Peru's arroz con pollo cooks chicken and rice with cilantro into a vivid green, deeply savory one-pot meal.
20 min prep 35 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Sear the chicken in a hot pot for 6 minutes and set aside.
Blend the cilantro, garlic, and pepper into a green sauce.
Saute the onion in oil for 5 minutes and add the green sauce.
Add the rice, vegetables, and 3 glasses of chicken stock to the pot and coat them with the sauce.
Place the chicken on top and cook for 25 minutes over low heat.
Rest the dish for 10 minutes so the chicken stock settles into the rice.
💡 Tip: Blending the cilantro with chicken stock instead of water deepens the flavor without diluting it.
🍽️ Serving suggestion: Serve hot with onion salad on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~364
kcal calories
24
g protein
34
g carbs
14
g fat
3.8g
Sugar
3.5g
Fiber
461.5mg
Sodium
2.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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