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Peruvian chicken with rice recipe

Peruvian chicken with rice recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken leg

Known as arroz con pollo. If you like your arroz con pollo hot, add more chillies.

59 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(64)

Reviews in English (53)

by Gina

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

by Littlelentil

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

by Tammy

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

Peruvian Chicken and Rice

Sprinkle both sides of the chicken generously with salt. In a large Dutch oven or heavy saucepan, heat the oil over medium heat. Place half of the chicken, skin side down, in the Dutch oven and cook, without moving, until browned, about 8 minutes. Turn the chicken and cook for 2 minutes more transfer to a plate. Repeat with the remaining chicken.

Meanwhile, in a small saucepan, cover the frying peppers with water and bring to a simmer over medium heat. Cook until tender, about 10 minutes. Transfer the peppers to a blender or food processor with 1/2 cup of the cooking water and blend until smooth. Pour into a bowl.

In the blender, puree 1/2 cup chicken broth with the onion, garlic, black pepper, cumin and 1 teaspoon salt. Scrape into a bowl, then puree the cilantro with 1/2 cup chicken broth. Add the carrots and blend until finely chopped.

Heat the Dutch oven over medium heat, then add the frying-pepper puree. Cook, stirring, until thick, about 4 minutes. Add the onion mixture and cook for 4 minutes longer. Add the cilantro mixture, the remaining 1-1/2 cups broth and the rice and bring to a boil. Add the browned chicken, burying it in the rice. Reduce the heat to medium-low, cover and cook for 15 minutes. Uncover and pour the peas on top. Cover again, turn off the heat and let stand 5 to 10 minutes before serving.

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All ingredients in this recipe:
Chicken Cutlets [chicken], Lemon, Long-Grain Rice, Red Onion, Bell Peppers, Carrots, Corn [corn], Peruvian-Style Spices (Ancho Chili Powder, Ground Cumin, Turmeric, Sweet Paprika, Granulated Garlic, Smoked Paprika, Dried Orange Peel), Creamy Ají Verde (Mayonnaise [organic expeller pressed soybean oil, water, organic egg yolks, organic whole eggs, organic distilled white vinegar, salt, organic white mustard (organic distilled vinegar, water, organic mustard seeds, salt, organic spices), organic lemon juice concentrate], Cilantro, Onion Powder, Granulated Garlic, Sea Salt, Red Wine Vinegar [aged red wine vinegar], Lemon Juice [lemon])

Allergen information:
Contains Egg And Soy

Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.

Generic USDA information is used in the nutritional analysis, ingredient list, and allergen declaration of pantry items. Pantry items are found in the "What You'll Need" section of the recipe card.

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.

How to cook aji de gallina?

Make the stock:

  • Chop the vegetables roughly. Place them together with 2 garlic cloves, and meat in the pot, cover with water, bring to a boil, turn the heat down, and simmer uncovered for 10 minutes or until the breasts are cooked through. Don&rsquot overcook them or they will get tough.
  • Remove the breasts from the pot and set them aside.
  • Continue cooking the stock (uncovered) while you prepare the rest. You will need some of the stock for the recipe.
  • If the stock is not flavorful enough, add a chicken stock cube, it will increase the flavor.

Make the sauce:

  • Cook the cleaned and quartered yellow peppers for about 10 &ndash 15 minutes or until soft. Drain well.
  • Return to the pot, add some stock, and the remaining 2 garlic cloves. Puree until smooth. Set aside.
  • Place the torn white bread slices and the walnuts in a bowl. Add some of the chicken stock and puree to obtain a thick paste. Set aside.
  • Cook the chopped onions until translucent in a Dutch oven or another heavy-bottomed pan.
  • Add the finely chopped chili, pepper sauce, and ¼ cup of the chicken broth. Turn the heat down to low and simmer for about 15 minutes or until slightly thickened.
  • Add the bread mixture and simmer for 5 minutes. If the sauce is not smooth enough at this point you can blend it again.
  • Shred the chicken and add it to the pot together with the olives and the milk.
  • Turn the heat a bit up and continue cooking for several minutes or until the sauce is thickened to your liking.
  • Adjust the taste with salt and pepper. Be generous.

