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

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.