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Arroz con Pollo

Chicken and Rice Recipe

Peruvian Chicken and Rice Recipe

Chicken and Rice or (arroz con pollo) is among the most distinctive and popular dishes of our varied Peruvian cuisine. It is one of the favorites for special occasions, a birthday for example, or to share on any occasion. Make up your mind and prepare this delicious recipe that your family and guests will surely love.

Prepare this delicious Peruvian-style chicken rice and enjoy its unique flavor, excellent aroma and striking color. This dish is ideal for sharing a Sunday lunch or for changing your family’s weekly menu. Now we go with the recipe.

Portions:4
Preparation:20 minutes
Cooking:30 minutes
Total Time:50 minutes
Difficulty:medium
Station:All year
Calories:840kcal
Place of preparation:The kitchen
Country:Perú
Food fusion:Si

Ingredients for 4 people

  • 2lb long-grain rice
  • 4 chicken drumsticks
  • 1 cup ground cilantro
  • 1/2 cup liquefied spinach
  • 3.5oz chopped carrots in small squares
  • 1 cup white corn
  • 3.5oz finely chopped onion
  • 1 medium pepper cut into strips
  • 1 cup sweet peas (petit pois)
  • 4 tablespoons yellow ají pepper paste
  • 1/2 teaspoon of turmeric
  • 2 tablespoons ground garlic
  • 1 tablespoon ground ginger (optional)
  • 1 cup of beer
  • Vegetable oil
  • Salt, pepper and cumin to taste

Peruvian Arroz con Pollo Preparation

Step 1

To start, wash the chicken prey and marinate with salt, pepper and cumin to taste, then reserve.

Then heat a pan over low heat with a jet of oil, then add the chicken prey to seal them, this should be done for about 10 minutes. It is important to move them so that they begin to brown evenly on all sides. When they are ready, reserve them again.

Step 2

Then heat a pot and add a jet of oil, add the onion and brown until it looks transparent. Then add the garlic, yellow ají pepper, ginger and turmeric. Mix and add a pinch of salt, pepper and cumin to taste.

Step 3

When the dressing releases its aromas it means that it is at its point and it is time to add half of the pepper, half a cup of spinach, and the cup of coriander. Stir well so that the ingredients are well integrated, add the beer cup, cover and let it cook.

Once it starts to boil, add the chicken prey and cook over medium heat for 15 minutes. After that time verify that the chicken is cooked, remove the prey from the pot and reserve again.

Step 4

Then add the alverjitas, the corn, the carrot, add 1 liter of water and wait for it to boil. When the boil breaks add the rice, stir well and rectify the salt. Then place the other half of the pepper on top, cover and let the rice cook.

Step 5

When the rice is already a little dry, remove all the preparation, then lower the heat to a minimum so that the rice is in place and finish cooking. Put the chicken prey on top of the rice so they heat up for a few minutes and cover. After about 5 minutes remove and serve hot.

Tips for Chicken and Rice – Arroz con Pollo

So that the chicken preys are more tasty put salt and pepper several hours in advance and have them ready to use.

To make the dressing you can take advantage of the oil with which the prey was browned since it has absorbed the aromas and flavor of the chicken.

You can also accompany it with a delicious and healthy Creole sarsa that will give a special touch to the flavor. To drink nothing better than a rich purple chicha very cold.

History of Peruvian Arroz con Pollo

Although there are no exact records of the origin of this dish, it is clear that it came with the arrival of the Spaniards to the new world. Chicken rice is prepared in Spain, Colombia, Ecuador, Panama and other countries that were Hispanic colonies. Each country has its version and they do it with their own ingredients and preparation techniques. As expected in Peru we have a local version prepared with Peruvian ingredients among which the yellow ají pepper clearly stands out.

Regarding the appearance of chicken rice in our country, it is believed to be a variant or derivative of rice with northern duck. It is estimated that more than a century ago, duck rice was introduced in Lima from Chiclayo. In those days it was more difficult to get some of the main ingredients of that dish in our capital (the duck and the chicha de jora). That is why in order to facilitate the preparation it was decided to replace them with chicken and beer respectively.

How to make Chicken and Rice?

To prepare Peruvian-style chicken rice you need a good quality long grain rice so that it is grained. For prey you can use any part of the chicken, but the preparation is much better if you use part leg.

In addition to chicken, you will need vegetables such as carrots, corn, and alverjitas, which are highly recommended to have them precooked. The use of herbs such as cilantro and spinach are also mandatory, as they are what give it that special color and aroma.