Arroz con Pollo – Cilantro Chicken and Rice


  • 2 cup cilantro leaves
  • 6 chicken drumsticks or thighs
  • ¼ cup vegetable oil
  • 1 cup finely chopped red onion
  • 3 tablespoon minced garlic
  • ½ cup Peruvian yellow pepper paste, (ají amarillo)
  • 1 cup black beer
  • 1 cup small diced butternut squash
  • 2 ½ cups chicken broth
  • 2 cups long-grain rice (Basmati or Jasmin)
  • ¼ cup green peas
  • ¼ cup small diced carrots
  • ½ julienne red bell pepper
  • 1 cup Peruvian white corn
  • Salt and pepper



  1. Dry chicken with paper towel and season with salt and pepper. Place oil in a pot over medium heat and fry the chicken until golden brown on both sides. Remove from pot and set aside.
  2. Using the same pot, sauté onion, garlic and yellow pepper paste, and stir for 5 minutes.
  3. Blend cilantro with water and pour it into the pot.
  4. Add beer, chicken broth and squash. Bring it to a boil, cover and lower the heat until the squash is cooked.
  5. Incorporate the rice, and vegetables. Bring it to a boil and place the previously seared chicken on top of the rice. Cover and simmer for 20 minutes.
  6. Let it rest for at least 10 minutes and then fluff it with a fork.


Serving suggestions:

  • Serve a generous amount of rice and place a piece of chicken on top of this bed. Garnish it with onion relish -Sarza criolla*- and a small portion of potato slices topped with Huancaina Sauce**.