As I stood in my kitchen, the alluring aroma of spices filled the air, instantly transporting me to the vibrant streets of Peru. Today, I’m thrilled to introduce you to my take on Peruvian Chicken and Rice with Green Sauce, or Arroz con Pollo Peruano. This one-pot wonder is not only a delight to make but also a comforting meal that perfectly caters to busy weeknights or family dinners. Tender chicken thighs cook slowly with fragrant rice and a medley of spices, all topped with a zesty, creamy green sauce that adds a fresh kick. Best of all, this dish is versatile, allowing for easy substitutions to fit your pantry and dietary needs. Are you ready to bring a touch of Peruvian flavor to your dinner table? Let’s dive in!
Why is This Recipe a Must-Try?
Comforting One-Pot Wonder: This dish is a complete meal, minimizing cleanup while maximizing flavor, making it perfect for busy nights.
Vibrant Flavor Profile: The aromatic spices infuse both the chicken and rice, while the creamy Aji Verde sauce adds a refreshing kick that will tantalize your taste buds.
Easy Substitutions: Don’t have chicken or certain veggies? No problem! Swap in shrimp, firm tofu, or your favorite vegetables to personalize your dish.
Family-Friendly Meal: This Peruvian Chicken and Rice with Green Sauce is sure to please the whole family, turning dinner into a delightful culinary adventure.
Quick Preparation: Ready in under 30 minutes, this recipe allows you to enjoy homemade goodness without spending hours in the kitchen.
Elevate your meals further with side dishes like Roasted Green Beans or a comforting Chicken Soup with Potatoes to round out your dining experience!
Peruvian Chicken and Rice Ingredients
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For the Chicken and Rice
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Olive Oil – Adds richness and helps in sautéing the ingredients; use vegetable oil if preferred.
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Boneless, Skinless Chicken Thighs/Breasts (1 lb) – Provides tenderness and flavor; can be substituted with drumsticks or tofu for a vegetarian option.
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Cumin (1 tsp) – Offers warm, earthy flavor; omit if not on hand.
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Paprika (1 tsp) – Brings mild pepper flavor and vibrant color; replace with smoked paprika for extra smokiness.
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Turmeric (½ tsp, optional) – Adds lovely color and subtle earthiness; skip if unavailable.
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Salt and Black Pepper – Essential for enhancing flavor; adjust according to taste.
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Onion (1 medium, finely chopped) – Introduces sweetness and depth; substitute with shallots if desired.
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Garlic (3 cloves, minced) – Infuses rich aroma and taste; a crucial ingredient for flavor.
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Red Bell Pepper (1, diced) – Provides sweetness and color; swap with any sweet pepper variety.
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Long-Grain Rice (1 cup) – Serves as the dish’s base, providing bulk; medium-grain rice works too with adjusted liquid.
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Chicken Broth (1¾ cups) – Adds depth of flavor; opt for vegetable broth or water for a lighter option.
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Frozen Peas (½ cup) – Brightens the dish with color and nutrients; can replace with any mixed veggies.
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Fresh Cilantro (¼ cup, chopped) – Enhances freshness; substitute with parsley for a different herb profile.
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Juice of 1 Lime – Brightens flavors beautifully; use lemon juice as a substitute if needed.
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For the Green Sauce (Aji Verde)
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Fresh Cilantro Leaves (1 cup, packed) – The main flavor powerhouse for the sauce.
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Mayonnaise (½ cup) – Adds creamy texture; Greek yogurt is a lighter substitute if desired.
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Jalapeño (1 small, seeds removed for less heat) – Adds a mild kick; feel free to omit if you prefer no spice.
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Garlic Clove (1) – Essential for a robust flavor profile.
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Lime Juice (2 tbsp) – Provides bright acidity; vinegar can be used as an alternative.
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Olive Oil (1 tbsp) – Contributes to smoothness; any neutral oil works fine.
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Grated Parmesan Cheese (1 tbsp) – Intensifies umami flavor; omit for a dairy-free version.
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Salt and Pepper – Adjust to taste for the perfect seasoning.
With these ingredients at your fingertips, you’re all set to create a delightful centerpiece for family dinners or gatherings. Enjoy the rich, comforting experience of Peruvian Chicken and Rice with Green Sauce!
Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce
Step 1: Heat the Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer, signaling it’s ready for cooking. This step is crucial for the Peruvian Chicken and Rice with Green Sauce, as it creates a flavorful base for the dish.
Step 2: Brown the Chicken
Season 1 pound of boneless, skinless chicken thighs with cumin, paprika, turmeric, salt, and pepper. Once the oil is hot, add the chicken pieces to the pot and sauté for about 5-7 minutes, turning occasionally until they are nicely browned on all sides. This browning helps lock in flavor.
Step 3: Sauté the Vegetables
Add 1 finely chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot. Stir well and cook for an additional 3-4 minutes until the onion is translucent and the peppers are softened. This step enriches the dish with aromatic flavors, enhancing your Peruvian Chicken and Rice.
