Arroz con Pollo (Peruvian Style)

Arroz con Pollo (Peruvian Style)

carla from peru

"This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!"
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45 m servings 712 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 105.4g
  • 34%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
  2. Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
  3. Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

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Read all reviews 2
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Least positive

It was yummy but just too much rice for the amount of other ingredients, I suggest adding only 2 cups unless you add more of the other and also adding an extra cup of broth or beer

My DH grilled the chicken separately so I used chicken stock instead of drippings. I added jalapeños to the mix for a little extra heat.

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