Peruvian Arroz con Pollo (Green Coriander Rice with Chicken)
Chicken pieces simmered in a vivid green sauce of blended coriander, ají amarillo and dark beer, then cooked together with rice, peas, carrots and red pepper. Served with salsa criolla.
Servings
Ingredients
Nutrition
Per serving
Steps
Brown the chicken
Season the chicken with salt and cumin. Heat the oil in a large, wide pot over medium-high heat and brown the chicken about 5 minutes per side, until golden.
- 6 chicken thighs or legs
- 1 tsp salt
- ½ tsp ground cumin
- 3 tbsp vegetable oil
✅ Done when: chicken is golden-brown on both sides
Make the green base
Blend the coriander with the beer until very smooth. In the same pot over medium heat, cook the chopped onion for about 5 minutes until soft, add the garlic and paste and cook 2 minutes, then stir in the coriander mixture and cook 3 minutes more.
- 2 large bunches (100 g) fresh coriander
- 250 ml dark beer
- 1 red onion, chopped
- 3 garlic cloves
- 2 tbsp paste
✅ Done when: mixture turns bright green and smells fragrant
Simmer the chicken
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Add the rice and vegetables
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Make the salsa criolla
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Rest and serve
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Brown the chicken
Season the chicken with salt and cumin. Heat the oil in a large, wide pot over medium-high heat and brown the chicken about 5 minutes per side, until golden.
- 6 chicken thighs or legs
- 1 tsp salt
- ½ tsp ground cumin
- 3 tbsp vegetable oil
✅ Done when: chicken is golden-brown on both sides
Make the green base
Blend the coriander with the beer until very smooth. In the same pot over medium heat, cook the chopped onion for about 5 minutes until soft, add the garlic and paste and cook 2 minutes, then stir in the coriander mixture and cook 3 minutes more.
- 2 large bunches (100 g) fresh coriander
- 250 ml dark beer
- 1 red onion, chopped
- 3 garlic cloves
- 2 tbsp paste
✅ Done when: mixture turns bright green and smells fragrant
Simmer the chicken
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Add the rice and vegetables
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Make the salsa criolla
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Rest and serve
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The Story Behind the Dish
Rice with chicken is cooked all over Latin America, but the Peruvian version stands out for its bright green colour, which comes from huge amounts of blended coriander, and the malty depth of dark beer.
It's a classic Sunday lunch and party dish, often served alongside papa a la huancaína and a cold glass of chicha morada.
⭐ Why It's Famous
The fragrant coriander rice is so good that many people say it's better than the chicken.
💡 Fun Fact
Leftover arroz con pollo is the base of another Peruvian favourite: arroz con pollo fried into a crisp cake, much like tacu tacu.
Lima
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