There’s something magical about the way Peruvian cuisine combines simple ingredients into incredibly flavorful dishes that warm the soul. Peruvian chicken and rice with green sauce, known in Peru as Arroz con Pollo with Aji Verde, represents the heart of Latin American comfort food. This dish features tender, golden-brown chicken pieces nestled in fluffy seasoned rice, all topped with a vibrant, zesty green sauce that brings everything together in perfect harmony.

What makes this recipe truly special is the iconic Peruvian green sauce – a creamy, herbaceous blend of fresh cilantro, spicy jalapeños, garlic, and lime that’s become beloved worldwide. This sauce, called aji verde, is a staple in Peruvian households and restaurants, traditionally served alongside rotisserie chicken but equally spectacular when drizzled over home-cooked chicken and rice. The combination creates layers of flavor that transport you straight to the bustling streets of Lima with every bite.

Whether you’re looking to expand your culinary horizons, impress dinner guests, or simply want a delicious weeknight meal that feels special, this Peruvian chicken and rice with green sauce delivers on all fronts. The recipe is surprisingly approachable for home cooks, requiring no specialized equipment or hard-to-find ingredients, yet the results taste authentically restaurant-quality.

Why This Peruvian Chicken and Rice Recipe Works

This dish succeeds because it builds flavor in multiple stages. First, the chicken gets beautifully browned, developing a golden, crispy exterior that locks in juices. The rice then cooks in chicken broth infused with aromatic vegetables and spices, absorbing all those savory flavors. Finally, the bright, tangy green sauce adds a fresh, zesty element that cuts through the richness and ties everything together.

The green sauce deserves special mention – it’s incredibly versatile and can be adjusted to your heat preference. Made primarily from cilantro, it’s naturally vibrant and packed with antioxidants. The jalapeños provide a gentle kick without overwhelming heat, while garlic adds depth and lime juice brings brightness. This sauce keeps well in the refrigerator for up to a week, making it perfect for meal prep or enjoying with other dishes throughout the week.

Unlike many chicken and rice recipes that can turn out dry or bland, this Peruvian version stays moist and flavorful thanks to the cooking method and the generous drizzle of green sauce. The chicken remains tender and juicy, the rice fluffy yet flavorful, and the sauce adds moisture and excitement to every forkful.

The Cultural Significance of This Beloved Dish

In Peru, arroz con pollo is more than just a meal – it’s a cultural touchstone that brings families together. Every Peruvian household has their own version, passed down through generations with slight variations that make each family’s recipe unique. The addition of aji verde elevates this already beloved dish to new heights, combining two of Peru’s most iconic culinary creations into one memorable meal.

Peruvian cuisine has gained international recognition in recent years, with chefs around the world celebrating its bold flavors and diverse influences. This chicken and rice dish exemplifies what makes Peruvian food so special: the ability to create complex, satisfying flavors from humble, accessible ingredients. It represents the fusion of indigenous, Spanish, and Asian influences that define Peruvian cooking.

Essential Ingredients for Authentic Flavor

The beauty of this recipe lies in its simplicity. You won’t need to hunt down obscure ingredients or spend a fortune at specialty stores. Fresh cilantro forms the backbone of the green sauce – look for bunches with bright green leaves and avoid any that appear wilted or yellowed. The cilantro’s fresh, slightly citrusy flavor is irreplaceable in this dish.

Jalapeño peppers provide the sauce’s gentle heat and fruity undertones. If you prefer less spice, remove the seeds and membranes before blending. For those who love heat, leave them in or substitute with serrano peppers. The garlic should be fresh rather than pre-minced for the best flavor – its pungent, aromatic qualities are essential to the sauce’s character.

Chicken thighs work best for this recipe because they stay moist during cooking and provide richer flavor than chicken breasts. The bone-in, skin-on variety offers the most flavor and creates a beautiful golden-brown exterior when seared. However, boneless, skinless thighs work perfectly well if you prefer convenience or want to reduce fat content.

Long-grain white rice is traditional and provides the fluffy texture that complements the chicken and sauce beautifully. The rice absorbs the chicken broth and spices, becoming flavorful on its own before the green sauce adds another dimension. Using quality chicken broth rather than water makes a significant difference in the final dish’s depth of flavor.

