Name: Homemade Peruvian Chicken and Rice with Zesty Green Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp Olive Oil (Cooking fat that adds richness; vegetable oil works as a substitute.); 1 lb Boneless, Skinless Chicken Thighs or Breasts (Thighs provide moisture and flavor; breasts are leaner.); 1 tsp Cumin (Adds warm, earthy notes to the dish.); 1 tsp Paprika (Enhances color and provides a subtle sweetness.); 0.5 tsp Turmeric (Gives a beautiful yellow hue; not essential but recommended.); Salt and Black Pepper (Season according to taste for best results.); 1 medium Onion (Finely chopped; a key aromatic that builds flavor.); 3 cloves Garlic (Minced; essential for aromatic depth.); 1 Red Bell Pepper (Diced; adds sweetness and vibrant color.); 1 cup Long-Grain Rice (Serves as the hearty base for the dish.); 1.75 cups Chicken Broth (Infuses the rice with flavor; water can be used for a lighter taste.); 0.5 cup Frozen Peas (Brightens the dish with color and a hint of sweetness.); 0.25 cup Cilantro (Chopped; fresh herb that brings a pop of flavor and color.); 1 lime Lime Juice (Juice of 1 lime; brightens and balances the flavors.); 1 cup Cilantro Leaves (Packed; essential for that fresh, herbal flavor.); 0.5 cup Mayonnaise (Creates a creamy base; Greek yogurt can be a lighter alternative.); 1 small Jalapeño (Seeds removed; adds mild heat; adjust according to spice preference.); 1 clove Garlic (For added flavor in the sauce.); 2 tbsp Lime Juice (Adds necessary acidity for balance.); 1 tbsp Olive Oil (Enhances the creaminess and richness of the sauce.); 1 tbsp Grated Parmesan Cheese (Introduces umami richness to the sauce.); Salt and Pepper (Adjust seasoning to enhance the flavor of the sauce.)

The savory scent of cumin and garlic wafts through my kitchen as I prepare one of my all-time favorites: Peruvian Chicken and Rice with Green Sauce. This beloved dish, or Arroz con Pollo Peruano, is a delightful one-pot meal that merges comfort with a burst of Latin flavors. Tender chicken thighs simmer alongside fragrant rice, creating a hearty dish that brings the family together time and time again. What really makes it shine is the creamy Aji Verde sauce—a zesty green complement that adds just the right amount of kick. The best part? It’s not only delicious but also quick to whip up, making it perfect for any weeknight craving or weekend gathering. Are you ready to say goodbye to takeout and dive into this mouthwatering homemade treat?

Why is this recipe a game-changer?

Simplicity: This one-pot Peruvian Chicken and Rice requires minimal prep and cleanup, letting you spend more time enjoying your meal.

Flavor Explosion: The combination of spices like cumin and paprika creates a depth of flavor that’s truly irresistible, while the creamy Aji Verde elevates it to mouthwatering heights.

Quick Cooking: In just about 30 minutes, you can have a delicious, hearty meal that outshines any fast food option.

Family Favorite: With its comforting elements and vibrant taste, this dish will be a hit at the dinner table, making it a go-to for family gatherings.

Versatile: Feel free to mix and match proteins or veggies to suit your preferences—it’s just as delightful with chicken breasts or quinoas as the base!

Healthy Option: Packed with fresh ingredients and vibrant herbs, it’s a guilt-free indulgence that’s ideal for those looking to maintain a nutritious diet.

Ready to try something new? Check out my take on Garlic Chicken Broccoli for another delicious weeknight option!

Peruvian Chicken and Rice Ingredients

Experience the delightful flavors of Peruvian Chicken and Rice with Green Sauce as you gather simple ingredients for this vibrant dish.

For the Chicken and Rice
• Olive Oil – Cooking fat that adds richness; vegetable oil works as a substitute.
• Boneless, Skinless Chicken Thighs or Breasts (1 lb) – Thighs provide moisture and flavor; breasts are leaner.
• Cumin (1 tsp) – Adds warm, earthy notes to the dish.
• Paprika (1 tsp) – Enhances color and provides a subtle sweetness.
• Turmeric (½ tsp, optional) – Gives a beautiful yellow hue; not essential but recommended.
• Salt and Black Pepper – Season according to taste for best results.
• Onion (1 medium, finely chopped) – A key aromatic that builds flavor.
• Garlic (3 cloves, minced) – Essential for aromatic depth.
• Red Bell Pepper (1, diced) – Adds sweetness and vibrant color.
• Long-Grain Rice (1 cup) – Serves as the hearty base for the dish.
• Chicken Broth (1¾ cups) – Infuses the rice with flavor; water can be used for a lighter taste.
• Frozen Peas (½ cup) – Brightens the dish with color and a hint of sweetness.
• Cilantro (¼ cup, chopped) – Fresh herb that brings a pop of flavor and color.
• Lime Juice (Juice of 1 lime) – Brightens and balances the flavors.

