Arroz con Pollo

Arroz con Pollo (Peruvian Green Rice with Chicken)

Peru's beloved one-pot arroz con pollo features chicken braised with rice cooked in a vivid green coriander-and-beer broth with peas, carrot, and bell pepper. The hallmark is the emerald-green rice, coloured naturally by a generous quantity of fresh coriander blended into the cooking liquid.

Prep

25 min

Cook

45 min

Total

70 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) bone-in chicken pieces (legs, thighs, drumsticks), skin on for browning; pasteurized poultry
• •15 g (1 tbsp) salt, plus more to taste
• •5 g (1 tsp) freshly ground black pepper
• •30 ml (2 tbsp) vegetable oil
• •250 g (8 oz (about 1¾ cups)) red onion, roughly chopped
• •6 cloves garlic
• •120 g (4 oz (1 large bunch)) fresh coriander (cilantro), leaves and tender stems, packed; gives the rice its green colour
• •60 g (2 oz (½ bunch)) fresh spinach leaves, deepens and stabilises the green
• •250 ml (1 cup (8 fl oz)) Peruvian-style pale lager beer, such as Cristal or Cusqueña; substitute any light lager
• •1 L (4¼ cups) homemade chicken stock, low-sodium if store-bought
• •400 g (2 cups) long-grain white rice, traditionally arroz corriente; rinse until water runs clear
• •150 g (5 oz (¾ cup)) frozen peas
• •120 g (4 oz (1 medium)) carrot, peeled and diced 1 cm
• •1 whole red bell pepper, seeded and cut into 2 cm strips
• •5 g (1 tsp) ground ají amarillo paste, optional; for Peruvian warmth
• •2 whole spring onions, finely sliced, for garnish
• •30 g (¼ cup) fresh coriander leaves, extra, for garnish

Steps

1. 1 Pat the chicken pieces dry and season generously with 10 g salt and the black pepper.
2. 2 Heat the oil in a wide, heavy-based casserole or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, about 4 minutes per side until deeply golden. Transfer to a plate; drain all but 30 ml (2 tbsp) of fat.
3. 3 Lower the heat to medium. Add the chopped onion to the pot and cook, stirring, for 6–8 minutes until softened and translucent. Add the garlic and cook 1 minute more until fragrant.
4. 4 While the onion cooks, blend the coriander, spinach, beer, and 250 ml (1 cup) of the chicken stock until very smooth and vivid green — about 60 seconds.
5. 5 Stir the ají amarillo paste (if using) into the onion mixture, then add the rice and toast, stirring constantly, for 2 minutes so each grain is coated in the aromatics.
6. 6 Pour in the coriander-beer purée and the remaining 750 ml (3¼ cups) stock. Add the diced carrot and 5 g salt. Stir, then nestle the browned chicken (and any juices) back into the pot, skin-side up, partially submerged.
7. 7 Bring to a vigorous boil, then reduce the heat to the lowest setting so the liquid barely simmers. Cover tightly and cook for 20 minutes — do not lift the lid during this time.
8. 8 After 20 minutes, scatter the peas and bell pepper strips over the rice, re-cover, and cook a further 8–10 minutes until the rice is tender and the liquid fully absorbed.
9. 9 Verify chicken doneness: insert an instant-read thermometer into the thickest part of a thigh, avoiding bone — it must read at least 74 °C (165 °F) for bone-in poultry. The juices should run clear with no pink at the bone.
10. 10 Remove from the heat, keep covered, and rest for 10 minutes so the rice finishes steaming and firms up.
11. 11 Fluff the green rice gently with a fork, garnish with sliced spring onions and extra coriander leaves, and serve directly from the pot. Traditionally accompanied by salsa criolla (sliced red onion, lime juice, salt, chilli and coriander).