Peruvian Arroz con Pollo Recipe -
Peruvian Arroz con Pollo Recipe

Peruvian Arroz con Pollo

Recipe by  

"I was taught by my Peruvian mother-in-law how to cook some of my husband's favorite meals. I have perfected one of her dishes...she even says it is better then hers!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 5 mins

    1 hr 35 mins


  1. Place two large skillets 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 skillets, and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets, if needed, to control spattering. Remove the chicken from the skillets, and drain on paper towels.
  2. Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend until smooth. Pour the mixture into one of the skillets, bring to a simmer, and 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 skillet, and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
  4. Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the blender, and pour the wine into the skillet containing the cilantro mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, 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 skillet and allow the dish to rest for 5 minutes before serving.
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  • Editor's Note
  • Peruvian aji peppers have a fruity taste and medium heat, and are available at some Hispanic food stores and farmers' markets. If you can't find a Peruvian aji pepper, you can substitute a jalapeno or serrano pepper.

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2009

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!

Most Helpful Critical Review
Nov 07, 2012

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.


53 Ratings

Sep 30, 2009

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.

Oct 16, 2009

This reminds me of the Peruvian baked chicken we used to order from a takeout place in Manhattan. I bet the sauce would make a great rub for roast chicken, and will give it a try. The dish is great as is, or you can substitute chicken breast.

Jan 12, 2011

Great taste. Mine came out a little mushy. I'm gonna try less chicken stock next time.

Dec 27, 2010

This was delicious and well received by all, including my picky kids. I grew up in Ecuador, and this is a litttle different than the arroz con pollo I am accustomed to from there, but it was awfully good nevertheless and we will definitely make it again! Thank you!

Nov 17, 2010

This is close to the recipe my mother-in-law makes. Her family is from Panama. One difference is that there is no wine in hers. Another is she uses no orange juice. I also add a bunch of flat-leafed parsley; chopped, capers, and use canned small peas.

Sep 30, 2014

I just wanted thank all of you for the positive feedback for this recipe. I probably made 30 versions of this dish before this assembly of ingredients fell into place ( and I'm so glad I made a point of writing it down and sending it in when it did!)


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  • Calories
  • 739 kcal
  • 37%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 45.7 g
  • 91%
  • Sodium
  • 198 mg
  • 8%

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

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