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Arroz con Pollo (The Most Viewed Recipe Revisited)
Giacomo Bocchio revisits his most viewed recipe — Peruvian arroz con pollo — with refined techniques: brining, a powerful marinade with orange juice, lime, and dark beer, proper chicken breakdown into 8 pieces, and a cilantro-spinach base that gives the rice its signature green color.
Ingredients
Aderezo
- 1 piece Onion (diced)
- 4 clove Garlic (minced)
- 2 tbsp Ají amarillo paste
- 0.5 cup White wine
Chicken
- 1 piece Whole chicken (cut into 8 pieces)
Cooking
- 3 tbsp Olive oil
Garnish
- 0.5 cup Peas
- 0.5 piece Red bell pepper (diced)
- 2 piece Corn on the cob (cut into rounds) optional
Green base
- 1 cup Cilantro (blended with spinach and water)
- 1 cup Spinach (blended with cilantro)
Marinade
- Salt
- 2 tbsp Lime juice (freshly squeezed)
- 3 tbsp Orange juice (from sour/juice orange)
- 0.5 cup Dark beer
- 1 tsp Cumin (ground)
- 0.5 tsp Black pepper (ground)
Rice
- 3 cup Long grain rice (washed)
- 3 cup Chicken stock
Steps
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1Break down the whole chicken into 8 pieces. Remove the wishbone (espoleta) first for cleaner cuts. Save the backbone and trimmings for stock.Tip: Follow the fat lines on the chicken — they indicate where to cut, like dotted lines with scissors.~10 min
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2Brine the chicken pieces in a 10% salt solution for 1.5 hours for best results.Tip: If new to brining, watch Giacomo's dedicated brine video — it will change your cooking.~90 min
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3Prepare the marinade separately: mix salt, lime juice, orange juice, dark beer, cumin, and black pepper. Taste and adjust. Coat chicken pieces thoroughly and marinate — ideally 12 hours, minimum 30 minutes.Tip: Always prepare marinades separately so you can taste them without eating raw chicken.~5 min
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4Remove chicken from marinade, draining excess (save the marinade). Heat olive oil in a large pot until very hot. Sear chicken pieces skin-side down until golden brown. Remove and set aside.Tip: The sugars from orange juice and dark beer in the marinade help achieve a beautiful caramelization.~10 min
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5In the same pot with the fond (browned bits), sauté diced onion, garlic, and ají amarillo paste until fragrant. Deglaze with white wine and dark beer, scraping up all the fond. Add some reserved marinade to fortify.Tip: Deglazing the fond is crucial — that's where all the concentrated flavor lives.~8 min
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6Blend cilantro and spinach with a little water to make the green base. Add to the pot along with chicken stock. Return chicken pieces to the pot.Tip: The spinach helps maintain the vibrant green color that cilantro alone would lose during cooking.~5 min
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7Add washed rice to the pot. Ensure the liquid level is correct (ratio depends on your rice). Add peas, diced red pepper, and corn. Cook covered on low heat until rice is done and liquid is absorbed.Tip: The key to great arroz con pollo is the rice texture — not too wet (aguadito). Control your liquid ratio carefully.~25 min
Nutrition (per serving)
520
Calories
35g
Protein
55g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Arroz con pollo is one of Peru's most beloved home-cooked dishes, eaten at least once a week in most families. The dish traces its roots to Spanish colonial influence but has become distinctly Peruvian through the use of ají amarillo, cilantro, dark beer, and local spices. Every family has their version, and getting the rice texture right — not too wet (aguadito) — is the mark of a skilled cook.