Flavor-packed, colorful, and authentic Peruvian comfort food

Peruvian Chicken and Rice with Green Sauce, known as Arroz con Pollo Peruano, is a vibrant, savory dish full of flavor, color, and aroma. The star is the bright green cilantro sauce that infuses the chicken and rice with fresh, herbal notes, paired with tender chicken and perfectly cooked rice.

This iconic Peruvian dish is perfect for family dinners, special occasions, or when you want to bring authentic South American flavors to your kitchen. It’s a complete one-pot meal with protein, vegetables, and rice, and it’s visually stunning on the table.

Why This Recipe Works

The combination of cilantro, garlic, and jalapeño in the green sauce creates a unique, fragrant flavor that permeates the chicken and rice. Cooking the chicken with the rice ensures that all the flavors meld beautifully, while the vegetables add texture and sweetness.

The dish is versatile—you can use chicken thighs, drumsticks, or a whole chicken cut into pieces. Fresh cilantro is key for the authentic flavor and vibrant green color of the sauce.

Ingredients

4 chicken thighs, bone-in, skin-on
2 cups long-grain rice, rinsed
1 cup fresh cilantro leaves
1–2 jalapeños, seeded
3 cloves garlic
1 small onion, chopped
1 bell pepper, chopped
2 cups chicken broth
1 cup peas
1 cup diced carrots
1 tablespoon lime juice
2 tablespoons vegetable oil
Salt and pepper, to taste

Instructions

Prepare Green Sauce
Blend cilantro, jalapeños, garlic, onion, lime juice, and a bit of chicken broth until smooth.
Sear Chicken
Heat vegetable oil in a large skillet or pot. Season chicken with salt and pepper and sear until golden brown on both sides. Remove and set aside.
Sauté Vegetables
In the same pot, sauté bell peppers, carrots, and onions until softened.
Add Rice and Sauce
Stir in rinsed rice, then pour in the cilantro sauce and remaining chicken broth. Mix well to coat rice evenly.
Cook Chicken with Rice
Place seared chicken on top of the rice. Cover, reduce heat to low, and simmer 25–30 minutes, until rice is cooked and chicken is tender.
Add Peas
Add peas in the last 5 minutes of cooking.
Serve
Garnish with extra cilantro and lime wedges. Serve hot.

Tips for Perfect Arroz con Pollo

Fresh cilantro: Essential for the green sauce’s color and flavor.
Rinse rice: Removes excess starch for fluffy, separate grains.
Simmer gently: Prevents burning or sticking at the bottom.
Rest before serving: Let rice sit for 5 minutes after cooking for better texture.

Variations and Flavor Boosts

Spicy Version: Keep the jalapeño seeds for heat.
Vegetable Boost: Add corn or green beans for extra color.
Creamy Twist: Add a splash of coconut milk to the green sauce for richness.
Chicken Swap: Use drumsticks or a whole chicken cut into pieces.

Storage and Make-Ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. This dish also freezes well for up to 2 months.

Why You’ll Love This Recipe

Peruvian Chicken and Rice with Green Sauce combines vibrant color, fresh herbs, and tender chicken in a one-pot meal that’s authentic, easy to make, and sure to impress. Perfect for family dinners or introducing friends to Peruvian cuisine.