Peruvian Chicken and Rice with Green Sauce – A Vibrant Twist on Comfort Food
Few dishes capture the heart of Peruvian home cooking like Arroz con Pollo — Peruvian Chicken and Rice. It’s colorful, aromatic, and bursting with fresh herbs and spices. When paired with ají verde, the signature creamy green sauce, it becomes a meal that dances between comfort and bold flavor, a true celebration of Peru’s rich culinary heritage.
Imagine tender, golden chicken nestled into fragrant rice tinged with cilantro and peppers. The moment you drizzle that bright green sauce over the top — tangy, spicy, and creamy — every bite becomes an explosion of taste. Whether you’re new to Peruvian food or already love its vibrant flavors, this dish will win you over instantly.
This version of Peruvian Chicken and Rice with Green Sauce is simple enough for a weeknight dinner yet elegant enough for guests. It uses pantry staples like rice, onions, and garlic, enhanced by herbs, citrus, and a dash of spice that make Peruvian cuisine so unique.
Ingredients:
For the Chicken and Rice:
- 6 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup cilantro leaves and stems, tightly packed
- 1 jalapeño, seeded (leave some seeds for more heat)
- 1 cup chicken broth
- 1 ½ cups long-grain rice
- ½ cup frozen peas
- 1 red bell pepper, sliced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- Lime wedges for serving
For the Green Sauce (Ají Verde):
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper, seeded
- 1 small clove garlic
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- Salt to taste
Instructions:
- Blend the cilantro mixture: In a blender, combine cilantro, jalapeño, and 1 cup of chicken broth. Blend until smooth. This forms the base of your vibrant green rice.
- Brown the chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken thighs with salt, pepper, and paprika. Sear for 3–4 minutes per side until golden brown. Remove and set aside.
- Sauté the aromatics: In the same pan, add the onion and garlic. Cook for 2–3 minutes, stirring to release their aroma and scrape up any browned bits.
- Toast the rice: Add rice and cumin to the pan. Stir well so the grains absorb the flavors and lightly toast for about 2 minutes.
- Add the cilantro broth: Pour the blended green broth into the pan and stir to combine. Nestle the seared chicken thighs into the rice mixture.
- Simmer: Bring to a gentle boil, then reduce heat to low, cover, and cook for about 20 minutes until rice is tender and chicken is fully cooked.
- Add vegetables: In the last 5 minutes of cooking, stir in peas and sliced red bell pepper. Cover again and cook until everything is soft and fragrant.
- Prepare the green sauce: While the rice cooks, make the ají verde. Combine cilantro, jalapeño, garlic, mayo, sour cream, lime juice, olive oil, and vinegar in a blender. Blend until creamy. Adjust seasoning with salt and extra lime juice if needed.
- Fluff and serve: Once the rice is done, fluff it with a fork and taste for salt. Serve chicken and rice on plates with a generous drizzle of green sauce and lime wedges on the side.
Tips & Tricks:
- For vibrant color: Use fresh cilantro and avoid overcooking the rice — it helps preserve that beautiful green hue.
- For extra depth: Add a dash of beer or a squeeze of orange juice to the broth before simmering — a common Peruvian twist!
- Make it mild: If you’re not a fan of spice, remove all seeds from the jalapeño or substitute with green bell pepper.
- Meal prep friendly: The dish reheats wonderfully, and the flavors deepen overnight.
Peruvian Chicken and Rice with Green Sauce
Ingredients
Equipment
Method
- Blend cilantro, jalapeño, and broth until smooth to make green cooking liquid.
- Brown chicken thighs in olive oil. Remove and set aside.
- Sauté onion and garlic. Add rice and spices, toasting for 2 minutes.
- Pour in blended cilantro broth, stir, and return chicken to the pan. Simmer 20 minutes until rice is tender.
- Add peas and bell peppers; cook 5 more minutes.
- Blend all green sauce ingredients until creamy. Serve with chicken and rice and drizzle with sauce.
Notes
Variations:
- Vegetarian Version: Replace chicken with hearty vegetables like mushrooms, zucchini, and chickpeas.
- Shrimp Twist: Substitute chicken with shrimp for a quick coastal-inspired Peruvian meal.
- Brown Rice Option: Use brown rice for extra fiber, but increase the cooking liquid slightly and cook longer.
- Grilled Chicken Upgrade: Grill marinated chicken separately for smoky flavor, then serve over the green rice.
Serving Suggestions:
Serve your Peruvian Chicken and Rice with Green Sauce with extra lime wedges and a simple side salad. A few slices of avocado or grilled plantains complement the dish beautifully.
For gatherings, serve family-style with a bowl of extra ají verde so everyone can add as much sauce as they like. Pair with a refreshing chicha morada (Peruvian purple corn drink) or an ice-cold beer for an authentic experience.
Storage Information:
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep sauce separate for best texture.
- Freeze: Freeze chicken and rice in portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stovetop with a splash of broth to loosen the rice.
FAQ:
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time slightly since breasts cook faster and can dry out more easily.
How spicy is this dish?
It’s mildly spicy. Adjust the jalapeño amount in both the rice and sauce to suit your taste.
What makes the sauce green?
Fresh cilantro is the star — it gives both the rice and sauce their signature color and herbaceous flavor.
Is the sauce traditional?
Yes! Ají verde is a beloved Peruvian condiment served with everything from chicken to fries.
History / Fun Facts:
Peruvian cuisine is a fascinating blend of indigenous ingredients and global influences from Spain, Africa, China, and Japan. Arroz con Pollo (chicken with rice) is one of Peru’s most iconic dishes — hearty, homey, and full of local flavor.
The ají verde sauce, meanwhile, reflects Peru’s passion for spice and freshness. It’s creamy from mayo and yogurt but zippy with lime and jalapeño, creating the perfect balance of tang and heat. Every Peruvian family has its own variation — some add cheese, others add huacatay (a native herb) for even deeper flavor.
This recipe captures that essence of Peruvian cooking: colorful, aromatic, and comforting. It’s a dish that tells a story — one of family kitchens, vibrant markets, and the art of bringing people together through food.
