is browned, stir in the rice, confirming it’s mixed well with the vegetables. Pour in the chicken broth, bringing the mixture to a simmer.
5. Incorporate Peas and Carrots: After the broth has reached a simmer, add the diced carrots and green peas to the pot. Stir to combine all the ingredients evenly.
6. Cook the Dish: Cover the pot with a lid and reduce the heat to low. Allow the dish to simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Avoid lifting the lid during this time to confirm even cooking.
7. Rest and Serve: Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork before serving. Garnish with chopped cilantro and serve with lime wedges on the side.

Extra Tips:

For an enhanced flavor profile, consider adding a bay leaf during the cooking process or a splash of white wine to the broth. You can also adjust the seasoning according to your preference, adding more spices if you enjoy a little heat.

Preparing this dish a day in advance allows the flavors to meld beautifully, making it even more delicious when reheated. Enjoy your Arroz Con Pollo with a side of fresh salad to balance the richness of the dish!

Oven-Baked Arroz Con Pollo

Oven-Baked Arroz Con Pollo is a hearty and flavorful Peruvian dish that combines tender chicken with rice, vegetables, and a vibrant blend of spices. This comforting meal is perfect for family gatherings or a cozy dinner at home.

The oven-baking method allows the flavors to meld beautifully while guaranteeing the chicken remains juicy and the rice absorbs all the savory goodness.

This recipe is straightforward and requires minimal hands-on time, making it an excellent choice for busy weeknights. You can customize the dish by adding your favorite vegetables or adjusting the spice levels to suit your taste.

With a colorful presentation and aromatic ingredients, Oven-Baked Arroz Con Pollo is sure to impress your family and friends.

Ingredients (Serves 4-6):

• 4 chicken thighs, bone-in and skin-on
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your dish cooks evenly and thoroughly once it’s placed inside.

2. Sear the Chicken: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet skin-side down. Sear the Chicken for about 5-7 minutes, until the skin is golden brown.

Flip the chicken and cook for an additional 5 minutes on the other side. Once done, remove the chicken from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, reduce the heat to medium and add the chopped onion, garlic, and red bell pepper. Sauté for about 3-5 minutes, or until the onion is translucent and the peppers are tender.

Stir in the cumin, paprika, and turmeric, allowing the spices to cook for about 1 minute to release their flavors.

4. Add the Rice and Broth: Stir in the rice, making sure it’s well-coated with the vegetable and spice mixture. Pour in the chicken broth and bring the mixture to a simmer.

Taste and adjust the seasoning with more salt and pepper if needed.

5. Return the Chicken and Bake: Once the broth is simmering, arrange the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Bake for 30-35 minutes, or until the rice is cooked and has absorbed the liquid.

6. Add the Peas and Finish: After baking, carefully remove the skillet from the oven. Stir in the frozen peas, cover again, and let it sit for 5 minutes.

This will allow the peas to warm through and the flavors to meld.

7. Serve: Fluff the rice with a fork and garnish the dish with fresh cilantro. Serve with lime wedges on the side for a zesty finish.

Extra Tips: To elevate the flavor of your Oven-Baked Arroz Con Pollo, consider marinating the chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking.

This will infuse the meat with a delicious tang and depth of flavor. Additionally, feel free to experiment with other vegetables, such as carrots or corn, for added texture and nutrition.

Arroz Con Pollo With Aji Amarillo

Arroz Con Pollo, a classic Peruvian dish, beautifully combines tender chicken, rice, and vibrant flavors, making it a favorite for many. This version incorporates aji amarillo, a yellow chili pepper that adds a distinctive flavor and a lovely color to the dish.

The combination of spices, herbs, and the unique taste of aji amarillo creates a comforting meal that’s perfect for family gatherings or a cozy dinner at home. Cooking Arroz Con Pollo with aji amarillo isn’t only straightforward but also allows you to explore the rich culinary traditions of Peru.

