Cilantro-tinted rice cooked with chicken and peas, a vividly green Peruvian comfort dish beloved for its herbal, savory depth.
Arroz con pollo peruano gets its distinctive green color from a generous amount of cilantro blended into the cooking liquid, a technique that sets the Peruvian version apart from the many other Latin American rice-and-chicken dishes sharing the same name. Chicken pieces braise directly in the cilantro-infused stock alongside beer and aji amarillo paste, the Peruvian yellow chile that gives the dish its subtle fruity heat, before rice is added to cook in the same flavorful liquid. The rice ends up tinted a deep green, studded with peas and carrots, absorbing all the herbal, slightly spicy flavor of the broth, traditionally served with a wedge of lime and a scoop of salsa criolla on the side.
Serves 4
Blend cilantro with beer or stock until smooth.
Heat oil in a heavy pot and brown chicken thighs on both sides, about 8 minutes total; remove.
Cook onion in the same pot until soft, add garlic and aji amarillo paste, cooking 2 minutes.
Stir in the blended cilantro mixture, return the chicken to the pot, and simmer covered 20 minutes.
Add rinsed rice, chicken stock, carrot and salt; bring to a boil, then cover and simmer 18-20 minutes until the rice is tender.
Keep the pot covered and resist stirring too often while the rice simmers, or it can turn gummy instead of fluffy.
Stir in the frozen peas during the last 5 minutes of cooking.
Fluff and serve hot with lime wedges.
Blend the cilantro thoroughly with liquid before adding it to the pot — this is what gives the rice its vivid green color and even herbal flavor.
Use real aji amarillo paste if you can find it; its distinct fruity heat can't be fully replicated with regular chile.
Keep the pot covered while the rice simmers and avoid stirring too frequently, which can make the rice gummy instead of fluffy.
A vegetarian version replaces chicken with extra vegetables and mushrooms.
Some households add a splash of dark beer for extra depth in the braising liquid.
Adding diced red bell pepper along with the peas gives extra color and sweetness.
Refrigerate up to 3 days in an airtight container; reheat gently with a splash of stock to loosen the rice.
Arroz con pollo verde reflects Peru's tradition of incorporating cilantro heavily into savory rice dishes, a distinguishing feature compared to other Latin American versions of arroz con pollo, and it remains a beloved weeknight family dinner across the country.
Yes, substitute additional chicken stock — the beer adds a subtle depth but isn't essential to the dish.
A mix of yellow bell pepper and a small amount of habanero approximates the fruity heat, though the flavor won't be identical.
It was likely stirred too much or cooked with too much liquid — measure the stock carefully and avoid lifting the lid frequently.
Per serving (420g / 14.8 oz) · 4 servings total
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