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Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano)

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A flavorful Peruvian classic made with tender chicken, seasoned rice, and a vibrant green sauce. Easy to make and bursting with bold Latin flavor.

Ingredients

For the Chicken and Rice:

2 tablespoons olive oil

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon turmeric (optional, for color)

Salt and black pepper, to taste

1 medium onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, diced

1 cup long-grain rice

1¾ cups chicken broth

½ cup frozen peas

¼ cup fresh cilantro, chopped

Juice of 1 lime

For the Green Sauce (Aji Verde):

1 cup fresh cilantro leaves, packed

½ cup mayonnaise

1 small jalapeño, seeds removed (for less heat)

1 garlic clove

2 tablespoons lime juice

1 tablespoon olive oil

1 tablespoon grated Parmesan cheese

Salt and pepper, to taste

Instructions

1. Season and Cook the Chicken:

Toss chicken with cumin, paprika, turmeric, salt, and pepper.

Heat olive oil in a large skillet over medium heat.

Add chicken and cook until browned and cooked through. Remove and set aside.

2. Sauté Vegetables:

In the same pan, sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.

3. Cook the Rice:

Add rice and stir for 1 minute to toast lightly.

Pour in chicken broth, stir, and bring to a boil.

Reduce heat, cover, and simmer for 15 minutes.

4. Combine and Finish:

Stir in peas and return the cooked chicken to the pan.

Cover and cook for another 5 minutes, until the rice is fluffy and peas are tender.

Add chopped cilantro and lime juice, fluff with a fork, and adjust seasoning.

5. Make the Green Sauce:

Blend cilantro, mayo, jalapeño, garlic, lime juice, olive oil, Parmesan, salt, and pepper until smooth and creamy.

Adjust seasoning or lime to taste.

6. Serve:

Spoon the chicken and rice into bowls and drizzle with the green sauce.

Garnish with fresh cilantro and lime wedges if desired.

Notes

Use thighs for juicier meat or breasts for a leaner option.

The green sauce can be made ahead and stored in the fridge for up to 3 days.

Add extra jalapeño or hot sauce for a spicier version.

Great for meal prep—leftovers reheat well.

Find it online: https://allrecipesmade.com/peruvian-chicken-and-rice-with-green-sauce-arroz-con-pollo-peruano/