🍗🌿 Peruvian Chicken & Rice with Green Sauce

Introduction

Imagine taking a bite of juicy, golden-seared chicken, nestling into vibrant green rice, all drizzled with a creamy, zesty aji verde that brings freshness and warmth to every forkful. That’s the magic of Peruvian Chicken & Rice with Green Sauce—a sensational medley of flavors and textures inspired by Peru’s national dish, Arroz con Pollo, but elevated with the brilliant punch of green herbs and a cool, cilantro-lime sauce.

This dish is a crowd-pleaser offering:

• Bold, authentic flavors inspired by Peruvian kitchens
• One-pot convenience, minimizing cleanup
• Balanced nutrition—protein, veggies, carbs
• Meal-prep friendly for easy weekday dinners
• Customizable heat & dietary swaps
• Show-stopping presentation perfect for family meals or entertaining

Whether you’re cooking for a cozy dinner or hosting friends, this recipe delivers a rich Peruvian experience that’s easy to recreate at home—no flight required!

Ingredients & Substitutions

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or boneless thighs/breasts)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper, to taste
• 1 tbsp olive oil

For the Green Rice:

• 1½ cups long-grain white rice
• ½ onion, chopped
• 2 garlic cloves, minced
• ½ cup fresh cilantro
• ½ cup spinach (optional, for color)
• 1 jalapeño or aji amarillo pepper, seeded
• ½ cup chicken broth
• 2 cups chicken broth (for rice)
• 2 tbsp oil
• ½ cup frozen peas (optional)

For the Creamy Aji Verde:

• 1 cup packed fresh cilantro
• 1–2 jalapeños or 1 aji amarillo
• 2 garlic cloves
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tbsp lime juice
• 2 tbsp Parmesan cheese
• Salt, to taste
• Water or olive oil to thin

Why These Ingredients?

• Ground cumin & smoked paprika give the chicken a smoky, earthy foundation.
• Cilantro + spinach enrich the rice with nutrients and a vivid green color.
• Aji amarillo/jalapeño adds authentic Peruvian heat in both rice and sauce.
• Creamy aji verde, soothing yet zesty, balances the dish beautifully.

Smart Substitutions & Dietary Tips

• Protein swap: Use breasts or boneless thighs for leaner eating.
• Gluten-free: Trivially gluten-free when using stock and mayo without additives.
• Lighter sauce: Swap mayo for Greek yogurt and omit Parmesan.
• Low-carb twist: Use cauliflower rice or quinoa instead of white rice.
• Spice adjustments: Seed peppers or go full heat with serranos.

Step‑by‑Step Instructions

1. Season & Sear the Chicken

Pat chicken dry and season with cumin, paprika, garlic powder, salt, and pepper. Heat olive oil in a large Dutch oven or skillet over medium-high heat. Sear chicken, skin-side down, for 4–5 minutes until golden and crisp. Flip and sear the other side, then remove and set aside.

2. Prepare the Green Puree

Blend cilantro, spinach, jalapeño, and ½ cup broth until smooth. Set aside.

3. Sauté the Aromatics

In the same pot, heat oil and sauté onion and garlic until translucent. Add the green puree, cooking for 2 minutes to deepen the flavor.

4. Cook the Rice

Stir the rice into the green mixture, coating each grain thoroughly. Pour in 2 cups broth, bring to boil, then nestle chicken thighs into the rice. Cover and simmer over low heat for 20–25 minutes.

5. Add Peas

Stir in frozen peas during the last 5 minutes of cooking.

6. Make the Aji Verde

Combine sauce ingredients in a blender—cilantro, peppers, garlic, mayo, sour cream, lime juice, Parmesan, and a pinch of salt. Add water/olive oil until smooth and drizzleable. Chill until serving.

7. Serve

Plate the chicken over green rice, drizzle generously with aji verde, and garnish with lime wedges and fresh cilantro.

Expert Tips for Success

1. Dry chicken skin thoroughly for optimal crispiness.
2. Don’t discard pan layers—the browned bits from searing chicken add rich flavor to the rice.
3. Rinse rice until water is clear to prevent gumminess.
4. Toast rice briefly in oil before simmering for better texture.
5. Simmer low and slow to avoid scorching the rice.
6. Adjust the sauce consistency to your taste—thicker for dipping, thinner for drizzling.

Fun Recipe Variations

🌶️ Spiced-Up Peruvian Chicken & Rice

Add diced aji panca or paprika to the rice for deeper color and complexity.

🌿 Herbed Citrus Green Rice

Swap half of the cilantro for parsley and add orange zest for freshness.

🥚 Coconut Ginger Rice Add-On

Simmer rice in coconut milk with ginger for a tropical twist.

🍗 Crispy Air Fryer Chicken Version

Air-fry seasoned chicken separately for ultra-crispy skin before adding to rice.

🧀 Cheesy Peruvian Rice Layer

Stir in a handful of queso fresco or queso blanca into rice just before serving.

🥗 Side Dishes & Beverage Pairings

• Andean Salad: Avocado, corn, tomato, lime—fresh basics that complement.
• Roasted Plantains: Balance savory with a bit of sweetness.
• Pickled Onions (Escabeche): Offer brightness and acidity.
• Beverages: Crisp white wine (Sauvignon Blanc), icy limeade, or Peruvian Chicha Morada (purple corn drink).

Meal Prep, Storage, & Reheating

• Refrigeration: Store in sealed containers for up to 4 days.
• Freezing: Rice and chicken freeze separately; sauce holds about 2 months.
• Reheating: Warm rice with a bit of broth or water; gently reheat chicken and sauce.

Frequently Asked Questions

Q1: Can I make this dish ahead?
Yes—prepare rice and chicken separately; reheat gently before serving with fresh aji verde.

Q2: Can I bake the chicken instead?
Absolutely! Roast at 400°F (200°C) for 20–25 minutes, then add it to rice to heat through.

Q3: Is it okay to skip spinach?
Yes. Spinach only enhances color and nutrients—rice remains delicious without it.

Q4: How spicy is aji verde?
Heat depends on peppers used. For mild, use seeded jalapeño; for authentic kick, use aji amarillo.

Q5: Can I use brown rice?
Yes, but increase broth and cook time by about 15 minutes.

Q6: Can this be vegetarian?
Replace chicken with tofu or chickpeas and use vegetable broth.

Q7: How to make it gluten-free?
Ensure all processed ingredients (broth, mayo, etc.) are gluten-free—rice is naturally gluten-free.

Q8: What wine pairs best?
Opt for a crisp white like Torrontés, Sauvignon Blanc, or a dry Rosé.

Q9: Can leftovers be portioned for meal prep?
Yes—pack rice and chicken separately, drizzle sauce when ready to eat.

Q10: Why is my rice mushy?
Rice may overcook if too much liquid or cooked too long. Rinse rice and measure broth precisely.

Conclusion

The rich, herbaceous, and joyfully comforting Peruvian Chicken & Rice with Green Sauce is exactly what you need when you crave bold flavors without fuss. One pot, endless satisfaction. Vibrant green rice, crispy-seared chicken, and cooling aji verde will leave your taste buds smiling and guests impressed. Make it once, make it often—it’s a game-changer for easy, memorable weeknight meals.

Enjoy every bright, savory bite—Peruvian Chicken & Rice with Green Sauce is more than dinner; it’s your passport to Peru’s flavorful culinary heart.

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