For the Aji Verde Sauce
• Cilantro Leaves (1 cup, packed) – Essential for that fresh, herbal flavor.
• Mayonnaise (½ cup) – Creates a creamy base; Greek yogurt can be a lighter alternative.
• Jalapeño (1 small, seeds removed) – Adds mild heat; adjust according to spice preference.
• Garlic (1 clove) – For added flavor in the sauce.
• Lime Juice (2 tbsp) – Adds necessary acidity for balance.
• Olive Oil (1 tbsp) – Enhances the creaminess and richness of the sauce.
• Grated Parmesan Cheese (1 tbsp) – Introduces umami richness to the sauce.
• Salt and Pepper – Adjust seasoning to enhance the flavor of the sauce.

Gather these ingredients, and let’s create a vibrant and delicious Peruvian Chicken and Rice with Green Sauce that will delight your taste buds!

Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce

Step 1: Heat the Oil
In a large, sturdy pot, heat 2 tablespoons of olive oil over medium heat. Wait until the oil shimmers and is hot, ensuring it’s ready for cooking. This will create a golden sear that enhances the flavor of our chicken. You’ll want an inviting aroma just starting to waft up—this is the first sign that dinner is on the way!

Step 2: Brown the Chicken
While the oil is heating, season 1 pound of boneless, skinless chicken thighs or breasts with 1 teaspoon each of cumin, paprika, optional ½ teaspoon turmeric, salt, and pepper to taste. Once the oil is hot, carefully add the seasoned chicken pieces to the pot. Brown them for about 5-7 minutes on each side, until they are golden brown and juices run clear. Remove the chicken and set it aside for later.

Step 3: Sauté the Aromatics
In the same pot, add the chopped onion, minced garlic, and diced red bell pepper. Sauté the mixture over medium heat for about 3-5 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step infuses the pot with delightful flavors and prepares a rich base for your Peruvian Chicken and Rice with Green Sauce.

Step 4: Toast the Rice
Stir in 1 cup of long-grain rice with the sautéed onions and peppers. Cook for about 2 minutes, ensuring the rice gets coated in the aromatic oils and lightly toasts. The rice should appear slightly translucent, hinting that it is ready to absorb those delicious flavors we’ve built up so far.

Step 5: Add the Liquid
Pour in 1¾ cups of chicken broth and carefully return the browned chicken to the pot. Bring everything to a gentle boil over medium-high heat, watching for bubbles along the edges. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for about 20-25 minutes. The rice should absorb all the liquid, and the chicken will become tender and juicy.

Step 6: Incorporate Peas and Cilantro
After the simmering time, carefully lift the lid and stir in ½ cup of frozen peas, ¼ cup of chopped cilantro, and the juice of 1 lime. Fluff everything together gently with a fork, allowing the bright colors and fresh flavors to meld. The peas will add a lovely pop of color, transforming our dish into a visual delight.

Step 7: Prepare the Aji Verde Sauce
While the rice and chicken finish, blend together the Aji Verde ingredients: 1 cup of packed cilantro leaves, ½ cup of mayonnaise, 1 small deseeded jalapeño, 1 clove of garlic, 2 tablespoons of lime juice, 1 tablespoon of olive oil, and 1 tablespoon of grated Parmesan cheese in a food processor. Process until the mixture is smooth and creamy, adjusting seasoning with salt and pepper to enhance the flavors.

Step 8: Serve and Enjoy
Once everything is cooked and the flavors have melded together, serve the Peruvian Chicken and Rice hot, generously drizzled with the zesty Aji Verde sauce atop. The contrast of the fluffy rice, juicy chicken, and creamy green sauce will have everyone at the table reaching for seconds, celebrating the vibrant essence of this delightful Latin dish.

What to Serve with Peruvian Chicken and Rice with Green Sauce

Enhance your dining experience with these delightful pairings that make the flavors pop even more.

Creamy Mashed Potatoes: Rich, buttery mashed potatoes create a comforting balance against the zesty chicken and sauce. Their smooth texture complements the dish beautifully.
Fresh Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a refreshing contrast to the hearty rice and chicken. The brightness of the veggies will cleanse your palate and add a pop of color to your meal.
Grilled Corn on the Cob: Sweet, smoky corn adds a lovely texture and a touch of sweetness that harmonizes well with the spices in the dish. Roasting on the grill gives it an irresistible char.
Baked Plantains: Sweet, caramelized plantains bring a unique flavor and soft texture that pairs perfectly with the savory notes of the chicken and the creamy Aji Verde. Their sweetness provides a delightful contrast.
Cilantro-Lime Rice: For an extra burst of flavor, serve a side of fluffy cilantro-lime rice. The lime’s brightness pairs naturally with the chicken, creating a cohesive meal that’s both satisfying and flavorful.
Chilled Limeade: A refreshing glass of limeade balances the spice of the Aji Verde while harmonizing beautifully with the bright flavors of the chicken dish. The sweetness and tartness are a perfect complement.
Flan for Dessert: End your meal on a sweet note with creamy flan. This classic dessert’s rich, silky texture and sweet caramel contrast perfectly with the savory notes, making it a delightful finish.

These options will elevate your Peruvian Chicken and Rice with Green Sauce into a vibrant and delicious feast!

