Peruvian Chicken and Rice with Green Sauce

Bring the vibrant flavors of Peru into your kitchen with this Peruvian Chicken and Rice (Arroz con Pollo Peruano) recipe. Juicy, seasoned chicken is cooked alongside aromatic rice, tender vegetables, and fragrant cilantro, all topped with a luscious, zesty aji verde (green sauce). This dish is not only comforting and filling but also a colorful centerpiece for any meal, whether it’s a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

• Authentic Peruvian Flavors: A harmonious blend of cumin, paprika, and turmeric gives the chicken and rice a distinctly Peruvian taste.
• Juicy, Tender Chicken: Cooking the chicken in chunks ensures each bite is flavorful and moist.
• Vibrant Green Sauce: The aji verde adds a creamy, zesty kick that elevates the dish.
• One-Pan Comfort: Everything comes together in a single skillet for minimal cleanup.
• Family-Friendly & Customizable: Mild enough for kids, but easily spiced up with more jalapeño for heat.

Ingredients Breakdown

Serves 4 people.

For the Chicken and Rice:

• 2 tablespoons olive oil
• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric (optional, for color)
• Salt and black pepper, to taste
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup long-grain rice
• 1¾ cups chicken broth
• ½ cup frozen peas
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

For the Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves, packed
• ½ cup mayonnaise
• 1 small jalapeño (seeds removed for less heat)
• 1 garlic clove
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated Parmesan cheese
• Salt and pepper, to taste

Tools & Equipment Needed

• Large skillet or sauté pan with lid
• Knife and cutting board
• Measuring cups and spoons
• Small bowl for seasoning chicken
• Spoon or spatula for stirring
• Blender or food processor for green sauce
• Serving bowls

Step-by-Step Instructions

1. Season the Chicken

In a medium bowl, toss the chicken chunks with:

• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric (optional)
• Salt and black pepper to taste

Mix thoroughly so that each piece is coated evenly.

2. Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned and fully cooked, approximately 5–7 minutes depending on size. Remove chicken from the skillet and set aside.

3. Sauté Vegetables

In the same skillet, add:

• 1 medium chopped onion
• 3 minced garlic cloves
• 1 diced red bell pepper

Sauté for 3–4 minutes until softened and aromatic.

4. Cook the Rice

Add 1 cup of long-grain rice to the pan, stirring for 1 minute to coat the rice in the oil and spices. Pour in 1¾ cups of chicken broth, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

5. Combine and Finish

After 15 minutes, stir in:

• ½ cup frozen peas
• The cooked chicken chunks

Cover and cook for another 5 minutes, until rice is fluffy, chicken is heated through, and peas are tender.

6. Add Fresh Flavor

Remove from heat and stir in:

• ¼ cup chopped fresh cilantro
• Juice of 1 lime

Fluff rice gently with a fork and taste for seasoning adjustments.

7. Prepare the Green Sauce (Aji Verde)

Combine the following in a blender or food processor:

• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• 1 small jalapeño (seeds removed for less heat)
• 1 garlic clove
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated Parmesan cheese

Blend until smooth and creamy. Adjust salt and lime juice to taste.

8. Serve

Spoon the Peruvian chicken and rice into bowls. Drizzle generously with aji verde and garnish with extra fresh cilantro and lime wedges. Serve immediately.

Tips & Variations

• Protein Swap: Chicken thighs are juicier, but chicken breasts work too. For a lighter option, turkey breast is excellent.
• Rice Alternatives: Substitute brown rice or jasmine rice for a different texture.
• Heat Level: Leave seeds in the jalapeño for a spicier green sauce, or add more to taste.
• Vegetarian Option: Use roasted cauliflower or chickpeas instead of chicken and vegetable broth for flavor.
• Meal Prep-Friendly: Store rice and chicken separately from green sauce; assemble bowls just before eating.

Flavor Profile & Pairings

• Taste: The chicken is savory and aromatic with cumin, paprika, and turmeric. Fresh vegetables and lime juice brighten the dish, while the green sauce adds creamy, herby, and mildly spicy notes.
• Texture: Juicy chicken, fluffy rice, tender peas, and creamy sauce create a balanced bite.
• Side Dishes: Pair with a simple salad, roasted plantains, or warm tortillas for a full Peruvian-inspired meal.