Step 4: Incorporate the Rice
Stir in 1 cup of long-grain rice, mixing it thoroughly with the other ingredients in the pot. Allow the rice to toast for about 1-2 minutes, absorbing the flavors. This critical step ensures your rice will be infused with all the delicious spices as you continue with the recipe.
Step 5: Add the Broth
Pour in 1¾ cups of chicken broth, bringing the mixture to a lively boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. During this time, the chicken becomes tender, and the rice cooks perfectly, soaking up all the savory goodness.
Step 6: Finish with Peas and Cilantro
After 20 minutes, stir in ½ cup of frozen peas and ¼ cup of chopped fresh cilantro, allowing them to heat through for 2-3 minutes. Then, squeeze the juice of 1 lime over the dish for a bright finish. This step not only adds color but also a burst of freshness to your Peruvian Chicken and Rice.
Step 7: Blend the Green Sauce
While the chicken and rice are finishing, prepare the Aji Verde. In a blender, combine 1 cup of packed fresh cilantro leaves, ½ cup of mayonnaise, 1 jalapeño, 1 garlic clove, 2 tablespoons of lime juice, and 1 tablespoon of olive oil. Blend until smooth, seasoning with salt and pepper to taste.
Step 8: Serve and Enjoy
Plate the comforting Peruvian Chicken and Rice, drizzled generously with the creamy green sauce. Serve hot to your family and friends, highlighting the vibrant colors and fresh flavors of this one-pot meal. Enjoy the warmth of this delightful dish that brings a taste of Peru to your home!
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your dining experience with delightful side dishes that perfectly complement the comforting, zesty flavors of this vibrant dish.
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Crispy Roasted Potatoes:
These golden potatoes provide a satisfying crunch that contrasts beautifully with the tender chicken and fluffy rice, offering a comforting bite. -
Fresh Garden Salad:
A light mix of greens, cucumber, and cherry tomatoes dressed in lemon vinaigrette adds a refreshing touch, balancing the richness of the Aji Verde. -
Sweet Corn on the Cob:
Grilled or boiled, the natural sweetness of corn cobs enhances the hearty meal while adding a delightful, summery flavor profile. -
Grilled Asparagus:
Tender yet crisp, grilled asparagus drizzled with olive oil heightens the meal with its earthy undertones, making it a perfect pairing for your chicken. -
Zesty Limeade:
A cold glass of freshly squeezed limeade offers a refreshing drink that beautifully complements the dish’s spicy notes, creating a perfect harmony of flavors. -
Churros for Dessert:
For a delightful finish, serve warm churros sprinkled with sugar and cinnamon. Their sweet, crispy exterior pairs wonderfully with the warm, savory flavors of the main course.
Make Ahead Options
Preparing the Peruvian Chicken and Rice with Green Sauce ahead of time can be a game-changer, especially for busy weeknights! You can marinate the chicken in the spices (cumin, paprika, turmeric, salt, and pepper) up to 24 hours in advance, which enhances flavor and tenderness. Additionally, you can chop the onion, garlic, and red bell pepper, storing them in the refrigerator for up to 3 days. The green sauce can also be made ahead; simply blend it and refrigerate for up to 3 days to maintain its vibrant flavor. When you’re ready to serve, just sauté the marinated chicken, follow the regular cooking steps, and drizzle the fresh green sauce for a quick, delicious meal that’s just as flavorful!
Peruvian Chicken and Rice Variations & Substitutions
Customize your dish with these delicious options that elevate and transform your meal experience.
- Brown Rice: Substitute brown rice for a nuttier flavor but increase liquid and cooking time slightly. The added texture makes for a hearty twist that’s truly satisfying.
- Shrimp or Tofu: Swap out chicken for shrimp or firm tofu to create a seafood or vegetarian version that can delight even the pickiest eaters. This alternative offers an appealing change while keeping the essence of the dish intact.
- More Veggies: Add colorful vegetables like carrots, corn, or zucchini for added nutrition and visual appeal. This not only boosts flavor but also turns your dish into a vibrant medley that excites the senses!
- Spicy Kick: For those who love spice, toss in diced serrano peppers or a pinch of cayenne in the Aji Verde to heat things up. The extra warmth contrasts wonderfully with the creamy sauce.
- Fresh Herbs: Experiment with fresh herbs like mint or basil in the Aji Verde to give it a unique flavor profile. This refreshing twist can redefine your sauce and delight your taste buds.
- Greek Yogurt: For a lighter creamy sauce, substitute mayonnaise with Greek yogurt in the Aji Verde. It adds a tangy flavor while keeping your dish healthful without losing the creaminess!
- Zesty Citrus: Add a splash of orange juice along with the lime juice for a unique citrus twist in both the chicken and Aji Verde. The bright flavor complements the spices beautifully!
- Plant-Based Broth: Use vegetable broth instead of chicken broth to cater to vegetarian diets without compromising on flavor. This ensures that everyone can enjoy the comforting depths of this cherished dish.
