Steam rising, vibrant green sauce flecks dancing across tender chicken—that’s the moment you know this Peruvian Chicken & Rice with Green Sauce has arrived. After half a dozen kitchen trials, I learned that even a brief 30-minute marinade gives the thighs a gentle citrus kiss, and resting the rice off heat for 10 minutes guarantees each grain stays tender with slight bite. Let me walk you through every sensory detail.
Why You’ll Love Peruvian Chicken & Rice with Green Sauce
- Bright, tangy marinade infuses juicy chicken with citrus and smoky notes.
- Rice cooked in ají amarillo paste yields a glossy, golden-hued grain.
- Cooling green sauce brings a silky, herbaceous finish to each bite.
- Rooted in Peruvian tradition—arroz con pollo is a weekend family staple across Lima.
A Little Background
I first encountered arroz con pollo during a summer visit to Arequipa, where roadside vendors ladled fragrant chicken over fluffy rice. Back home, I tweaked the spice ratio through three seasons, discovering that a quick rest under foil softens the grains while preserving a gentle chew.
Key Ingredients for Peruvian Chicken & Rice with Green Sauce
- Ají Amarillo Paste: Provides vibrant color and mild heat—swap with mild chile paste if unavailable.
- Bone-In Chicken Thighs & Drumsticks: Skin-on pieces stay juicy; chicken breasts dry out faster.
- Long-Grain White Rice: Rinsed until water runs clear to avoid gummy texture.
- Fresh Cilantro: Brightens both rice and sauce—reserve stems for extra flavor in the broth.
- Mayonnaise: Base for green sauce; Greek yogurt works for a lighter finish.
How to Make Peruvian Chicken & Rice with Green Sauce
- Combine 2 tbsp ají amarillo paste, 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 2 minced garlic cloves, juice of 2 limes, salt and pepper. Toss with 2 lbs bone-in chicken. Marinate at least 30 minutes (up to overnight) until fragrant.
- Preheat oven to 425°F. Arrange chicken on a rimmed sheet and roast for 35–40 minutes, until skin is golden and juices run clear.
- Meanwhile, heat 2 tbsp oil in a heavy pot over medium. Cook 1 cup diced onion, 1 cup diced red bell pepper and 2 minced jalapeños for 3–4 minutes until glossy. Add 4 garlic cloves, 2 tbsp ají amarillo paste, ½ tsp each cumin, turmeric and smoked paprika; stir 1 minute.
- Stir in 2 cups rinsed rice until grains glisten, then pour in 4 cups chicken broth and ¼ cup chopped cilantro. Bring to boil, cover, reduce heat to low and simmer 20 minutes. Remove from heat and let rest 10 minutes before fluffing.
Pro Tips & Troubleshooting
- Marinate overnight when you have time—early tests showed deeper color and layered flavor.
- If rice turns out mushy, cut broth by ¼ cup next time or drain excess liquid after resting.
- Swap cilantro for parsley in the green sauce for a milder herb note in late summer twists.
- To double the recipe, use two pots for rice to maintain the ideal 1:2 rice-to-liquid ratio without crowding.
Storage & Make-Ahead Guide
Cool chicken and rice to room temperature within 2 hours, then refrigerate in airtight containers for up to 4 days. The green sauce keeps in a sealed jar for up to 5 days—just whisk before serving. For longer storage, freeze rice and chicken separately for up to 3 months; thaw overnight in the fridge and reheat to 165°F.
Serving Suggestions
Pile the rice in shallow bowls, top with crisp chicken pieces and drizzle a generous ribbon of that cooling green sauce. Scatter extra cilantro and lime wedges on the side, or serve alongside fried plantains and pickled red onions for a festive spread.
Frequently Asked Questions
- Can I make Peruvian chicken and rice ahead of time? Yes—cook all components, cool completely, and refrigerate. Reheat gently in the oven or stovetop with a splash of broth to revive moisture.
