Arroz con Pollo

Name: Arroz con Pollo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g chicken; 400 g rice; 1 handful cilantro; 1 handful peas; 1 aji; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Arroz con Pollo is a staple of Peruvian home cooking, a dish that finds its place at family tables across the country. Passed down through generations, it is prepared with an instinctive touch—salt is judged by hand and fat is used generously, bringing a richness that speaks to its roots. This is the version you'll find in everyday homes, not a polished restaurant rendition, but the way a Peruvian family cook actually serves it.

The dish should offer a comforting mix of flavors and textures: tender chicken nestled among fluffy rice, each grain infused with the aromatic essence of cilantro and a subtle warmth from aji. Bright pops of peas punctuate the dish, adding a gentle sweetness that balances the savory profile. It’s a true embodiment of its components, simply presented and deeply satisfying.

Ingredients

800 gchicken
400 grice
1 handfulcilantro
1 handfulpeas
1aji
to tastefine sea salt

Method

Start by patting the 800 g chicken dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt and any spices you prefer, such as cumin or paprika, to enhance flavor. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down and brown them until they are golden on both sides. This should take about 5-7 minutes per side, and the chicken should have a crisp, golden-brown crust.
Remove the chicken from the pot and set it aside on a plate. In the same pot, add chopped aromatics such as onions, garlic, and the aji pepper, adjusting the heat to medium. Cook these until they are tender and fragrant, stirring occasionally to prevent sticking. This process will take about 5 minutes, and the onions should be translucent and the garlic soft.
Return the chicken to the pot, nestling it among the aromatics. Add 400 g of rice, stirring to coat the grains in the flavorful oil and aromatics. Pour in enough water to cover the rice and chicken by about an inch. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer gently.
Check the rice and chicken after about 15 minutes. If the rice has absorbed most of the liquid but still seems too wet, remove the lid to allow excess moisture to evaporate. Taste the broth and adjust the seasoning with more fine sea salt if needed. The rice should be tender and the chicken cooked through, with juices running clear when pierced.
Once the rice is cooked and the liquid has reduced to a creamy consistency, stir in a handful of peas and a handful of chopped cilantro. The peas should be bright green and just tender, while the cilantro will add a fresh, herbal aroma. Serve the Arroz con Pollo immediately, ensuring each plate has a piece of chicken and a generous serving of the flavorful rice.