Easy Peruvian Chicken and Rice – 30-Minute One-Pan Dinner

There are some dishes that instantly transport me back to my grandmother's kitchen in Lima – the sizzle of chicken hitting the pan, the bright scent of cilantro filling the air. This Arroz con Pollo Verde is one of them. It's the kind of meal that wraps you in warmth, the kind you make on a busy Tuesday but tastes like a Sunday feast.

I've adapted this classic to be weeknight-friendly without losing any of its soul. The vibrant green rice gets its color from a simple cilantro puree, and everything cooks in one skillet – less mess, more flavor. It's the perfect way to bring a taste of Peru to your table, even if you've never been.

Have you ever craved a meal that feels both exotic and comforting? That's this dish. It's humble ingredients transformed into something magical, and I'm so excited to share it with you.

About the Ingredients

2 lbs (900g) boneless, skinless chicken thighs

Thighs stay moist during cooking. You can substitute breasts, but reduce cook time by 5 minutes to avoid dryness.

1 large bunch cilantro (about 2 cups, packed)

The star of the dish! If you're not a cilantro fan, use half cilantro and half spinach for a milder green.

1 medium yellow onion, chopped

Adds sweetness and depth. A white onion works too.

4 cloves garlic, minced

Fresh garlic is best; use 1 tsp garlic powder if you're in a pinch.

1 jalapeño, seeded and chopped (optional)

For a subtle kick. Leave it out for a kid-friendly version.

2 cups (400g) long-grain white rice

Basmati or jasmine also work. Rinse until water runs clear to prevent stickiness.

3 cups (720ml) chicken broth, low-sodium

Homemade or store-bought. Low-sodium lets you control the salt.

1/2 cup (120ml) beer (lager or pale ale) or extra broth

Adds depth and helps deglaze the pan. Any light beer works; non-alcoholic is fine.

2 tablespoons vegetable oil, divided

Use a neutral oil with a high smoke point like canola or grapeseed.

1 teaspoon ground cumin

Toasted cumin adds an earthy note. You can also use 1/2 tsp each of cumin and coriander.

1 lime, juiced

Fresh lime is essential; bottled won't give the same bright flavor.

Salt and freshly ground black pepper, to taste

Season generously; the rice needs it.

Tips & Tricks

• Rinse the rice thoroughly until the water runs clear – this prevents gummy rice.
• Don't peek! Keep the lid on while the rice simmers to trap the steam for even cooking.
• If the rice is still crunchy after the liquid is absorbed, add 2-3 tbsp of hot water and cook 5 minutes more.
• Let the dish rest for 5 minutes before serving to allow the rice to set.

Step-by-Step Instructions

1. Make the Cilantro Puree

In a blender, combine the cilantro, onion, garlic, jalapeño (if using), and 1/2 cup of the chicken broth. Blend until smooth, about 1 minute. Set aside.

2. Season and Sear the Chicken

Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the chicken in a single layer and cook until golden brown on both sides, about 4 minutes per side. The chicken should be golden brown but not cooked through. Transfer to a plate.

3. Sauté the Rice

In the same skillet, add the remaining 1 tablespoon of oil. Add the rice and cumin, and stir to coat. Cook for 2 minutes, stirring frequently, until the rice is slightly translucent and smells toasty.

4. Add the Cilantro Puree and Beer

Pour the cilantro puree into the skillet and stir. Add the beer and scrape up any browned bits from the bottom of the pan (this is called deglazing). Cook for 1-2 minutes until the liquid is mostly absorbed.

5. Add Broth and Chicken

Pour in the remaining 2 1/2 cups of chicken broth and lime juice. Stir to combine. Nestle the chicken thighs into the rice, skin-side up if they have skin. Bring to a boil.

6. Simmer and Steam

Reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and the liquid is absorbed. The rice should be fluffy and the chicken should reach an internal temperature of 165°F (74°C).

7. Rest and Fluff

Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, taste for seasoning, and add more salt or lime if needed.

8. Serve

Serve hot, garnished with extra cilantro and lime wedges. Enjoy the vibrant flavors of Peru!

Delicious Variations

Vegetarian

Swap chicken for 2 cups of diced butternut squash and use vegetable broth. Cook until squash is tender.

Spicy

Add 1-2 chopped aji amarillo peppers or 1 teaspoon of red pepper flakes with the garlic.

Creamy

Stir in 1/2 cup of coconut milk with the broth for a rich, creamy version.

How to Store Peruvian Chicken and Rice (Arroz con Pollo Verde)

Frequently Asked Questions

I hope this Peruvian Chicken and Rice brings a little warmth to your table. If you try it, let me know how it turns out in the comments below – I'd love to hear about your kitchen adventures. And remember, cooking is about love and connection. Nurture with intention.

Peruvian Chicken and Rice (Arroz con Pollo Verde)

This Peruvian Chicken and Rice (Arroz con Pollo Verde) is a one-pan, 30-minute dinner bursting with cilantro and lime. A family favorite!

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time6Servings385 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs
• 1 large bunch cilantro (about 2 cups, packed)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional)
• 2 cups (400g) long-grain white rice
• 3 cups (720ml) chicken broth, low-sodium
• 1/2 cup (120ml) beer (lager or pale ale) or extra broth
• 2 tablespoons vegetable oil, divided
• 1 teaspoon ground cumin
• 1 lime, juiced
• Salt and freshly ground black pepper, to taste

📋 Instructions

1. 1Make the Cilantro Puree — In a blender, combine the cilantro, onion, garlic, jalapeño (if using), and 1/2 cup of the chicken broth. Blend until smooth, about 1 minute. Set aside.
2. 2Season and Sear the Chicken — Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the chicken in a single layer and cook until golden brown on both sides, about 4 minutes per side. The chicken should be golden brown but not cooked through. Transfer to a plate.
3. 3Sauté the Rice — In the same skillet, add the remaining 1 tablespoon of oil. Add the rice and cumin, and stir to coat. Cook for 2 minutes, stirring frequently, until the rice is slightly translucent and smells toasty.
4. 4Add the Cilantro Puree and Beer — Pour the cilantro puree into the skillet and stir. Add the beer and scrape up any browned bits from the bottom of the pan (this is called deglazing). Cook for 1-2 minutes until the liquid is mostly absorbed.
5. 5Add Broth and Chicken — Pour in the remaining 2 1/2 cups of chicken broth and lime juice. Stir to combine. Nestle the chicken thighs into the rice, skin-side up if they have skin. Bring to a boil.
6. 6Simmer and Steam — Reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and the liquid is absorbed. The rice should be fluffy and the chicken should reach an internal temperature of 165°F (74°C).
7. 7Rest and Fluff — Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, taste for seasoning, and add more salt or lime if needed.
8. 8Serve — Serve hot, garnished with extra cilantro and lime wedges. Enjoy the vibrant flavors of Peru!

👨‍🍳 Chef's Note: For an extra layer of flavor, top with a spoonful of salsa criolla (red onion, lime, and cilantro) right before serving.

Servings: 6

Cuisine: Peruvian

Course: Dinner

Nutrition (per serving): 385 kcal · 25g protein · 45g carbs · 11g fat

Written by Aisha Okafor
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.