arroz con pollo peruvian recipe

Written BySheba G Updated On
arroz con pollo peruvian recipe
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The Best arroz con pollo peruvian recipe

I’ve been making Arroz con Pollo, also known as Peruvian Chicken and Rice, for years, and it’s always a hit with my family. This hearty dish is a staple in Peruvian cuisine, and I love how it’s a perfect blend of flavors and textures.

The combination of tender chicken, flavorful rice, and aromatic spices is just incredible. What I love most about this recipe is how easy it is to make, yet it’s so impressive that you’d think you spent hours in the kitchen.

It’s perfect for a weeknight dinner or a special occasion, and it’s even better the next day when the flavors have melded together. My kids love helping me in the kitchen, especially when we get to mix in the spices and herbs – it’s like a little science experiment.

And let me tell you, this recipe is not just delicious but also packed with nutrients from the rice, chicken, and vegetables. It’s a great way to get some fiber, protein, and vitamins into your diet.

I’ve tried many different variations of this recipe over the years, but this one remains my favorite. I hope you enjoy it as much as we do!

The best part about this recipe is that it’s very flexible – you can make it with leftover chicken or use different types of protein like beef or pork. My family loves when I serve it with some steamed vegetables on the side – it adds some nice color to the plate and helps round out the meal.

Arroz con Pollo Peruvian Recipe

Arroz con Pollo Peruvian Recipe

4.8 from 1690 votes

Arroz con Pollo is a comforting Peruvian dish featuring tender chicken and fluffy rice cooked together with aromatic vegetables and spices. This one-pot meal is perfect for a family dinner, offering a delightful blend of flavors.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken and Rice

4 boneless, skinless chicken breasts
2 cups long-grain white rice
4 cups low-sodium chicken broth
2 cups diced tomatoes
1 large onion, finely chopped
1 large red bell pepper, finely chopped
1 cup frozen peas
5 cloves garlic, minced

For the Spice Blend

2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric

For Garnish

Fresh cilantro, chopped
Lime wedges

👨‍🍳Directions

1Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
2Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side.
3Remove the chicken from the pot and set aside.
4In the same pot, add the onion, bell pepper, and garlic.
5Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
6Add the spice blend and stir to combine, cooking for an additional 1 minute until fragrant.
7Stir in the rice, ensuring it is well coated with the spice mixture.
8Add the diced tomatoes, chicken broth, and frozen peas.
9Bring the mixture to a boil.
10Return the chicken to the pot, nestling it into the rice mixture.
11Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
12Avoid lifting the lid during this time to ensure even cooking.
13Once the rice is cooked and the chicken is no longer pink in the middle, remove the pot from the heat and let it rest, covered, for an additional 10 minutes.
14This allows the flavors to meld together and the rice to absorb any remaining liquid.
15Fluff the rice with a fork and garnish with chopped cilantro and lime wedges.
16Serve the arroz con pollo hot, directly from the pot, and enjoy the delightful blend of flavors.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 600mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For added heat, include 1-2 finely chopped jalapeño peppers with the vegetables. If you prefer a creamier texture, stir in 1/2 cup of heavy cream or coconut milk during the last 5 minutes of cooking.

This Arroz con Pollo recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special meal for guests.

One of my favorite things about this recipe is how easily it reheats – simply microwave or sauté with some extra oil to restore its original flavor and texture.

For storage ideas, consider freezing individual portions or dividing leftovers into smaller containers for easy reheating throughout the week.

❓ Frequently Asked Questions About Arroz con Pollo Peruvian

Q: What type of rice should I use for Arroz con Pollo?

I recommend using long-grain rice for this recipe, as it holds its shape well and cooks evenly.

Q: Can I make Arroz con Pollo in advance?

Yes, you can prepare the dish up to a day in advance – simply refrigerate or freeze it until you’re ready to reheat.

Q: How do I prevent the rice from becoming mushy?

Make sure to cook the rice until it’s tender but still slightly firm in the center. You can also try adding a little more water if you notice the rice becoming too dry.

Q: Can I substitute chicken broth with vegetable broth?

You can use either chicken or vegetable broth for this recipe – just keep in mind that using vegetable broth will give your dish a slightly different flavor.

Q: Is Arroz con Pollo suitable for vegetarians?

No, this recipe contains chicken and other animal products, so it’s not suitable for vegetarians. However, you can easily modify the recipe by substituting plant-based protein sources like beans or tofu.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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