Peruvian Chicken and Rice with Green Sauce is one of those recipes that transforms your weeknight dinner into something special. This vibrant one-pot meal brings restaurant-quality flavor to your table with minimal effort.
I first discovered this dish during a trip to Lima back in 2019, and I’ve been perfecting my home version ever since. The combination of tender chicken, fragrant cilantro-infused rice, and that irresistible creamy green sauce creates a meal my family requests at least twice a month. What makes this recipe truly special is how it delivers bold, exotic flavors while staying incredibly practical for busy weeknights. Everything cooks in one pan, the ingredient list is straightforward, and the signature Aji Verde sauce takes just five minutes to blend together.
Table of Contents
Ingredients for Peruvian Chicken and Rice with Green Sauce
I’ve made this recipe at least 50 times over the past three years, and I’ve learned that using fresh cilantro makes all the difference in both the rice and the sauce. My go-to is boneless chicken thighs for extra juiciness, though breasts work wonderfully too. Here’s what you’ll need for this flavorful dish:
For the Chicken and Rice:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs or breasts (cut into 1-inch chunks)
- 1 teaspoon cumin (I recommend using freshly ground for best flavor)
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional, for vibrant color)
- Salt and black pepper (to taste)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced, fresh garlic is essential here)
- 1 red bell pepper (diced)
- 1 cup long-grain rice (I usually use jasmine or basmati)
- 1 3/4 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
For the Green Sauce:
- 1 cup fresh cilantro leaves (packed, this is the star ingredient)
- 1/2 cup mayonnaise
- 1 small jalapeño (seeds removed for mild heat)
- 1 garlic clove
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- Salt and pepper (to taste)
Step-by-Step Instructions
Before you start cooking, prep all your ingredients so everything flows smoothly. This recipe comes together quickly once you begin.
Step 1: In a medium bowl, toss your chicken chunks with cumin, paprika, turmeric, salt, and pepper until evenly coated. Heat the olive oil in a 12-inch skillet or 4-quart Dutch oven over medium heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
Step 2: Using the same pan without wiping (those caramelized bits, called fond, add deep flavor), add the chopped onion, minced garlic, and diced bell pepper. Sauté for 3-4 minutes until the vegetables soften and garlic becomes fragrant but not browned.
Step 3: Add the rice to the pan and stir continuously for about 1 minute, allowing each grain to coat in the flavorful oil and spices. This toasting step enhances the nutty flavor of the rice. Pour in the chicken broth, stir once, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid. Resist stirring the rice once covered to prevent releasing starch and creating mushy texture.
Step 4: After 15 minutes, quickly stir in the frozen peas and nestle the cooked chicken pieces back into the rice. Cover again and cook for an additional 5 minutes until the rice is fluffy, the peas are tender, and all liquid is absorbed. The rice should look light and separate, not sticky. Remove from heat, add the chopped cilantro and fresh lime juice, then fluff everything gently with a fork. Taste and adjust seasoning as needed.
Step 5: While the rice finishes cooking, prepare your green sauce. Combine all sauce ingredients in a blender or food processor and blend for about 45 seconds until completely smooth and creamy. The sauce should be creamy with a ranch-like consistency. Adjust salt or add more lime juice to brighten the flavors.
Step 6: Serve the chicken and rice in shallow bowls, drizzle generously with the Aji Verde sauce, and garnish with fresh cilantro leaves and lime wedges.
Perfect Pairings for Peruvian Chicken and Rice
This dish is substantial on its own, but these sides add wonderful texture and flavor contrast to round out your meal.
Simple Green Salad: A crisp mixed greens salad with a light lime vinaigrette cuts through the richness of the rice and balances the meal with fresh, crunchy vegetables. The acidity complements the creamy green sauce beautifully.
Avocado Slices: Fresh avocado adds healthy fats and a cool, creamy element that pairs perfectly with the warm, spiced chicken and rice. The mild flavor doesn’t compete but enhances every bite.
Fried Plantains: Sweet caramelized plantains create a delightful sweet-savory contrast that’s traditional in Peruvian cuisine. They add a satisfying textural element and authentic Latin American flair. If you enjoy exploring Latin flavors, try our Black Beans and Rice with Sausage for another hearty one-pot meal.
Roasted Vegetables: Sheet Pan Sausage and Veggies makes an excellent side, or roast zucchini, carrots, or sweet potatoes to add nutritional value and earthy flavors that complement the cumin and paprika in the dish without overwhelming the palate.
Cilantro Lime Rice Bowl: If you love the cilantro-lime combination in this recipe, you’ll also enjoy our Cilantro Lime Steak Bowls which features similar bright, zesty flavors.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeks ahead. The green sauce keeps separately in a sealed container for up to 5 days but may separate slightly (just stir before using).
To reheat, add a splash of chicken broth or water to the rice in a covered pan over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions in 1-minute intervals, adding a teaspoon of water to prevent drying. The green sauce is best served cold or at room temperature, as heating can cause separation.
This dish is incredibly versatile. Try it with shrimp instead of chicken for a seafood twist, or make it vegetarian by substituting chickpeas and vegetable broth. The green sauce is so good you’ll want to use it on everything from grilled meats to roasted vegetables. For more chicken and rice variations, check out our Creamy Smothered Chicken and Rice or Coconut Chicken and Rice.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the liquid slightly to 2 cups and extend the cooking time by 10-15 minutes. Brown rice takes longer to absorb liquid and become tender.
How spicy is the green sauce?
The sauce is mildly spicy with one jalapeño and seeds removed. For minimal heat, use half a jalapeño, or add an extra pepper if you prefer more kick. You have complete control over the spice level.
Can I make this dish ahead of time?
The rice and chicken can be prepared up to 2 days in advance and stored separately. The green sauce stays fresh for 5 days. Combine and reheat when ready to serve for an even quicker dinner solution.
Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano)
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Add chopped cilantro and lime juice, fluff with a fork, and season to taste.
- 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.
- Serve chicken and rice in bowls and drizzle generously with green sauce. Garnish with fresh cilantro and lime wedges.
