Today we’re heading to Peru — a country where cuisine has been elevated to the status of national treasure. Two iconic dishes of Peruvian cooking will reveal the soul of this vibrant, generous culinary tradition.
Vivid green rice, colored with fresh cilantro and beer, with tender pieces of chicken, sweet bell pepper, and green peas. This juicy, fragrant dish is a true Peruvian Sunday-lunch classic: rich, warming, with its signature herbaceous flavor and golden chicken skin.
Ingredients (serves 4):
• Bone-in chicken thighs — 8 pieces (about 1 kg)
• Long-grain rice — 400 g
• Fresh cilantro (1 large bunch) — 150 g
• Light beer (lager) — 330 ml (1 can)
• Yellow onion — 1 large
• Garlic — 6 cloves
• Red bell pepper — 1
• Green peas (frozen) — 150 g
• Carrot — 1 medium
• Chicken stock — 500 ml
• Aji amarillo paste (or substitute: 1 tbsp yellow chili pepper paste + a pinch of turmeric) — 2 tbsp
• Vegetable oil — 3 tbsp
• Ground cumin — 1 tsp
• Dried oregano — 1 tsp
• Salt — to taste
• Black pepper — to taste
Preparation:
Step 1. Make the green cilantro paste.
Separate the leaves and tender stems of the cilantro (150 g). Put them in a blender and add 200 ml of chicken stock. Blend on high for 1–2 minutes, until you have a smooth, vivid-green liquid with no visible bits. Set aside. This paste is the key to the dish’s signature color and aroma.
Step 2. Sear the chicken.
Pat the chicken thighs dry with paper towels, then rub them with salt, black pepper, and cumin. Heat the vegetable oil in a large deep skillet or Dutch oven over high heat, until it begins to lightly smoke. Place the thighs skin-side down. Sear for 4–5 minutes without moving them, until the skin turns golden-brown and crisp. Flip and sear for another 3 minutes. Transfer the chicken to a plate.
Step 3. Make the sofrito.
Dice the onion finely (5 mm). Mince the garlic into a paste with a knife. In the same Dutch oven, sauté the onion over medium heat for 5–6 minutes, stirring, until translucent and lightly golden. Add the garlic, aji amarillo paste, and oregano. Stir and cook for another 2 minutes, until an intense spicy aroma rises.
Step 4. Braise the chicken in beer.
Return the chicken to the Dutch oven. Pour in the beer. Bring it to a vigorous boil, then reduce the heat to medium. Simmer uncovered for 10 minutes, allowing the alcohol to evaporate completely. The liquid should reduce by roughly half, and the chicken should be tender when pierced with a knife.
Step 5. Add the rice and green paste.
Dice the carrot (7 mm) and cut the bell pepper into strips 3 cm long and 5 mm wide. Add the rinsed rice, chopped vegetables, green cilantro paste, and the remaining 300 ml of chicken stock to the Dutch oven. Stir gently, distributing the rice evenly. The liquid should cover the rice by 1 cm.
Step 6. Cook the rice.
Bring to a boil over high heat. As soon as the liquid boils, reduce the heat to the lowest setting and cover tightly. Cook for exactly 18–20 minutes, WITHOUT lifting the lid. The rice is ready when all the liquid has been absorbed, the grains are tender but still hold their shape, and the surface shows the characteristic little steam “craters.”
Step 7. Final assembly and serving.
Remove the lid and add the frozen green peas, spreading them gently over the surface. Cover again and let stand for 5 minutes — the peas will warm through in the steam, keeping their bright color and slight crunch. Fluff the rice with a fork. Serve with a mound of emerald rice topped with a chicken thigh. Traditionally, it comes with a wedge of lemon and thinly sliced red onion marinated in lemon juice.
💡 Fact: Arroz con Pollo is Peru’s adaptation of Spanish paella, but cilantro completely transformed the character of the dish. In Peru, its vivid green color is considered a symbol of homey comfort, and every family is convinced that its own recipe is the only correct one.
