Name: Peruvian Chicken and Rice: The Ultimate Arroz con Pollo Verde Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Peruvian
Ingredients: 4-6 pieces bone-in, skin-on chicken thighs (patted dry); 2 cups (400g) long-grain white rice (rinsed); 1/2 cup (75g) diced carrots; 1/2 cup (75g) green peas (steamed or frozen); 2 cups (60g) fresh cilantro (leaves and stems); 2 tbsp (30g) Aji Amarillo paste (Peruvian yellow chili paste)

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Introduction

Peruvian Chicken and Rice, known as Arroz con Pollo Verde, is a vibrant and comforting dish packed with fresh cilantro and the unique flavor of Aji Amarillo. This recipe combines crispy chicken thighs with fragrant green rice, making a satisfying and colorful meal perfect for any occasion.

The dish features a base layer of green rice mixed with bright green peas and small orange carrot cubes, filling a dark round pan. On top, three pieces of golden brown, crispy grilled chicken are placed evenly. A light green creamy sauce is drizzled over the chicken, adding a smooth texture. In the center, there is a small mound of thinly sliced light purple onions with fresh green cilantro leaves sprinkled over, and some red chili flakes scattered on the onions for color contrast. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 pieces bone-in, skin-on chicken thighs (patted dry)
2 cups (400g) long-grain white rice (rinsed)
2 cups (60g) fresh cilantro (leaves and stems)
2 tbsp (30g) Aji Amarillo paste (Peruvian yellow chili paste)
1/2 cup (75g) diced carrots
1/2 cup (75g) green peas (steamed or frozen)

Instructions

Step 1: Heat oil in a large pan over medium-high heat. Place the chicken thighs skin-side down and sear for 8-10 minutes until the skin is deep golden-brown and crispy. Flip the chicken and cook for an additional 2 minutes, then remove from the pan and set aside.
Step 2: In a blender, combine the fresh cilantro with a splash of water and blend until smooth to create the green base. Set aside.
Step 3: Using the same pan, sauté diced onions and minced garlic until translucent. Add Aji Amarillo paste and stir to combine.
Step 4: Stir in the rinsed rice and the cilantro green base, mixing well to coat the rice with the flavors.
Step 5: Add chicken broth to the pan, then return the seared chicken thighs skin-side up. Add diced carrots and green peas around the chicken.
Step 6: Cover the pan and simmer on low heat for 20-25 minutes, or until the rice is cooked and the chicken is tender.

Tips & Variations

Use bone-in, skin-on chicken for extra flavor and crispy skin. Removing the skin before cooking will result in less crispiness but a lighter dish.
For a spicier version, increase the amount of Aji Amarillo paste or add a pinch of cayenne pepper.
Substitute fresh cilantro with parsley for a milder green base if desired.
Adding a squeeze of fresh lime juice before serving brightens the flavors.

Storage

Store leftover Arroz con Pollo Verde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to keep the rice moist. This dish is best enjoyed fresh but reheats well.

How to Serve

A round black pan holds a colorful dish with three grilled chicken thighs on top of a bed of green rice mixed with bright orange carrot cubes and green peas. Each chicken thigh is golden-brown with a crispy, slightly charred skin, and they are drizzled with a light green creamy sauce. In the center, there is a small pile of thinly sliced pale purple onions sprinkled with red chili flakes and fresh green cilantro leaves. The overall look is vibrant and fresh with a mix of textures. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and result in less juicy meat. Be careful not to overcook to avoid dryness.

What can I substitute for Aji Amarillo paste?

If you can’t find Aji Amarillo paste, try using a mild yellow chili paste or a combination of paprika and a small amount of cayenne pepper to replicate the flavor and color.