Peruvian Arroz con Pollo

Peruvian Arroz con Pollo

42 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 35 m
Recipe by  Katie

“I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
  2. Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
  3. Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
  4. Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
  5. Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.

Share It

Reviews (42)

Rate This Recipe


I made this with skinless chicken breasts, red bell pepper, and no frozen peas, I didn't have any on hand.. The recipe is delicious! I do however always cut the amount of liquids to my rice dishes, I hate mushy rice. My in-laws we born and raised in Peru, they thought this was very authentic. Living in Miami Florida, there is a melting pot of cultures, with lots of South American resturants.. this is better than some Peruvian Arroz con Pollos I've had else where. Thank you!



This is pretty good. I've never added orange juice to it though. I'll try it next time. Beer works well instead of white wine too. There's one thing I like to do different: I do like my cilantro/chili/garlic mix to "fry" and not just to simmer. The flavor (AND aroma!) that the chili pepper, the garlic and the cilantro release when being fried is IMO much better than the one they release when being simmered. So I omit the liquids in this step and add them later, and instead I add some oil to the blender (otherwise the herbs, garlic and peppers won't blend well) and then pour the mix into the hot pot and that will cause it to "fry". I also sautee the onions in the same pot, right after the cilantro/garlic/chili has been frying for a few minutes. Everything else is the same. **note**: Be VERY careful when deveining and deseeding the chili peppers. I do it with a knife and spoon and try not to touch the inside of the pepper until it's perfectly clean. Otherwise my hands will burn and so will everything I touch. Also, be ready to cough a bit, as the smell of the spicy part of the pepper you're removing will release some vapor that will make you cough. You can always buy the chili paste in a jar, but I warn you, that one will be hot.



This reminds me of the Peruvian baked chicken we used to order from a takeout place in Manhattan. I bet the sauce would make a great rub for roast chicken, and will give it a try. The dish is great as is, or you can substitute chicken breast.

More Reviews

Similar Recipes

Carol's Arroz Con Pollo

Carol's Arroz Con Pollo

Peruvian Chicken Soup (Aguadito de Pollo)

Peruvian Chicken Soup (Aguadito de Pollo)

Arroz con Pollo II

Arroz con Pollo II

Chicken with Rice (Arroz con Pollo)

Chicken with Rice (Arroz con Pollo)

Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Arroz con Pollo (Chicken and Rice)

Arroz con Pollo (Chicken and Rice)


Amount Per Serving (6 total)

  • Calories
  • 739 cal
  • 37%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 65.2 g
  • 21%
  • Protein
  • 45.7 g
  • 91%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)


next recipe:

Arroz con Pollo (Peruvian Style)