Name: Authentic Peruvian Chicken & Rice with Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: Bone-in, skin-on chicken pieces (thighs and drumsticks); Long-grain white rice; Fresh cilantro (1 ½ cups for rice, more for green sauce); Aji amarillo paste; Peruvian soffritto (aderezo) ingredients: red onion, garlic, aji amarillo paste; Green peas; Diced carrots; Diced red bell pepper; Good quality chicken broth (4 cups); Non-alcoholic beer alternative or white wine vinegar/lime juice; Cumin; Salt; Freshly ground black pepper; Huacatay paste (optional); Mayonnaise; Queso fresco or feta cheese; Fresh lime juice; Garlic (1 clove); Jalapeño or serrano pepper (optional)

Peruvian Chicken And Rice With Green Sauce Arroz Con Pollo Peruano

Oh, prepare your taste buds, my friends, because I am absolutely thrilled to share with you a recipe that is a true culinary masterpiece: Peruvian Chicken And Rice With Green Sauce Arroz Con Pollo Peruano. This isn’t just another chicken and rice dish; it’s an explosion of vibrant flavors and comforting textures that will transport you straight to the heart of Peru with every single bite.

What makes this dish so incredibly special, you ask? It’s the magical synergy of fresh ingredients and traditional Peruvian techniques. Imagine tender, succulent chicken pieces nestled amongst perfectly cooked, cilantro-infused rice, enriched with aji amarillo paste – a mild, fruity Peruvian chili that provides an incredible depth of flavor without overwhelming heat. We’re talking about rice that isn’t just a side, but a star in its own right, absorbing all the delicious juices and spices as it simmers with peas and carrots, often with a hint of a non-alcoholic beer alternative to deepen its complexity. It’s a complete, harmonious meal where every component sings.

And then there’s the showstopper: the bright, zesty, and utterly addictive green sauce! This creamy accompaniment is the perfect counterpoint to the rich chicken and rice, cutting through the savory notes with its fresh herbs, a gentle spice, and a tangy kick. It truly elevates the entire experience, making each mouthful a delightful dance of contrasting flavors and textures. I promise you’ll fall in love with how easy it is to make and how wonderfully it complements the main dish.

You’ll adore this recipe because it’s the ultimate comfort food elevated to gourmet status, perfect for a cozy family dinner or impressing guests. It’s hearty, incredibly flavorful, and surprisingly approachable to make. So get ready to dive into the rich culinary heritage of Peru and discover your new favorite chicken and rice dish!

Ingredient Notes

Creating authentic Peruvian Chicken and Rice, known as Arroz con Pollo Peruano, involves a few key ingredients that truly set it apart. Don’t let the list intimidate you; many are pantry staples, but the unique Peruvian elements are what give this dish its vibrant flavor and signature green hue. And of course, we can’t forget the incredible Aji Verde, the creamy green sauce that elevates every bite!

Chicken: For the most flavorful and succulent Arroz con Pollo, I always recommend using bone-in, skin-on chicken pieces, such as thighs and drumsticks. The bones add so much depth to the rice as it cooks. If you prefer, boneless, skinless chicken thighs can be used, but keep an eye on cooking times to prevent them from drying out.
Long-Grain White Rice: This is the backbone of our dish. Make sure to rinse your rice thoroughly under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy.
Fresh Cilantro: This is arguably the most crucial ingredient for the rice’s iconic green color and fresh, herbaceous flavor. You’ll need a generous amount, which we’ll blend into a vibrant paste. Do not skimp on the cilantro!
Aji Amarillo Paste: This Peruvian yellow chili paste is non-negotiable for authentic Arroz con Pollo and the Aji Verde. It provides a unique fruity heat and brilliant color that’s hard to replicate. You can find it in most Latin American grocery stores or online. While there isn’t a perfect substitute, if absolutely necessary, you could try blending a yellow bell pepper with a tiny piece of habanero for color and some heat, but the flavor won’t be identical.
Peruvian Soffritto (Aderezo): This aromatic base typically includes finely diced red onion, garlic, and aji amarillo paste. It’s the flavor foundation for many Peruvian dishes.
Vegetables: Green peas, diced carrots, and diced red bell pepper add color, sweetness, and texture to the rice.
Liquid for Rice: Good quality chicken broth is essential. For that extra layer of flavor and a touch of tang, traditional recipes often call for beer. As a non-alcoholic alternative, I love using a non-alcoholic beer, or simply adding a splash of white wine vinegar or lime juice to the chicken broth to provide that subtle brightness and acidity without the alcohol.
Seasonings: Cumin, salt, and freshly ground black pepper are your main players here.

