Peruvian Chicken Rice with Green Sauce
Peruvian Chicken Rice with Green Sauce, known locally as 'Arroz con Pollo con Salsa Verde', is a vibrant and aromatic dish steeped in Peruvian culinary tradition. This comforting one-pot meal showcases a rich blend of aji amarillo, cilantro, and spices, creating a vivid green rice permeated with the deep umami of marinated chicken. The accompanying green sauce—a spicy, creamy burst of jalapeño, huacatay, and lime—adds a refreshing brightness that makes each bite irresistible. It's perfect for family-style dining and introduces an unforgettable taste of Peru to your table.
Equipment
Large Dutch oven or heavy pot
Blender or Food Processor
Cutting Board
Chef’s Knife
Measuring cups and spoons
Tongs
Wooden spoon or spatula
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.
Nutrition
Calories: 1251kcalCarbohydrates: 69gProtein: 41gFat: 89gSaturated Fat: 17gPolyunsaturated Fat: 33gMonounsaturated Fat: 33gTrans Fat: 0.3gCholesterol: 216mgSodium: 2460mgPotassium: 774mgFiber: 4gSugar: 5gVitamin A: 1272IUVitamin C: 30mgCalcium: 94mgIron: 4mg
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