I love how this dish combines earthy spices like cumin and paprika with the brightness of lime and cilantro. The chicken stays juicy, the rice is perfectly seasoned, and the green sauce — that creamy, herby aji verde — is what truly sets it apart. It’s a full meal in one pan, but it still feels fresh and exciting. Whether I’m feeding the family or impressing guests, this dish never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Rice:
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon turmeric (optional, for color)
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
1¾ cups chicken broth
½ cup frozen peas
¼ cup fresh cilantro, chopped
Juice of 1 lime
For the Green Sauce (Aji Verde):
1 cup fresh cilantro leaves, packed
½ cup mayonnaise
1 small jalapeño (seeds removed for less heat)
1 garlic clove
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
Salt and pepper, to taste
Directions
Season and Cook the Chicken: I toss the chicken pieces in cumin, paprika, turmeric, salt, and pepper. Then I heat olive oil in a large skillet over medium heat and sear the chicken until browned and cooked through. I set it aside once it’s done.
Sauté the Vegetables: In the same pan, I add the chopped onion, garlic, and red bell pepper. I cook them for about 3–4 minutes until soft and fragrant.
Cook the Rice: I stir in the rice, letting it toast lightly for about a minute to soak up the spices and oil. Then I pour in the chicken broth, bring it to a boil, reduce the heat, cover, and simmer for 15 minutes.
Combine and Finish: I stir in the frozen peas and return the cooked chicken to the pan. I cover and cook for another 5 minutes until the rice is fluffy and the peas are tender. I finish it off with chopped cilantro and a generous squeeze of lime juice, fluffing everything with a fork.
Make the Green Sauce: While the rice cooks, I combine all the green sauce ingredients in a blender or food processor: cilantro, mayo, jalapeño, garlic, lime juice, olive oil, and Parmesan. I blend it until smooth and creamy, then adjust the seasoning with a little more salt or lime if needed.
Serve: I spoon the chicken and rice into bowls and drizzle each serving with a generous amount of the green sauce. I like to add fresh cilantro or lime wedges on top for extra brightness.
Servings and Timing
This recipe makes 4 servings and takes about 1 hour and 10 minutes in total — including prep and cooking time.
Variations
I sometimes use bone-in chicken thighs for even more flavor, adjusting the cook time slightly.
For more veggies, I toss in corn, chopped spinach, or diced zucchini.
When I want extra spice, I keep the jalapeño seeds in or add a second pepper to the sauce.
I’ve made a dairy-free green sauce by skipping the Parmesan and using a plant-based mayo.
For a lighter twist, I use Greek yogurt in place of some of the mayo.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The rice reheats well in the microwave or on the stove with a splash of broth or water. I keep the green sauce separate and spoon it on fresh when serving.
FAQs
Can I make the green sauce ahead of time?
Yes, I usually make it a day in advance. It keeps well in the fridge for up to 4 days and the flavors even get better.
Can I use brown rice?
I can, but it will take longer to cook and may need extra broth. I check for doneness and add more liquid as needed.
Is this dish spicy?
It’s mildly spicy. I control the heat by adjusting the amount of jalapeño in the green sauce or removing the seeds.
What can I serve with this dish?
It’s complete on its own, but I’ve served it with fried plantains, a side salad, or avocado slices for something extra.
Can I freeze this?
The chicken and rice freeze well, but I don’t freeze the green sauce — mayo-based sauces can separate after thawing.
Conclusion
Peruvian Chicken and Rice with Green Sauce is one of those recipes that feels like comfort food and something special all at once. It’s vibrant, filling, and full of bold flavor — from the golden spiced rice to the creamy, herby green sauce on top. It’s a dish I turn to when I want something hearty, fresh, and unforgettable.
