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Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano)

Flavorful one-pot Peruvian chicken and rice with fragrant cilantro, aromatic spices, and signature creamy green sauce
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken thighs or breasts cut into 1-inch chunks
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric optional, for color
  • salt and black pepper to taste
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 cup long-grain rice jasmine or basmati recommended
  • 1 3/4 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 cup fresh cilantro leaves packed, for green sauce
  • 1/2 cup mayonnaise for green sauce
  • 1 small jalapeño seeds removed for mild heat
  • 1 clove garlic for green sauce
  • 2 tablespoons lime juice for green sauce
  • 1 tablespoon olive oil for green sauce
  • 1 tablespoon grated Parmesan cheese for green sauce

Equipment

  • 12-inch skillet or 4-quart Dutch oven with tight-fitting lid
  • Blender or food processor
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. In a bowl, toss chicken chunks with cumin, paprika, turmeric, salt, and pepper. Heat olive oil in a 12-inch skillet or 4-quart Dutch oven over medium heat. Add chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove from pan and set aside.
  2. In the same pan without wiping, add onion, garlic, and bell pepper. Sauté for 3-4 minutes until softened and garlic becomes fragrant but not browned.
  3. Add rice to the pan and stir for 1 minute to coat in oil and spices. Pour in chicken broth, stir, and bring to a boil. Reduce heat to low, cover with tight-fitting lid, and simmer for 15 minutes without lifting the lid. Resist stirring the rice once covered.
  4. Stir in frozen peas and return cooked chicken to the pan. Cover and cook another 5 minutes until rice is fluffy and peas are tender.
  5. Add chopped cilantro and lime juice, fluff with a fork, and season to taste.
  6. For the green sauce, combine all sauce ingredients in a blender or food processor. Blend for 45 seconds until smooth and creamy. Adjust salt or lime juice to taste.
  7. Serve chicken and rice in bowls and drizzle generously with green sauce. Garnish with fresh cilantro and lime wedges.

Notes

Use fresh cilantro for best color and flavor. Can substitute brown rice (increase liquid to 2 cups and cooking time by 10-15 minutes). The green sauce is mildly spicy but adjustable. Flavors deepen over time, making this excellent for meal prep. Green sauce stores separately for up to 5 days.