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Top-down view of Peruvian Chicken and Rice in a black ceramic dish featuring charred chicken and vibrant green rice.

Peruvian Chicken and Rice: Authentic Arroz con Pollo Verde

This Peruvian Chicken and Rice features vibrant emerald-green rice infused with cilantro, topped with crispy, pan-seared chicken thighs and a creamy aji verde sauce. A visually stunning, one-pot masterpiece perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 4 pieces Bone-in, Skin-on Chicken Thighs approx. 1.5 lbs / 680g
  • 2 tbsp Aji Amarillo Paste Peruvian yellow chili paste
  • 2 cups Long-grain White Rice 400g
  • 2 cups Fresh Cilantro 60g, packed
  • 1 cup Fresh Spinach 30g
  • 1/2 cup Green Peas 75g, steamed
  • 1/2 cup Diced Carrots 75g
  • 1/2 cup Mayonnaise 120ml

Equipment

  • 1 Large Dutch Oven or Ceramic Dish Heavy-bottomed for even searing
  • 1 High-speed blender For the green puree and aji verde

Method
 

Cooking Process
  1. Season chicken and sear skin-side down in a heavy dish until deeply browned with char marks (6-8 mins). Flip for 2 mins, then remove.
  2. Blend cilantro, spinach, and 1/2 cup chicken broth until vibrant green and smooth.
  3. Sauté onion, garlic, and aji amarillo paste. Add rice and toast for 3 minutes until edges are translucent.
  4. Add green puree, beer, broth, and carrots. Return chicken to the pan. Cover and simmer on low for 20-25 mins.
  5. Stir in peas, then top with red bell pepper strips, cilantro sprigs, and a drizzle of aji verde sauce.

Notes

Use a mix of cilantro and spinach for the brightest green color.
Don't skip the dark beer; it provides the traditional Peruvian malty flavor.