Savory Peruvian Chicken and Rice with Herby Green Sauce

Peruvian Chicken and Rice with Green Sauce – 11 Bold Ingredients and Deep, Herby Flavor

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

Peruvian Chicken and Rice with Green Sauce, or Arroz con Pollo Peruano, is a beloved Latin American classic that delivers rich flavor, vibrant color, and serious comfort in one pot. Tender chicken is simmered in a deeply seasoned green sauce made with cilantro, garlic, and Peruvian spices, then cooked with rice until everything is infused with bold, aromatic goodness.

The signature green hue comes from blending fresh herbs and vegetables into a vibrant purée. It’s not just for looks—it’s packed with the fresh, grassy flavor of cilantro, the sweet bite of onion, and the subtle heat of ají amarillo (Peruvian yellow chili). This dish is homey, festive, and incredibly satisfying.

Whether you’re feeding a hungry family or looking for a new go-to meal prep staple, Arroz con Pollo Peruano brings together nourishing ingredients and standout flavor with every spoonful.

Ingredients Overview

Chicken thighs are the preferred cut here. Bone-in, skin-on thighs are traditional and add deep flavor to the broth and rice. However, boneless thighs or even drumsticks work well too. Brown them well to build a rich, savory base.

Cilantro is the hero ingredient in the green sauce. It brings brightness and that unmistakable herbal punch that defines the dish. Use the stems and leaves—both are full of flavor.

Ají amarillo paste is key to authentic Peruvian flavor. It’s mildly spicy, slightly fruity, and adds a golden warmth to the green sauce. You can find it in Latin markets or substitute with a mix of yellow bell pepper and a bit of jalapeño if needed.

Onion, garlic, and green bell pepper form the aromatic base of the sauce. When blended with cilantro and broth, they create a smooth, vibrant purée that becomes the backbone of the dish.

Rice soaks up the sauce and becomes the heart of the meal. Long-grain white rice works best—it cooks evenly and stays fluffy. Be sure to rinse it first to remove excess starch.

Beer or chicken broth is often added to deglaze the pan and simmer the rice. Beer adds a malty depth, while broth keeps it classic. Either way, it’s a flavorful cooking liquid.

Frozen peas and carrots are typically stirred in at the end for a sweet, colorful contrast to the herby green rice. They add texture and balance without overcomplicating things.

Step-by-Step Instructions

1. Season and brown the chicken: Pat 6 bone-in, skin-on chicken thighs dry. Season with salt, pepper, and a pinch of cumin. In a large Dutch oven or heavy pan, heat 2 tablespoons of oil over medium-high. Sear the chicken, skin side down first, for 5–7 minutes per side until browned. Remove and set aside.
2. Make the green sauce: In a blender, combine 1 large bunch of cilantro (stems and leaves), 1 green bell pepper (chopped), 1 small onion, 3 garlic cloves, and 2 tablespoons ají amarillo paste. Add ½ cup chicken broth and blend until smooth.
3. Sauté the rice: In the same pot, add a touch more oil if needed. Pour in 2 cups rinsed long-grain white rice and toast it for 2–3 minutes, stirring frequently. This adds a nutty note and prevents sticking.
4. Add the green sauce: Pour the blended cilantro mixture into the pot with the rice. Stir to coat and let it cook for 2–3 minutes, allowing the sauce to thicken slightly and deepen in color.
5. Deglaze and simmer: Pour in 2½ cups chicken broth or light beer. Stir well, scraping up any browned bits. Return the chicken to the pot, nestling it into the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25–30 minutes.
6. Add vegetables: During the last 5 minutes of cooking, scatter 1 cup frozen peas and 1 cup diced carrots over the rice. Cover and let them steam into the dish.
7. Rest and fluff: Once rice is tender and liquid is absorbed, remove from heat. Let sit covered for 5 minutes, then fluff the rice gently with a fork.
8. Serve: Plate each serving with a piece of chicken and plenty of green rice. Garnish with lime wedges and extra cilantro.

Tips, Variations & Substitutions

Use boneless, skinless chicken thighs for a quicker-cooking version, or cut the chicken into smaller pieces for faster searing and more sauce absorption.

If you can’t find ají amarillo paste, blend ½ yellow bell pepper with a bit of jalapeño and a splash of vinegar for a mild substitute. For zero heat, use bell pepper only.

Swap the peas and carrots for chopped green beans, corn, or edamame if preferred. The key is adding color and a touch of sweetness to offset the herbs and spices.

Want to make it vegetarian? Replace chicken with canned chickpeas or seared tofu and use vegetable broth. The green sauce and rice stay just as flavorful.

This recipe scales easily. For a crowd, double the rice, sauce, and vegetables, and bake in a covered Dutch oven at 350°F after browning the chicken.

Serving Ideas & Occasions

Arroz con Pollo Peruano is a hearty one-pot meal, but it also shines with simple sides. Serve it with a crisp lettuce and avocado salad dressed in lime juice for contrast.

Top with a fried egg for a brunch-style twist or pair with fried plantains or roasted sweet potatoes for extra comfort.

This dish is perfect for Sunday dinners, potlucks, or holiday gatherings—it feeds a crowd and looks beautiful on the table with its vibrant green hue.

It’s also ideal for meal prep. Portion into containers for a week of flavorful lunches that reheat beautifully without drying out.

Nutritional & Health Notes

Using chicken thighs offers balanced protein and deeper flavor, while keeping the fat moderate if you remove the skin after cooking.

Cilantro is rich in antioxidants and vitamin K, and it adds brightness without calories. The green sauce contains no dairy or cream, keeping it naturally light.

Ají amarillo adds metabolism-boosting capsaicin without overwhelming heat, while the rice provides satisfying carbs to keep you full.

This dish is gluten-free (if using gluten-free broth and beer alternatives) and can be adjusted to suit dairy-free, low-spice, or lower-fat diets easily.

FAQs

Can I use chicken breast instead of thighs?
Yes, though thighs are more traditional. If using chicken breast, cut into large chunks and reduce cooking time slightly to prevent dryness.

What if I can’t find ají amarillo paste?
Blend yellow bell pepper with a bit of jalapeño or a dash of hot sauce. It won’t be exactly the same, but it will mimic the color and gentle heat.

Do I need to use beer in the broth?
No, chicken broth works just fine. Beer adds flavor but is entirely optional. Use light, not dark beer, if including.

Can I make this in a rice cooker?
Partially. You can prepare the sauce and brown the chicken separately, then combine everything in a rice cooker for the final cooking stage. Be sure your rice cooker can handle sautéed ingredients and added meat.

How do I store leftovers?
Cool completely, then refrigerate in airtight containers for up to 4 days. Reheat in a microwave or skillet with a splash of broth to refresh the texture.

Can I freeze it?
Yes. Freeze portions without the vegetables for best texture. Thaw overnight and reheat gently, adding peas and carrots during reheating.

Is this dish spicy?
Mildly. Ají amarillo is more flavorful than hot. You can adjust the spice by using less or omitting it altogether for a gentler version.

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