Get ready to dive into a vibrant fusion of flavors with this Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) Recipe. This beloved Peruvian dish wraps juicy, tender chicken in a marinade bursting with citrus and spices, then simmers it alongside fragrant, herb-infused rice that’s beautifully colored by a fresh cilantro-parsley purée. The whole meal is brought to life by a creamy, zesty green sauce that adds a lively kick and a cooling balance. It’s the kind of dish that feels both comforting and exciting, perfect for sharing with friends or impressing family on a weekend dinner.
Ingredients You’ll Need
Though the ingredient list might look a little detailed, each component is straightforward and essential. From the earthy cumin and smoky paprika to the star herb cilantro and punchy ajà amarillo paste, everything works in harmony to build a dish full of color, texture, and complex flavor.
- Chicken thighs and/or drumsticks: Bone-in and skin-on for juicy meat and crispy skin.
- Olive oil: For marinade richness and browning the chicken.
- Lime juice: Adds bright acidity to tenderize and flavor the chicken.
- Garlic: Provides savory depth in marinade and rice base.
- Ground cumin: Brings warmth and earthiness to the marinade and rice.
- Sweet paprika: Adds mild smokiness and gorgeous color.
- Dried oregano, salt, and black pepper: Classic seasoning foundation.
- Vegetable oil: Needed for sautéing the aromatics and rice.
- Red onion: Sweetness and texture in the rice base.
- Peruvian ajà amarillo paste: The signature flavor and golden hue in the dish.
- Cilantro and flat-leaf parsley: Herbal freshness for vibrant rice color.
- Chicken broth: Adds savory umami and helps cook the rice.
- Long-grain rice: Jasmine or basmati preferred for fluffy texture.
- Beer (or extra chicken broth): Gives a subtle malt note to the rice.
- Frozen peas, diced carrots, bell peppers: Colorful, sweet vegetable medley.
- Bay leaves: Layer aromatic complexity.
- Mayonnaise, sour cream or Greek yogurt: Cream base for the green sauce.
- Fresh jalapeños or serrano peppers: Heat and brightness in the green sauce.
- Parmesan cheese (optional): Boosts umami and creaminess in the sauce.
- Lime juice, olive oil, ground cumin, salt, and pepper: Round out the green sauce with zing and seasoning.
- Fresh cilantro and lime wedges: For finishing touches at the table.
How to Make Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) Recipe
Step 1: Marinate the Chicken
Start by patting your chicken pieces dry—this helps the marinade stick better. Whisk together olive oil, lime juice, minced garlic, cumin, paprika, oregano, salt, and black pepper. Pour this fragrant mixture over the chicken, rubbing it in well, especially under the skin where all that flavor really sinks in. Cover and refrigerate for at least 30 minutes, but if you can wait 2 to 4 hours or even overnight, the chicken will taste even more incredible.
Step 2: Prepare the Cilantro-Herb Purée
While the chicken marinates, blend together fresh cilantro, flat-leaf parsley if using, and a splash of chicken broth or water until you get a smooth, vibrant green sauce. This herb purée is what magically colors and flavors the rice, making it uniquely Peruvian and eye-catching on the plate.
Step 3: Brown the Chicken
Heat vegetable oil in a large heavy pot and shake off excess marinade from the chicken pieces. Place them skin-side down in the pot without crowding, working in batches if needed. Brown each side for about 4 to 5 minutes until crisp and golden but not fully cooked through. Let the chicken rest on a plate for a moment and keep those browned bits in the pot—they are pure flavor gold!
Step 4: Build the Flavor Base for the Rice
Lower the heat and add a little more oil if the pot is dry. Sauté diced red onion until it turns soft and golden, then add garlic and cook until aromatic. Stir in ajà amarillo paste and let it cook, darkening slightly to bring out its sweet, nutty character. Pour back any reserved marinade to capture all those wonderful flavors in the pot before moving on.
Step 5: Toast the Rice
Add your rinsed rice to the pot and stir constantly to coat every grain in the ajà amarillo-onion mixture. This step is important for giving the rice a glossy finish and developing a subtle toasted flavor that adds depth without browning it too much.
Step 6: Add Liquids and Herbs
Pour in your cilantro-herb purée, warm chicken broth, and beer, stirring well to combine. Toss in bay leaves, extra cumin if using, and season to taste. Bring the pot to a gentle boil, then you’re ready to nestle in your chicken.
Step 7: Simmer and Nestle the Chicken
Reduce the heat to low and gently nestle the browned chicken onto the rice skin-side up. Cover tightly and simmer for 15 minutes to allow the rice to absorb flavors while the chicken slowly cooks through.
Step 8: Add Vegetables and Finish Cooking
After 15 minutes, uncover and sprinkle peas, diced carrots, and bell pepper strips over the top. If the rice looks a bit dry, add a splash of hot broth. Cover again and cook for another 10 to 15 minutes until the rice is tender and the chicken is cooked through, then let it rest briefly off the heat for fluffiness.