Peruvian-Style Roast Chicken

This dish—a riff on pollo a la brasa—is our ode to Peruvian food, a dynamic, flavorful cuisine that we don’t think gets enough attention. The marinade is an example of the diverse ingredients used to create the unique flavor profiles of a Peruvian kitchen. The beer, tamari, and garlic are essential, but the star is the aji panca paste. It’s a traditional Peruvian chili paste that you can find in a Latin market or online. In a pinch you could sub with rehydrated pasilla or ancho chilis, but the fruity-smoky flavor of aji panca makes it worth tracking down.

2 tablespoons aji panca paste

2 tablespoons olive oil, plus more for roasting

1 teaspoon salt, plus more for seasoning

1 tablespoon Mexican oregano

juice of 3 limes, divided, plus 2 limes cut into wedges for serving

1 pound small new potatoes

1 small red onion, thinly sliced

1 bunch cilantro, roughly chopped

1. Combine the first 7 ingredients and the juice of 1 lime in a blender and blend until smooth. Add the chicken to a 1-gallon zip-top plastic bag (or a reusable silicone food-storage bag) and pour the marinade over it, making sure the chicken has been covered evenly. Let marinate in the fridge overnight.

2. When ready to cook, preheat the oven to 300°F. Transfer the chicken from the bag to a sheet tray. Then toss the potatoes with a generous glug of olive oil and a pinch of salt. Scatter the potatoes around the chicken. Roast for 3 hours, rotating the pan and turning the potatoes halfway through. Let the chicken rest at least 10 minutes before carving.

3. While the chicken rests, toss the red onion with the remaining lime juice and a pinch of salt. If using, make the cilantro dressing.

4. To serve, carve the chicken and plate alongside the potatoes and lime wedges. Scatter the quickly pickled onions over the top of everything along with the cilantro. Serve with the cilantro dressing on the side.

How to Make Peruvian Chicken:

There’s nothing complex about this recipe, and basically all we do is marinate a whole chicken and then roast it.

Spatchcock the Chicken

While not required, I highly recommend spatchcocking the chicken, which means we cut the backbone out so we can flatten it.

Spatchcock Chicken and it only takes a couple minutes.

Pat the Meat Dry with Paper Towel

Before I do anything else with the meat, I always remove excess moisture. Particularly with chicken that comes out of a plastic shrink bag, there can be quite a lot of excess liquid.

Peruvian Chicken Marinade Needs Aji Amarillo

One ingredient that’s important to get is Aji Amarillo Paste. This is a hot pepper that’s grown in Peru, and it has a really unique, delicious flavor that’s important for the marinade.

To me, it tastes like a cross between habanero and hatch chile with a hint of fruitiness.

It’s blended up into a paste that has a bright orange color:

While you may be able to find it at the store, this is an item I order on Amazon (affiliate).

I know it’s a little annoying to get unusual ingredients, but it’s essential here, and the opened jar keeps well in the fridge for repeat batches of chicken.

Make the Marinade

Combine avocado oil (or olive oil), the aji amarillo paste, fresh lime juice, garlic, salt, cumin, dried oregano, and black pepper in a bowl:

Stir the ingredients together, and it will look like this:

Add the Marinade

Once the chicken is patted dry, pour the marinade on top:

Rub it all over, and know that the marinade will pool around the chicken a little bit. This is fine.

Marinade for 1 Hour at Room Temperature

1 hour is plenty of time for the chicken to absorb the flavors of the marinade. I let the chicken sit at room temperature for an hour, which takes the chill off the chicken and helps it cook more evenly as well.

If you want to marinade longer, you can do this up to 1 day in advance. Just make sure you marinate it in the fridge. Meat should never be left at room temperature for more than 2 hours.

Roast the Chicken

All that’s needed now is a 40-45 minute roast in the oven, with a little basting toward the end.

Do not worry about the burned bits on the pan. I assure you that even though the chicken can look dark in parts, it does not taste burned whatsoever. There are some natural sugars in the marinade from ingredients like the lime juice that are going to caramelize and darken no matter what.

