My neighbor Rosa's from Lima, and every Sunday afternoon, this smell drifts from her kitchen into our yard - garlic, cilantro, something smoky and spicy I couldn't figure out. Made me hungry even if I'd just eaten. Last summer I finally walked over and asked what she was making. She laughed and said "Just Peruvian chicken and rice, nothing special." Then she made me stay for dinner because "You can't understand it unless you try it." One bite and I got why her family ate this every week. The rice wasn't plain white rice - it was this bright green from blended cilantro, tasting fresh and herby with every forkful.
Why You'll Love This Peruvian Chicken and Rice Recipe
From making this probably forty times since Rosa taught us, I know exactly why it works. Everything cooks in one pot - the rice steams under the chicken so the chicken juices drip down and flavor everything. The cilantro makes it taste fresh instead of heavy like some rice dishes. And your house smells like a restaurant for hours, which makes coming home feel less depressing.
Johnny's friends ask if we're having "the green rice" when they're coming over. We've made it for family dinners where people asked for the recipe while still eating, packed it for lunches that made coworkers ask where we got it, and served it at parties where people thought we ordered catering. The aji verde sauce keeps in the fridge for a week, so you make it once and dump it on everything. And when someone doesn't eat cilantro, Rosa showed us how to make it with parsley instead - still green, different flavor, still good.
Jump to:
- Why You'll Love This Peruvian Chicken and Rice Recipe
- Ingredients for Peruvian Chicken and Rice
- Amanda's Step-by-Step Method
- Smart Swaps for Peruvian Chicken and Rice
- Peruvian Chicken and Rice Variations
- EQUIPEMENT for Peruvian Chicken and Rice
- Storing Your Peruvian Chicken and Rice
- Top Tip
- FAQ
- Time to Turn Your Kitchen Into Lima!
- Related
- Pairing
- Peruvian Chicken and Rice
Ingredients for Peruvian Chicken and Rice
For the Chicken Marinade:
- 2 pounds chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Juice of 2 limes
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper
For the Green Rice:
- 2 cups long-grain white rice
- 2 cups chicken broth
- 1 cup water
- 2 cups fresh cilantro
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For the Aji Verde Sauce:
- 1 cup fresh cilantro
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons aji amarillo paste
- 2 cloves garlic
- Juice of 1 lime
- Salt to taste
Amanda's Step-by-Step Method
Marinate the Chicken Overnight
- In large bowl, mix garlic, soy sauce, oil, lime juice, cumin, paprika, oregano, salt, and pepper
- Add chicken thighs and coat thoroughly with marinade
- Cover and refrigerate at least 4 hours, overnight is better
- The longer it sits, the more flavor soaks into the meat
- Pull from fridge 30 minutes before cooking
Blend the Cilantro Base for Green Rice
- Add cilantro, 1 cup chicken broth, and ½ cup water to blender
- Blend on high until completely smooth and bright green
- Should look like green juice with no chunks
- Set aside while you start the rice base
Start the Rice and Build Flavors
- Heat oil in large pot over medium heat
- Add diced onion and cook 3-4 minutes until soft
- Toss in minced garlic, cook 1 minute until you smell it
- Add rice and stir to coat in oil for 2 minutes
- Pour in blended cilantro mixture, remaining broth, and water
- Add salt and stir everything together
Layer Chicken and Steam Everything Together
- Bring rice mixture to boil, then reduce to low simmer
- Nestle marinated chicken pieces on top of rice, skin side up
- Don't stir - just lay them on top so juices drip down
- Cover pot tightly with lid
- Cook 35-40 minutes without lifting lid
- Rice should be tender and chicken cooked through
Make Aji Verde While Everything Cooks
- Throw cilantro, mayo, sour cream, aji paste, garlic, and lime in blender
- Blend until smooth and creamy
- Taste and add salt as needed
- Should be creamy, spicy, and tangy all at once
- Thin with water if too thick
Finish and Serve Hot
- Remove lid and check chicken - should be 165°F internal temp
- Let sit 5 minutes before serving
- Fluff rice gently with fork
- Serve chicken over green rice with aji verde on the side
- Squeeze fresh lime over everything
Smart Swaps for Peruvian Chicken and Rice
Chicken Options:
- Thighs → Drumsticks (takes same time)
- Bone-in → Boneless thighs (cook 25 minutes instead of 35)
- Chicken → Pork chops (different but good)
- Skin-on → Skinless (less flavor but healthier)
Cilantro Alternatives:
- Fresh cilantro → Parsley (not traditional but Rosa's backup)
- Full cilantro → Half cilantro, half spinach (milder)
- Regular → Skip it completely for plain white rice
- Fresh → Frozen cilantro cubes work in a pinch
Pepper Paste Swaps:
- Aji amarillo → Aji panca (darker, smokier)
- Fresh → Dried aji peppers rehydrated
- Peruvian → Sriracha mixed with yellow mustard (not the same)
- Regular → Skip for mild version without heat
Rice Changes:
- Long-grain white → Jasmine rice (stickier)
- Regular → Brown rice (takes 50 minutes instead of 35)
- White rice → Quinoa for healthier version
- Plain → Rice and beans mix
Peruvian Chicken and Rice Variations
Traditional Arroz con Pollo Style:
- Add 1 cup frozen peas and diced carrots to the rice
- Include beer instead of some of the broth for depth
- Use whole chicken cut into pieces instead of just thighs
- Top with sliced hard-boiled eggs like Rosa's mom does in Lima
Peruvian Chicken Rice and Beans:
- Mix 1 can black beans into rice before adding chicken
- Add diced bell peppers with the onions
- Use half cilantro, half culantro if you can find it
- Makes it heartier and stretches to feed more people
Spicy Red Version:
- Replace aji amarillo with aji panca paste for smokier heat
