Quick Peruvian Chicken and Rice Recipe to Spice Up Dinner

Succulent Peruvian chicken and rice promises a culinary adventure that whisks you straight to lima’s vibrant streets.

Aromatic spices weave magic through tender meat and fluffy grains.

Marination techniques borrowed from coastal traditions infuse each bite with deep, complex flavors.

Kitchen novices and seasoned cooks alike will fall in love with this simple yet sophisticated dish.

Bold seasonings like ají amarillo peppers create a zesty profile that dances across your palate.

Regional ingredients tell a story of peru’s rich gastronomic heritage.

Mouthwatering combinations of herbs and slow-cooked proteins guarantee an unforgettable meal that sparks conversation and delights every hungry guest.

Let’s uncover the secrets behind this irresistible comfort classic.

Peruvian Chicken & Rice Green Sauce Variants

• Gluten-Free Friendly: Replace regular rice with quinoa or cauliflower rice for a gluten-free alternative that maintains the dish's hearty texture and flavor profile.
• Low-Carb Option: Swap rice with riced cauliflower and use chicken thighs for extra moisture, creating a lighter yet equally satisfying meal that cuts down on carbohydrates.
• Vegetarian Adaptation: Substitute chicken with firm tofu or roasted portobello mushrooms, maintaining the same spice blend and cooking technique for a plant-based version of the classic dish.
• Dairy-Free Modification: Use coconut milk instead of traditional dairy in the green sauce, ensuring a creamy consistency while keeping the recipe allergen-friendly and suitable for those with dairy restrictions.

FAQs

• What makes Peruvian chicken and rice unique?

The dish combines seared chicken with fragrant rice, enhanced by traditional Peruvian spices like cumin and turmeric, creating a complex and rich flavor profile that’s different from standard chicken and rice recipes.

• Is this recipe spicy?

The green sauce (Aji Verde) can be adjusted for spice level. Typically, it has a mild to moderate heat from jalapeños, but you can reduce or increase peppers based on your heat tolerance.

• Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust cooking time and liquid ratio. Brown rice requires more liquid and longer cooking time, usually about 45-50 minutes instead of 20-25 minutes for white rice.

• What if I don't have fresh cilantro for the green sauce?

You can substitute with dried cilantro, though the flavor will be less vibrant. If completely unavailable, use parsley as an alternative herb, which will provide a similar green color and fresh taste.

Peruvian Chicken With Rice and Zesty Green Sauce

• Savor Quick Family Comfort: This Peruvian chicken and rice dish delivers amazing taste with minimal effort.
• Easy Weeknight Winner: Prepared in under 45 minutes, the recipe transforms simple ingredients into a restaurant-quality meal anyone can master at home.
• Flavor-Packed Nutrition Boost: Loaded with vegetables, lean protein, and homemade green sauce, this one-pot wonder provides balanced nutrition without sacrificing deliciousness.
• Customizable Crowd-Pleaser: Adaptable for different spice preferences and dietary needs, the recipe welcomes variations like using different vegetables or adjusting sauce intensity.

What Goes Into a Flavorful Peruvian Chicken Bowl

• Chicken: Lean protein that forms the heart of the dish, provides rich flavor and satisfying texture. Choose bone-in, skin-on chicken thighs for more moisture and depth.

• Salt, Pepper, Cumin, Smoked Paprika: Essential spices that build foundational flavor. Use freshly ground spices for maximum taste intensity.
• Onion, Garlic, Bell Pepper: Classic aromatic trio that creates deep, savory base. Select firm, fresh vegetables for best results.
• Turmeric: Adds warm color and earthy undertone. Fresh ground is more potent than pre-ground.

• Rice: Fluffy grain that absorbs surrounding flavors. Long-grain white rice works best for this recipe.
• Frozen Peas, Chopped Carrots: Quick-cooking vegetables that add color and nutritional boost. Use frozen for convenience and consistent quality.

• Chicken Broth: Provides moisture and enhances overall flavor. Low-sodium versions allow better seasoning control.
• Olive Oil: Helps with searing and adds subtle richness. Choose extra virgin for best flavor.

• Cilantro, Jalapeño: Key components for classic Aji Verde sauce. Fresh herbs ensure vibrant green color and bright taste.
• Sour Cream, Mayonnaise: Creamy base that balances heat and adds smoothness. Full-fat versions provide better texture.
• Lime Juice: Adds tangy brightness and helps balance rich flavors.

Peruvian Chicken & Rice Flavorful Prep

Step 1: Prepare Chicken for Sizzling

Pat chicken pieces completely dry.

• Salt
• Black pepper
• Ground cumin
• Smoked paprika

Heat olive oil in a large heavy-bottomed skillet over medium-high heat.

Sear chicken until beautifully golden brown on each side, about 5 minutes per side.

Transfer chicken to a waiting plate.

Step 2: Awaken Aromatic Flavors

• Diced onions
• Minced garlic
• Chopped bell peppers

Sauté until vegetables become soft and translucent.

Pour in cilantro-infused broth and sprinkle turmeric, creating a vibrant base of flavor.

Step 3: Transform Rice into Golden Treasure

Add rice to the pan, stirring to coat each grain with the fragrant mixture.

Pour remaining chicken broth and gently nestle seared chicken pieces back into the pan.

Reduce heat, cover, and allow to simmer for 20-25 minutes until rice becomes tender and chicken cooks completely.

Step 4: Boost Vegetable Goodness

• Frozen peas
• Chopped carrots

Cover and let sit for 5 minutes, allowing vegetables to warm through without losing their bright color and crisp texture.

