Peruvian cuisine is known for its bold flavors, vibrant colors, and delicious combinations of spices, and this Peruvian Chicken & Rice with Green Sauce is no exception. This dish, inspired by the beloved Arroz con Pollo (Peruvian-style chicken and rice), is packed with fragrant spices, tender chicken, and a bright, herbaceous green sauce that elevates every bite.
The secret to its incredible taste lies in the use of aji amarillo paste, a Peruvian yellow chili pepper paste that adds a mild heat and a slightly fruity flavor. Combined with fresh cilantro, cumin, and garlic, this dish is both comforting and exciting. Whether you’re cooking for a cozy family dinner or entertaining guests, this Peruvian-inspired meal is guaranteed to impress.
Let’s dive into why you’ll love this flavorful and satisfying dish!
Why You’ll Love This Peruvian Chicken & Rice with Green Sauce
- Packed with Flavor: Aji amarillo, cumin, garlic, and cilantro create a bold, irresistible taste.
- One-Pan Meal: Everything comes together in one pot, making cleanup a breeze.
- Comforting and Hearty: The combination of tender chicken and aromatic rice is pure comfort food.
- Peruvian Classic with a Twist: Inspired by the traditional Arroz con Pollo but with an extra punch from the green sauce.
- Perfect for Meal Prep: This dish tastes even better the next day, making it ideal for leftovers.
- Family-Friendly: The mild spice level makes it enjoyable for all ages.
Preparation Time and Yield
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4-6
Nutritional Information (Per Serving)
- Calories: 450
- Carbohydrates: 55g
- Protein: 35g
- Fat: 12g
- Fiber: 5g
- Sugar: 3g
Ingredients for Peruvian Chicken & Rice
For the Chicken & Rice:
- 1 ½ lbs bone-in, skinless chicken thighs (or boneless for faster cooking)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon aji amarillo paste (or 1 teaspoon mild chili paste as a substitute)
- 1 cup fresh cilantro, blended with ½ cup water
- 1 ½ cups long-grain rice (or jasmine rice)
- 2 ½ cups chicken broth
- ½ cup green peas
- 1 red bell pepper, diced
- 1 carrot, chopped
- Juice of 1 lime
For the Peruvian Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves
- 1 jalapeño (seeds removed for less heat)
- ½ cup Greek yogurt (or mayonnaise for a richer version)
- 1 tablespoon aji amarillo paste (optional, for extra spice)
- 1 clove garlic
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
Step-by-Step Instructions for Peruvian Chicken & Rice with Green Sauce
Step 1: Season and Sear the Chicken
Pat the chicken dry and season with salt, black pepper, cumin, and paprika. Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
Step 2: Sauté the Aromatics
In the same pan, add chopped onion and garlic. Cook for 2-3 minutes until fragrant. Stir in the aji amarillo paste and cook for another minute to release its flavor.
Step 3: Blend the Cilantro Mixture
In a blender, combine 1 cup of cilantro with ½ cup of water. Blend until smooth and pour the mixture into the pan. Stir well to combine.
Step 4: Cook the Rice
Add the rice to the pan and stir to coat it with the cilantro sauce. Pour in the chicken broth, then return the seared chicken to the pan. Cover and let it simmer for 20 minutes over low heat.
Step 5: Add the Vegetables
After 20 minutes, stir in the peas, diced bell pepper, and carrots. Cover and cook for another 5-7 minutes, or until the rice is tender and the chicken is cooked through.
Step 6: Make the Green Sauce
While the rice is cooking, blend cilantro, jalapeño, Greek yogurt, lime juice, garlic, olive oil, and aji amarillo paste until smooth. Adjust seasoning with salt as needed.
Step 7: Serve and Enjoy!
Squeeze fresh lime juice over the chicken and rice. Serve with the green sauce drizzled on top or on the side. Enjoy your flavorful Peruvian feast!
Ingredient Background
One of the standout ingredients in this dish is aji amarillo paste. This golden-yellow chili paste comes from the aji amarillo pepper, which is widely used in Peruvian cuisine. It has a mild heat with a slightly fruity and earthy flavor, adding depth and complexity to the dish. If you can’t find aji amarillo paste, a small amount of mild chili paste or sweet paprika can be used as a substitute, though the flavor will be slightly different.
