If you are looking to expand your culinary horizons with easy peruvian recipes at home, there is no better starting point than traditional Arroz con Pollo (Peruvian Cilantro Chicken Rice). This vibrant, fragrant one-pot dish captures the very heart of coastal Peruvian cuisine. Combining tender seasoned chicken, aromatic herbs, a kick of ají amarillo, and deeply flavorful rice cooked in dark beer, it is an absolute masterpiece of comfort cooking that anyone can master in their own kitchen.

As a chef, what I love most about this classic recipe is how effortless it is to bring authentic Latin American flavors to your family dinner table. You don’t need years of culinary training or hard-to-find equipment—just fresh ingredients, a single heavy-bottomed pot, and a love for bold, harmonious flavors.

Recipe Quick Info

Metric Details
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Difficulty Level Easy / Intermediate

Ingredients You’ll Need

For the Herb Base:

  • Fresh Cilantro: 30 g (fresh leaves and tender stems) [00:02]

  • Fresh Spinach: 15 g (optional, gives the rice an intense green color) [00:06]

  • Water: 120 ml (for blending) [00:09]

For the Chicken & Aromatics:

  • Chicken Thighs or Drumsticks: 4 pieces (skin-on, bone-in recommended for flavor) [00:17]

  • Salt & Black Pepper: To taste [00:19]

  • Olive Oil: 2 tbsp [00:26]

  • Red Onion: 1 medium, finely chopped [00:38]

  • Garlic: 2 cloves, finely chopped [00:40]

  • Ají Amarillo Paste: 2 tbsp (essential Peruvian yellow pepper paste) [00:45]

For the Rice & Simmering Liquids:

  • Dark Beer (Black Beer): 120 ml [01:03]

  • Water: 370 ml [01:09]

  • Red Bell Pepper: ½ medium, diced into small cubes [01:15]

  • Carrots: 100 g, diced into small cubes [01:18]

  • Green Peas: 120 g (fresh or frozen) [01:20]

  • Sweet Corn Kernels: 120 g [01:22]

  • White Rice: 430 g (long-grain or jasmine rice works best) [01:30]

Optional Serving Suggestion:

  • Salsa Criolla: Peruvian red onion relish (sliced red onions, lime juice, cilantro, salt, and chili) [01:40]

Step-by-Step Cooking Instructions

Step 1: Blend the Fresh Greens

  1. Place the cilantro (30 g), spinach (15 g), and 120 ml water into a blender [00:02].

  2. Blend until completely smooth and vibrant green [00:14]. Set aside [00:15].

Step 2: Season and Brown the Chicken

  1. Generously season the chicken pieces with salt and freshly cracked black pepper on all sides [00:17].

  2. Heat 2 tbsp olive oil in a large pot over medium-high heat [00:26].

  3. Sear the chicken for 6 minutes total, turning every 1.5 minutes until golden brown on the outside [00:33]. Remove the chicken from the pot and set aside on a plate (it will finish cooking later) [00:37].

Step 3: Build the Aromatic Flavor Base (Sofrito)

  1. In the same pot with the reserved chicken juices, add the chopped red onion and garlic [00:38].

  2. Fry lightly over medium heat for 5 minutes until soft and translucent [00:43].

  3. Stir in 2 tbsp ají amarillo paste and cook for 2 minutes to unlock its subtle heat and fruity aroma [00:45].

  4. Pour in the blended cilantro-spinach mixture and fry for 3 minutes, allowing the raw herbal flavor to mellow [00:52].

Step 4: Simmer the Chicken

  1. Place the browned chicken back into the pot [00:59].

  2. Pour in 120 ml dark beer and 370 ml water [01:03].

  3. Cover with a lid, reduce heat, and simmer gently for 10 minutes to infuse the chicken with the herbal broth [01:12].

Step 5: Add Vegetables and Rice

  1. Uncover the pot and stir in the diced red bell pepper, carrots, peas, and sweet corn [01:15].

  2. Adjust salt to taste [01:27].

  3. Add the 430 g white rice, giving everything a gentle stir to distribute the grains evenly throughout the pot [01:30].

Step 6: Cover and Steam to Perfection

  1. Cover the pot tightly with the lid, turn the heat down to low, and simmer for 20 minutes without opening the lid [01:36].

  2. Uncover, gently fluff the rice with a fork, and serve hot topped with a side of crisp Salsa Criolla [01:40].

Chef’s Pro Tips for Success

  • Don’t Skip the Sear: Searing the chicken first locks in moisture and leaves delicious brown bits (fond) at the bottom of the pan, giving your rice deep savory undertones.

  • Why Use Dark Beer? Dark beer provides a rich, malty depth that balances the freshness of cilantro and the mild spice of ají amarillo. If cooking without alcohol, you can replace it with additional chicken broth and a dash of apple cider vinegar.

  • Spinach is the Secret Color Booster: Pure cilantro can turn a pale green when cooked. Adding a small handful of fresh spinach keeps the rice looking stunningly rich and emerald green without changing the taste.

Easy Ingredient Substitutions

  • Ají Amarillo Paste: If you cannot source Peruvian ají amarillo, substitute with 1 tablespoon of mild yellow chili paste mixed with a pinch of smoked paprika, or a mild habanero/cayenne mix if you like extra heat.

  • Chicken Cuts: Bone-in thighs yield the most succulent result, but boneless chicken thighs or chicken breasts cut into thick chunks can also be used. Adjust cooking time slightly so breasts don’t dry out.

Watch the Video Tutorial

Want to see this dish come together in real-time? Check out the embedded video below from Llama Kitchen to follow every sizzle, blend, and stir step-by-step:

Give It a Try!

Cooking easy peruvian recipes at home is one of the most rewarding culinary adventures you can take right from your own kitchen. Give this classic Arroz con Pollo a try tonight, and let me know in the comments below how it turned out! Bon Appétit!