Peruvian Chicken and Rice: The Ultimate Arroz con Pollo Verde Recipe
This Peruvian Chicken and Rice, or Arroz con Pollo Verde, is a vibrant one-pan dish featuring crispy seared chicken thighs simmered with fragrant cilantro, aji amarillo chili paste, and tender vegetables, creating a flavorful and comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Scale
Chicken
- 4–6 pieces bone-in, skin-on chicken thighs (patted dry)
Rice and Vegetables
- 2 cups (400g) long-grain white rice (rinsed)
- 1/2 cup (75g) diced carrots
- 1/2 cup (75g) green peas (steamed or frozen)
Green Base
- 2 cups (60g) fresh cilantro (leaves and stems)
- 2 tbsp (30g) Aji Amarillo paste (Peruvian yellow chili paste)
Instructions
- Preparation: Gather all ingredients and rinse the rice under cold water until the water runs clear. Pat the chicken thighs dry thoroughly to ensure crisp skin during searing.
- Sear Chicken: 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 on the other side. Remove the chicken from the pan and set aside.
- Make Green Base: In a blender, combine the fresh cilantro leaves and stems with a splash of water and blend until smooth. Set this vibrant green cilantro base aside for later use.
- Cook Rice: In the same pan, sauté diced onions and minced garlic (not listed but implied for flavor) until fragrant. Add the Aji Amarillo paste and stir to combine. Then add the rinsed rice and pour in the cilantro green base, mixing well. Pour in chicken broth (quantity estimated as about 4 cups, to cook 2 cups rice), then return the seared chicken thighs to the pan, placing them skin-side up. Add the diced carrots and green peas, cover the pan, and simmer gently for 20-25 minutes until the rice is tender and the chicken is cooked through.
Notes
- Ensure the chicken thighs are patted dry to achieve crispy skin during searing.
- You can substitute fresh peas for frozen if fresh is unavailable.
- Aji Amarillo paste adds a distinct fruity heat typical of Peruvian cuisine; if unavailable, a mild yellow chili paste can be a substitute.
- Do not uncover the pan while simmering to prevent steam from escaping and ensure even cooking.
- If desired, garnish with fresh cilantro or lime wedges before serving.
Keywords: Peruvian chicken and rice, Arroz con Pollo Verde, cilantro rice, Aji Amarillo chicken, one-pan chicken rice, Latin American cuisine
