Name: Peruvian Chicken And Rice With Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken thighs or breasts, cut into chunks; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon turmeric (optional); 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

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Peruvian Chicken And Rice With Green Sauce

Warm, herb-scented, and comforting, this Peruvian chicken and rice with green sauce (arroz con pollo) feels like a family meal passed down across generations. The bright cilantro-lime sauce cuts through the richness of tender chicken, turning a simple pot of rice and poultry into something memorable and homey. If you enjoy pairing dishes with a crusty side, try a bread bowl with cranberry sauce and thyme for a festive contrast.

why make this recipe

It’s a one-pot, weeknight-friendly dinner that delivers big flavor with minimal fuss.
The green sauce brightens every bite, making leftovers taste fresh the next day.
Affordable ingredients and flexible protein choices make it great for feeding a crowd or meal-prepping.

Step-by-Step Guide to Making Peruvian Chicken And Rice With Green Sauce

This section walks you through the practical details and small technique tips that turn the recipe from “okay” into reliably delicious. Read it once, and you’ll be comfortable making it again and again.

Prep and seasoning

Pat the chicken pieces dry with paper towels; moisture prevents a good sear.
Season generously with salt, black pepper, cumin, paprika, and optional turmeric. The cumin and paprika give the dish its earthy, slightly smoky backbone.

Searing the chicken

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
When the oil shimmers, add the chicken in a single layer (work in batches if needed). Let the pieces sear undisturbed for 2–3 minutes per side until golden brown; this creates Maillard flavor that will infuse the rice.
Remove the chicken and set it aside. Don’t worry if it isn’t fully cooked — it will finish cooking with the rice.

Building the flavor base

In the same pot, reduce heat to medium and add the finely chopped medium onion and diced red bell pepper.
Sauté for 3–4 minutes until softened and translucent; scrape up any browned bits from the pot to incorporate that fond into the vegetables.
Add the minced garlic and cook for about 1 minute until fragrant — avoid browning the garlic too much as it can turn bitter.

Toasting the rice

Stir in 1 cup long-grain rice and cook for 1–2 minutes, stirring frequently. Toasting the rice slightly helps it develop nuttier flavor and keeps the grains separate.
This step also allows the rice to absorb some of the onion-pepper flavor before the liquid is added.

Combine and simmer

Return the seared chicken to the pot, nestling the pieces into the rice.
Pour in 1¾ cups chicken broth, bring everything to a simmer over medium-high heat, then reduce to low.
Cover the pot and let it cook gently for 20–25 minutes, or until the rice is tender and the chicken is cooked through. Avoid lifting the lid too often; steady steam cooks the rice evenly.

Finish with green brightness

Once the rice is cooked, stir in ½ cup frozen peas (no need to thaw) and ¼ cup chopped fresh cilantro.
Squeeze in the juice of 1 lime, fluff the rice gently with a fork, and adjust salt and pepper to taste.
Let the dish sit for 2–3 minutes with the heat off so the flavors meld, then serve warm.

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken thighs or breasts, cut into chunks
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon turmeric (optional)
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

Directions

Heat olive oil in a large pot over medium-high heat. Season chicken with salt, pepper, cumin, and paprika. Sear chicken until golden brown, about 5-7 minutes. Remove and set aside.
In the same pot, sauté onion and red bell pepper for 3-4 minutes. Add minced garlic, cooking for another minute.
Stir in rice, allowing it to toast slightly for about 2 minutes.
Return chicken to the pot and add chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is cooked.
Stir in frozen peas, cilantro, and lime juice. Fluff the rice and serve.

how to store Peruvian Chicken And Rice With Green Sauce

Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: Transfer to a freezer-safe container and freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat safely: Reheat single portions in the microwave until steaming hot (165°F / 74°C) or warm gently on the stovetop with a splash of broth to revive moisture.