- Add tomato paste to rice for red color instead of green
- Skip cilantro blending, use it fresh on top
- Rosa's cousin makes it this way when cilantro's expensive
One-Pan Roasted Style:
- Spread rice in baking dish instead of pot
- Lay chicken on top and bake at 375°F covered
- Uncover last 10 minutes to crisp the skin
- Easier when you're making multiple batches for parties
EQUIPEMENT for Peruvian Chicken and Rice
- Large pot or Dutch oven with tight-fitting lid (5-6 quart)
- Blender for cilantro mixture
- Large mixing bowl for marinade
- Sharp knife
- Measuring cups
Storing Your Peruvian Chicken and Rice
Fridge Storage (4-5 days):
- Cool completely before storing
- Keep chicken and rice together in container
- Store aji verde separately in jar
- Reheat gently on stovetop or microwave covered
- Add splash of water if rice dried out
Freezer Storage (2-3 months):
- Freeze in portion sizes you'll use
- Store in freezer bags or containers
- Label with date and reheating instructions
- Thaw overnight in fridge before reheating
- Chicken texture changes slightly but still good
Reheating Tips:
- Stovetop with lid on works best
- Add 2-3 tablespoons water to rice
- Microwave covered on medium power
- Don't boil or chicken gets rubbery
- Fresh aji verde on top after reheating
Make-Ahead Strategy:
- Marinate chicken day before cooking
- Make aji verde up to week ahead
- Cook rice and chicken day of serving
- Leftovers get better overnight as flavors soak in
Top Tip
- Rosa finally told me her grandmother's real trick for Peruvian chicken and rice last month after I'd been making it for over a year. All that time, I thought I was doing it right, but there was one thing her abuela always did that made it taste like Lima instead of just green rice with chicken. She adds a shot of pisco to the chicken marinade.
- "My abuela said the alcohol opens up the chicken so the spices get in deeper," Rosa explained while we were cooking together. Just one tablespoon of pisco mixed into the marinade makes the garlic and cumin penetrate the meat instead of just sitting on the surface. The alcohol cooks off completely, so there's no booze taste, but somehow the chicken comes out more flavorful and tender. "In Peru, every family has pisco in the house," Rosa said. "Here, people don't, so I never mention it. But that's the real secret."
- Her other trick was about the rice. Instead of using all chicken broth, her abuela used half broth and half the liquid from a can of corn. "The corn water has starch and a little sweetness that makes the rice creamier," Rosa explained. She drains a can of corn, saves the liquid, and uses that instead of some of the broth. The corn kernels go into the rice too. Now when we make Peruvian chicken and rice with both tricks - the pisco marinade and the corn liquid - even Rosa's husband says it tastes like his grandmother's. That's when I knew we'd actually figured it out.
FAQ
Why is Peruvian Chicken and Rice so good?
Peruvian Chicken and Rice is so good because it's marinated overnight in soy sauce, lime, cumin, and garlic that soaks all the way through the meat. The marinade tenderizes the chicken while adding flavor. Then it's cooked over the rice so the juices drip down and flavor everything. The combination of smoky cumin and tangy lime is what makes it taste different from regular chicken.
What kind of rice goes with Peruvian chicken?
Long-grain white rice blended with fresh cilantro goes with Peruvian Chicken and Rice. The rice is cooked in cilantro juice that's been blended smooth, turning it bright green. Some versions add corn, peas, or carrots. The rice cooks under the chicken so it absorbs all the chicken juices and stays fluffy while getting tons of flavor.
What seasoning is on Peruvian Chicken and Rice?
Peruvian Chicken and Rice uses cumin, garlic, soy sauce, lime juice, paprika, and oregano. The cumin is the main flavor you taste - it gives that smoky, earthy taste. Soy sauce adds saltiness and helps tenderize the meat. Lime juice adds tang and acidity. This marinade sits on the chicken for hours or overnight before cooking.
What kind of rice is used in Peruvian Chicken and Rice food?
Peruvian Chicken and Rice food uses long-grain white rice, often blended with cilantro to make arroz verde (green rice). Regular white rice works fine too. The rice is cooked in chicken broth with vegetables and spices. Brown rice isn't traditional in Peru but you can use it if you adjust cooking time to 50 minutes instead of 35.
Time to Turn Your Kitchen Into Lima!
Now you've got everything you need to make Peruvian chicken and rice that smells up your whole neighborhood. From Rosa's Sunday dinners to her abuela's pisco trick, this recipe proves the best meals come from neighbors willing to share their secrets.
Want more one-pot wonders from around the world? Try our Easy Apple Cider Braised Pork Shoulder that fills your house with Caribbean smells. Craving comfort that feeds a crowd? Our Healthy Potsticker Soup Recipe works for any gathering. Or make our Delicious Chicken Shawarma And Rice Recipe when you want game day food that doesn't make you feel gross after!
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Pairing
These are my favorite dishes to serve with Peruvian Chicken and Rice
Peruvian Chicken and Rice
Ingredients
Equipment
Method
- Mix garlic, lime, soy sauce, cumin, and spices, coat chicken, and marinate several hours or overnight.
- Puree cilantro, broth, and water until smooth bright-green liquid forms for cooking the rice.
- Sauté onion and garlic, stir in rice, then add blended cilantro mixture and seasonings.
- Place marinated chicken pieces on top of rice, cover tightly, and simmer until cooked through.
- Blend cilantro, mayo, sour cream, aji amarillo, and lime into creamy, spicy aji verde sauce.
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