Arroz con Pollo: Simple and Authentic Cuisine

In Pérou, arroz con pollo is a cornerstone of Peruvian cuisine. Found almost everywhere, and with Peruvians being avid consumers of chicken and rice, this dish is always a triumph at the table. It's simple, homestyle, economical, and deeply satisfying—everything you could want!

The Origins of Arroz con Pollo in Peruvian Gastronomy

Whether your recipe features Arroz con Pollo (rice with chicken) or Arroz con Pato à la Chiclayana (rice with duck), both dishes are straightforward to prepare and have captivated palates across numerous regions of the country. This particularly economical dish has been part of Peruvian gastronomy since around the 18th century.

A Quick Peruvian Cooking Lesson: The Arroz con Pollo Recipe!

Ingredients

Arroz con pollo for 4 servings:

• 4 chicken thighs
• 2 red bell peppers
• 1 onion
• 1 cup green peas
• 2 carrots
• 3 cups white rice
• 3 tablespoons Aji Amarillo (yellow chili) paste
• 3 garlic cloves
• A handful of cilantro leaves
• 4 cups chicken broth
• 1 cup dark beer
• Salt and pepper

Preparation of Arroz con Pollo

1. Begin by frying the chicken thighs in a large pot for 5 to 6 minutes with a thin layer of oil, allowing them to brown and seasoning with salt and pepper.

2. Remove the chicken thighs from the pot and fry the sliced onions in the remaining juices, then add the finely minced garlic and cilantro. Pour in the chicken broth, the 3 tablespoons of Aji Amarillo (yellow chili), and the beer, then return the chicken thighs to the pot for approximately 30 minutes of simmering.

3. Remove the chicken once more, and into your broth, add the bell peppers cut into small batons and cubes, the carrots diced, the green peas, and the rice, cooking for approximately 15 minutes.

4. Plate your rice, season to taste, and crown with your chicken on top.