Why this version stands out (what makes it special)

What makes this rendition of Peruvian chicken and rice sing is its balance: the warm spices (cumin, paprika, and optional turmeric) layer savory depth into the chicken, while the cilantro-lime finish lifts the whole dish into something bright and lively. Unlike heavier Latin dishes that rely on crema or long braises, this one-pot variation is quick, relies on pantry staples, and still feels authentic because it leans on classic Peruvian flavor pairings — green sauce, citrus, and cilantro — that cut through the richness and keep each bite fresh.

Serving Ideas for Peruvian Chicken And Rice With Green Sauce

Classic plate: Serve a generous scoop of rice and chicken with an extra drizzle of green sauce, a lime wedge, and a sprinkle of chopped cilantro.
Family-style: Present it straight from the pot on the table with bowls of additional chopped cilantro, sliced avocado, and pickled red onions so everyone customizes their plate.
Lighter sides: Add a simple salad of mixed greens with a tangy vinaigrette, or cucumber and tomato slices, to complement the hearty rice.
For a heartier meal: Offer roasted plantains or fried yuca on the side to make it feel more celebratory.
Kid-friendly tweaks: Remove the red pepper or keep chunks smaller for picky eaters, and serve with a side of steamed vegetables.

Tips to make Peruvian Chicken And Rice With Green Sauce

Use bone-in thighs (if you don’t mind an extra step) for even more flavor: sear them and remove bones after cooking, or leave them in for rustic service.
Toast the rice briefly and use a tight-fitting lid to prevent steam escaping — this helps the rice cook evenly and makes the grains fluffy.
If your rice looks dry before it’s tender, add a few tablespoons of additional broth, cover, and continue cooking; different rice varieties absorb liquid differently.

Variations

Chicken + rice bowl (comparison-style): Use leftover rotisserie chicken instead of searing raw chicken. Stir shredded rotisserie meat into the pot after the rice is cooked; reduce initial searing step and shorten overall time.
Vegetarian swap (paragraph): For a vegetarian version, replace chicken with firm tofu cubes or hearty mushrooms, and use vegetable broth. Sear the mushrooms or tofu in olive oil, follow the same steps for the rice, and finish with the green sauce and cilantro for an equally satisfying plant-based meal.

FAQ
Q: How can I make the green sauce more vibrant?
A: Use plenty of fresh cilantro, a good squeeze of lime, and if you like heat, add a small jalapeño or a pinch of aji amarillo paste. Blend the herbs with a touch of olive oil for a silky texture.

Q: Can I use brown rice?
A: Brown rice requires a longer cooking time and more liquid. If you substitute brown rice, increase the broth to about 2½ cups and simmer covered for 40–45 minutes, checking for tenderness.

Q: What’s the best chicken cut for flavor and convenience?
A: Thighs give the best flavor and stay tender; breasts work well and are leaner but can dry out if overcooked. Cutting them into uniform chunks helps them cook evenly.

Q: How do I prevent the rice from sticking to the pot?
A: Use a heavy-bottomed pot and a bit of oil when toasting the rice, and avoid cooking on excessively high heat once the liquid is added.

Q: Is this dish authentic Peruvian arroz con pollo?
A: It’s a home-style, simplified take inspired by Peruvian flavors — the cilantro-lime green sauce and spice profile are faithful nods, while the one-pot technique makes it approachable for weeknights.

Final thoughts and serving rhythm

This Peruvian Chicken And Rice With Green Sauce is one of those dishes that works at both casual family dinners and low-stress dinner parties. Its one-pot nature keeps clean-up minimal, while the bright sauce ensures it never feels heavy or monotonous. Make extra — leftovers reheat beautifully and can be transformed into stuffed peppers, a filling for tacos, or a quick lunch bowl.

Conclusion

If you’d like an alternative take that highlights the green sauce and a companion salad, check out Peruvian Green Arroz con Pollo with Salsa Criolla – A Cozy Kitchen for inspiration. For another home-cook-friendly version of arroz con pollo, see the helpful techniques and variations in Peruvian Arroz con Pollo | Chicken and Rice.