Expert Tips for Peruvian Chicken and Rice

Fresh Ingredients: Use fresh cilantro and lime juice for the Aji Verde sauce; it enhances flavor tremendously compared to store-bought alternatives.
Monitor Cooking Time: Keep an eye on the cooking time for the rice; overcooking can lead to mushiness, while undercooking leaves a chewy texture.
Spice Control: Adjust the amount of jalapeño in the Aji Verde sauce to suit your spice preferences; start with a small piece, blending and tasting as you go.
Proper Browning: Don’t rush the browning of the chicken; a good sear locks in juices and adds a rich flavor to both the chicken and the rice in your Peruvian Chicken and Rice with Green Sauce.
Flavor Tweaks: Explore adding additional spices like oregano or a bay leaf during cooking for an extra layer of flavor in this comforting dish.
Leftover Utilization: Transform leftovers by mixing them into an omelet or quesadilla for a quick lunch option the next day.

Peruvian Chicken and Rice Variations

Feel free to bring your own flair to this vibrant dish with these exciting twists and substitutions!

Chicken Breasts: Replace chicken thighs for a leaner option, while still keeping it tasty.
Quinoa: Swap out rice for quinoa for a protein-packed alternative that cooks just as beautifully.
Add Veggies: Incorporate diced zucchini or corn into the pot for extra nutrition and color.
Spicy Kick: For a bolder flavor, toss in sliced jalapeños or a pinch of cayenne pepper while cooking.
Herby Green Sauce: Switch out the mayonnaise in the Aji Verde for Greek yogurt for a lighter, tangy touch.
Citrus Zing: Boost brightness with some orange juice in the Aji Verde; it complements the lime beautifully.
Creamy Option: Stir in a splash of coconut milk at the end for a delightful tropical twist.
Vegetarian Version: Use chickpeas in place of chicken and vegetable broth instead for a hearty, meat-free meal.

If you’re looking for more delicious chicken inspiration, don’t miss my recipe for Chicken with Bacon and Cheese or try my vibrant Bbq Chicken Mac!

Make Ahead Options

These Peruvian Chicken and Rice with Green Sauce are perfect for busy home cooks looking to save time during the week! You can prep the chicken and spice mixture up to 24 hours in advance; simply season the chicken and store it in an airtight container in the refrigerator to enhance the flavors. Additionally, the Aji Verde sauce can be made ahead and refrigerated for up to 3 days—just give it a stir before serving to maintain its creamy texture. When you’re ready to enjoy, cook the rice and combine everything as per the instructions, and you’ll have a delicious, comforting meal ready with minimal effort!

Storage Tips for Peruvian Chicken and Rice

Fridge: Store leftovers in an airtight container for up to 4 days. Make sure it cools to room temperature before sealing to maximize freshness.

Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Allow it to cool completely and then label each container with the date for easy tracking.

Reheating: For best results, reheat on the stove over low heat with a splash of chicken broth or water to keep the rice moist. Stir occasionally and heat until warmed through.

Make-Ahead: You can prepare the Aji Verde sauce in advance and store it in the fridge for up to a week, allowing you to whip up the Peruvian Chicken and Rice even quicker during busy weeknights.

Peruvian Chicken and Rice with Green Sauce Recipe FAQs

How do I choose the right chicken for this recipe?
Absolutely! For the best flavor and moisture, I recommend using boneless, skinless chicken thighs. They provide a richer taste compared to chicken breasts. If you prefer a leaner option, you can also use chicken breasts, but be mindful they may require a bit less cooking time to avoid drying out.

What’s the best way to store leftovers?
Great question! Store your leftover Peruvian Chicken and Rice in an airtight container in the fridge for up to 4 days. Make sure the dish has cooled to room temperature before sealing it. This helps maintain its flavor and texture over time.

Can I freeze this dish?
Very! To freeze, allow the Peruvian Chicken and Rice to cool completely. Then, portion it into freezer-safe containers, label them with the date, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove with a splash of chicken broth to keep the rice moist.

What if my rice turns out mushy?
Don’t worry, this can happen to the best of us! If your rice turns mushy, it could be due to overcooking or too much liquid. To prevent this in the future, make sure to follow the cooking time closely and keep the lid on while it simmers. If it does end up mushy, you can mix in some fresh veggies or serve it as a hearty side with a few crunchy toppings for texture.

Is this recipe suitable for dietary restrictions?
Yes! You can easily customize this Peruvian Chicken and Rice recipe to accommodate various dietary needs. For those with egg or dairy allergies, substitute the mayonnaise in the Aji Verde with a dairy-free yogurt or omit it entirely. If you’re cooking for pets, avoid giving them the Aji Verde sauce, especially because of the jalapeño and garlic, which can be harmful to dogs and cats.

How do I tell if my chicken is fully cooked?
To ensure your chicken is fully cooked, use a meat thermometer—you’re aiming for an internal temperature of 165°F. If you don’t have a thermometer, you can cut into the thickest part of the chicken; the juices should run clear, and the meat should no longer be pink.