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Peruvian Chicken and Rice with Green Aji Verde Sauce Recipe

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★★★★★

4.2 from 47 reviews

Peruvian Chicken and Rice with Green Sauce (Arroz con Pollo Peruano) is a vibrant, flavorful one-pan meal featuring tender cumin and paprika-seasoned chicken cooked with aromatic vegetables and fluffy rice. This classic dish is complemented by a creamy and zesty Aji Verde green sauce made from fresh cilantro, jalapeño, and lime, delivering a perfect balance of spice and freshness in every bite.

Ingredients

Scale

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

Instructions

  1. Season and Cook the Chicken: In a bowl, toss the chicken chunks with cumin, paprika, turmeric (if using), salt, and black pepper until evenly coated. Heat olive oil in a large skillet over medium heat, then add the seasoned chicken. Cook until the chicken is browned on all sides and fully cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  2. Sauté Vegetables: In the same skillet, add the finely chopped onion, minced garlic, and diced red bell pepper. Cook over medium heat for 3–4 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.
  3. Cook the Rice: Add the long-grain rice to the skillet and stir well to coat the grains in the oil and absorb the flavors of the spices and vegetables. Pour in the chicken broth, stir to combine, and bring the mixture to a boil.
  4. Simmer the Rice: Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice simmer gently for 15 minutes. Avoid lifting the lid during this time to ensure proper steaming.
  5. Combine and Finish Cooking: After 15 minutes, stir in the frozen peas and return the cooked chicken to the skillet. Cover again and cook for an additional 5 minutes, until the rice is tender and fluffy, the peas are warmed through, and the chicken is heated.
  6. Add Fresh Herbs and Lime: Remove the lid and stir in the chopped cilantro and lime juice. Fluff the rice gently with a fork. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Make the Green Sauce (Aji Verde): Combine fresh cilantro leaves, mayonnaise, seeded jalapeño, garlic clove, lime juice, olive oil, grated Parmesan cheese, salt, and pepper in a blender or food processor. Blend until the mixture is smooth and creamy. Taste and adjust salt or lime juice as desired.
  8. Serve: Spoon the chicken and rice mixture into serving bowls. Drizzle generously with the vibrant green sauce and garnish with extra fresh cilantro leaves and lime wedges for a bright finishing touch.

Notes

  • You can use either chicken thighs for more flavor or chicken breasts for leaner meat.
  • Turmeric is optional but adds a lovely golden color to the dish.
  • Adjust the jalapeño quantity or remove seeds completely in the green sauce to control the spice level.
  • For a dairy-free version of the sauce, omit the Parmesan cheese or substitute with nutritional yeast.
  • If you prefer, cook the rice in a separate pot and fold it into the chicken and vegetable mixture at the end.
  • This dish pairs well with a simple side salad or steamed vegetables for added freshness.

Keywords: Peruvian chicken, arroz con pollo, green sauce, aji verde, chicken and rice, Latin American recipe, one-pan meal

Find it online: https://epicrecipebox.com/peruvian-chicken-and-rice-with-green-aji-verde-sauce-recipe/