The recipe is versatile, enabling you to adjust ingredients based on availability while still ensuring that you capture the essence of this delightful dish. Follow the detailed instructions below to create a delicious Arroz Con Pollo that will impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6):

• 4 chicken thighs, skinless and boneless
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup aji amarillo paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 4 cups chicken broth
• 2 cups long-grain rice
• 1 cup peas (frozen or fresh)
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Instructions:

1. Marinate the Chicken: In a bowl, season the chicken thighs with salt, pepper, cumin, paprika, and turmeric. Allow the chicken to marinate for at least 30 minutes to enhance flavor.
2. Sauté the Aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and slightly golden, about 5-7 minutes.
3. Add Aji Amarillo Paste: Stir in the aji amarillo paste and cook for an additional 3-4 minutes. This will infuse the oil with the vibrant flavor of the aji amarillo.
4. Brown the Chicken: Increase the heat to medium-high and add the marinated chicken to the pot. Sear the chicken on all sides until browned, about 5-6 minutes.
5. Combine Rice and Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rice, stirring to combine everything evenly.
6. Simmer the Dish: Reduce the heat to low, cover the pot, and let the dish simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
7. Add Peas and Bell Pepper: In the final 5 minutes of cooking, add the peas and diced red bell pepper. Stir gently to incorporate and allow them to heat through.
8. Finish and Garnish: Once the rice is cooked, remove the pot from the heat. Fluff the rice with a fork and stir in the chopped cilantro. Adjust seasoning with salt and pepper if needed.
9. Serve: Serve the Arroz Con Pollo hot, garnished with lemon wedges on the side for an extra zesty touch.

Extra Tips:

When preparing Arroz Con Pollo with aji amarillo, using fresh aji amarillo peppers can elevate the dish even more if you can find them. You can blend fresh aji amarillo with a little oil to make your paste, which will enhance the flavor and aroma.

Additionally, feel free to customize the vegetables according to your preference; carrots and corn can also be great additions. Finally, letting the dish sit covered for a few minutes after cooking allows the flavors to meld beautifully, making each bite even more delicious.

One-Pot Arroz Con Pollo

Arroz Con Pollo, or rice with chicken, is a beloved traditional dish in Peru that brings together the vibrant flavors of the country in a single pot. This comforting and hearty meal is perfect for family gatherings or a cozy dinner at home. The combination of succulent chicken, seasoned rice, and colorful vegetables creates a delicious one-pot dish that isn’t only satisfying but also simple to prepare.

With a blend of spices and fresh ingredients, this recipe will transport your taste buds straight to the heart of Peru. Cooking Arroz Con Pollo in one pot simplifies the process while allowing all the flavors to meld beautifully. The dish typically features chicken pieces marinated in spices, sautéed with garlic and onions, and then cooked with rice, peas, and bell peppers.

Not only does this method save on cleanup, but it also guarantees that the rice absorbs all the savory juices from the chicken, resulting in a dish that’s rich in flavor and aroma. Follow this recipe for a delightful meal that will have everyone asking for seconds.

Ingredients (Serves 4-6):

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 3 cups chicken broth
• 2 cups long-grain rice
• 1/4 cup chopped cilantro (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a mixing bowl, season the chicken thighs with salt, pepper, cumin, paprika, and turmeric. Make certain to coat the chicken evenly. Let it marinate for at least 30 minutes to enhance the flavors.
2. Sear the Chicken: In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the marinated chicken thighs skin-side down. Sear for about 5-7 minutes on each side until they’re golden brown. Remove the chicken from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the diced red bell pepper and cook for an additional 2 minutes until slightly softened.
4. Add the Rice: Stir in the rice and confirm it’s well-coated with the oil and flavors from the vegetables. Cook the rice for about 2-3 minutes, stirring frequently to avoid burning.
5. Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and return the seared chicken thighs to the pot, skin-side up. Cover the pot with a lid and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed the liquid.
6. Add Peas: In the last 5 minutes of cooking, sprinkle the green peas over the rice, allowing them to steam without stirring. This will keep the peas bright and tender.
7. Rest and Serve: Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, garnish with chopped cilantro, and serve with lime wedges on the side.

