Easy Arroz con pollo recipe: A step-by-step guide to a Peruvian classic

In Peru’s renowned gastronomy, there is a dish celebrated for its bold flavor: the beloved and widely enjoyed arroz con pollo.

Arroz con pollo is one of the most iconic dishes in Peruvian cuisine. It stands out for its rich flavor, vibrant green color from cilantro, and the perfect balance of ingredients.

In this article, we will show you how to make a traditional arroz con pollo, sharing all the secrets to make it truly delicious.

Ingredients:

• 6 chicken legs or thighs
• 3 cups of rice
• 1 large red onion, finely diced
• 1 tablespoon minced garlic
• 1 cup blended cilantro
• 1/2 cup peas
• 1/2 cup carrots, diced
• 1/2 cup corn kernels
• 1 red bell pepper, sliced
• 1 cup black beer or 4 cups chicken broth
• 1 blended yellow chili pepper (optional, for a spicy kick)
• 1/4 teaspoon cumin
• 1/2 teaspoon black pepper
• Salt to taste
• Vegetable oil
• Lime and sarsa criolla for serving

 

Preparation:

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1. Searing the chicken

In a large pot, heat a little oil over medium-high heat. Season the chicken with salt, pepper, and cumin, then add it to the pot. Sear on both sides until golden brown, about 5 minutes per side. Remove from the pot and set aside.

 

2. Preparing the base

In the same pot, add a little more oil if needed and sauté the chopped onion until translucent. Stir in the garlic and cook for another minute. Then, add the blended yellow chili pepper and cilantro, mixing well to combine the flavors.

 

3. Cooking the rice with chicken

Return the chicken to the pot and pour in the black beer or chicken broth. Let it simmer over medium heat for about 10 minutes, allowing the chicken to absorb the flavors.

Next, add the rice and mix well with the seasoning. Stir in the peas, carrots, corn, and red bell pepper strips. Pour in 4 cups of hot water or chicken broth, season with salt, and stir gently. Cover the pot and cook over medium-low heat until the rice is tender and has absorbed all the liquid, about 20 minutes.

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4. Let it rest and serve

Once the rice is cooked, turn off the heat and let it rest for about 5 minutes with the pot covered. Then, fluff the rice with a fork to separate the grains and evenly mix the ingredients.

 

5. Serving and presentation

Plate the arroz con pollo in individual servings and pair it with a flavorful sarsa criolla made with red onion, ají, lime juice, and cilantro. Enjoy!

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Tips for the perfect arroz con pollo:

- Use cilantro for a rich green color and authentic flavor, along with fresh ingredients.

- Black beer adds a unique depth to the dish, but you can substitute it with chicken broth if you prefer.

- For fluffier rice, add a few drops of oil to the cooking water.

- Serve with sarsa criolla, chili pepper cream or huancaina sauce for those who love a spicy kick—this will take the dish’s flavor to the next level!

Arroz con pollo is a timeless classic. Its rich blend of flavors makes it a perfect choice for family gatherings or special lunches. Across the country, you will find different variations, from the Lima region to the northern cities of Chiclayo and Lambayeque. Follow these steps to prepare a delicious and flavorful arroz con pollo. Give it a try and surprise your family with this beloved dish of Peruvian cuisine!