Main dishes · Peruvian cuisine
Peruvian Chicken and Vegetable Rice (Arroz a la Jardinera) | Homemade, Colorful and Nutritious
A Creole Peruvian recipe full of flavor, tradition and color
- Total time45 min
- Servings5
- DifficultyEasy
Peruvian chicken and vegetable rice, known in Peru as arroz a la jardinera con pollo, combines the best of home cooking: intense flavor, affordable ingredients and a balanced dish with protein, vegetables and carbohydrates. Its texture is soft yet firm, the rice stays fluffy and fragrant with cilantro and palillo (a Peruvian spice similar to turmeric), and the golden chicken pieces add that irresistible touch the whole family loves.
This dish is ideal if you are looking for a complete recipe that is easy to make at home. You don't need complicated techniques or fancy ingredients: with what you have in your kitchen you can make a generous, tasty and very nutritious lunch. It is also a great way to get kids to eat their vegetables without a fight, thanks to the rich flavor of the aderezo (the Peruvian sautéed flavor base) and the ají amarillo.
You can also try our ají de gallina, a Peruvian classic you will love too.
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🌿 Origin and tradition of arroz a la jardinera
This dish has its roots in Peruvian Creole cooking, where rice is a staple that adapts to many preparations. The name “arroz a la jardinera” (gardener-style rice) refers to the vegetables added to it (such as peas, carrots, Peruvian corn and bell pepper), which bring not only flavor and texture but also color, giving the dish its characteristic look.
Although it can be served on its own as a side dish, adding chicken turns it into a complete main course that is very popular in Peruvian homes, especially for family lunches or as part of the home-style set menus at traditional restaurants.
If you have a restaurant or a huarique (a small, beloved local eatery) you would like to promote, take a look at our guide to Peruvian restaurants around the world (in Spanish), which we will be launching very soon.
Recipe video
The video is in Spanish.
Peruvian Chicken and Vegetable Rice (Arroz a la Jardinera)
- Prep time
- 45 min
- Total time
- 45 min
- Servings
- 5
- Difficulty
- Easy
Best season: All year round
Ingredients for Peruvian Chicken and Vegetable Rice
For the rice with chicken:
For the salsa criolla (Peruvian onion relish):
How to Make Peruvian Chicken and Vegetable Rice
Cut the chicken
Cut ½ chicken breast into medium pieces.
Season
Season with salt, pepper and cumin to taste. Let it rest for 15 minutes.
Sauté
In a pan with a little oil, sauté ½ finely diced onion and 1 tablespoon of minced garlic.
Add flavor
Add 1 tbsp of ají amarillo paste and 1 tbsp of blended cilantro. Sauté for a few minutes.
Season the base
Add palillo, salt, pepper and cumin to taste. Mix well.
Sear the chicken
Add the chicken pieces to the aderezo and sear them for a few minutes on both sides.
Cook the chicken
Add 4 cups of water and 25 g of finely diced carrot. Bring to a boil, then remove the chicken pieces and set them aside.
Add the rice and vegetables
Add 4 cups of rice, 25 g of precooked peas and the kernels of 1 ear of corn. Bring to a boil over medium heat.
Finish cooking
When the water has reduced, add 1 slice of bell pepper, cover completely and lower the heat so the rice finishes cooking and takes on all the aromas.
Brown the chicken
Brown the chicken pieces in a pan with a little oil until they are nicely golden.
Serve
Serve the rice with the golden chicken pieces and a little salsa criolla on top or on the side.
Note
💡 Practical tips for the best result
- Use long-grain or extra-long-grain rice for a fluffier, more elegant texture.
- The aderezo is key: let the ingredients sauté well before adding the chicken.
- Don't overcook the rice: once the water has been absorbed, lower the heat and cover tightly so it finishes cooking in its own steam.
- Sear the chicken over medium-high heat before boiling it, so it keeps its juices and flavor.
- Make the salsa criolla just before serving so it stays fresh and crunchy.
🍽️ Variations and serving ideas
- Vegetarian version: Leave out the chicken and add more vegetables such as broccoli, zucchini or green beans.
- With brown rice: You can make this recipe with brown rice; just adjust the amount of water and the cooking time.
- Extra sides: Fried plantain, a hard-boiled egg or a light hot sauce add a different and delicious touch.
Frequently Asked Questions about Peruvian Chicken and Vegetable Rice
Can I use other parts of the chicken?
Yes, you can use thighs, drumsticks or any other part of the chicken. Just make sure to adjust the cooking time.
What if I don't have cilantro?
Simply leave it out, although the traditional flavor will be affected.
Can this rice be frozen?
Yes. Once it has cooled, store it in an airtight container. Freeze for up to 2 weeks. To reheat, add a splash of water.
What should I do if my rice turns out too dry?
Add a little hot water, cover the pot and let it rest for a few minutes so it regains its moisture.
Which vegetables go into Peruvian arroz a la jardinera?
Traditional Peruvian arroz a la jardinera contains carrots, peas, choclo (tender Peruvian corn), red bell pepper and green bell pepper. Some versions also include chopped green beans. The key is to cut the vegetables into small, even cubes so they blend well with the rice. The vegetables are lightly sautéed before being mixed with the cooked rice, which concentrates their flavor and keeps them crunchy.
Can arroz a la jardinera be made without chicken?
Yes, arroz a la jardinera can easily be made without chicken as a vegetarian version. You can make it with vegetables only and add plant-based protein such as cubed tofu, sautéed mushrooms or even scrambled eggs. To keep the flavor, use vegetable stock instead of chicken stock when cooking the rice. You can also add more vegetables such as broccoli, cauliflower or zucchini to make it more nutritious and filling.
How long does arroz a la jardinera take to cook?
Arroz a la jardinera takes about 25–30 minutes in total. First you cook the white rice as usual (18–20 minutes), while separately sautéing the chicken (5–7 minutes) and the vegetables (3–5 minutes). Finally you mix everything together and cook for 2–3 more minutes so the flavors come together. It is important not to overcook the vegetables so they keep their bright color and crunchy texture, which is characteristic of this dish.
Can arroz a la jardinera be frozen?
Yes, arroz a la jardinera can be frozen for up to 3 months. Let it cool completely before storing it in airtight containers or freezer bags. To reheat, thaw it in the refrigerator overnight and warm it in a pan with a little oil or in the microwave with a few drops of water. Keep in mind that the vegetables may lose some of their original crunch, but the flavor holds up very well.
What is the difference between arroz a la jardinera and arroz chaufa?
The main difference is the cooking method and the ingredients. Arroz a la jardinera is cooked rice mixed with sautéed vegetables and chicken, with the vegetables keeping their bright colors and crunchy texture. Arroz chaufa, on the other hand, is a Chinese-Peruvian stir-fry in which the rice is fried in a wok over very high heat with soy sauce, green onion, egg omelet and kion (ginger). Arroz chaufa has a more intense, toasted flavor, while arroz a la jardinera is milder and more home-style.