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Peruvian Green Arroz con Pollo Recipe
5 from 54 votes

Peruvian Green Arroz con Pollo Recipe

This Peruvian Green Arroz con Pollo combines chicken thighs and drumsticks with a vibrant green sauce made from blended cilantro, jalapeño, garlic, onion, and spices. The chicken is browned before simmering with the rice to infuse flavor, resulting in a colorful and flavorful one-pot dish. A fresh salsa criolla made with red onion, lime juice, jalapeño, and cilantro provides a zesty accompaniment.

Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 4 to 6
Calories: 334 kcal
Course: Dinner
Cuisine: South American, American, Peruvian

Ingredients

Green Arroz con Pollo:
  • 1/2 yellow onion
  • 3 garlic peeled, cloves
  • 1 cilantro bunch of leaves
  • 1/2 jalapeno pepper
  • 2 teaspoons cumin ground
  • 1/2 teaspoon paprika ground
  • 3 cups chicken stock divided, or water
  • 2 chicken thighs bone-in
  • 3 chicken drumsticks bone-in
  • kosher salt
  • black pepper
  • 1 tablespoon neutral oil
  • 1 cup white rice medium or long-grain
Salsa Criolla:
  • 1/2 red onion thinly sliced
  • lime juice juice from 2 limes
  • 1/2 jalapeño diced
  • 1 tablespoon cilantro minced
  • kosher salt

Instructions

To Make the Green Arroz con Pollo:
    Cup of Yum
  1. To a blender, add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth. Pulse until completely smooth. It will smell crazy spicy—don’t worry! It’ll mellow out as it cooks. Set aside.
  2. Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven or medium pot, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. If you have a screen guard for the pot, use it because the oil may jump out of the pot. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 to 7 minutes. You want to practically cook it all the way through. Remove the chicken and transfer to a plate or cutting board.
  3. To the pot, add the rice and toast it for about 1 to 2 minutes, stirring regularly. Next, pour in the cilantro mixture. And then pour in about an additional cup of broth/water. Place chicken atop of rice mixture. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time, if needed. In the end, I added 3 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 teaspoon more of salt.
To Make the Salsa Criolla:
  1. To a medium bowl, mix together the red onion, juice from 2 limes, jalapeño and minced cilantro. Add a few pinches of salt and let marinate for about 10 to 15 minutes. Give it a taste just before serving and adjust the salt to your liking.
To Serve:
  1. Divide the arroz con pollo amongst bowls and top with a spoonful of salsa criolla.

Notes

  • Browning the chicken well enhances flavor and texture in the final dish.
  • Toast the rice briefly to improve its texture before adding the sauce and cooking liquid.
  • Using a Dutch oven or similar heavy pot promotes even cooking.
  • The salsa criolla adds a tangy, fresh accompaniment that balances the rich chicken and rice.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 32g (11%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 71mg (24%) Sodium 61mg (3%) Potassium 255mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 211IU (4%) Vitamin C 5mg (6%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 to 6

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 32g 11%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 61mg 3%
Potassium 255mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 211IU 4%
Vitamin C 5mg 6%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.