One Pan Peruvian Arroz con Pollo with Hot Sauce
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Peruvian Arroz con Pollo may be my new favorite chicken and rice dish. Not only is it crazy easy to make, but it also packs tons of flavor in every bite. The combination of tender chicken thighs, fragrant rice, and vibrant vegetables makes it hearty and satisfying, but the real game-changer is my secret ingredient—Tari hot sauce. This sauce is loaded with authentic Peruvian flavors and takes the dish up a major notch. Made with aji amarillo, it adds just the right amount of heat and depth, making every bite even more delicious. It’s the kind of sauce that works on everything, whether it’s eggs in the morning, a sandwich at lunch, or chicken for dinner. If you love bold flavors and easy one-pot meals, check out their lineup today and give this Peruvian classic a try!
Why You’ll Love Peruvian Arroz con Pollo
- Big flavor, little effort: This dish tastes like it’s been slow-cooked for hours, but it comes together fast with simple ingredients and bold Peruvian flavors.
- The perfect one-pot meal: Everything—chicken, rice, and veggies—cooks in the same pot, which means easy prep, easy cleanup, and a deliciously infused dish.
- That vibrant green color: Thanks to fresh cilantro and aji amarillo, this arroz con pollo has a stunning color that looks just as good as it tastes.
- Juicy, fall-apart chicken: Cooking the chicken right in the seasoned broth keeps it tender and flavorful, with every bite infused with smoky cumin and paprika.
- A sauce that changes the game: Tari Hot Sauce takes this dish to another level, adding a hint of spice and an authentic Peruvian kick that makes it unforgettable.
Ingredients Needed To Make Peruvian Arroz con Pollo
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Rotisserie chicken
- Chicken stock
- Tari Hot Sauce
- Long-grain rice
- Garlic cloves
- Red bell pepper
- Green bell pepper
- Onion
- Olive oil
- Carrots
- Peas
- Ground cumin
- Smoked paprika
- Kosher salt
- Black pepper
- Fresh cilantro
- Water
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Peruvian Arroz con Pollo
- Blend the cilantro – Blend fresh cilantro with a little water until smooth. Set aside.
- Sauté the aromatics – Cook the onion in olive oil until soft, then add the garlic and rice, stirring to coat.
- Add the flavors – Stir in the hot sauce, chicken stock, seasonings, blended cilantro, carrots, and bell peppers.
- Simmer the rice – Let everything cook until the rice is nearly done and most of the liquid is absorbed.
- Finish with peas and chicken – Stir in the peas, then top with rotisserie chicken pieces.
- Bake until crispy – Transfer to the oven and bake until the chicken is golden and the flavors meld together.
- Serve and enjoy – Drizzle with extra hot sauce and serve warm.
Commonly Asked Questions
What kind of rice is best for Peruvian Arroz con Pollo?
Long-grain rice works best because it stays light and fluffy while soaking up all the flavors. Basmati or jasmine rice are great options, but avoid short-grain varieties, which can turn mushy.
Do I have to use Tari Hot Sauce?
Tari Hot Sauce adds authentic Peruvian flavor and just the right amount of heat, but if you don’t have it, you can substitute with aji amarillo paste or your favorite hot sauce. The flavor will be slightly different, but it will still be delicious.
Can I use chicken thighs instead of rotisserie chicken?
Absolutely! Bone-in, skin-on chicken thighs will give the dish even more flavor. Just brown them in the pan first, remove them while the rice cooks, then add them back in before baking.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. If you need to keep it longer, freeze portions for up to three months.
What’s the best way to reheat arroz con pollo?
For the best texture, reheat in a pan over medium heat with a splash of chicken stock to keep the rice from drying out. You can also microwave it in short intervals, stirring in between.
Can I make this ahead of time?
Yes! You can cook everything up until the baking step, then store it in the fridge. When ready to serve, pop it in the oven until the chicken is crispy and everything is warmed through.
What should I serve with this dish?
A simple side of salsa criolla, fresh lime wedges, or even some sweet corn pairs perfectly. If you want to go all in on Peruvian flavors, serve it alongside ceviche or fried plantains.
Peruvian Arroz con Pollo
Equipment
- Oven
- Knife
Ingredients
- 1 rotisserie chicken cut into pieces
- 2 ½ cups chicken stock
- ¼ cup Tari Hot Sauce Peruvian Amarillo Pepper
- 1 cup long-grain rice
- 2 garlic cloves minced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 large onion diced
- 1 tbsp olive oil
- 1 cup carrots peeled and diced
- 1 cup peas frozen is fine
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- ½ bunch fresh cilantro + 2 tbsp water
Instructions
- Preheat the oven to 400°F.
- In a blender, combine the cilantro and 2 tbsp water. Blend until smooth and set aside.
- Place a large skillet over medium-low heat and add olive oil and onion. Sauté until translucent.
- Add the minced garlic and rice, stirring frequently.
- Stir in the hot sauce, chicken stock, seasonings, blended cilantro, carrots, and bell peppers.
- Cook over medium heat until the rice is almost fully cooked and a small amount of liquid remains in the pan.
- Turn off the heat, stir in the peas, and top with cut-up rotisserie chicken.
- Transfer the skillet to the oven and bake for 15 minutes, or until the chicken skin is crispy.
- Remove from oven, drizzle with additional Tari Hot Sauce if desired, and serve hot.
Nutrition
Peruvian Arroz con Pollo is one of those meals that feels like comfort food but still brings a ton of bold, fresh flavor. The tender chicken, vibrant cilantro rice, and a little heat from the Tari Hot Sauce make every bite exciting. Plus, it’s all made in one pan, which means less cleanup, which is always a win. Whether you’re making it for a cozy dinner or meal prep for the week, this dish is one you’ll want to keep on repeat.
