Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce, also known as “Arroz con Pollo,” is a comforting and flavorful dish from Peru. This one-pot meal combines tender, marinated chicken with aromatic rice cooked in a rich and savory broth, all topped off with a vibrant green sauce made from cilantro, jalapeños, and garlic. The balance of flavors in this dish, from the juicy chicken to the herby and spicy sauce, will transport you straight to the heart of Peru.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Rice:

Bone-in, skinless chicken thighs
Olive oil
Onion
Garlic
Green bell pepper
Tomatoes
Long-grain white rice
Chicken broth
Saffron (or turmeric for color)
Salt and pepper

For the Green Sauce:

Fresh cilantro
Jalapeños
Garlic
Lime juice
Olive oil
Salt

directions

In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on all sides. Remove the chicken and set aside.
In the same pot, sauté the onion, garlic, and green bell pepper until softened. Add chopped tomatoes and cook until they break down.
Stir in the rice, allowing it to toast lightly before adding the chicken broth, saffron, and more salt and pepper to taste. Return the chicken to the pot and bring everything to a simmer.
Cover the pot, reduce the heat to low, and cook for 25-30 minutes, until the rice is tender and the chicken is fully cooked.
While the rice is cooking, prepare the green sauce. In a blender, combine cilantro, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth, adjusting the seasoning as necessary.
Once the rice and chicken are ready, serve the chicken on top of the rice and drizzle generously with the green sauce.

servings and timing

This recipe serves 4-6 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

variations

Add peas or corn to the rice for extra texture and flavor.
Use boneless, skinless chicken breasts for a leaner option.
For a spicier kick, add more jalapeños or a dash of hot sauce to the green sauce.
Swap the rice for quinoa for a different base.

storage/reheating

Store leftover Peruvian Chicken & Rice with Green Sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed to moisten the rice. The green sauce can be stored separately and refrigerated for up to 1 week.

FAQs

What makes Peruvian Chicken & Rice unique?

The combination of tender chicken, flavorful rice, and the bright, tangy green sauce is a hallmark of this Peruvian dish. The green sauce adds a fresh and zesty flavor that elevates the entire meal.

Can I make the green sauce ahead of time?

Yes, the green sauce can be made ahead and stored in the refrigerator for up to a week, making it a convenient addition to many meals.

Is this dish spicy?

The level of spiciness depends on the amount of jalapeños used in the green sauce. You can adjust the heat by adding more or less to suit your preference.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but thighs tend to be juicier and more flavorful, making them a better choice for this dish.

Can I freeze this dish?

Yes, you can freeze the chicken and rice portion for up to 2 months. Reheat thoroughly before serving.

conclusion

Peruvian Chicken & Rice with Green Sauce is a hearty and flavorful dish that’s sure to become a favorite in your household. The juicy chicken, fragrant rice, and bright green sauce combine to create a meal that is both comforting and exciting. Whether you’re making it for a weeknight dinner or a special occasion, this dish will transport your taste buds to the vibrant flavors of Peru.