Name: Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Peruvian
Ingredients: 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; 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

Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano)

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A vibrant one-pot dish featuring spiced chicken, fluffy rice, and a creamy cilantro-jalapeño green sauce—an authentic and comforting Peruvian classic.

Author: Emma
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Main Course, One-Pot Meal
Method: Stovetop
Cuisine: Peruvian, Latin American
Diet: Gluten Free

Ingredients

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 Aji Verde (Green Sauce):

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

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Instructions

Season and Cook the Chicken

Toss chicken pieces with cumin, paprika, turmeric, salt, and pepper.

In a large skillet, heat olive oil over medium heat.

Add chicken and cook until browned and cooked through. Remove and set aside.

Sauté Vegetables

In the same pan, add chopped onion, garlic, and red bell pepper.

Cook for 3–4 minutes until softened.

Cook the Rice

Add rice to the pan and stir for 1 minute to toast slightly.

Pour in chicken broth and stir. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Combine and Finish

Stir in frozen peas and return the cooked chicken to the pan.

Cover and cook for 5 more minutes, or until rice is fluffy and peas are tender.

Add chopped cilantro and lime juice, fluff with a fork, and adjust seasoning.

Make the Green Sauce (Aji Verde)

In a blender or food processor, combine all sauce ingredients.

Blend until smooth and creamy. Taste and adjust lime or salt as needed.

Serve

Spoon chicken and rice into bowls. Drizzle generously with green sauce.

Garnish with extra cilantro and lime wedges.

Notes

Use chicken thighs for more flavor and tenderness.

Add spinach or kale to the green sauce for extra nutrition.

You can make the sauce ahead—refrigerates well for up to 3 days.

Find it online: https://allcookedup.com/peruvian-chicken-and-rice-with-green-sauce-arroz-con-pollo-peruano/