Peruvian chicken with rice

    1 hour 30 min

    Known as arroz con pollo. This dish is a meal in one. It takes a variety of chicken pieces, which are cooked together with rice and peppers. If you like your arroz con pollo hot, add more chillies.

    62 people made this

    Serves: 6 

    • 4 tablespoons vegetable oil, divided
    • 6 skinless chicken thighs, rinsed and patted dry
    • 6 skin-on chicken drumsticks, rinsed and patted dry
    • pinch salt and black pepper to taste
    • 1 1/2 bunches fresh coriander, leaves picked from stems
    • 6 cloves garlic, peeled and coarsely chopped
    • 1 scotch bonnet chilli or other hot chilli, seeded and deveined
    • 1 tablespoon Worcestershire sauce
    • 125ml orange juice
    • 375g uncooked white rice
    • 2 onions, chopped
    • 125ml white wine
    • 850ml chicken stock
    • 1 teaspoon freshly ground black pepper
    • 1 large carrot, peeled and diced
    • 1 pepper, any colour, sliced into rings
    • 115g frozen peas

    Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

    1. Place two large frying pans 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 frying pans; fry until golden brown and crisp, about 15 minutes. Use screens over the frying pans, if needed, to control spattering. Remove the chicken from the frying pans and drain on kitchen towels.
    2. Place the coriander leaves, garlic, chilli, Worcestershire sauce and orange juice into a liquidiser and blend until smooth. Pour the mixture into one of the frying pans, bring to a simmer; 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 frying pan and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice; cook and stir until the rice starts to turn opaque, about 5 minutes.
    4. Pour the white wine into the liquidiser and pulse a few times to rinse off any extra coriander mixture from the blender; pour the wine into the frying pan containing the coriander mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the coriander mixture, stir in the chicken stock and black pepper and bring to the boil. Place the browned chicken pieces and carrots into the frying pan, stir to combine and cover. Reduce heat and cook until the rice is separate and the chicken is no longer pink in the centre, 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 frying pan and allow the dish to rest for 5 minutes before serving.

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    Reviews in English (53)


    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!  -  31 Aug 2009  (Review from Allrecipes US | Canada)


    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.  -  29 Sep 2009  (Review from Allrecipes US | Canada)


    Peruvian Arroz con Pollo has no Orange juice or wine on it.... The original and delicious recipe is with beer and chicken broth...and for it not to get too mushy the quantity of liquid has to be the same amount as the rice...if it is 2 cups of rice the you add 2 cups of liquid.  -  07 Nov 2012  (Review from Allrecipes US | Canada)