Slow-braised beef in a thick, incredibly fragrant sauce of fresh cilantro, beer, and spices. The meat cooks down until it falls apart at the touch of a fork, while the sauce turns silky, intensely green, and deep in flavor. Served with beans and rice, this is a hearty, substantial dish of everyday Peruvian life.
Ingredients (serves 4):
• Beef for braising (chuck or brisket) — 800 g
• Fresh cilantro (1 large bunch) — 200 g
• Light beer (lager) — 330 ml (1 can)
• Yellow onions — 2 medium
• Garlic — 5 cloves
• Ripe tomatoes — 3 medium
• Green chili pepper (jalapeño or serrano) — 1
• Potatoes — 4 medium
• Green peas (frozen) — 100 g
• Vegetable oil — 3 tbsp
• Ground cumin — 1 tsp
• Dried oregano — 1 tsp
• Bay leaves — 2
• Salt — to taste
• Black pepper — to taste
• Water or beef stock — 300 ml
For serving:
• Cooked rice — 300 g
• Canned beans (or cooked beans) — 200 g
Preparation:
Step 1. Prepare the meat.
Cut the beef into large cubes, roughly 4×4 cm. Pieces that are too small will fall apart during the long braise. Pat each piece dry with paper towels — a dry surface ensures a proper sear. Season generously with salt, pepper, and cumin.
Step 2. Sear the meat.
Heat the vegetable oil in a heavy Dutch oven or roasting pan over high heat. Add the meat in batches, without crowding the bottom — there should be space between the pieces. Sear for 2–3 minutes on each side, until a deep brown crust forms. That crust is the foundation of the entire dish’s flavor. Transfer the seared meat to a bowl.
Step 3. Make the green base.
While the meat is browning, prepare the green paste. Put all the cilantro — leaves and stems — the seeded green chili, and 150 ml of water into a blender. Blend until entirely smooth and uniform — the mixture should be bright green, with no fibers left. This is the soul of the dish.
Step 4. Sofrito and tomatoes.
Dice the onions finely (5 mm) and mince the garlic. Dice the tomatoes (1 cm), removing the stems first. In the same Dutch oven where the meat was browned, sauté the onions over medium heat for 5 minutes, until soft. Add the garlic and oregano, stir, and cook for 1 minute, until fragrant. Add the tomatoes and simmer for 7–8 minutes, mashing them with a spatula, until they become a thick pulp and the excess moisture evaporates.
Step 5. Braise the meat.
Return the meat to the Dutch oven along with any released juices. Pour in the green cilantro paste and beer. Add the bay leaves and the remaining 150 ml of water or stock. The liquid should nearly cover the meat. Bring to a boil, then reduce the heat to its lowest setting. Cover and braise for 1.5–2 hours. Every 30 minutes, check the liquid level and stir gently. The meat is ready when it pulls easily into fibers when pressed with two forks.
Step 6. Add the potatoes.
Peel the potatoes and cut them into large wedges — quarter each potato. Add the potatoes to the Dutch oven, gently submerging the wedges in the sauce. If there is too little liquid, add 100 ml of water. Cover and braise for another 25–30 minutes. The potatoes are ready when a knife slips in without resistance, but the wedges still hold their shape and do not fall apart.
Step 7. Final touches and serving.
Add the frozen green peas, stir, and cook uncovered for another 5 minutes. Taste the sauce and adjust the salt and pepper. The sauce should be thick and coating, intensely green with a brownish cast. Remove the bay leaves. Serve in a deep plate: place cooked white rice on one side, warmed beans on the other, and the meat with potatoes in the center, generously spooned over with the thick green sauce.
💡 Fact: The name “Seco” (“dry” in translation) sounds paradoxical for a dish with so much sauce. Culinary historians believe the name comes from an old Peruvian expression meaning “stewed dish,” rather than describing its texture. In Lima, there is an unspoken rule: true Seco de Res must braise for so long that the meat can be eaten with a spoon.