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Arroz con Pollo Cilantro Green Rice and Chicken

A Peruvian one-pot classic of chicken pieces braised with beer and a vibrant cilantro puree, cooked together with rice, peas, and vegetables for a deeply flavored, emerald-green dish.

75 minMediumServes 4580 cal/serving

PeruvianDinnerStovetopStandardHigh Protein

Ingredients

  • 4 pieces bone-in, skin-on chicken thighs and drumsticks
  • 2 cups fresh cilantro (leaves and tender stems)
  • 2 cups fresh baby spinach
  • 12 oz lager beer
  • 2 cups long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 6 garlic cloves, minced
  • 2 tbsp aji amarillo paste (jarred)
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 1 large carrot, diced
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp vegetable oil

Instructions

  1. 1

    Blend 2 cups fresh cilantro (leaves and tender stems) and 2 cups fresh baby spinach with 1/2 cup water in a blender until smooth to make the green puree. Set aside.

  2. 2

    Season 4 pieces bone-in, skin-on chicken thighs and drumsticks all over with 2 tsp salt and 1/2 tsp freshly ground black pepper.

  3. 3

    Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, about 4 minutes per side. Remove and set aside.

  4. 4

    Reduce heat to medium. In the same pot, cook 1 medium finely diced yellow onion and 1 diced red bell pepper for 5 minutes until softened. Add 6 minced garlic cloves, 2 tbsp aji amarillo paste (jarred), and 1 tsp ground cumin; cook for 1 minute.

  5. 5

    Pour in 12 oz lager beer and scrape up any browned bits from the bottom of the pot. Return the chicken to the pot, cover, and simmer for 15 minutes.

  6. 6

    Remove the chicken pieces. Stir the green puree and 2 cups low-sodium chicken broth into the pot. Add the 2 cups rinsed long-grain white rice and 1 large diced carrot. Bring to a boil, then nestle the chicken pieces back on top, skin side up. Reduce heat to low, cover tightly, and cook for 20 minutes.

  7. 7

    Scatter 1 cup frozen peas over the top, replace the lid, and cook for 5 more minutes. Verify the chicken has reached an internal temperature of 165°F (74°C). Fluff the rice gently and serve.

Questions

Can I make Arroz con Pollo Cilantro Green Rice and Chicken gluten-free?

Yes. The gluten in this entry is 12 oz lager beer. Swap the beer for a certified gluten-free beer or a dry cider. Everything else proceeds as written.

How long does Arroz con Pollo Cilantro Green Rice and Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Arroz con Pollo Cilantro Green Rice and Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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