Step 5: Whip Up Explosive Green Sauce

• Fresh cilantro
• Jalapeño peppers
• Greek yogurt
• Garlic
• Lime juice
• Salt

Blend until silky smooth.

Taste and adjust seasonings as desired.

Drizzle over finished dish for an extraordinary flavor explosion.

Flavorful Cooking Tips for Peruvian Chicken

• Pat chicken completely dry to ensure a golden-brown, crispy exterior that locks in delicious flavors and creates a beautiful caramelized crust.
• Toast rice in the pan before adding liquid to enhance its nutty flavor and prevent clumping, creating a more aromatic and separated grain texture.
• Add frozen vegetables at the end of cooking to maintain their bright color, crisp texture, and prevent them from becoming mushy or losing nutritional value.
• Adjust jalapeño quantities to control the spice level – remove seeds for mild heat or keep them for a more intense, fiery kick that suits your taste preferences.
• This dish tastes even better the next day, as flavors continue to meld and develop overnight, making it perfect for make-ahead lunches or quick weeknight dinners.

Peruvian Chicken Rice Storage

• Store leftovers in an airtight container within 2 hours of cooking, keeping the chicken and rice separate from the green sauce to maintain optimal texture and flavor.
• Let the dish cool completely to room temperature before sealing to prevent moisture buildup and potential bacterial growth.
• Wrap portions tightly in freezer-safe containers or bags, which will preserve the meal for up to 3 months with minimal flavor loss.
• Warm refrigerated chicken and rice in a microwave or skillet with a splash of chicken broth, stirring occasionally to distribute heat evenly and prevent drying out. Add fresh green sauce just before serving to maintain its vibrant taste and color.

What Goes With Peruvian Chicken and Green Sauce

• Savory Sauce Symphony: Drizzle the zesty Aji Verde sauce over the chicken and rice, creating a vibrant flavor explosion that cuts through the rich, hearty dish.
• Herbaceous Wine Companion: Pour a crisp Sauvignon Blanc from New Zealand, whose bright, grassy notes perfectly complement the cilantro-packed green sauce and aromatic chicken.
• Citrus Salad Sidekick: Serve a light, tangy mixed greens salad with orange segments and a lemon vinaigrette to refresh the palate and balance the dish's robust flavors.
• Cooling Contrast Pairing: Add a dollop of creamy avocado-lime crema alongside the chicken, providing a smooth, cool counterpoint to the warm, spiced rice and zesty green sauce.

Peruvian Chicken and Rice Recipe

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4.9 from 22 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Succulent Peruvian Chicken & Rice brings zesty South American charm to dinner tables with its bold green sauce. Quick and delicious, this dish lets you savor authentic flavors that dance between spicy and creamy, promising a delightful culinary journey.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 lbs bone-in, skin-on chicken thighs (or drumsticks)

Spices and Seasonings:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric

Vegetables and Aromatics:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup cilantro leaves
• 1/2 cup chopped carrots
• 1/2 cup frozen peas

Rice and Liquids:

• 1 1/2 cups long-grain rice
• 2 1/2 cups chicken broth
• 1/2 cup chicken broth

Green Sauce (Aji Verde) Ingredients:

• 1 cup fresh cilantro
• 2 jalapenos (seeds removed for less spice)
• 2 cloves garlic
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin

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Instructions

1. Prepare the chicken by generously coating it with a blend of salt, pepper, cumin, and smoked paprika, ensuring an even distribution of spices across the surface.
2. Warm olive oil in a large skillet, then carefully place the seasoned chicken pieces to create a golden-brown exterior, searing each side for approximately 5 minutes until a rich caramelization develops.
3. Transfer the beautifully seared chicken to a temporary plate, keeping the flavorful pan drippings intact for the next stage of cooking.
4. Introduce diced onions, minced garlic, and vibrant bell peppers into the same skillet, allowing them to soften and release their aromatic essence for about 3 minutes.
5. Pour the cilantro-infused broth mixture into the pan, incorporating turmeric to enhance the dish’s color and depth of flavor.
6. Add rice to the aromatic base, gently stirring to ensure each grain becomes coated with the rich, spiced mixture.
7. Carefully return the seared chicken to the pan, nestling the pieces among the rice and vegetables.
8. Pour in the remaining chicken broth, then reduce heat to low, covering the pan to create a steamy environment that will cook the rice and chicken simultaneously.
9. Allow the dish to simmer for 20-25 minutes, periodically checking to ensure the rice becomes tender and the chicken reaches perfect doneness.
10. Gently fold in frozen peas and chopped carrots during the final moments of cooking, covering the pan to let the vegetables warm through without losing their vibrant color and crisp texture.
11. Prepare the green sauce by combining all Aji Verde ingredients in a blender, processing until a smooth, verdant consistency is achieved.
12. Taste and adjust the green sauce seasoning, ensuring a balanced and zesty accompaniment to the chicken and rice.
13. Once cooking is complete, let the dish rest for a few minutes to allow flavors to meld and settle before serving.

Notes

• Keep chicken skin crispy by patting it completely dry before seasoning, which helps achieve that perfect golden-brown sear and locks in moisture.
• Experiment with different protein options like tofu or tempeh for a vegetarian twist while maintaining the authentic Peruvian flavor profile.
• Boost nutritional value by adding quinoa instead of traditional rice, creating a high-protein alternative that complements the green sauce beautifully.
• Control heat levels in the Aji Verde sauce by gradually adding jalapeño or serrano peppers, allowing personalization for spice-sensitive palates.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Peruvian

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 4 g
• Sodium: 650 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 120 mg