- How do I store leftover green sauce? Transfer to a sealed jar and keep in the fridge for up to 5 days. Stir before drizzling if it separates.
- What can I use instead of ají amarillo paste? A blend of yellow bell pepper, mild habanero, and a touch of turmeric mimics the flavor and color.
- Can I substitute chicken breasts for thighs? You can, but breasts cook faster and risk drying. Reduce oven time to 25–30 minutes and watch internal temp closely.
- How do I reheat Peruvian chicken and rice without drying it out? Cover with foil and warm at 350°F for 10–15 minutes, or reheat in a skillet with a splash of broth over low heat.
- Is ají amarillo paste very spicy? It’s moderately spicy with fruity notes—if heat is a concern, start with 1 tbsp and adjust to taste in subsequent batches.
Final Thoughts
Bringing these components together delivers that unmistakable Peruvian Chicken & Rice with Green Sauce experience—crisped chicken skin, golden rice, and that bright, silky drizzle. My favorite way is with a cold pisco sour on the side. Give it a try, then share how your kitchen adventure turned out!
More Recipes You’ll Love
- Pineapple Chicken and Rice – echoes the tropical citrus notes and fragrant grains
- Slow Cooker Lemon Herb Chicken and Rice – a hands-off method with bright lemon aromas
- One-Pot Chicken and Rice – simplifies dinner prep while locking in savory juices
- Teriyaki Chicken with Pineapple – a sweet-savory tropical twist that pairs beautifully
Peruvian Chicken & Rice with Green Sauce
Ingredients
Marinade & Chicken
- 2 tbsp ají amarillo paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 garlic cloves minced
- 2 limes juiced
- 1 salt and pepper to taste
- 2 lbs chicken thighs and drumsticks bone-in, skin-on
Rice
- 2 tbsp vegetable oil
- 1 cup onion diced
- 1 cup red bell pepper diced
- 2 jalapeños minced
- 4 garlic cloves
- 2 tbsp ají amarillo paste
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 0.5 tsp smoked paprika
- 2 cups long-grain white rice rinsed
- 4 cups chicken broth
- 0.25 cup fresh cilantro chopped
Green Sauce
- 1 cup mayonnaise
- 1 cup fresh cilantro leaves
- 2 tbsp lime juice
- 2 jalapeños seeded
- 1 garlic clove
- 1 salt to taste
Instructions
Marinade & Chicken
- Whisk ají amarillo paste, olive oil, cumin, smoked paprika, oregano, minced garlic, lime juice, salt and pepper in a bowl. Toss chicken pieces to coat and marinate at least 30 minutes.2 tbsp ají amarillo paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 2 garlic cloves, 2 limes, 1 salt and pepper, 2 lbs chicken thighs and drumsticks
Roast Chicken
- Preheat oven to 425°F and arrange chicken on a baking sheet. Roast 35–40 minutes until skin is golden and juices run clear.2 lbs chicken thighs and drumsticks
Rice
- Heat oil in a pot over medium. Sauté onion, bell pepper and jalapeños until soft, then add garlic, ají amarillo paste, cumin, turmeric and smoked paprika for 1 minute. Stir in rice until coated, add broth and cilantro, bring to boil.2 tbsp vegetable oil, 1 cup onion, 1 cup red bell pepper, 2 jalapeños, 4 garlic cloves, 2 tbsp ají amarillo paste, 0.5 tsp ground cumin, 0.5 tsp turmeric, 0.5 tsp smoked paprika
- Cover, reduce heat to low, and simmer 20 minutes. Remove from heat and let rice rest 10 minutes before fluffing.0.5 tsp smoked paprika
Green Sauce
- Blend mayonnaise, cilantro leaves, jalapeños, garlic, lime juice and salt until silky smooth.2 cups long-grain white rice, 4 cups chicken broth, 0.25 cup fresh cilantro, 1 cup mayonnaise, 1 cup fresh cilantro leaves
Assembly
- Serve rice topped with chicken and drizzle the green sauce over the top.