Peruvian Chicken and Rice

If you are looking for a meal that is a masterclass in flavor and color, this Peruvian Chicken and Rice (traditionally known as Arroz con Pollo) is a world-class choice. This dish is a staple of Peruvian home cooking, famous for its vibrant green or yellow rice and the iconic Aji Verde (green sauce) served on the side. The chicken is deeply marinated in smoky spices like cumin and paprika, then seared and simmered until it is fall-off-the-bone tender.

The beauty of this Peruvian arroz con pollo is the layer-by-layer build of flavor. By toasting the rice with aromatics like shallots, garlic, and turmeric, you create a savory foundation that perfectly complements the zesty, creamy green sauce. Whether you’re a fan of traditional Latin flavors or just looking for a new family-favorite “one-pot” style meal, this recipe delivers a restaurant-quality experience right in your own kitchen.

Why You’ll Love This Recipe

• Flavor Explosion: Combines smoky, earthy spices with bright lime and fresh cilantro.
• The “Magic” Green Sauce: The Aji Verde sauce is so addictive you’ll want to put it on everything from tacos to eggs.
• Tender & Juicy: Marinating the chicken in lime juice and oil ensures it stays moist through both searing and baking.
• Aromatic Rice: Jasmine rice absorbs the chicken stock and turmeric, becoming fluffy, fragrant, and golden.

Ingredients

The Chicken & Rice

• 1.5–2 lbs Chicken (Thighs or Breasts), cut into pieces
• 1 cup Jasmine Rice
• 2 cups Chicken Stock
• 1 Tbsp Butter or Oil
• ¼ cup Shallots or Onion, diced
• 3 cloves Garlic, minced
• Spices: 1 Tbsp Cumin, 1 tsp Smoked Paprika, 1 tsp Turmeric, 1 tsp Salt, ½ tsp Black Pepper
• 1 cup Frozen Peas
• 2 Tbsp Lime Juice (plus wedges for serving)

The Green Sauce (Aji Verde)

• 1 cup Fresh Cilantro leaves
• ½ cup Mayonnaise
• ¼ cup Sour Cream
• 2 Jalapeños, roughly chopped (remove seeds for less heat)
• 2 cloves Garlic
• 1 Tbsp Olive Oil
• 1 Tbsp Fresh Lime Juice
• Salt and Pepper to taste

Instructions

1. Marinate the Chicken

In a medium bowl, whisk together the oil, lime juice, garlic, cumin, paprika, salt, and pepper. Reserve about ¼ of this mixture to use as a basting sauce later. Add the chicken to the bowl, coat thoroughly, and marinate in the fridge for at least 1 hour (overnight is even better).

2. Cook the Chicken

Preheat your oven to 450°F (230°C). Place the marinated chicken on a foil-lined sheet pan. Bake for 30 minutes or until the internal temperature reaches 165°F. Halfway through, brush the chicken with the reserved marinade for extra flavor.

3. Prepare the Peruvian Rice

While the chicken bakes, rinse the rice until the water runs clear. Sauté the shallots and garlic in a pot with butter until soft. Stir in the rice, turmeric, and remaining spices for 1 minute to toast. Add the chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes.

4. The Finishing Rice Touches

Stir the frozen peas into the rice, replace the lid, and let it rest off the heat for 5–10 minutes. This allows the peas to steam and the rice to become perfectly fluffy.

5. Blend the Green Sauce

Add all the green sauce ingredients into a blender or food processor. Pulse for 30 seconds until creamy and vibrant green.

6. Assemble and Serve

Fluff the yellow rice with a fork. Top with the golden chicken and a generous drizzle of the Aji Verde sauce. Serve with extra lime wedges on the side.

Expert Tips for Success

• Rinse Your Rice: Don’t skip the rinse! Removing the surface starch is what keeps the grains of jasmine rice separate and fluffy rather than sticky.
• Aji Amarillo Option: If you can find Aji Amarillo paste (Peruvian yellow chili) at a specialty market, add a tablespoon to the rice for a more traditional, authentic kick.
• Blender Secret: If the green sauce is too thin, add an extra tablespoon of mayonnaise. If it’s too thick, add a splash of water or extra lime juice.
• Crispy Skin: If you are using skin-on chicken, sear it in a pan skin-side down for 3 minutes before moving it to the oven to ensure a crispy texture.

Variations

• Traditional Green Rice: Instead of yellow rice, blend half of the cilantro with the chicken stock before cooking the rice to create the classic “Arroz Verde.”
• Seafood Version: Swap the chicken for large shrimp or white fish. Reduce the oven time to 10–12 minutes.
• Healthy Swap: Replace the mayonnaise in the green sauce with Greek yogurt for a high-protein, lower-calorie version.
• Extra Veggie: Add diced carrots and corn to the rice along with the peas for added color and sweetness.

FAQ: Peruvian Chicken and Rice

Q: Is the green sauce spicy? A: It has a mild to medium kick from the jalapeños. To make it child-friendly, remove all the seeds and white membranes from the peppers before blending.

Q: Can I use brown rice? A: Yes, but you will need to increase the chicken stock to 2 ½ cups and the cooking time to approximately 40–45 minutes.

Q: How do I store leftovers? A: Store the chicken and rice in an airtight container for up to 3 days. Keep the green sauce in a separate small jar; it will stay fresh for up to 1 week.

Q: Can I make this in one pot? A: Yes. You can sear the chicken in a large Dutch oven, remove it, cook the rice in the same pot, and then place the chicken back on top of the rice to finish simmering together on the stovetop.