Description

This Arroz con Pollo (Peruvian Chicken & Rice) is packed with bold flavors, featuring tender, juicy chicken simmered with fragrant spices and rice infused with a delicious blend of herbs and vegetables. The star of the dish is the vibrant Aji Verde (Peruvian green sauce), a spicy, creamy, and tangy condiment that takes this meal to the next level. It’s a comforting, one-pot meal that’s easy to make and perfect for family dinners!

Ingredients

Units Scale

For the Chicken & Rice:

2 lbs bone-in, skin-on chicken thighs (or drumsticks)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup cilantro leaves, blended with 1/2 cup chicken broth
1 teaspoon ground turmeric (for color)
1 1/2 cups long-grain rice
2 1/2 cups chicken broth
1/2 cup frozen peas
1/2 cup chopped carrots

For the Green Sauce (Aji Verde):

1 cup fresh cilantro
2 jalapeños (seeds removed for less spice)
2 cloves garlic
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1/4 cup olive oil
2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon ground cumin

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Instructions

Season and Sear the Chicken
Pat the chicken dry, then season with salt, pepper, cumin, and smoked paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for about 5 minutes per side until golden brown. Remove and set aside.
Sauté the Aromatics
In the same pan, add the diced onion, garlic, and bell pepper. Cook for about 3 minutes until softened. Stir in the blended cilantro-broth mixture and turmeric.
Cook the Rice
Add the rice, stirring to coat it with the flavorful mixture. Pour in the remaining chicken broth, then nestle the seared chicken back into the pot. Bring to a simmer, cover, and cook on low for 20-25 minutes until the rice is tender and the chicken is fully cooked.
Add Vegetables and Finish
Stir in the frozen peas and chopped carrots, then cover and let the dish sit for 5 minutes. This allows the vegetables to soften without overcooking.
Make the Green Sauce
Blend all the ingredients for the Aji Verde sauce until smooth. Adjust seasoning to taste.

Notes

For extra heat, add a fresh serrano or aji amarillo to the green sauce.
Substitute bone-in chicken with boneless thighs for a quicker version.
Leftover sauce? Use it as a dip for fries, grilled meats, or even tacos!

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg