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Arroz con Pollo (Peruvian Style)

Rated as 3.71 out of 5 Stars

"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
Original recipe yields 5 servings


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  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.

Nutrition Facts

Per Serving: 712 calories; 15.2 105.4 29.5 65 81 Full nutrition

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Read all reviews 6
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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.

The recipe was easy to follow and it turned out great, but I’ve made this maybe 6 times now using this recipe and it always takes much longer than the 20 minutes to cook the rice at the end. I h...

What a wonderful recipe, combining two staples for a wonderful budget meal. I did not use the beer, used chicken brouth for the rice plus a little water. The reason I did not give this a 5 sta...

Looked great so it inspired me to do something fun. I made it with egg noodles instead of rice, added some spice via jalapeno slices, touch of chili powder as well as cumin. A few tbs of water i...

This worked well. I followed Nina Vega's advice and used only 2 cups of rice and added an extra cup of liquid (I used chicken stock). I topped the dish with Peruvian aji sauce (Inka Mama's Aji, ...