Step 9: Fluff, Adjust, and Arrange
Remove bay leaves, transfer the chicken to plates, and fluff the rice carefully to mix in the vegetables without crushing the grains. Taste and adjust seasoning if needed, then arrange the chicken back on top or on a serving platter for a show-stopping presentation.
Step 10: Make the Peruvian Green Sauce (Ajà Verde)
While the rice finishes cooking, blitz together cilantro, mayonnaise, sour cream or Greek yogurt, jalapeños or serranos, ajà amarillo paste, garlic, lime juice, olive oil, Parmesan if you like, cumin, salt, and pepper until silky smooth. Add water to loosen if necessary. Let this sauce chill for the flavors to meld perfectly.
How to Serve Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) Recipe
Garnishes
Finish the dish with a sprinkle of freshly chopped cilantro and serve lime wedges alongside. The bright herb and citrus brightness make each bite pop, balancing the rich and savory elements beautifully.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to create a full fiesta, add a simple avocado salad, roasted vegetables, or a fresh tomato and onion salad to keep the meal light and vibrant.
Creative Ways to Present
For a festive twist, serve the Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) Recipe on a large platter, allowing everyone to dig in family-style. Drizzle extra green sauce over the top or serve it in small bowls for dipping. You can also stuff the rice and chicken into warm tortillas for a unique fusion taco experience.
Make Ahead and Storage
Storing Leftovers
Transfer leftovers to an airtight container and refrigerate. The rice may firm up but will still taste fantastic within 2 to 3 days. Keep the green sauce separate until ready to serve to maintain its fresh flavor and texture.
Freezing
You can freeze the chicken and rice together in a sealed container for up to 2 months. Freeze the green sauce separately in a small airtight jar. Thaw overnight in the fridge before reheating.
Reheating
Reheat the rice and chicken gently on the stovetop with a splash of broth or water to prevent drying out. The green sauce is best served cold or at room temperature—just give it a quick stir before serving.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! You can use boneless, skinless chicken thighs if you prefer. Just reduce the cooking time slightly as they will cook faster than bone-in pieces.
What if I can’t find ajà amarillo paste?
If you cannot find ajà amarillo paste, you can substitute with a mix of yellow bell pepper and a bit of mild chili powder, though the authentic flavor will be milder. Some specialty Latin markets or online stores carry it.
Is this recipe spicy?
The dish has a mild to moderate heat level from the ajà amarillo and green sauce. Adjust the number of jalapeños in the sauce to manage spiciness according to your taste.
Can I make the green sauce dairy-free?
Yes! Substitute sour cream or Greek yogurt with an equal amount of vegan yogurt or additional mayonnaise, and omit the Parmesan for a dairy-free version that still tastes delicious.
How long does the marinating improve the dish?
Marinating for at least 30 minutes infuses flavor, but 2 to 4 hours or overnight leads to much deeper seasoning and juicier chicken. The longer you can wait, the better!
Final Thoughts
There is something truly special about the Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) Recipe that brings warmth, color, and a burst of flavor to the table. It’s a dish you’ll want to make again and again, whether for a cozy family dinner or sharing with friends. Don’t hesitate—grab the ingredients and give it a try. Your taste buds will thank you!
Print
Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) Recipe
- Prep Time: 3h 0m
- Cook Time: 1h 0m
- Total Time: 4h 0m
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Description
This authentic Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) is a vibrant, flavorful dish featuring marinated chicken thighs cooked with aromatic herbs, ajà amarillo paste, and colorful vegetables. The recipe is complemented by a creamy, zesty Peruvian green sauce called ajà verde, bringing brightness and spice to every bite. Perfect for a comforting family meal with a South American twist.
Ingredients
For the Chicken and Marinade:
- 2 lb (900 g) bone-in, skin-on chicken thighs and/or drumsticks
- 3 tbsp olive oil
- 3 tbsp lime juice (about 2 limes)
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For the Arroz con Pollo:
- 3 tbsp vegetable oil (or neutral oil)
- 1 large red onion, finely diced
- 3 cloves garlic, minced
- 1 cup Peruvian ajà amarillo paste (or 2–3 tbsp if using concentrated paste, adjusted to taste)
- 1/2 cup cilantro leaves, tightly packed
- 1/4 cup flat-leaf parsley (optional, for color and flavor)
- 1/4 cup chicken broth or water (for blending herbs)
- 2 1/2 cups long-grain rice (ideally jasmine or basmati, rinsed until water runs clear)
- 3 1/2–4 cups chicken broth (low sodium, warmed)
- 1 cup beer (pale lager) or additional chicken broth
- 1 1/2 cups frozen peas, thawed
- 1 cup diced carrots (fresh or frozen)
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips (optional but colorful)
- 2 bay leaves
- 1/2 tsp ground cumin (optional)
- Salt and black pepper to taste
For the Peruvian Green Sauce (Ajà Verde):
- 1 cup packed cilantro leaves and tender stems
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1–2 fresh jalapeños or serrano peppers, seeded for less heat (or leave some seeds for spicy)
- 1–2 tbsp ajà amarillo paste (optional but authentic)
- 2 cloves garlic
- 2–3 tbsp lime juice (to taste)
- 2–3 tbsp extra-virgin olive oil
- 2–3 tbsp grated Parmesan cheese (optional, gives body and umami)
- 1/4 tsp ground cumin
- Salt and black pepper to taste
- 1–2 tbsp water, as needed to adjust consistency
To Serve:
- Lime wedges
- Fresh cilantro leaves, chopped
- Extra green sauce on the side
Instructions
- Marinate the chicken: Pat the chicken pieces dry with paper towels and place them in a large bowl. In a small bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, oregano, salt, and black pepper. Pour the marinade over the chicken, rubbing it well into the skin and under any loose skin for maximum flavor. Cover and refrigerate at least 30 minutes, ideally 2–4 hours, or overnight for deeper flavor.
