Growing up in Peru, Arroz con Pollo was always one of my favorite family meals. After I was diagnosed with thyroid disease, I created Green Quinoa with Chicken, my healthier version of this traditional recipe. It still has the authentic Peruvian flavors I grew up with and is a dish I enjoy making for birthdays, Sunday lunches, and holiday gatherings.

I started watching more carefully what I ate and looked for healthier ingredients without losing the authentic Peruvian taste. One adjustment that worked surprisingly well was mixing quinoa with rice. My family barely noticed the change, yet the recipe turned out to be more satisfying while keeping cilantro, ají amarillo, and chicken as the main ingredients.

A Brief History

Peruvian Arroz con Pollo developed from Arroz con Pato, a classic rice recipe that became popular centuries ago. As chicken became more affordable, it gradually replaced duck in many homes. Today, chicken is the version most Peruvians know and enjoy.

Green Quinoa with Chicken is my version of this traditional Peruvian recipe, combining classic flavors with quinoa instead of using only rice.

This Green Quinoa with Chicken recipe serves about six people and is perfect for family dinners.

Ingredients

• 6 bone-in or boneless chicken thighs and legs
• 1 cup quinoa, washed well
• 1 cup organic rice (optional)
• 2 tablespoons ají amarillo paste
• 1/2 cup cilantro paste (or blend fresh cilantro with water)
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 1½ cups chicken broth
• ½ cup light beer
• 1 cup green peas
• 2 carrots, diced
• 1 red bell pepper, cut into small pieces
• 2 tablespoons avocado oil
• Salt and black pepper 

Follow these simple steps to prepare Green Quinoa with Chicken at home. 

Instructions

1. Season the chicken with salt, pepper, and garlic powder.
2. Heat up the avocado oil in a heavy pot over medium heat. Brown the chicken on both sides until lightly golden, then set it aside on a clean plate.
3. Cook the onion until soft, then stir in the garlic and ají amarillo paste. Let everything sauté for about a minute, then stir in the quinoa and rice.
4. Add the chicken broth, light beer, and cilantro mixture, then stir well.
5. Nestle the pieces of chicken back into the pot, cover, and let everything cook over low heat until the grains are soft.
6. About five minutes before it’s done, stir in the cooked peas and carrots and add bell pepper.
7. Decorate with freshly minced parsley or cilantro right before serving. 

Why I Keep Making This Recipe

Changing my eating habits didn’t mean giving up the foods that remind me of home. This version of Green Quinoa with Chicken gives me a healthier version to enjoy of one of my favourite Peruvian meals.

The chicken supplies protein  and the vegetables bring color to every serving. Cilantro and ají amarillo give this dish the flavor that makes it unmistakably Peruvian. Although this recipe isn’t intended to treat thyroid disease, it’s one I enjoy preparing as part of a balanced diet.

Tips

• Wash the quinoa well before it goes into the pot. This removes the bitter taste.
• Leftovers are excellent after a night in the refrigerator because the flavors get even richer by the next day.

Serving Ideas

• I usually serve this dish with avocado salad with sliced tomatoes, lemon juice, olive oil, salt, and pepper.
• Green Quinoa with Chicken also pairs well with cooked broccoli or oven-roasted asparagus.
• It is recommended to use organic ingredients whenever possible to reduce exposure to synthetic pesticide residues.

I hope you enjoy this Green Quinoa with Chicken recipe and that it brings a little taste of Peru to your kitchen.

FAQ 

Is quinoa good in Arroz con Pollo?

Yes. Quinoa blends well with rice while adding texture and extra protein to this traditional Peruvian dish.

Can I make this recipe without beer?

Yes. Replace the beer with additional chicken broth if preferred.

Can I use only quinoa?

Yes. You can omit the rice and use two cups of quinoa instead, adjusting the liquid as needed.

Is this recipe gluten-free?

It can be. Use gluten-free beer or replace the beer with chicken broth, and confirm that your chicken broth and ají amarillo paste are gluten-free.

Can I prepare it ahead?

Yes. The flavours develop even more after a night in the refrigerator.

Looking for more thyroid-friendly recipes? Browse my collection of healthy meals inspired by Peru and everyday cooking.

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Notes and information

I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.