Peruvian Chicken and Rice with Green Sauce

Experience the vibrant flavors of Peru with this hearty Peruvian Chicken and Rice with Green Sauce dish. Tender, spiced chicken cooked to perfection with fragrant rice and crisp vegetables brings warmth to any dinner table.

This recipe combines traditional Peruvian spices with fresh, zesty green sauce that adds a creamy and slightly spicy kick. It’s a delightful meal that balances comforting textures with lively flavors, perfect for family dinners or casual gatherings.

Ingredients

• Olive oil: A rich, fruity cooking oil used to brown chicken and sauté the vegetables, adding depth of flavor.
• Boneless skinless chicken thighs or breasts: Tender cuts cut into chunks, ideal for quick cooking and absorbing spices well.
• Cumin: An earthy, warm spice that brings depth and authentic Peruvian flavor to the chicken.
• Paprika: Adds a sweet smokiness and vibrant red color to the dish.
• Turmeric (optional): Provides a golden color and subtle earthiness, enhancing the dish’s visual appeal.
• Salt and black pepper: Essential seasoning to enhance all ingredients’ natural flavors.
• Medium onion: Finely chopped to soften when cooked and add sweetness and texture.
• Garlic cloves: Minced for aromatic pungency that complements the spices and vegetables.
• Red bell pepper: Diced to add subtle sweetness and vibrant color.
• Long-grain rice: The hearty base of the dish, perfect for absorbing spices and broth during cooking.
• Chicken broth: Adds savory moisture, infusing the rice with robust flavor.
• Frozen peas: Adds a pop of green color and gentle sweetness for balance.
• Fresh cilantro: Chopped and stirred in for fresh herbal brightness.
• Lime juice: Added at the end for zesty acidity that brightens the flavors.
• Fresh cilantro leaves: Packed for the green sauce, giving it a herbaceous kick.
• Mayonnaise: Creates a creamy, rich base for the Aji Verde sauce.
• Small jalapeño: Seeds removed for mild heat, it adds a gentle kick to the green sauce.
• Lime juice: Enhances the green sauce with citrusy brightness.
• Olive oil: Incorporated in the sauce for smooth texture and fruity notes.
• Grated Parmesan cheese: Adds a subtle umami richness to the green sauce.

Instructions

Season and Cook the Chicken

Combine the chicken chunks with cumin, paprika, turmeric, salt, and pepper in a bowl. Toss well to ensure every piece is coated, which infuses the chicken with warm, vibrant flavors. Heat olive oil in a skillet over medium heat, then add the chicken. Cook until browned and thoroughly cooked, about 6-8 minutes. Remove the chicken and set aside to retain juices and avoid overcooking.

Sauté the Aromatics and Vegetables

In the same skillet, add onions, minced garlic, and diced red bell pepper. Sauté for 3 to 4 minutes until softened and fragrant, which builds a flavorful base for the rice. Using the same pan enhances flavor by incorporating the browned bits left from the chicken.

Cook the Rice

Add the long-grain rice to the skillet, stirring for 1 minute to coat the grains in oil and spices. This step toasts the rice slightly, adding nuttiness. Pour in chicken broth, stir to combine, and bring to a boil. Reduce heat, cover, and simmer gently for about 15 minutes, allowing the rice to absorb the flavorful broth and soften.

Combine Chicken, Peas, and Finish Cooking

Stir in the frozen peas and return the cooked chicken to the pan. Cover again and cook for another 5 minutes, allowing the peas to become tender and the chicken to heat through. This melding step ensures all flavors blend beautifully and the rice becomes fluffy.

Add Fresh Cilantro and Lime

Remove the lid and fluff the rice gently with a fork to separate the grains. Stir in freshly chopped cilantro and squeeze lime juice over the top to add brightness and fresh herbal notes that balance the richness.

Prepare the Green Sauce (Aji Verde)

In a blender or food processor, combine cilantro leaves, mayonnaise, jalapeño (seeds removed for milder heat), garlic clove, lime juice, olive oil, and grated Parmesan cheese. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed for balance, creating a zesty, spicy sauce that complements the savory chicken and rice.

Serve with Green Sauce

Portion the chicken and rice mixture into bowls and drizzle generously with the vibrant green sauce. Garnish with extra fresh cilantro and lime wedges for added freshness and an appealing presentation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to retain moisture.

Serving Suggestions

This dish pairs beautifully with a simple green salad or roasted vegetables to balance its rich flavors. Serve with lime wedges on the side to enhance the fresh citrus notes.

FAQs

Can I use brown rice instead of long-grain white rice?

Yes, but increase the cooking time and broth amount as brown rice requires more liquid and time to soften.

Is this recipe spicy?

The dish itself is mild, but the Aji Verde green sauce has a mild to moderate kick, which can be adjusted by controlling jalapeño amount.

Can I prepare the green sauce in advance?

Absolutely. The green sauce can be made a day ahead and stored in the refrigerator, allowing flavors to meld for even better taste.

What can I substitute for mayonnaise in the green sauce?

You can use Greek yogurt or sour cream for a lighter alternative with similar creaminess.

Can this recipe be made gluten-free?

Yes, provided that the chicken broth and all ingredients are checked for gluten-free status.

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well but may turn out less juicy. Avoid overcooking to keep tenderness.

Is there a vegetarian alternative for this dish?

You can substitute the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.

Peruvian Chicken and Rice

A vibrant Peruvian chicken and rice dish served with a zesty green sauce, combining tender seasoned chicken, fluffy rice, colorful vegetables, and fresh cilantro for a flavorful meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course dinner, Main Course

Cuisine peruvian

Servings 4 people

Calories 550 kcal

Equipment

• 1 large skillet for cooking chicken and rice
• 1 blender for making green sauce

Ingredients

  

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken thighs or breasts, cut into chunks
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric optional
• 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
• 1 3/4 cups chicken broth
• 1/2 cup frozen peas
• 1/4 cup fresh cilantro chopped
• Juice of 1 lime

• 1 cup fresh cilantro leaves packed
• 1/2 cup mayonnaise
• 1 small jalapeño seeds removed
• 1 garlic clove
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated Parmesan cheese
• Salt and pepper to taste

Instructions

 

• Season chicken with cumin, paprika, turmeric, salt, and pepper in a bowl.
• Heat olive oil in a large skillet over medium heat, cook chicken until browned and cooked through, then remove and set aside.
• In the same skillet, sauté onion, garlic, and red bell pepper for 3-4 minutes until softened.
• Add rice to the skillet and stir for 1 minute to coat with oil and spices.
• Pour in chicken broth, stir, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
• Stir in frozen peas and return cooked chicken to the skillet, cover, and cook for another 5 minutes until rice is fluffy and peas are tender.
• Add chopped cilantro and lime juice, fluff the rice with a fork, and adjust seasoning if needed.
• To prepare the green sauce, combine cilantro leaves, mayonnaise, jalapeño, garlic, lime juice, olive oil, Parmesan cheese, salt, and pepper in a blender and blend until smooth. Adjust seasoning to taste.
• Serve the chicken and rice in bowls, drizzle with green sauce, and garnish with fresh cilantro and lime wedges.

Notes

• Use chicken breasts for leaner meat or thighs for juicier flavor.
• Adjust jalapeño amount to control sauce spiciness.
• Leftovers keep well refrigerated for 2-3 days.
• Can be reheated gently on the stove or microwave.