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Peruvian Rice with chicken


Arroz con Pollo


3 cups white rice

3-4 pounds of chicken pieces, drumsticks or thighs

6 cups chicken broth or water

large bunch cilantro

1 cup of peas

2 medium carrots, chopped

1 onion, diced

2 yellow aji peppers, diced

(can find frozen in Mexican grocery store or substitute serrano peppers)

Ground pepper, cumin, and salt to taste


In a blender, blend cilantro leaves, chicken broth, cumin, salt and pepper. Set aside. In large pot, fry chicken breast pieces in 4 tlbs. vegetable oil until lightly browned. Take out and set aside. Add onions, carrots and peppers and fry until lightly browned. Turn off flame, add raw rice and peas, stir. Place chicken pieces on top and add the blended cilantro mixture into pot and bring to a boil. Lower heat to simmer, cover and cook for 20 minutes. Remove from heat, let sit for 20 more minutes. Do not lift lid, then stir with fork to fluff and serve.

Recipe by Maria Otero



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