Nutritional Overview

Approximate values per serving (1 bowl):

• Calories: 520–550 kcal
• Protein: 35 g
• Carbohydrates: 55 g
• Fat: 18 g
• Fiber: 5 g

Dietary Notes: Can be made gluten-free, nut-free, and dairy-free (omit Parmesan or use plant-based alternative).

Make-Ahead & Meal Prep Tips

• Chicken: Can be cooked in advance and reheated with rice.
• Rice: Prepare rice ahead and store in airtight containers for up to 3 days.
• Green Sauce: Make up to 2 days in advance; store in refrigerator.
• Vegetables: Dice and chop ahead but keep separate to maintain freshness.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes. Chicken breasts are leaner but may dry out slightly, so monitor cooking closely.

2. Can I make this dish spicier?
Yes. Leave the jalapeño seeds in or add more jalapeño to the green sauce.

3. Can this recipe be frozen?
Cooked chicken and rice can be frozen in airtight containers for up to 3 months. Green sauce is best fresh.

4. How do I make this gluten-free?
Ensure your chicken broth and mayonnaise are gluten-free.

5. Can I add more vegetables?
Absolutely! Corn, peas, or diced carrots complement the dish well.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients	30 mins
Cook Chicken	7–10 mins
Sauté Vegetables	3–4 mins
Cook Rice & Combine	20 mins
Make Green Sauce	5 mins
Assemble & Serve	5 mins
Total	40–45 mins

Serving Suggestions

• Serve in deep bowls to layer rice, chicken, and vegetables beautifully.
• Garnish with lime wedges and fresh cilantro for a bright, fresh presentation.
• Drizzle green sauce generously for both flavor and visual appeal.

Recipe Variations

1. Spicy Aji Verde: Add extra jalapeño or a pinch of cayenne.
2. Chicken & Vegetable Medley: Include corn, carrots, or zucchini for added nutrition.
3. Brown Rice Option: Swap white rice for brown rice for a heartier, fiber-rich dish.
4. Vegan-Friendly: Use chickpeas and vegetable broth instead of chicken; replace mayonnaise in sauce with vegan mayo.

Ingredient Spotlight

Cilantro: Fresh cilantro is essential for both the rice and the green sauce. Store in a glass of water in the fridge to keep leaves fresh longer.

Jalapeño: Adds mild heat and flavor to the green sauce. Adjust seeds for your preferred spice level.

Chicken Broth: Use low-sodium broth to control saltiness, ensuring a balanced flavor in the rice.

Pro Cooking Tips

• Brown chicken first to lock in flavor and juices.
• Toast rice for 1 minute in oil and aromatics to enhance flavor before adding liquid.
• Cover skillet during simmering to cook rice evenly.
• Blend green sauce just before serving for maximum freshness and vibrancy.

Storage & Freezing Guide

• Cooked Chicken and Rice: Refrigerate for 3–4 days, freeze for up to 3 months.
• Green Sauce: Refrigerate up to 2 days; not recommended for freezing due to mayonnaise.
• Vegetables: Best fresh; slice just before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	520–550 kcal	Moderate-calorie, balanced meal
Protein	35 g	High-protein for satiety
Carbohydrates	55 g	Energy-providing
Fat	18 g	Healthy fats from olive oil and mayonnaise
Fiber	5 g	From vegetables and rice

Dietary Notes: Gluten-free, nut-free, dairy-free optional.

Expanded Conclusion

This Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) is a feast for both the eyes and the taste buds. It combines aromatic chicken, tender rice, crisp vegetables, and a vibrant green sauce into one harmonious dish. Perfect for family dinners, meal prep, or impressing guests, this recipe brings the warmth and bold flavors of Peru straight to your table.

Every bite offers layers of flavor—savory, herby, tangy, and slightly spicy. The combination of textures from fluffy rice, tender chicken, and creamy aji verde makes this dish truly unforgettable. Try it, share it, and enjoy a taste of Peru in your own kitchen!

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