Peruvian Chicken and Rice, also known as Arroz con Pollo Peruano, is a vibrant, comforting one-pot meal bursting with bold Latin flavors. Juicy chicken is cooked together with fragrant rice, fresh cilantro, colorful vegetables, and warm spices to create a dish that’s both hearty and deeply satisfying.
What truly sets this Peruvian classic apart is the iconic Aji Verde—a creamy green sauce made with cilantro, lime juice, garlic, and a gentle kick of heat. Drizzled over the chicken and rice, it adds brightness, richness, and just the right amount of spice, transforming a simple meal into something unforgettable
This recipe brings the warmth and color of Peruvian cuisine straight to your kitchen. It’s easy enough for a weeknight dinner, yet impressive enough for guests, making it a perfect choice for family meals or weekend gatherings.
Why You’ll Love This Recipe
- One-pot meal for easy cleanup
- Bold, fresh flavors from cilantro, lime, and spices
- Comforting and filling, yet bright and vibrant
- Meal-prep friendly—tastes even better the next day
Ingredients
For the Chicken and Rice (Serves 4–6)
- Olive oil
- Boneless or bone-in chicken thighs
- Onion and garlic
- Long-grain white rice
- Chicken broth
- Bell pepper, peas, and carrots
- Fresh cilantro
- Cumin, paprika, turmeric (optional)
- Salt and black pepper
- Fresh lime juice
For the Peruvian Green Sauce (Aji Verde)
- Fresh cilantro
- Jalapeño
- Mayonnaise
- Sour cream or Greek yogurt
- Garlic
- Lime juice
- Olive oil
- Salt and pepper
How to Make Peruvian Chicken and Rice
1. Season and Brown the Chicken
Toss the chicken with cumin, paprika, turmeric, salt, and pepper. Sear in olive oil until golden and cooked through, then set aside.
2. Build the Flavor Base
In the same pan, sauté onion, garlic, and bell pepper until soft and fragrant.
3. Cook the Rice
Stir in the rice, letting it toast briefly in the spices. Add chicken broth, bring to a simmer, cover, and cook until the rice is tender.
4. Bring It All Together
Return the chicken to the pan along with peas. Cover and cook a few more minutes, then finish with fresh cilantro and lime juice. Fluff gently before serving.
Make the Aji Verde
Blend cilantro, jalapeño, mayonnaise, sour cream, garlic, lime juice, olive oil, and seasoning until smooth and creamy. Adjust heat and acidity to taste. Chill until ready to serve.
Serving Suggestions
Serve the chicken and rice hot with:
- A generous drizzle of Aji Verde
- Fresh lime wedges
- Sliced avocado or a simple green salad
- Fried plantains or roasted vegetables for extra flair
Tips & Variations
- Spice level: Control the heat by removing or keeping jalapeño seeds
- Extra color: A pinch of turmeric enhances the signature green-gold hue
- Vegetarian option: Swap chicken for chickpeas or extra vegetables
- Instant Pot: Use sauté mode, then pressure cook for a quick version
This Peruvian Chicken and Rice with Green Sauce is a perfect balance of comfort and freshness—rich, colorful, and packed with flavor in every bite. Once you try it, it’s sure to become a regular on your dinner rotation.
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