Peruvian Coriander Rice with Chicken (Arroz con Pollo Peruano)

arroz con pollo

A Peruvian variation of chicken and rice. Served with salsa criolla to add some freshness to the dish. Comfort food at its best. This is something my mom would make very often for dinner or lunch. For this recipe, you will need Aji amarillo paste which is a Peruvian chili paste. I sometimes find it at Tjin’s Toko in Amsterdam. There is also a Peruvian store in Paris called EL INTI – La Boutique péruvienne which always has it and they deliver within the European Union.

This recipe serves 5.


Fort he Rice:

2 cups of rice

2 cups of chicken stock

2 bunches of coriander, blended with 2 cups of water or stock (don’t use the hard stems) Reserve a few leaves for the salsa

1 red onion, diced

1 clove of garlic, diced

2 tablespoons of Aji Amarillo (Peruvian yellow chili paste)

Half a can of Guinness or any other dark beer

Vegetable oil

For the chicken:

500gr boneless chicken breast (cut into strips)

4 tablespoons of flour

4 tablespoons of white corn meal (like P.A.N.)

Lemon pepper (optional)



Vegetable oil

For the salsa criolla:

2 red onions, thinly sliced

1 small red chili, finely chopped

Juice of one lime

2 tablespoon of white vinegar

2 tablespoon of olive oil

A handful of coriander leaves, chopped

¼ cup of corn, fresh or canned

1 bell pepper, thinly sliced

Salt and pepper


For the rice:

In a pan over medium heat, add about 2 tablespoons of vegetable oil.  Once the pan is hot, add the onions. Cook until translucent. Then add the garlic and the chili paste. Cook for 1 minute and then add the rice. Stir it until it is translucent, about one more minute.

Then add the dark beer. Let the beer reduce a bit and then add the chicken stock, blended coriander and a dash of salt. Stir everything together.  Cover and let it cook on the lowest heat for about 20 minutes, until the rice is cooked. Stir only a few times, half way through the cooking so the bottom doesn’t stick. (If you stir it too often, the rice becomes a puree) Once all the liquid has evaporated, the rice should be cooked. Taste it to see if it is cooked, otherwise add a bit more water and let it cook a few more minutes.

For the chicken:

Cut it into strips. Then in a plate, mix the flour, corn meal, salt, pepper and  lemon pepper. Coat the chicken in the flower mixture.

In a pan, over medium heat, add about 3 tablespoons of vegetable oil.  Cook the chicken until golden brown.

For the salsa criolla:

Just mix all the ingredients in a small bowl.

Serve the rice with the chicken and top with some salsa.