Ingredients

For the Chicken and Rice:

6 bone-in, skin-on chicken thighs
2 cups long-grain white rice
3 cups chicken broth
1 medium white onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
1/2 cup frozen peas (optional)
1/2 cup diced carrots (optional)

For the Green Sauce (Aji Verde):

2 cups fresh cilantro leaves and stems
2-3 jalapeño peppers, roughly chopped
4 cloves garlic
1/2 cup mayonnaise
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon white vinegar
Salt to taste
2-3 tablespoons water (to adjust consistency)

Instructions

Begin by preparing the green sauce first so the flavors can meld while you cook the chicken and rice. Add cilantro, jalapeños, garlic, mayonnaise, olive oil, lime juice, and vinegar to a blender or food processor. Blend on high speed until completely smooth and vibrant green, adding water one tablespoon at a time to reach a pourable but thick consistency. Season with salt to taste, then transfer to a container and refrigerate until serving.
Pat the chicken thighs completely dry with paper towels and season both sides generously with salt, black pepper, cumin, and paprika. Allowing the chicken to sit at room temperature for 15 minutes helps it cook more evenly.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Cook without moving for 6-7 minutes until the skin is deeply golden brown and releases easily from the pan. Flip and cook the other side for 5-6 minutes until browned. Remove chicken to a plate and set aside.
In the same pan with the chicken drippings, add the chopped onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add the rice to the pan and stir to coat each grain with the oil and aromatics, toasting for 2-3 minutes until the rice becomes slightly translucent around the edges. This step adds depth of flavor to the finished dish.
Pour in the chicken broth and stir well, scraping any remaining browned bits from the pan bottom. If using peas and carrots, add them now. Bring the mixture to a boil over high heat.
Once boiling, nestle the browned chicken thighs into the rice, skin-side up. Reduce heat to low, cover the pan tightly with a lid, and simmer for 25-30 minutes until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F.
Remove the pan from heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and ensures fluffy, separate grains.
Fluff the rice gently with a fork, being careful not to break up the chicken. Transfer the chicken and rice to a serving platter or individual plates.
Drizzle the vibrant green sauce generously over the chicken and rice, or serve it on the side for guests to add according to their preference. Garnish with additional cilantro leaves and lime wedges if desired.

Peruvian Chicken and Rice with Green Sauce

Tender golden chicken and fluffy seasoned rice topped with vibrant cilantro-jalapeño green sauce, a beloved Latin comfort dish.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

For the Chicken and Rice

6 bone-in, skin-on chicken thighs
2 cups long-grain white rice
3 cups chicken broth
1 medium white onion finely chopped
4 cloves garlic minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
salt and black pepper to taste
0.5 cup frozen peas optional
0.5 cup diced carrots optional

For the Green Sauce (Aji Verde)

2 cups fresh cilantro leaves and stems
2-3 jalapeño peppers roughly chopped
4 cloves garlic
0.5 cup mayonnaise
0.25 cup olive oil
2 tablespoons lime juice
1 tablespoon white vinegar
salt to taste
2-3 tablespoons water to adjust consistency

Equipment

Large skillet or Dutch oven
Blender or food processor
Cutting board
Chef’s knife

Method

Add cilantro, jalapeños, garlic, mayonnaise, olive oil, lime juice, and vinegar to a blender. Blend until smooth and vibrant green, adding water to reach desired consistency. Season with salt and refrigerate.
Pat chicken thighs dry and season generously with salt, pepper, cumin, and paprika. Let sit at room temperature for 15 minutes.
Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook 6-7 minutes until golden brown. Flip and cook 5-6 minutes more. Remove and set aside.
In the same pan, add chopped onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
Add rice and stir to coat, toasting for 2-3 minutes until slightly translucent around edges.
Pour in chicken broth and add peas and carrots if using. Bring to a boil over high heat.
Nestle browned chicken into rice skin-side up. Reduce heat to low, cover tightly, and simmer 25-30 minutes until rice is tender and chicken reaches 165°F.
Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork.
Transfer chicken and rice to serving platter. Drizzle generously with green sauce or serve sauce on the side. Garnish with cilantro and lime wedges.

Notes

Green sauce keeps refrigerated for up to 1 week. For less heat, remove jalapeño seeds. Leftovers store well for 4 days. Chicken breasts can be substituted but may be less juicy than thighs.