When the chicken has cooked through, let it sit for a few minutes, then you can carve it up. We enjoy it with a side of Cilantro Jalapeño Sauce.

Cilantro Lime Rice is a compatible side dish for this recipe, and you can make it lower carb with Cilantro Lime Cauliflower Rice. Enjoy!

Crock-Pot Peruvian Chicken and Yellow Rice Bowls

I’ve been so excited about sharing this recipe with you, especially considering it uses my favorite kitchen appliance, the beloved crock-pot. Perhaps soon enough I will jump on the instant pot train but for now I’m still riding old school. I haven’t shared a recipe on here in forever so this one is long overdue.

I’ve always been a quick and easy dinner type of gal but that statement rings even more truth today. Whenever family dynamics change there is always adjustments to be made and I’m learning that now going from two kids to three. I think many of you can relate, even if you didn’t just add another member to your family. End of year activities, sports events and work probably have you all feeling a little frazzled.

This Peruvian chicken and yellow rice bowl is bursting with both color and flavor. A cumin- and paprika-spiced chicken cooks slowly in the crock pot, becoming incredibly tender and juicy. Served alongside yellow rice, roasted plantains, and topped with avocado this meal is simple and delicious. As with all “bowl” recipes this meal is completely customizable. Black beans would make a good addition as well as other toppings such as cilantro (if that’s your thing) or jalapenos (for a bit of spice).

I enjoyed the leftover chicken throughout the week over top a salad, or tucked into a wrap. Cook once, eat all week, is definitely a meal I can get behind.


Trim any fat from chicken. Heat oil in a wide frying pan over medium heat. Add cumin seeds and stir frequently until they start to brown, about 3 minutes. Push to the side of the pan. Add chicken and cook until golden tinged, about 3 minutes a side.

Meanwhile chop the garlic and onion. Finely chop the jalapeno and add all after removing chicken from the pan. Stir often for 3 minutes, then add broth. Return chicken to the pan and sprinkle with paprika, oregano, cumin and sugar. Grate lime peel over top. Slice lime in half and squeeze the juice over all. Stir in the pepper and turn the chicken.

Cover and reduce heat to low. Simmer 15 minutes. Turn chicken and stir vegetables. Continue simmering, uncovered, until chicken feels springy when pressed, about 15 more minutes or until internal temperature reaches 165°F (74°C). Stir in half the mint. Serve over rice and sprinkle with remaining mint. Covered and refrigerated, leftovers will keep well at least 2 days.

Pollo a la Brasa (Peruvian Roasted Chicken)

Did you know that Peruvian cuisine was listed among the top 3 of the nation’s hottest foods this year? And did you know that Pollo a la Brasa was ranked #1 as the most popular dish in Peru? There is even a designated national day for it in July! Yes, Peruvians love their famous roasted chicken, and so do we!!

Now you can make it at home and it’s so simple! Make the marinade, let the chicken marinate, roast the chicken in the oven…that’s it! Oh, and take an extra 5 minutes to make a lovely Peruvian Aji Verde Sauce to accompany the chicken (recipe provided). SATISFACTION GUARANTEED.

This recipe comes by way of special request from Lajoiedu (“Make a Request!“) who wanted a recipe that imitated the Pollo a la Brasa she and her husband enjoy at a local restaurant. Her description of this dish is beautiful.

“It is the most delicious chicken I have ever eaten…The marinade is full of spices and herbs. I can tell it’s been brined/marinated. The coating/marinade also seems to stick to the skin even through the roasting process. It is fragrant, too. I would loosely describe this as herbaceous, savory, well spiced (without being overly spicy from capsicum), somewhat salty, and just as juicy as one can imagine. The skin is beautifully crisp, too.”

Who wouldn’t want to eat that?

With such detailed specifications and no aspect left out – everything from flavor to texture to aroma to appearance – I’ll admit I kind of gulped for a second at the thought of such an undertaking. But you know how I love challenges and this one left me feeling inspired!

So with my two little ones running around me, finger-painting the kitchen window, squashing Play-Doh on the floor, and banging pots and pans, I got to work.

