I’ve always had a soft spot for recipes that bring together comforting rice dishes with bold, unforgettable flavors—and this Peruvian Chicken and Rice with Green Sauce (known locally as Arroz con Pollo) has become one of my favorite dishes to make. The first time I prepared it, I was captivated by its vibrant color, fragrant aroma, and how beautifully tender the chicken turned out. This recipe combines simple ingredients with an explosion of Peruvian flavors that make every bite both familiar and exotic. It’s a dish that fills the kitchen with warmth and excitement, reminding me of family-style dinners and festive gatherings.

You will love this Peruvian Chicken and Rice because it perfectly balances comfort and flair. The chicken is seasoned to perfection, seared for that golden crust, and then cooked in a flavorful blend of herbs, spices, and vegetables. The rice absorbs all that goodness, becoming a delicious canvas for the bright and creamy green sauce served alongside. The green sauce—made with fresh cilantro, lime juice, and a touch of creamy mayonnaise—adds a zesty kick that makes the whole meal come alive. It’s one of those sauces that you’ll want to drizzle over everything.

One of the best parts about this recipe is its versatility. You can easily adjust it to your preferences or what’s available in your kitchen. Whether you choose to use chicken thighs for extra flavor or chicken breast for a lighter option, this recipe adapts beautifully. You can also make it spicier by adding a bit of fresh chili to the sauce or keep it mild for everyone to enjoy. It’s perfect for both weekday dinners and special occasions.

Another reason I love this recipe is that it’s affordable without compromising taste or quality. Most of the ingredients—like rice, chicken, cilantro, garlic, and peppers—are pantry staples or easily found at any local grocery store. Despite its impressive presentation and deep flavor, it doesn’t require expensive or hard-to-find ingredients. That makes it ideal for families, meal preppers, or anyone who wants a hearty dish without spending a lot.

Ingredients for Peruvian Chicken and Rice with Green Sauce:

4 chicken thighs (or chicken breasts, if preferred)
1 ½ cups long-grain rice
1 large onion, finely chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 cup fresh cilantro leaves
1 jalapeño, seeded and chopped
2 cups chicken broth
1 cup peas (fresh or frozen)
1 lime, juiced
2 tablespoons vegetable oil
Salt and pepper to taste
For the Green Sauce:
- 1 cup cilantro leaves
- 1 jalapeño (seeded for mild, with seeds for spicy)
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove
- 2 tablespoons olive oil
- Salt to taste

How to Prepare Peruvian Chicken and Rice with Green Sauce

When I first made Peruvian Chicken and Rice, I was amazed at how such a colorful, flavorful dish could come together so easily. The process may look detailed, but it’s surprisingly quick once you get started. The key is to prepare your ingredients in advance—this ensures everything flows smoothly and the flavors come together beautifully.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Green Sauce
Start by blending the sauce ingredients so the flavors have time to develop while you cook the rest of the dish. In a blender or food processor, combine the cilantro leaves, jalapeño, mayonnaise, lime juice, garlic, olive oil, and a pinch of salt. Blend until smooth and creamy. Taste and adjust the seasoning if needed, adding more lime juice for tanginess or more jalapeño for heat. Transfer the sauce to a small bowl, cover, and refrigerate until ready to serve.

Step 2: Season the Chicken
Pat the chicken pieces dry with a paper towel to remove any excess moisture. This helps them sear properly. Rub both sides of the chicken with salt, pepper, and a light drizzle of oil. For an extra boost of flavor, you can add a pinch of cumin or paprika. Let the chicken rest for a few minutes while you prepare the base for the rice.

Step 3: Make the Cilantro Mixture for the Rice
In a blender, combine the cilantro leaves, green bell pepper, jalapeño, and about ½ cup of chicken broth. Blend until smooth to form a green puree. This aromatic mixture is what gives the rice its signature color and vibrant flavor. Set aside.

Step 4: Sear the Chicken
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, place the chicken pieces skin-side down and sear until golden brown on both sides—about 4–5 minutes per side. Remove the chicken from the pot and set it aside on a plate. Don’t worry if it isn’t fully cooked yet; it will finish cooking later with the rice.

Step 5: Build the Flavor Base
Using the same pot, add the chopped onion and cook for 3–4 minutes until softened and fragrant. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. Pour in the blended cilantro mixture and stir well, scraping up any browned bits from the bottom of the pot. Let it cook for about 3 minutes to deepen the flavor.

Step 6: Add the Rice
Stir in the rice and mix it thoroughly with the green base. This step allows the rice to absorb the color and flavor before adding the liquid. Cook for about 2 minutes, stirring gently, until the rice is well coated and slightly toasted.

Step 7: Combine Chicken and Broth
Return the seared chicken to the pot, placing it over the rice. Pour in the remaining chicken broth, making sure the rice is mostly submerged but not overly soupy. Bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes. The rice will absorb the broth and cook through while the chicken becomes tender and flavorful.

Step 8: Add the Peas
When the rice is nearly done, gently stir in the peas. They’ll add color, sweetness, and a pleasant texture. Cover again and cook for another 5 minutes until the peas are tender and the rice is fluffy.

Step 9: Rest the Dish
Turn off the heat and let the pot sit covered for about 10 minutes before serving. This resting period allows the rice to finish steaming, making it perfectly soft and aromatic.

Step 10: Serve with Green Sauce
Fluff the rice with a fork, then arrange the chicken pieces on top. Drizzle generously with the chilled green sauce or serve the sauce on the side so everyone can add as much as they like. Garnish with a few extra cilantro leaves and a squeeze of lime juice for brightness.

Why This Recipe Works So Well

This Peruvian Chicken and Rice recipe is not only quick and easy but also incredibly customizable. You can adjust the spiciness, use different vegetables like carrots or corn, or swap chicken thighs for breasts depending on what you have. The flavor is rich and satisfying, yet it comes together with simple ingredients and basic cooking steps.

It’s a dish that’s popular with many people, and once you try it, you’ll understand why. The combination of tender, aromatic chicken and perfectly seasoned rice—topped with that vibrant green sauce—is nothing short of irresistible. Whether you’re making it for family dinner, meal prep, or a casual gathering, this recipe always impresses with its color, aroma, and taste.

FAQs

1. Can I use chicken breast instead of thighs for this recipe?
Yes, absolutely. Chicken breast works wonderfully in this dish if you prefer a leaner option. Just be careful not to overcook it—breast meat cooks faster, so reduce the simmering time by a few minutes to keep it tender and juicy.

2. Can I make the green sauce ahead of time?
Yes. The green sauce can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Its flavors actually deepen as it sits, making it even more delicious when served.

3. What type of rice works best for this recipe?
Long-grain rice is ideal, as it absorbs the flavors without becoming sticky. Basmati or jasmine rice both work beautifully, delivering a light, fluffy texture.

4. Is this recipe spicy?
It depends on your choice of jalapeño. Removing the seeds makes the sauce mild, while keeping them adds a pleasant kick. You can also use a milder green chili if preferred.

5. Can I store leftovers?
Yes. Store leftovers in a sealed container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if the rice becomes too dry.