Peruvian-Style Arroz con Pollo (Chicken and Rice)
Peruvian-Style Arroz con Pollo layers tender, golden-seared chicken over rice scented with a vibrant cilantro, garlic, and aji pepper blend. The grains soak up citrus and savory notes, punctuated by sweet carrots, bell pepper, and peas for color and balance. Serve it for a cozy family dinner or a casual gathering when you want a hearty, aromatic one-pot meal.
- Prep30 mins
- Cook1 hr 30 mins
- Serves6
- DifficultyMedium
- 1
Set two large skillets over medium heat; add 2 tablespoons oil to each and heat until the oil ripples. Season the chicken thighs and drumsticks with salt and pepper. Divide the chicken between the skillets and fry until golden brown and crisp, about 15 minutes. Use splatter screens if needed. Drain the chicken on paper towels.
- 2
Blend the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until smooth. Pour the mixture into one of the skillets; bring it to a simmer, then cook and stir over medium-low heat until it changes from bright to dark green, about 5 minutes.
- 3
Add the chopped onions to the other skillet over medium-low heat; cook and stir until translucent, 5 to 7 minutes. Add the rice; cook and stir until it begins turning opaque, about 5 minutes.
- 4
Pour the wine into the blender and pulse a few times to rinse off any remaining cilantro mixture from the sides; pour the wine into the skillet with the cilantro mixture. Return to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper and bring to a boil. Add the browned chicken pieces and carrots to the skillet, stir to combine, and cover. Reduce the heat and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
- 5
Remove the lid, arrange the pepper rings on the rice, and sprinkle with the frozen peas. Cover and cook, without stirring, until the peppers and peas are tender, about 15 minutes. Uncover and let the dish rest for 5 minutes before serving.
- Calories 2305.37 kcal High
- Protein 389.83 g Good Source
- Carbs 66.93 g Moderate
- Total Fat 53.0 g High
- Saturated Fat 1.91 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 1282.58 mg High
- Sodium 3923.7 mg High
- Fiber 2.19 g Low Source
- Sugar 4.64 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 95.61 mg Low Source
- Iron 3.55 mg Moderate
- Potassium 349.4 mg Low Source
- Vitamin A 88.78 mcg_rae Low Source
- Vitamin C 56.28 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Peruvian Style Arroz con Pollo (Chicken and Rice) is a Peruvian dinner recipe made with 16 ingredients. It takes about 2 hrs, serves 6, and is rated medium. Key ingredients include Bell Pepper, Black Pepper, Chicken Broth, and Diced Carrots. Each serving provides about 2305.37 kcal, and is a good source of protein.
Recipe Questions
- What is Peruvian-Style Arroz con Pollo (Chicken and Rice)?
- It is a Peruvian recipe made with 16 ingredients, usually served for dinner or lunch.
- What is Peruvian-Style Arroz con Pollo (Chicken and Rice) made of?
- The main ingredients are Bell Pepper, Black Pepper, Chicken Broth, Diced Carrots, Diced Onion. The full list of 16 is above.
- What goes well with Peruvian-Style Arroz con Pollo (Chicken and Rice)?
- Explore these Peruvian side-dish recipes.
- How long does it take to make Peruvian-Style Arroz con Pollo (Chicken and Rice)?
- About 2 hrs in total: 30 mins to prepare and 1 hr 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 2305.37 kcal. The full nutrition breakdown is above.
- Is Peruvian-Style Arroz con Pollo (Chicken and Rice) easy to make?
- This recipe is rated medium, with 16 ingredients and 5 steps.
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