Now, I have no idea whether this tastes anything like Pollo a la Brasa at that particular restaurant she described. And really, it’s not going to taste the same without the special wood-coaled rotisserie’s they use. But is the end result authentic Peruvian in its flavor profile? Yes. And does it taste good? Yes.

And let me add this: I have never seen my 3 year old devour chicken as fast as he did this Pollo a la Brasa! And he kept asking for more and more! And get this: For 4 consecutive days thereafter he kept asking for more Pollo a la Brasa and was bitterly disappointed (to the point of throwing a tantrum once) when offered a substitute chicken dish! We’ve created something of a Pollo a la Brasa addict in our son and he has since been suffering withdrawal symptoms!

So yes, it looks like Pollo a la Brasa is going to be a regular in the Killebrew home from now on.

And once you’ve tried it, I’m confident you’ll do the same.

So let’s get down to business, shall we?

IMPORTANT NOTE: Besides a great marinade, the key to great Pollo a la Brasa is the actual cooking method which involves a rotisserie over wood coals to give it that sublime smoky flavor. Most of us don’t have the equipment necessary for that, so this recipe uses a conventional oven to achieve that perfectly crispy skin while leaving the meat delicately tender and juicy. So this is the best it’s going to get without a wood-coaled rotisserie – and it’s really good!

Two quick things: I used the convection setting on my oven. It really made the skin crispy while leaving the meat tender and moist. You don’t have to use a convection oven, but if you do, be sure to keep an eye on the chicken because it cooks much faster than in a conventional oven (see instructions). The other thing: You must use a roasting rack. That allows the air and heat to circulate under and around the chicken to prevent the chicken from sitting in its juices and to produce the crispy skin and even cooking.

And of course, for all you BBQ’ers, barbecuing is another great alternative!

Come join The Daring Gourmet on Facebook for more cooking fun!

Let’s get started!

You’re going to need 3 key Peruvian ingredients (2 chili pastes and a black mint paste from an herb indigenous to Peru). I picked these up at a local Mexican grocery store. If you don’t have one, you can purchase them online here: Aji Panca Paste, Aji Amarillo Paste, Huacatay Paste. (You’ll need the Aji Amarillo paste for the Aji Verde Dipping Sauce that is traditionally served with the chicken).

Combine all of the marinade ingredients.

In a food processor, blend it to a smooth puree. Yes, this is the magical concoction here.

The marinade is enough for one whole chicken (you can either roast it whole or cut it in pieces). But you can use whatever bone-in/skin-on chicken pieces you want. This time I just used two leg quarters and a breast.

Loosen the skin and rub some of the marinade under the skin.

Then put the chicken pieces in a large ziplock bag (or you may need to divide it in two bags) and pour the rest of the marinade over them. Swish around to coat. Marinate the chicken for at least 6 hours or overnight, turning it every now and then evenly marinate the chicken.

Place some foil under the rack of a roasting pan (this will make cleanup much easier!). You can get a good, inexpensive roasting pan HERE.

Lay the chicken pieces on it. Spoon some extra marinade over each piece.

Preheat the oven to 425 degrees F (if using a convection oven, adjust the temperature and cooking time accordingly) and roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 165 degrees F on a meat thermometer, about an hour. If the skin begins to brown too much too fast, move the roasting pan to the bottom rack. You can also reduce the oven temperature.

Note: I used the convection setting on my oven. If you have one, use it. Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F. I couldn’t believe how much faster the chicken cooked using the convection setting. And the results were fantastic.

It is recommended that you tent the chicken with foil for 10-15 minutes before serving. It’s not necessary but it’s often recommended.

Serve with Peruvian Aji Verde Sauce (click on link for recipe). There are often two additional sauces served with Pollo a la Brasa, but Aji Verde is the standard. Traditional side dishes include a leafy green salad and thickly cut French fries.

Watch the video: Κοτόπουλο κοκκινιστό με πιλάφι!!! (June 2022).


  1. Arnold

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  2. Halton

    Yes, really.

  3. Nelkis

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  4. Claudas

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  5. Doumi

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  6. Pierpont

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  7. Rivalin

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