Go Back
–+ servings
A bowl of sliced roasted Peruvian Chicken and Rice served over white rice, drizzled generously with vibrant green sauce, and garnished with toasted grains.

Peruvian Chicken and Rice

A one-pot Peruvian classic inspired by Rosa from Lima — juicy, marinated chicken simmered over bright green cilantro rice with smoky cumin, garlic, and lime. Easy, aromatic, and deeply comforting, this dish brings Lima’s Sunday dinners straight to your kitchen.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 5 hours 5 minutes
Servings: 6 Servinge
Course: Main Course
Cuisine: Latin American, Peruvian
Calories: 610
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken Marinade
  • 2 lb Chicken thighs - Bone-in preferred
  • 4 cloves Garlic - Minced
  • 2 tablespoon Soy sauce - Adds umami depth
  • 2 tablespoon Vegetable oil - For moisture
  • 2 Limes juiced - Fresh is best
  • 2 teaspoon Ground cumin - Smoky flavor
  • 1 teaspoon Paprika - Adds color
  • 1 teaspoon Dried oregano - Traditional Peruvian seasoning
  • Salt & pepper - To taste
  • 1 tablespoon Pisco optional - Rosa’s abuela’s secret ingredient
Green Rice
  • 2 cups Long-grain white rice - Rinsed
  • 2 cups Chicken broth - Use low-sodium if preferred
  • 1 cup Water - Or liquid from canned corn
  • 2 cups Fresh cilantro - Packed leaves
  • 1 small Onion - Diced
  • 3 cloves Garlic - Minced
  • 2 tablespoon Vegetable oil - For sautéing
  • 1 teaspoon Salt - To season base
  • ½ cup Corn liquid optional - Adds creaminess and sweetness
Aji Verde Sauce
  • 1 cup Fresh cilantro - Packed
  • ½ cup Mayonnaise - Base of sauce
  • ¼ cup Sour cream - Creamy tang
  • 2 tablespoon Aji amarillo paste - Yellow chili paste
  • 2 cloves Garlic - Raw
  • 1 Lime juiced - Brightens flavor
  • Salt - To taste
  • tablespoon Water - To thin if needed

Equipment

  • 1 Large pot or Dutch oven (5–6 qt) (Must have tight-fitting lid)
  • 1 Blender (For cilantro and aji verde sauces)
  • 1 Large mixing bowl (For marinating chicken)
  • 1 Knife and cutting board (For prep work)
  • 1 Measuring cups (For liquids and dry ingredients)

Method
 

  1. Mix garlic, lime, soy sauce, cumin, and spices, coat chicken, and marinate several hours or overnight.
    A plate of golden-brown roasted chicken thighs garnished with fresh herbs and lime slices, glistening with a flavorful sauce.
  2. Puree cilantro, broth, and water until smooth bright-green liquid forms for cooking the rice.
  3. Sauté onion and garlic, stir in rice, then add blended cilantro mixture and seasonings.
  4. Place marinated chicken pieces on top of rice, cover tightly, and simmer until cooked through.
    A bowl of creamy green sauce made with herbs, topped with chopped cilantro, ground pepper, and spices, served on a light wooden surface.
  5. Blend cilantro, mayo, sour cream, aji amarillo, and lime into creamy, spicy aji verde sauce.
    A bowl of sliced roasted Peruvian Chicken and Rice served over white rice, drizzled generously with vibrant green sauce, and garnished with toasted grains.

Nutrition

Serving: 390gCalories: 610kcalCarbohydrates: 48gProtein: 35gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 135mgSodium: 880mgPotassium: 690mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 14mgCalcium: 60mgIron: 3.8mg

Tried this recipe?

Let us know how it was!