- Make the cilantro-herb base: In a blender, add cilantro, parsley (if using), and 1/4 cup chicken broth or water. Blend until very smooth and vibrant green, scraping the sides as needed. Add a tablespoon more liquid if the blender struggles. Set this green purée aside; it will color and flavor the rice.
- Brown the chicken: Heat 3 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake excess marinade off the chicken (reserve the marinade) and place the pieces skin-side down in a single layer. Brown the chicken 4–5 minutes per side until well golden and crisp at the edges, but not fully cooked. Transfer browned chicken to a plate and set aside, leaving browned bits and fat in the pot.
- Build the flavor base for the rice: Lower heat to medium and add a drizzle more oil if the pot looks dry. Add the diced onion and cook, stirring frequently, for 5–7 minutes until soft and lightly golden. Add the minced garlic and sauté about 30 seconds until fragrant. Stir in the ajà amarillo paste and cook 2–3 minutes until it darkens slightly and smells sweet and nutty. Return any reserved marinade to the pot and stir to combine, letting it bubble for 30–60 seconds.
- Toast the rice: Add the rinsed and well-drained rice to the pot. Stir constantly for 2–3 minutes, coating every grain in the ajÃ-onion mixture. The rice should look glossy and lightly toasted but not browned.
- Add liquids and herbs: Pour in the cilantro-herb purée and stir well to distribute the color evenly. Add 3 1/2 cups warm chicken broth and the beer. Stir and scrape the bottom of the pot to release any browned bits. Add bay leaves, optional extra cumin, and a pinch of salt and pepper. Taste the liquid to ensure it’s well-seasoned.
- Nestle and start cooking the chicken: Once boiling, reduce heat to low for a gentle simmer. Nestle the browned chicken pieces into the rice mixture, skin-side up, including any juices from the plate. Cover tightly and cook for about 15 minutes without lifting the lid.
- Add vegetables and finish cooking: After 15 minutes, quickly uncover and scatter peas, diced carrots, and bell pepper strips over the top and around the chicken. If the rice is dry and firm, add up to 1/2 cup additional hot broth evenly. Cover again and cook another 10–15 minutes on low until rice is tender and chicken is cooked through (internal temp about 175°F/80°C). Turn off heat and let rest, covered, for 5–10 minutes.
- Fluff and adjust: Remove bay leaves. Carefully transfer chicken pieces to a plate. Fluff rice gently with a fork, mixing in peas, carrots, and peppers without crushing grains. Taste and adjust salt and pepper. Nestle chicken back on top or arrange on a platter.
- Prepare the Peruvian green sauce (ajà verde): While the rice and chicken cook, blend cilantro, mayonnaise, sour cream or Greek yogurt, jalapeños or serranos, ajà amarillo paste (optional), garlic, lime juice, olive oil, Parmesan (optional), cumin, salt, and pepper until smooth and creamy. Add 1–2 tbsp water if too thick. Taste to adjust brightness, heat, or salt. Cover and refrigerate until serving.
- Serve: Spoon a generous bed of green-tinted rice onto plates. Top each with chicken pieces. Drizzle with green sauce or serve it on the side. Garnish with fresh cilantro and lime wedges to squeeze over the top.
Notes
- Marinating chicken overnight enhances the flavor and tenderness.
- Adjust ajà amarillo paste quantity based on heat preference and paste concentration.
- Use low sodium chicken broth to better control seasoning.
- Rinsing the rice removes excess starch for fluffier results.
- If you cannot find ajà amarillo paste, substitute with a mild yellow chili paste or a mix of paprika and mild chili powder.
- For a vegetarian version, omit chicken and use vegetable broth, increasing vegetables like mushrooms or tofu.
- The green sauce can be stored refrigerated for up to 3 days and is excellent as a dip or dressing.
- Use a heavy-bottomed pot or Dutch oven to prevent rice from burning.
- Do not lift the lid during cooking to maintain steam for perfect rice texture.