For the Green Sauce (Aji Verde)

This creamy, vibrant sauce is a star in its own right and the perfect accompaniment to the rich Arroz con Pollo.

More Fresh Cilantro: Yes, even more! This gives the sauce its signature green.
Aji Amarillo Paste: Again, crucial for that distinct Peruvian flavor.
Huacatay Paste (Peruvian Black Mint): This is a secret weapon for an authentic Aji Verde. Huacatay has a unique, complex, herbaceous flavor, almost like a blend of mint, basil, and tarragon. You can find it in specialty Latin American markets. If you absolutely cannot find it, you can omit it, but be aware that the flavor profile will be slightly different. There is no direct substitute for huacatay.
Mayonnaise: Provides the creamy base for the sauce.
Queso Fresco or Feta Cheese: Adds a delightful tang and creaminess. Feta is a good substitute if queso fresco isn’t available.
Fresh Lime Juice: Brightens up all the flavors.
Garlic: A fresh clove adds a zesty kick.
Jalapeño or Serrano Pepper (optional): If you like more heat, you can add a small piece of a deseeded jalapeño or serrano to the blender.

Step-by-Step Instructions

Let’s get cooking! This recipe is a journey of flavors, and I promise the results are absolutely worth every step. We’ll start with the main dish, Arroz con Pollo, and then whip up that irresistible Aji Verde.

Prepare and Sear the Chicken:
- First, pat your chicken pieces thoroughly dry with paper towels. This is key for crispy skin!
- Season the chicken generously on all sides with salt, black pepper, and about 1 teaspoon of ground cumin.
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Once the oil is shimmering, carefully place the chicken pieces, skin-side down, into the hot pot without crowding. You might need to do this in batches. Sear for 5-7 minutes per side, until deeply golden brown and crispy.
- Remove the seared chicken from the pot and set it aside on a plate. Don’t worry if it’s not fully cooked; it will finish cooking with the rice.
Build the Aderezo (Soffritto):
- Reduce the heat to medium. In the same pot, add the finely diced red onion. Sauté, stirring frequently, for about 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. This adds a ton of flavor.
- Add the minced garlic, 2 tablespoons of aji amarillo paste, and another teaspoon of ground cumin. Cook for another 2-3 minutes until fragrant.
Add the Cilantro Base:
- While the aderezo is cooking, blend 1 ½ cups of fresh cilantro (stems and all) with about ½ cup of chicken broth until you have a smooth, vibrant green paste.
- Stir this cilantro paste into the pot with the aderezo. Cook, stirring, for about 5-8 minutes until the color deepens slightly and the raw cilantro smell mellows. This step is crucial for developing the rice’s signature color and flavor.
Incorporate Vegetables and Liquid:
- Return the seared chicken pieces to the pot.
- Stir in the diced carrots, red bell pepper, and about half of the green peas.
- Pour in 4 cups of chicken broth and the non-alcoholic beer alternative (or just more broth with a splash of white wine vinegar or lime juice). Bring the mixture to a gentle boil.
Add the Rice and Cook:
- Add the rinsed long-grain white rice to the pot, stirring gently to combine and ensure the rice is submerged in the liquid. Taste the liquid and adjust salt if needed.
- Once it returns to a boil, immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid.
- Cook for 20-25 minutes without lifting the lid. Seriously, resist the urge! Lifting the lid releases steam, which is essential for properly cooked rice.
- After 20-25 minutes, turn off the heat but leave the pot covered for another 10 minutes. This allows the rice to steam further and become perfectly fluffy.
Prepare the Green Sauce (Aji Verde):
- While the rice is cooking, prepare your Aji Verde. In a blender, combine the remaining 1 cup of fresh cilantro, 1-2 tablespoons of aji amarillo paste (adjust to your preference), 1 tablespoon of huacatay paste (if using), ½ cup mayonnaise, ¼ cup crumbled queso fresco (or feta), 2 tablespoons fresh lime juice, 1 clove of garlic, and a splash of water or chicken broth (start with 2 tablespoons and add more if needed for desired consistency).
- Blend until completely smooth and creamy. Taste and season with salt and a little more lime juice if desired. If you like heat, you can add a small piece of deseeded jalapeño here.
Serve:
- Once the rice has rested, carefully remove the lid. Gently fluff the rice with a fork, incorporating the remaining green peas if you like, and check that the chicken is cooked through and tender.
- Serve generous portions of the vibrant Arroz con Pollo with chicken, topped with a dollop (or two!) of the fresh, creamy Aji Verde.

