Arroz con pollo Peruvian style
Chicken thighs cooked with rice in a bright green coriander sauce with peas and peppers. A one pot family dinner.
- Time1 hr
- LevelEasy
- Costabout £3.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blend the coriander, garlic and a splash of stock until smooth.
- 2
Brown the chicken in the oil in a wide pan for 6 minutes each side. Lift out.
12 min - 3
Fry the onion, red pepper and aji amarillo paste in the same pan for 6 minutes. Add the cumin and blended coriander and cook for 3 minutes.
9 min - 4
Stir in the rice, then the stock. Add the chicken back, skin side up.
- 5
Cover and simmer gently for 20 minutes. Scatter over the peas for the last 5 minutes.
20 min - 6
Rest covered for 5 minutes. Serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.