Peruvian Chicken Rice with Green Sauce, or “Arroz con Pollo con Salsa Verde,” is a celebrated dish that encapsulates the vibrancy and diversity of Peruvian cuisine. At its heart, this dish is a colorful fusion of indigenous ingredients and culinary influences brought by centuries of cultural crossroads—from native Quechua traditions to Spanish, African, and even Asian flavors. The result is a dish that is not only deeply flavorful but also rich in cultural significance.
“Arroz con Pollo” (rice with chicken) is popular across Latin America, but Peru’s version stands apart with its generous use of cilantro and the unmistakable hue of green that gives it its signature look and taste. The base of the dish is a rich blend of aromatics and spices—paprika, cumin, garlic, and black pepper—that infuse the chicken with a warm, earthy character. But what truly elevates this dish is the green cooking broth, created by blending fresh cilantro and jalapeño (or sometimes aji amarillo, a traditional Peruvian yellow chili), and simmering it with the rice. The result is a green-hued, herbaceous rice that mirrors Peru’s lush Andean landscapes.
The addition of vegetables like peas adds a sweet pop and gentle contrast, both in taste and texture. Typically, the chicken pieces are left bone-in and skin-on so they stay juicy and crisp up beautifully during the browning process—an essential step for building flavor. All ingredients come together in one pot, allowing the juices of the chicken and vibrant green broth to mingle and infuse the rice with depth and complexity.
What makes this version even more distinct is the luscious green sauce served alongside it. Known as “salsa verde” or “ají verde,” this spicy condiment is popular in Peruvian households and street-side grills alike. It’s made by blending cilantro, jalapeños, garlic, lime juice, olive oil, and mayonnaise into a creamy, zesty topping. Its tangy heat contrasts perfectly with the warmth of the rice and tender chicken, bringing freshness and brightness to every bite. While traditionally the sauce may include huacatay (Peruvian black mint), which has a unique flavor all its own, adaptations often rely on cilantro and jalapeño to replicate a similar herbaceous punch outside of Peru.
This dish pays homage to the bustling food stalls and home kitchens of Lima and beyond, where meals are meant to be communal and comforting. In creating this recipe, I was inspired by trips through Peru’s capital, where the smell of simmering herbs, garlic, and spice linger in the air and where a simple lunch can turn into an unforgettable cultural experience. Whether served for a weekday dinner or as the centerpiece of a celebratory family spread, Peruvian Chicken Rice with Green Sauce is a delicious reminder of how food can connect us to places far away—and to each other, around the table.
Peruvian Chicken Rice with Green Sauce
Equipment
Ingredients
For the Chicken Rice:
2 pounds chicken thighs - bone-in, skin-on, free-range or organic recommended for flavor
1 tablespoon cumin - ground
1 tablespoon paprika - preferably smoked for deeper flavor
2 teaspoons kosher salt
1 teaspoon ground black pepper - freshly ground
2 tablespoons olive oil
1 medium yellow onion - finely chopped
4 cloves garlic - minced
1.5 cups rice - long-grain, rinsed until water runs clear
3 cups chicken stock (chicken broth or chicken bouillon) - low-sodium
1 cup cilantro - leaves, packed
1 medium jalapeño pepper - seeded if less heat desired- 1 cup green peas - frozen or fresh
For the Green Sauce:
1 cup mayonnaise - full fat for creaminess- 1 cup cilantro - fresh, leaves, loosely packed
2 medium jalapeños - seeded for less heat
2 tablespoons lime juice - freshly squeezed- 2 tablespoons olive oil
- 1 clove garlic - roughly chopped
Instructions
- Season the chicken thighs with cumin, paprika, salt, and black pepper on both sides. Rub seasonings into the skin.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 5–6 minutes until skin is golden brown. Flip and cook another 3–4 minutes. Transfer to a plate.
- In the same pot, lower heat to medium. Add onions and sauté for 5 minutes until translucent. Add garlic; cook for 1 minute until fragrant.
- In a blender, combine chicken broth, cilantro, and jalapeño. Blend until smooth and vibrant green.
- Add rinsed rice to the pot with sautéed onions and garlic. Stir to coat the grains and slightly toast, about 3 minutes.
- Pour in the blended green broth. Stir, then nestle the seared chicken thighs into the rice. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes.
- Add peas, cover, and cook for 5–7 more minutes until rice is tender and liquid absorbed.
- While rice cooks, blend all green sauce ingredients until smooth and creamy. Adjust salt and lime to taste. Chill until ready to serve.
Notes
- For extra flavor, marinate chicken overnight with spices and a splash of lime juice.
- You can replace jalapeños in the sauce with serrano peppers for more heat.
- To make this dairy-free, swap mayonnaise with a vegan alternative like cashew cream.