Tips for Perfect Results Every Time

Temperature control is crucial when browning the chicken – if the heat is too low, the skin won’t crisp properly; too high, and it will burn before cooking through. Medium-high heat creates that perfect golden-brown exterior while keeping the meat juicy. Resist the urge to move the chicken around in the pan – letting it sit undisturbed allows the skin to develop a beautiful crust.

When making the green sauce, don’t skip the mayonnaise – it creates the creamy texture and helps the sauce cling to the chicken and rice. If you want to make it lighter, substitute Greek yogurt for half the mayonnaise. The sauce can be made up to three days in advance and actually improves as the flavors meld together in the refrigerator.

For the fluffiest rice, avoid stirring it once you’ve added the chicken and covered the pan. Stirring releases starch and can make the rice gummy. The steam needs to circulate evenly, and lifting the lid releases that steam, potentially leaving you with undercooked rice. Trust the process and let it cook undisturbed.

Serving Suggestions and Variations

This Peruvian chicken and rice with green sauce makes a complete meal on its own, but you can enhance the experience with traditional accompaniments. Serve it with fried plantains for a sweet contrast to the savory chicken, or add a simple tomato and onion salad dressed with lime juice for freshness. Sliced avocado makes an excellent addition, providing creamy richness that complements the tangy green sauce.

For a heartier meal, serve with Peruvian-style beans or a side of sweet potato fries. The green sauce works wonderfully as a dipping sauce for these sides as well. A crisp, cold beer or a glass of Pisco Sour, Peru’s national cocktail, makes the perfect beverage pairing for this flavorful dish.

If you want to customize the recipe, try adding bell peppers to the rice for extra color and sweetness, or stir in some corn kernels for a pop of texture. The green sauce is incredibly versatile – try it on grilled fish, roasted vegetables, sandwiches, or even as a salad dressing thinned with a bit more lime juice.

Storage and Meal Prep Ideas

Leftovers store beautifully in airtight containers in the refrigerator for up to four days. The flavors continue to develop, making day-two chicken and rice arguably even better than the first serving. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to refresh the rice.

The green sauce keeps separately for up to a week in the refrigerator, making it perfect for meal prep. Make a double batch and use it throughout the week on grilled chicken, fish tacos, grain bowls, or as a sandwich spread. Its vibrant flavor brightens up any dish.

While the complete dish doesn’t freeze particularly well due to the rice’s texture changes, you can freeze the green sauce in ice cube trays for up to three months. Pop out a cube or two whenever you need a quick flavor boost for weeknight meals.

Why You’ll Make This Recipe Again and Again

Once you experience the incredible flavors of Peruvian chicken and rice with green sauce, it quickly becomes a regular rotation meal. It’s comforting enough for a family dinner yet impressive enough for entertaining. The active cooking time is minimal – mostly just browning the chicken and sautéing aromatics – while the rest cooks hands-off.

The recipe is also wonderfully forgiving. If your rice turns out slightly wetter or drier than intended, the green sauce masks any imperfections while adding moisture and flavor. If your chicken skin isn’t perfectly crispy, the bold flavors still shine through. This flexibility makes it perfect for both novice cooks building confidence and experienced home chefs looking for reliable, delicious results.

Most importantly, this dish brings people together. There’s something universally appealing about chicken and rice, and the Peruvian twist elevates familiar comfort food into something special. The bright green sauce adds visual appeal that makes the dish Instagram-worthy, while the incredible aroma filling your kitchen as it cooks creates anticipation and excitement.

Conclusion: Bringing Peruvian Flavors to Your Table

Peruvian chicken and rice with green sauce represents the best of what home cooking should be – approachable, flavorful, satisfying, and made with love. This dish connects you to Peru’s rich culinary traditions while being perfectly suited to modern home kitchens and busy schedules. The combination of tender, golden chicken, fluffy seasoned rice, and that spectacular vibrant green sauce creates a meal that feels both exotic and comfortingly familiar.

Whether you’re exploring Latin American cuisine for the first time or you’re a seasoned cook looking to expand your repertoire, this recipe delivers authentic Peruvian flavors without requiring specialty ingredients or advanced techniques. Give it a try, and you’ll understand why this dish has been bringing Peruvian families together for generations. The first bite of tender chicken coated in that tangy, herbaceous green sauce will transport you straight to Peru, no passport required.

Peruvian Chicken and Rice with Green Sauce: A Flavorful Latin Comfort Dish