Extra Tips:

For an even deeper flavor, consider adding a few bay leaves during the simmering process, or a splash of white wine when sautéing the vegetables.

You can customize the dish by adding other vegetables like carrots or corn, or using different cuts of chicken such as drumsticks or breasts. If you prefer a spicier twist, feel free to add diced jalapeños or a sprinkle of cayenne pepper. Enjoy your homemade Arroz Con Pollo!

Arroz Con Pollo With Black Olives

Arroz Con Pollo is a cherished traditional dish in Peru, celebrated for its vibrant flavors and comforting qualities. This one-pot meal combines tender chicken and aromatic rice, making it a staple for family gatherings and special occasions. The addition of black olives gives the dish a unique twist, enhancing the overall flavor and adding a delightful brininess that beautifully complements the other ingredients.

Cooking Arroz Con Pollo With Black Olives isn’t only an enjoyable experience, but it also allows you to explore the rich culinary traditions of Peru. With a few simple steps, you can create a dish that’s both visually appealing and bursting with flavor. Whether you’re preparing it for a festive occasion or a cozy dinner at home, this recipe promises to satisfy and impress.

Ingredients (Serves 4-6)

• 4 chicken thighs, bone-in, skin-on
• 1 cup long-grain rice
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 medium tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• 1 cup black olives, pitted and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Chicken: Season the chicken thighs with salt, pepper, cumin, and paprika. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken, skin-side down, and brown for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until the onion becomes translucent. Add the minced garlic and diced tomato, stirring for an additional 2 minutes until fragrant and the tomatoes soften.
3. Add Rice and Broth: Stir in the rice, ensuring it’s well coated with the sautéed mixture. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, allowing the flavors to meld together.
4. Simmer with Chicken: Once boiling, reduce the heat to low and return the browned chicken thighs to the pot, nestling them into the rice. Cover the pot with a lid and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Incorporate Olives: After the rice is cooked, gently fold in the sliced black olives. Cover the pot again and let it sit for an additional 5 minutes to allow the olives to warm through and infuse their flavor.
6. Serve and Garnish: Once the dish is ready, remove the bay leaf and fluff the rice with a fork. Serve the Arroz Con Pollo hot, garnished with freshly chopped cilantro for a burst of color and freshness.

Extra Tips

For an even richer flavor, consider marinating the chicken in a mixture of spices and lime juice for a few hours before cooking. You can also experiment with adding vegetables such as peas or carrots for added nutrition and color.

Always taste and adjust the seasoning before serving, as the amount of salt may vary depending on the broth used. Enjoy this delicious dish with a side of fresh salad or crusty bread for a complete meal!

Arroz Con Pollo and Avocado Salad

Arroz Con Pollo, a traditional Peruvian dish, is a delightful combination of chicken, rice, and a medley of spices that creates a vibrant and flavorful meal. This dish is often accompanied by a rejuvenating avocado salad that complements the richness of the chicken and rice.

The harmony of these two recipes makes for a satisfying dinner that’s sure to impress your family or guests. The bright colors and enticing aromas will elevate your dining experience while paying homage to Peruvian culinary traditions.

In this recipe, we’ll guide you through the steps to create the perfect Arroz Con Pollo alongside a simple yet delicious avocado salad. This pairing not only enhances the meal but also adds a rejuvenating and creamy texture to balance the savory flavors of the chicken and rice.

Gather your ingredients and prepare to indulge in this classic dish that showcases the heart of Peruvian cuisine.

Ingredients (Serves 4-6)

For the Arroz Con Pollo:

• 4 chicken thighs (bone-in, skin-on)
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

For the Avocado Salad:

• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Cooking Instructions

1. Sear the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the pot, skin-side down, and sear for about 5-7 minutes until the skin is golden brown.

Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pot and set aside.

2. Sauté Aromatics: In the same pot, add the chopped onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

3. Add Spices and Rice: Stir in the cumin, paprika, and turmeric, allowing the spices to toast for about 30 seconds. Then, add in the rice, stirring to coat the grains with the spices and vegetables.