Another key component is cilantro, which plays a significant role in giving the rice its signature green color and fresh, herbaceous taste. Blending the cilantro with water and incorporating it into the rice creates a vibrant, flavorful base that makes this dish stand out from other rice-based meals.
Finally, the Peruvian green sauce (aji verde) is what truly elevates this dish. Made with cilantro, jalapeño, lime juice, and Greek yogurt, this sauce is creamy, slightly spicy, and packed with fresh flavors. It’s traditionally served with grilled meats or roasted chicken, but it pairs perfectly with the savory, spiced rice in this recipe.
Technique Tips for Peruvian Chicken & Rice
To achieve the best results when making this dish, there are a few key techniques to keep in mind. First, searing the chicken before simmering it with the rice is essential. This step locks in the juices and adds a deep, rich flavor to the dish. If you skip this step, the chicken may turn out bland or dry.
Another important technique is blooming the aji amarillo paste in the pan before adding liquids. Cooking the chili paste with the onions and garlic for a minute helps release its natural oils and enhances its flavor. This small step makes a big difference in the final dish.
Lastly, to achieve perfectly cooked rice, resist the urge to stir it too often while it’s cooking. Stirring too much can cause the rice to release excess starch, making it sticky rather than fluffy. Instead, let it simmer gently with the lid on until all the liquid is absorbed.
Alternative Presentation Ideas
While this dish is traditionally served as a one-pan meal, there are plenty of creative ways to present it. One option is to serve the chicken and rice in a bowl topped with a drizzle of green sauce and a fried egg. The richness of the egg yolk complements the savory flavors of the dish beautifully.
Another idea is to shred the cooked chicken and use it as a filling for Peruvian-style tacos or wraps. Simply warm up some tortillas, add a scoop of the green rice, top it with shredded chicken, and drizzle the green sauce over everything. This is a great way to repurpose leftovers into a completely new meal.
For a more elegant presentation, you can serve the chicken over a bed of rice on a platter, garnished with microgreens and lime wedges. This makes for an eye-catching dish that’s perfect for a dinner party or special occasion.
Freezing and Storing Peruvian Chicken & Rice
This dish stores exceptionally well, making it great for meal prep. To store leftovers in the refrigerator, transfer the cooled chicken and rice to an airtight container and refrigerate for up to 4 days. When reheating, add a splash of chicken broth or water to prevent the rice from drying out.
If you want to freeze it, place the chicken and rice in a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge before reheating in a skillet or microwave. The green sauce can also be frozen in an ice cube tray and thawed as needed.
To keep the rice fluffy when reheating, warm it gently over low heat and fluff it with a fork before serving. Adding a squeeze of fresh lime juice can help revive the flavors.
Healthier Twist Ideas
If you want to make this dish even healthier, there are several modifications you can try. One option is to swap white rice for brown rice or quinoa. While brown rice takes longer to cook, it adds more fiber and nutrients, making the meal even more wholesome.
For a leaner version, you can use skinless chicken breasts instead of thighs. Chicken thighs are more flavorful, but chicken breasts are lower in fat and still taste great when cooked properly. To keep them from drying out, reduce the cooking time slightly and add extra broth if needed.
Another way to lighten up the dish is to use Greek yogurt instead of mayonnaise in the green sauce. This swap keeps the sauce creamy and tangy while reducing calories and adding extra protein.
Serving Suggestions for Events
This dish is perfect for a variety of occasions, from casual weeknight dinners to festive gatherings. If you’re serving it for a family dinner, pair it with a simple side salad, avocado slices, or steamed vegetables for a well-rounded meal.
For a summer barbecue or outdoor party, serve the chicken and rice alongside grilled corn, plantains, or fresh salsa. The bright flavors of this dish make it an excellent addition to any warm-weather gathering.
If you’re preparing this dish for a special occasion, consider plating it with extra garnishes like sliced radishes, microgreens, and pickled onions for a more refined presentation. Serving it with a side of crispy yuca fries or roasted potatoes can also make the meal feel even more indulgent.