Feel free to mix and match these ideas, and let your culinary creativity flow! If you’re looking for even more inspiration, consider pairing this meal with some delicious Roasted Green Beans or a warm bowl of Chicken Soup with Potatoes. Enjoy your cooking adventure!
How to Store and Freeze Peruvian Chicken and Rice with Green Sauce
Fridge: Store leftover Peruvian Chicken and Rice in an airtight container for up to 4 days. Reheat gently on the stove with a splash of chicken broth to prevent drying out.
Freezer: For longer storage, freeze the dish in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave, adding liquid as needed.
Cool Before Storing: Always allow the dish to cool completely before sealing in a container to maintain optimal freshness and flavor.
Individual Portions: Consider portioning out the chicken and rice for easy, ready-to-go meals. This is a fantastic way to savor the vibrant flavors of Peruvian cuisine on busy days!
Expert Tips for Peruvian Chicken and Rice
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Brown the Chicken: Ensure the chicken is browned well before adding broth; this step enhances flavor and depth in your Peruvian Chicken and Rice.
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Adjust Spiciness: Control the heat in the Aji Verde by adjusting the jalapeño amount; removing the seeds will lessen the spice without compromising flavor.
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Rest Before Serving: Allow the dish to sit for a few minutes after cooking; this helps the flavors meld together beautifully and is crucial for your chicken to be juicy.
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Liquid Measurement: If using brown rice, increase the liquid by about half a cup and extend the cooking time for perfectly tender grains.
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Leftover Magic: Store leftovers in an airtight container and reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist.
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Experiment with Veggies: Feel free to mix in other vegetables like carrots or corn; they not only add nutrition but also vibrant colors to your Peruvian Chicken and Rice with Green Sauce.
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
What is the best way to select ripe ingredients for this dish?
Absolutely! When choosing your produce, look for vibrant red bell peppers without any blemishes or dark spots. Fresh cilantro should appear bright green with no wilting, and limes should be firm and heavy for their size. For chicken, select pieces that are plump and have a uniform color without any off-odors.
How should I store leftovers from the Peruvian Chicken and Rice?
Very! Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water to keep the rice and chicken moist. I often find that reheating on the stove gently brings back the original flavor and texture beautifully!
Can I freeze Peruvian Chicken and Rice with Green Sauce?
Absolutely! To freeze, allow the dish to cool completely, then transfer it to an airtight container or freezer-safe bag, ensuring to remove as much air as possible. This way, it can last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stove, adding a splash of broth or water to revive the flavors.
What if my rice comes out mushy or undercooked?
Very! If your rice ends up mushy, it may be due to excess liquid or overcooking; try reducing the broth in the recipe next time or checking your rice’s doneness closely. If your rice is undercooked, simply add a bit more broth and continue to cook with a lid on, checking every few minutes until tender. Patience is key here!
Are there any dietary considerations I should keep in mind for Peruvian Chicken and Rice?
Absolutely! This dish can easily be modified for various dietary needs. To make it gluten-free, ensure your chicken broth is certified gluten-free. If you’re cooking for someone with dairy allergies, simply omit the Parmesan in the Aji Verde sauce or substitute with a non-dairy option like nutritional yeast for added flavor. If serving to pets, remember that spices and onions aren’t suitable for them. Always use caution and adjust as needed for allergies!
Can I use other proteins instead of chicken?
The more the merrier! Feel free to substitute chicken with shrimp or firm tofu to suit your dietary preferences. If using shrimp, add them in during the last 5-7 minutes of cooking to ensure they’re perfectly cooked. For tofu, drain and press it well before cubing and sautéing to enhance its flavor and texture in the dish.
Peruvian Chicken and Rice with Green Sauce for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer, signaling it’s ready for cooking.
- Season 1 pound of boneless, skinless chicken thighs with cumin, paprika, turmeric, salt, and pepper. Once the oil is hot, add the chicken pieces to the pot and sauté for about 5-7 minutes, turning occasionally.
- Add 1 finely chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot. Stir well and cook for an additional 3-4 minutes until the onion is translucent.
- Stir in 1 cup of long-grain rice, mixing it thoroughly with the other ingredients in the pot. Allow the rice to toast for about 1-2 minutes.
- Pour in 1¾ cups of chicken broth, bringing the mixture to a lively boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
- After 20 minutes, stir in ½ cup of frozen peas and ¼ cup of chopped fresh cilantro, allowing them to heat through for 2-3 minutes. Squeeze the juice of 1 lime over the dish for a bright finish.
- In a blender, combine 1 cup of packed fresh cilantro leaves, ½ cup of mayonnaise, 1 jalapeño, 1 garlic clove, 2 tablespoons of lime juice, and 1 tablespoon of olive oil. Blend until smooth, seasoning with salt and pepper to taste.
- Plate the comforting Peruvian Chicken and Rice, drizzled generously with the creamy green sauce. Serve hot to your family and friends.
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