There’s something magical about Peruvian cuisine that transforms simple ingredients into extraordinary flavors, and this Peruvian Chicken and Rice with Green Sauce is no exception. This vibrant, aromatic dish brings together tender marinated chicken, fluffy seasoned rice, and a zesty green sauce that ties everything together with a perfect balance of heat and creaminess.
Inspired by the beloved Peruvian classic “Arroz con Pollo,” this recipe has been simplified for home cooks while maintaining authentic flavors. The combination of cilantro, lime, and aji amarillo creates that distinctive Peruvian profile that will transport your taste buds straight to Lima with every bite.
Why You’ll Love This
- One-pan meal that delivers restaurant-quality flavors with minimal cleanup
- The green sauce (aji verde) can be adjusted to your heat preference
- Perfect balance of protein, carbs, and vegetables in one colorful dish
- Leftovers taste even better the next day as flavors continue to develop
- Impressive enough for guests but simple enough for a weeknight dinner
Ingredients
- 1.5-2 pounds chicken thighs, breasts, or any cut you prefer
- 2-3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper, to taste
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Mix all chicken marinade ingredients in a bowl. Reserve 1/4 of this mixture, then add chicken to the remaining marinade and coat thoroughly. Refrigerate for at least 1 hour or overnight.
- When ready to cook, preheat grill to medium-high or oven to 450°F. This is a good time to start the rice as well.
- For grilling: Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. For baking: Place on foil-lined sheet pan and bake about 30 minutes until cooked through. Brush with reserved marinade halfway through cooking either way.
- Wash rice until water runs clear, then soak 10-15 minutes and drain. Sauté onion and garlic in butter until soft. Add rice and seasonings, stir for 1 minute. Add chicken stock, bring to boil, then cover and reduce heat to low. Cook 15 minutes, then stir in peas, cover and rest 5-10 minutes. Fluff before serving.
- Blend all sauce ingredients until smooth and creamy. Taste and adjust salt and pepper as needed.
- Divide rice among plates, top with chicken and drizzle with green sauce.
Tips & Variations
- For a spicier green sauce, include the jalapeño seeds or substitute with serrano peppers.
- Boneless, skinless chicken thighs work well too – just reduce the cooking time by about 5 minutes.
- Can’t find aji amarillo paste? Substitute with a mixture of habanero sauce and yellow bell pepper, or simply omit.
- Make it vegetarian by replacing chicken with roasted vegetables like cauliflower and chickpeas.
- The green sauce can be made up to 3 days ahead and stored in the refrigerator.
- For extra flavor, add 1/4 cup beer or white wine when adding the broth.
Serving Suggestions
Serve this vibrant Peruvian chicken and rice with a generous drizzle or side serving of the green sauce. The dish pairs beautifully with a simple avocado salad dressed with lime juice and salt, or some quick-pickled red onions for a tangy contrast.
For a complete Peruvian experience, serve with a side of roasted sweet potatoes or plantains, and consider a refreshing glass of Pisco Sour or a crisp lager to complement the meal’s complex flavors.
Notes
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- The green sauce may separate slightly when stored – simply whisk before serving.
- For a more authentic flavor, look for Peruvian yellow chili paste (aji amarillo) at specialty markets or online.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust cooking time. Brown rice typically requires 40-45 minutes to cook, so partially cook the rice separately before adding it to the skillet.
Is there a substitute for cilantro in the green sauce?
If you’re not a fan of cilantro, try using a mixture of parsley and mint instead. The flavor will be different but still delicious.
Can I make this dish ahead of time?
Yes! The green sauce can be made 2-3 days ahead, and the entire dish reheats beautifully. Just add a splash of water when reheating to prevent the rice from drying out.
How spicy is this dish?
The spice level is moderate but customizable. For a milder version, remove all seeds from the jalapeños and use less aji amarillo paste. For extra heat, keep the seeds or add a pinch of cayenne pepper.
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