Frequently Asked Questions (FAQs)
1. Can I use boneless chicken instead of bone-in thighs?
Yes! Boneless chicken thighs or breasts work well and will cook faster. Just adjust the cooking time accordingly.
2. What can I substitute for aji amarillo paste?
If you can’t find aji amarillo, try using a mix of sweet paprika and a mild chili paste, or even a bit of turmeric for color.
3. Can I make this dish vegetarian?
Absolutely! Replace the chicken with chickpeas, tofu, or extra vegetables like zucchini and mushrooms. Use vegetable broth instead of chicken broth.
4. How spicy is this dish?
The spice level is mild, but you can increase the heat by adding extra jalapeño to the green sauce or a pinch of cayenne to the rice.
5. Can I use frozen peas instead of fresh?
Yes! Frozen peas work perfectly. Just add them in the last few minutes of cooking to avoid overcooking.
6. How do I keep the rice from getting mushy?
Use the correct rice-to-liquid ratio and avoid stirring too much while cooking. Let it simmer gently until fully absorbed.
7. Can I make the green sauce ahead of time?
Yes! The green sauce can be made 1-2 days in advance and stored in the fridge. It actually tastes better after the flavors have had time to meld.
8. What drinks pair well with this dish?
Peruvian chicha morada (purple corn drink) or a citrusy limeade complement this dish beautifully. If serving for adults, a crisp white wine or a light beer works well.
9. Can I cook this in a rice cooker?
Yes! Sear the chicken first, then transfer everything to a rice cooker and cook on the normal rice setting.
10. How can I add more vegetables to this dish?
You can add spinach, kale, or diced zucchini for extra greens. Stir them in during the last few minutes of cooking.
Conclusion
This Peruvian Chicken & Rice with Green Sauce is a flavorful, comforting, and easy-to-make dish that brings the bold taste of Peru to your kitchen. With its tender chicken, aromatic rice, and creamy, slightly spicy green sauce, it’s the perfect meal for any occasion.
Whether you serve it for a weeknight dinner, meal prep for the week, or impress guests at a gathering, this dish is guaranteed to be a hit. Give it a try, and experience the vibrant flavors of Peruvian cuisine in your own home. Buen provecho!
Print
Peruvian Chicken & Rice with Green Sauce
- Total Time: 55 minutes
- Yield: 4-6 1x
Ingredients
For the Chicken & Rice:
- 1 ½ lbs bone-in, skinless chicken thighs (or boneless for faster cooking)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon aji amarillo paste (or 1 teaspoon mild chili paste as a substitute)
- 1 cup fresh cilantro, blended with ½ cup water
- 1 ½ cups long-grain rice (or jasmine rice)
- 2 ½ cups chicken broth
- ½ cup green peas
- 1 red bell pepper, diced
- 1 carrot, chopped
- Juice of 1 lime
For the Peruvian Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves
- 1 jalapeño (seeds removed for less heat)
- ½ cup Greek yogurt (or mayonnaise for a richer version)
- 1 tablespoon aji amarillo paste (optional, for extra spice)
- 1 clove garlic
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
Instructions
Pat the chicken dry and season with salt, black pepper, cumin, and paprika. Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
In the same pan, add chopped onion and garlic. Cook for 2-3 minutes until fragrant. Stir in the aji amarillo paste and cook for another minute to release its flavor.
In a blender, combine 1 cup of cilantro with ½ cup of water. Blend until smooth and pour the mixture into the pan. Stir well to combine.
Add the rice to the pan and stir to coat it with the cilantro sauce. Pour in the chicken broth, then return the seared chicken to the pan. Cover and let it simmer for 20 minutes over low heat.
After 20 minutes, stir in the peas, diced bell pepper, and carrots. Cover and cook for another 5-7 minutes, or until the rice is tender and the chicken is cooked through.
While the rice is cooking, blend cilantro, jalapeño, Greek yogurt, lime juice, garlic, olive oil, and aji amarillo paste until smooth. Adjust seasoning with salt as needed.
Squeeze fresh lime juice over the chicken and rice. Serve with the green sauce drizzled on top or on the side. Enjoy your flavorful Peruvian feast!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 35g