Go Back
+ servings
Print Recipe
4.95 from 17 votes

Peruvian Green Arroz con Pollo Recipe

Green Arroz con Pollo (Peruvian Arroz con Pollo) is a Latin rice and chicken dish that is cooked in a spicy cilantro mixture. Topped with salsa criolla.
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American, Latin America, Latino Food, Peruvian, South American
Servings: 4 to 6
Cost: $10


Green Arroz con Pollo:

  • 1/2 yellow onion
  • 3 garlic cloves peeled
  • 1 bunch of cilantro leaves
  • 1/2 jalapeño pepper
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground paprika
  • 3 cups of chicken stock or water divided
  • 2 bone-in thighs
  • 3 bone-in drumsticks
  • Kosher salt
  • Pepper
  • 1 tablespoon neutral oil
  • 1 cup medium or long-grain white rice

Salsa Criolla:

  • 1/2 red onion thinly sliced
  • Juice from 2 limes
  • 1/2 jalapeño diced
  • 1 tablespoon minced cilantro
  • Kosher salt


To Make the Green Arroz con Pollo:

  • To a blender, add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth. Pulse until completely smooth. It will smell crazy spicy—don’t worry! It’ll mellow out as it cooks. Set aside.
  • Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven or medium pot, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. If you have a screen guard for the pot, use it because the oil may jump out of the pot. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 to 7 minutes. You want to practically cook it all the way through. Remove the chicken and transfer to a plate or cutting board.
  • To the pot, add the rice and toast it for about 1 to 2 minutes, stirring regularly. Next, pour in the cilantro mixture. And then pour in about an additional cup of broth/water. Place chicken atop of rice mixture. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time, if needed. In the end, I added 3 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 teaspoon more of salt.

To Make the Salsa Criolla:

  • To a medium bowl, mix together the red onion, juice from 2 limes, jalapeño and minced cilantro. Add a few pinches of salt and let marinate for about 10 to 15 minutes. Give it a taste just before serving and adjust the salt to your liking.

To Serve:

  • Divide the arroz con pollo amongst bowls and top with a spoonful of salsa criolla.


Calories: 334kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 61mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg