Peruvian Chicken & Rice

This vibrant, aromatic dish brings together succulent spice-rubbed chicken and perfectly seasoned rice, all crowned with a vivid green sauce that ties everything together with fresh, zesty flavor. The combination creates a harmonious balance between comfort and excitement with every bite. While drawing inspiration from traditional Peruvian cuisine, this accessible version uses ingredients readily available in most grocery stores while still delivering authentic taste. The multi-dimensional flavors develop through simple cooking techniques that allow each component to shine without requiring advanced culinary skills. Perfect for everyday family dinners yet impressive enough for entertaining, this colorful, complete meal delivers restaurant-quality results from your home kitchen.

I discovered this recipe during a particularly hectic week when I was craving something exciting but didn't have time for complex cooking. After experimenting with various spice combinations and sauce ingredients, this version emerged as my family's absolute favorite. Now it's my go-to dish whenever someone special visits or when we need to break out of our dinner routine. My children, who were initially skeptical about the green sauce, now request 'double sauce' every time. What began as a simple weeknight experiment has become our most-requested meal for celebrations and comfort alike.

Ingredients You'll Need

• 4 Bone-in, Skin-on Chicken Thighs: Provides richer flavor and juicier meat than boneless cuts. The skin crisps beautifully while protecting the meat
• 2 cups Long-grain Rice: Creates the perfect fluffy base for the dish. White rice works best for authentic texture and flavor absorption
• 1 medium Onion, diced: Adds aromatic sweetness to the rice. Yellow onions work perfectly here
• 1 Bell Pepper, diced: Contributes color, sweetness, and texture. Red or yellow peppers bring the most vibrant color
• 3 cloves Garlic, minced: Provides essential depth of flavor to both the chicken and rice
• ½ cup Cilantro leaves: Infuses the rice with subtle herbal notes. Reserve some for the sauce and garnish
• 2 cups Chicken Broth: Forms the flavorful cooking liquid for perfect rice. Low-sodium allows better seasoning control
• 1 teaspoon Ground Cumin: Essential for authentic Peruvian flavor. Toasting the spice briefly enhances its aroma
• 1 teaspoon Smoked Paprika: Adds depth and subtle smokiness. Spanish paprika (pimentón) works best if available
• ½ teaspoon Ground Turmeric: Contributes beautiful golden color and earthy notes to the rice
• ½ cup Frozen Peas: Adds bright color and subtle sweetness. Their texture provides pleasant contrast
• ½ cup Chopped Carrots: Brings natural sweetness and nutritional value. Dice small for quick cooking
• 3 tablespoons Olive Oil: Used for both cooking and the sauce. Extra virgin provides the best flavor
• Salt and Black Pepper to taste: Essential for bringing all flavors into focus

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For the Green Sauce

• 1 cup Fresh Cilantro, leaves and tender stems: The foundation of the sauce that gives it vibrant color and flavor
• 1-2 Jalapeños, seeds removed for milder sauce: Provides essential heat that balances the creamy elements
• 2 cloves Garlic: Adds pungency and depth to the sauce
• ⅓ cup Mayonnaise: Creates creamy texture and rich mouthfeel
• 2 tablespoons Olive Oil: Helps emulsify the sauce and adds richness
• 2 tablespoons Lime Juice: Provides crucial acidity that brightens all flavors
• ½ teaspoon Ground Cumin: Ties the sauce to the spices in the chicken for flavor continuity
• Salt to taste: Enhances and balances all other flavors

Step-by-Step Cooking Instructions

Prepare the Chicken for Maximum Flavor:

Begin by patting the chicken thighs dry with paper towels. This crucial step removes excess moisture, allowing the spices to adhere better and helping the skin crisp properly during cooking. In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly to create a uniform spice blend. Rub this mixture generously over all surfaces of the chicken thighs, paying special attention to get some under the skin where it can directly flavor the meat. Let the seasoned chicken rest at room temperature for 15-20 minutes while you prepare other ingredients. This resting period allows the spices to penetrate the meat and helps the chicken cook more evenly.

Sear the Chicken to Develop Depth:

Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and wait until it shimmers. Place the chicken thighs skin-side down in the hot oil, being careful not to overcrowd the pan – work in batches if necessary. Cook undisturbed for 6-7 minutes until the skin turns a rich golden brown and releases easily from the pan. This patience during searing creates flavor compounds that will enhance the entire dish. Flip the chicken and cook for another 5-6 minutes on the second side. The chicken will not be fully cooked at this point – that's intentional, as it will finish cooking with the rice. Transfer the partially cooked chicken to a plate and set aside, leaving the flavorful drippings in the pan.

Build the Flavorful Rice Base:

Reduce the heat to medium and add the diced onion and bell pepper to the same skillet with the chicken drippings. Sauté for 3-4 minutes until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown and become bitter. Stir in the rice, coating each grain in the flavorful oil and vegetable mixture. Continue cooking for 1-2 minutes, stirring constantly, until the rice becomes slightly translucent around the edges. This toasting step adds another dimension of flavor to the finished dish and helps prevent the rice from becoming sticky.

Create the Aromatic Cooking Liquid:

In a blender, quickly pulse ½ cup cilantro leaves with ½ cup of the chicken broth until roughly chopped but not completely puréed. This infuses the cooking liquid with fresh herb flavor without turning it completely green. Pour this mixture along with the remaining 1½ cups chicken broth into the skillet with the rice. Add the ground turmeric, ½ teaspoon salt, and ¼ teaspoon black pepper, stirring to combine. Scatter the diced carrots evenly throughout the mixture. Bring everything to a gentle boil, then reduce the heat to low. The combination of herbs, spices, and vegetables in the cooking liquid ensures that every grain of rice absorbs maximum flavor as it cooks.

Complete the One-Pot Cooking:

Return the seared chicken thighs to the skillet, nestling them skin-side up on top of the rice mixture. Cover the skillet with a tight-fitting lid and simmer gently for 18-20 minutes, or until the rice has absorbed almost all the liquid and the chicken reaches an internal temperature of 165°F (74°C). About 5 minutes before the rice is done, scatter the frozen peas over the surface – they'll steam perfectly without getting overcooked. Don't lift the lid during cooking unless absolutely necessary; the steam trapped inside is essential for properly cooking the rice. This method allows the chicken to finish cooking while simultaneously flavoring the rice below.

Prepare the Vibrant Green Sauce:

While the chicken and rice cook, make the sauce that will elevate this dish from good to extraordinary. In a food processor or blender, combine the fresh cilantro, jalapeños, garlic, mayonnaise, olive oil, lime juice, ground cumin, and a pinch of salt. Process until smooth, scraping down the sides as needed to ensure even blending. Taste and adjust the seasoning with additional salt or lime juice as needed. The sauce should be vibrant green, creamy, and pack a punch of flavor with a subtle heat. Transfer to a serving bowl and refrigerate until ready to serve. This sauce can be made up to a day ahead and actually improves as the flavors meld.

Finish and Serve with Style:

When the rice is tender and the chicken is cooked through, remove the skillet from the heat and let it rest, covered, for 5 minutes. This resting period allows the remaining moisture to distribute evenly throughout the rice. Fluff the rice gently with a fork, being careful not to disturb the chicken. For serving, you can either present the entire skillet at the table for a family-style meal or transfer portions to individual plates. Either way, make sure each serving includes chicken, rice with vegetables, and a generous drizzle of the green sauce. Garnish with additional fresh cilantro leaves for a pop of color and freshness that hints at the flavors in the sauce.

I learned about the importance of toasting the rice before adding liquid from a Peruvian chef who visited our neighborhood cooking club. My first attempts at this dish produced rice that was either too mushy or too dry, and he explained that briefly toasting the grains in oil creates a protective barrier that helps each grain cook perfectly. The difference was immediately noticeable – individual grains that were tender yet distinct, rather than clumping together. Now I never skip this step, and it's transformed not just this recipe but all my rice dishes. My family can immediately tell when I've rushed through this stage because the texture isn't quite right.