Tips & Suggestions

To make your Peruvian Chicken and Rice truly spectacular, I’ve gathered a few tips and tricks that I’ve learned along the way:

Don’t Skimp on Cilantro: I cannot stress this enough! The fresh cilantro is what gives Arroz con Pollo its signature green color and incredible aroma. Use fresh, bright green bunches, and don’t be afraid to use the tender stems when blending for the rice, as they contain a lot of flavor.
The Power of Aji Amarillo: This Peruvian staple is indispensable. Seek out the paste in Latin American grocery stores or online. It offers a unique fruity heat and vibrant color that no other pepper can truly replicate. It’s the taste of Peru!
Rinse Your Rice: Always rinse your long-grain white rice thoroughly until the water runs clear. This step removes excess starch, which prevents the rice from becoming sticky or gummy, ensuring perfectly fluffy grains.
No Peeking!: When the rice is cooking, resist the urge to lift the lid. The steam trapped inside is crucial for even cooking and tender rice. Let it do its magic undisturbed.
Chicken Choice Matters: Bone-in, skin-on chicken pieces not only add immense flavor to the rice as they cook but also tend to stay moister than boneless cuts. The skin, when seared properly, adds a lovely texture.
Mastering the Aderezo: Take your time with the soffritto (aderezo) – the sautéed onion, garlic, and aji amarillo. Cooking it slowly until fragrant and softened is key to building a deep flavor base for the entire dish.
Huacatay for Authenticity: For the Aji Verde, if you can find huacatay paste, use it! It has a truly unique “Peruvian mint” flavor that gives the green sauce an authentic depth that’s hard to replicate.
Adjust Aji Verde to Taste: Feel free to adjust the amount of aji amarillo paste in the Aji Verde to your preferred spice level. You can also add a small piece of deseeded jalapeño or serrano pepper if you like a hotter sauce.
Garnish Generously: A squeeze of fresh lime juice and an extra sprinkle of chopped fresh cilantro before serving always brightens up the dish and adds a lovely fresh finish.

Storage

Peruvian Chicken and Rice is so delicious that you might not have much left, but if you do, here’s how I like to store it to enjoy it again!

Refrigeration:
- Arroz con Pollo: Once completely cooled, transfer the chicken and rice to an airtight container. It will keep beautifully in the refrigerator for 3-4 days.
- Aji Verde (Green Sauce): Store the green sauce separately in its own airtight container in the refrigerator. It will stay fresh for up to 1 week. The flavors often meld and deepen a bit overnight, making it even better the next day!
Freezing:
- Arroz con Pollo: This dish freezes reasonably well. Once cooled, transfer individual portions or the entire batch to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Be aware that the texture of the rice might be slightly softer after freezing and thawing, but the flavor will still be fantastic.
- Aji Verde: While you technically can freeze Aji Verde, I don’t typically recommend it. The mayonnaise base can sometimes separate upon thawing, affecting the creamy texture. It’s best enjoyed fresh or kept refrigerated for up to a week.
Reheating:
- Arroz con Pollo:
  - Stovetop: My preferred method. Transfer the desired amount of chicken and rice to a saucepan. Add a splash of chicken broth or water (about 1-2 tablespoons per serving) to help rehydrate the rice. Cover and heat over low to medium-low heat, stirring occasionally, until thoroughly warmed through.
  - Microwave: Place a portion in a microwave-safe dish. Add a tiny splash of water or broth and cover loosely. Heat in short intervals, stirring in between, until hot.
- Aji Verde: The sauce should be served chilled or at room temperature. Give it a good stir before serving if it’s been in the fridge.

Final Thoughts

So, there you have it! My take on the incredible Peruvian Chicken And Rice With Green Sauce Arroz Con Pollo Peruano. I truly believe this recipe is a journey for your taste buds, a vibrant celebration of Peruvian flavors right in your own kitchen. From the perfectly cooked, aromatic rice infused with fresh herbs and spices, to the tender, succulent chicken, every forkful is pure comfort. And let’s not forget the star: that bright, creamy, and wonderfully zesty green sauce that brings everything together with an unforgettable kick. It’s more than just a meal; it’s an experience that promises to impress and satisfy. Trust me, once you try this Peruvian Chicken And Rice With Green Sauce Arroz Con Pollo Peruano, you’ll understand why it’s become a beloved classic, and why you’ll want to make it again and again. Get ready to fall in love with Peruvian cuisine!