4. Combine with Broth: Pour in the chicken broth and bring the mixture to a boil. Carefully place the seared chicken thighs back into the pot, ensuring they’re partially submerged in the liquid.

Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes until the rice is cooked and has absorbed the liquid.

5. Add Peas and Finish Cooking****: After 25 minutes, add the frozen peas to the pot. Cover again and cook for an additional 5 minutes. Once done, remove the pot from heat and let it sit, covered, for another 10 minutes to allow the flavors to meld.

6. Prepare the Avocado Salad: While the Arroz Con Pollo rests, prepare the avocado salad. In a mixing bowl, combine the diced avocados, tomato, and red onion. Drizzle with lime juice and season with salt and pepper.

Toss gently to combine, making sure to not mash the avocados.

7. Serve: Fluff the rice with a fork before serving. Plate the Arroz Con Pollo and garnish with fresh cilantro. Serve with lime wedges on the side and a generous scoop of avocado salad.

Extra Tips

To elevate the flavor of your Arroz Con Pollo, consider marinating the chicken in a mixture of lime juice, garlic, and spices a few hours before cooking. This not only enhances the taste but also tenderizes the meat.

For a spicier kick, you can add diced jalapeños or a dash of hot sauce to the avocado salad. Remember to adjust the seasoning according to your taste preferences, and enjoy the beautiful combination of flavors and textures that this dish offers!

Vegetarian Arroz Con Pollo

Vegetarian Arroz Con Pollo is a flavorful and hearty twist on the traditional Peruvian dish, offering a delightful medley of vegetables and spices that create a satisfying meal without the meat. This version is perfect for those who are looking to enjoy the classic flavors of Arroz Con Pollo while adhering to a vegetarian diet. The vibrant colors of the vegetables combined with the rich aroma of saffron and spices will transport you straight to the heart of Peru.

To make this dish, you’ll use a variety of fresh vegetables, spices, and rice. The key is to allow the flavors to meld beautifully, resulting in a dish that isn’t only nutritious but also packed with taste. It’s a great option for family dinners, gatherings, or even meal prep for the week ahead. This recipe serves 4-6 people, making it perfect for sharing with friends and family.

Ingredients

• 2 cups long-grain rice
• 4 cups vegetable broth
• 1 cup green peas (fresh or frozen)
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads (optional)
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions

1. Prepare the Ingredients: Start by rinsing the rice under cold water until the water runs clear. This step removes excess starch and helps achieve fluffy rice. Chop all your vegetables (bell peppers, onion, garlic) and set them aside for later.
2. Sauté the Vegetables: In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes. This builds the flavor base for your dish.
3. Add Bell Peppers and Spices: Stir in the diced red and green bell peppers, and cook for another 3-4 minutes until they soften. Next, add the cumin, paprika, and saffron (if using), stirring to coat the vegetables in the spices.
4. Incorporate the Rice: Add the rinsed rice to the pot, stirring well to combine with the vegetable mixture. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
5. Add Broth and Vegetables: Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15-20 minutes until the rice is tender and has absorbed the liquid.
6. Stir in Peas and Corn: Once the rice is cooked, gently fold in the green peas and corn. Season with salt and pepper to taste. Cover the pot again and let it sit for an additional 5 minutes to allow the vegetables to heat through.
7. Garnish and Serve: Fluff the rice with a fork, sprinkle fresh cilantro on top, and serve with lime wedges on the side for an added burst of flavor.

Extra Tips

For an extra depth of flavor, consider marinating the vegetables in lime juice and spices for about 30 minutes before cooking. Additionally, feel free to customize the dish by adding other vegetables like carrots, zucchini, or mushrooms based on your preferences.

Cooking the rice with the saffron not only imparts a lovely color but also a distinctive aroma that mimics the traditional Arroz Con Pollo, making this vegetarian version equally appealing. Enjoy your delicious Vegetarian Arroz Con Pollo!