Perfect Pairings

This complete meal needs little accompaniment, but a few thoughtfully chosen sides can enhance the experience. A simple cucumber and tomato salad dressed with lime juice and a touch of olive oil provides refreshing contrast to the rich, warm flavors of the main dish. For a more substantial spread, serve with fried plantains – their sweet starchiness complements the savory elements beautifully. If you're entertaining, begin the meal with a small cup of chicken broth flavored with lime and cilantro as an appetizer to prepare the palate for the flavors to come.

Clever Shortcuts

While this recipe is already streamlined, you can make it even quicker on busy weeknights. Use boneless chicken thighs for faster cooking, though you'll sacrifice some flavor and juiciness. Prepare the green sauce up to three days ahead and store it in the refrigerator – it actually improves with time as the flavors meld. For an ultra-quick version, use pre-cooked rotisserie chicken: simply warm it with the spice rub in the oven while preparing the rice separately, then serve together with the sauce for a 30-minute meal that tastes like it took hours.

Make-Ahead Strategies

This dish works beautifully for meal prep and entertaining. The entire dish can be made a day ahead and gently reheated, covered, in a 325°F oven until warm throughout. The green sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. For the freshest flavor when serving leftover portions, add a squeeze of fresh lime juice and a sprinkle of chopped cilantro just before serving to brighten the flavors that may have mellowed during storage.

Cultural Background

While this recipe is inspired by traditional Peruvian flavors, it's a simplified home cook's version rather than strictly authentic. True Peruvian arroz con pollo typically includes beer and distinctive Peruvian chilies like ají amarillo, which can be difficult to find in many areas. This adaptation uses more readily available ingredients while maintaining the spirit of the dish. The green sauce is inspired by the Peruvian ají verde but adapted for ingredients commonly found in most grocery stores. Understanding these adaptations helps appreciate both the authentic roots and the practical modifications.

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Flavorful Variations

This versatile recipe welcomes creative adaptations. For a lighter version, use boneless chicken breasts instead of thighs (reducing cooking time accordingly). Create a tropical twist by adding ½ cup diced pineapple to the rice during the last 5 minutes of cooking. For additional vegetables, red bell peppers, corn kernels, or diced zucchini make excellent additions. Vegetarians can replace the chicken with large portobello mushrooms, keeping the same spice rub and cooking technique. Each variation maintains the essential character of the dish while offering new flavor dimensions.

I discovered my favorite variation of this dish during a summer when our garden produced an abundance of fresh herbs. On a whim, I added a handful of fresh basil and mint to the traditional cilantro in the green sauce. The result was an incredible depth of flavor that complemented the traditional spices beautifully. Now, whenever fresh herbs are available, I use this 'garden green sauce' variation, which has become so popular among friends that I'm often asked to bring it to gatherings. These little creative touches are what make cooking such a joy – finding your own special twist on traditional recipes that makes them uniquely yours.

Recipe Tips & Questions

→ Can I make this dish ahead of time?

Yes! The chicken and rice keeps well in the refrigerator for up to 3 days. Store the green sauce separately in an airtight container for up to 1 week. Reheat the chicken and rice with a splash of water or broth.

→ Is there a substitute for cilantro?

If you don't like cilantro, you can substitute with a combination of parsley and mint for the green sauce. For the rice, simply omit the cilantro or use parsley instead.

→ How spicy is the green sauce?

With seeds removed from the jalapeños, it's moderately spicy. For a milder version, use only one jalapeño or substitute with a quarter of a bell pepper. For extra heat, leave some seeds in or add a serrano pepper.

→ Can I use brown rice instead of white rice?

Yes, but you'll need to adjust the cooking time and liquid. Brown rice typically requires about 45 minutes to cook and a bit more liquid. Add an extra 1/2 cup of broth and cook the rice for 15-20 minutes before adding the chicken back.

→ What can I serve with this dish?

This is a complete meal on its own, but a simple green salad with a lime vinaigrette or sliced avocados make excellent accompaniments. Fried plantains (tostones) are also a traditional pairing.