Peruvian Chicken & Rice with Green Sauce is a comforting dish that brings together tender, juicy chicken and perfectly seasoned rice. Topped with a zesty and vibrant green sauce, this dish is packed with layers of flavor that will leave your taste buds craving more. The green sauce, made from fresh cilantro, jalapeños, and a hint of tang, complements the rich flavors of the chicken and rice beautifully. It’s perfect for a family dinner or a special occasion where you want to impress!

Why You’ll Love This Recipe?

This dish is all about balance. You’ve got tender chicken, flavorful rice, and a spicy yet refreshing green sauce that ties everything together. It’s a crowd-pleaser, full of bold, fresh flavors and made with simple ingredients you probably already have at home. Plus, it’s easy to make and can be served on a weeknight or at a dinner party for a little taste of Peru!

Ingredients

For the Chicken & Rice:
bone-in, skin-on chicken thighs
salt
black pepper
ground cumin
smoked paprika
olive oil
onion, diced
garlic, minced
bell pepper, diced
cilantro leaves, blended withchicken broth
ground turmeric
long-grain rice
chicken broth
frozen peas
chopped carrots
For the Green Sauce
fresh cilantro
jalapeños
cloves garlic
mayonnaise
olive oil
lime juice
salt
ground cumin

Full list of ingredients is below.

Directions

Step 1: Season the Chicken

Start by seasoning your chicken breasts with ground cumin, paprika, garlic powder, salt, and pepper. Rub the spices evenly over the chicken, ensuring it’s well coated.

Step 2: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through. You can check the internal temperature; it should reach 165°F (74°C). Once done, remove the chicken from the skillet and set it aside.

Step 3: Cook the Rice

In the same skillet, add 1 tablespoon of olive oil. Then, add the rice and stir it for 1-2 minutes to toast it slightly. Add the chicken broth, bring it to a boil, and then reduce the heat to low. Cover the skillet and let the rice simmer for 18-20 minutes, or until it’s tender and all the liquid has been absorbed. Fluff the rice with a fork before serving.

Step 4: Make the Green Sauce

While the rice is cooking, prepare the green sauce by combining cilantro, mayonnaise, lime juice, jalapeños, garlic, turmeric, salt, and pepper in a blender or food processor. Blend until smooth, adjusting seasoning to your taste. If the sauce is too thick, you can add a little water to reach your desired consistency.

Step 5: Serve the Dish

Once the chicken is cooked and the rice is ready, slice the chicken into strips or serve it whole. Plate the rice and top it with the chicken. Drizzle the green sauce generously over the top or serve it on the side for dipping.

Expert Tips and Tricks

Chicken alternatives: If you prefer, you can use bone-in chicken thighs or even grilled chicken for added flavor. Just adjust the cooking time accordingly.
Adjust the heat: If you like it spicier, keep the seeds in the jalapeños when making the green sauce. For a milder version, leave them out.
Use fresh herbs: The cilantro in the sauce makes a huge difference. Make sure to use fresh cilantro for the best flavor.

Recipe Variations and Possible Substitutions

Rice alternatives: You can swap out the white rice for brown rice or quinoa for a healthier, heartier option. Just adjust the cooking time as needed.
Vegan version: Use tofu or tempeh in place of the chicken and skip the mayonnaise for a dairy-free sauce. You can substitute the chicken broth with vegetable broth.
Green sauce variations: You can also add a small handful of fresh parsley for a slightly different flavor profile in the green sauce.

Serving and Pairing Suggestions

Peruvian Chicken & Rice with Green Sauce pairs wonderfully with:

A fresh salad: Serve it alongside a crisp, citrusy salad with avocado and tomatoes.
Grilled vegetables: Grilled zucchini, bell peppers, or asparagus make a perfect complement to the richness of the chicken and rice.
Corn on the cob: For a truly Peruvian experience, serve this dish with grilled or roasted corn on the cob for added flavor and texture.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the rice and chicken or reheat in a skillet with a little water to keep the chicken juicy. If the green sauce has thickened, you can thin it out with a little lime juice or water before serving.

FAQs

Can I make this dish in advance?
Yes! You can cook the chicken and rice ahead of time, and just heat them up when you’re ready to serve. The green sauce can also be made ahead and stored in the refrigerator for up to 2 days.

Can I freeze this meal?
Yes, both the chicken and rice freeze well. Just make sure to store them separately in airtight containers, and reheat in the microwave or on the stove when you’re ready to eat.

Can I use a different sauce for this dish?
Certainly! If you’re not a fan of green sauce, you can try a chimichurri sauce or a spicy mayo for a different twist.

What kind of rice should I use for this recipe?
Long-grain white rice works best for this dish because it’s fluffy and light. You can substitute it with brown rice or another grain, but you may need to adjust the cooking time and liquid ratio.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a simple yet flavorful dish that’s perfect for any occasion. With tender chicken, aromatic rice, and a zesty green sauce, this recipe is sure to become a family favorite. Whether you’re cooking for a weeknight dinner or a special gathering, this dish will bring a fresh, vibrant taste of Peru right to your table. Enjoy the bold flavors and the satisfaction of a homemade meal!

Peruvian Chicken & Rice with Green Sauce: A Flavorful Feast

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Author: Lily Carter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 7 servings (Increase to 8-10 for larger portions) 1x
Category: Main Dish
Method: Stovetop
Diet: Gluten Free

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Description

This Arroz con Pollo (Peruvian Chicken & Rice) is packed with bold flavors, featuring tender, juicy chicken simmered with fragrant spices and rice infused with a delicious blend of herbs and vegetables. The star of the dish is the vibrant Aji Verde (Peruvian green sauce), a spicy, creamy, and tangy condiment that takes this meal to the next level. It’s a comforting, one-pot meal that’s easy to make and perfect for family dinners!

Instructions

Season and Sear the Chicken
Pat the chicken dry, then season with salt, pepper, cumin, and smoked paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for about 5 minutes per side until golden brown. Remove and set aside.
Sauté the Aromatics
In the same pan, add the diced onion, garlic, and bell pepper. Cook for about 3 minutes until softened. Stir in the blended cilantro-broth mixture and turmeric.
Cook the Rice
Add the rice, stirring to coat it with the flavorful mixture. Pour in the remaining chicken broth, then nestle the seared chicken back into the pot. Bring to a simmer, cover, and cook on low for 20-25 minutes until the rice is tender and the chicken is fully cooked.
Add Vegetables and Finish
Stir in the frozen peas and chopped carrots, then cover and let the dish sit for 5 minutes. This allows the vegetables to soften without overcooking.
Make the Green Sauce
Blend all the ingredients for the Aji Verde sauce until smooth. Adjust seasoning to taste.

Notes

For extra heat, add a fresh serrano or aji amarillo to the green sauce.
Substitute bone-in chicken with boneless thighs for a quicker version.
Leftover sauce? Use it as a dip for fries, grilled meats, or even tacos!

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg