Peruvian Chicken & Rice with Green Sauce: A Flavorful Journey to South America

There’s something magical about discovering a dish that perfectly balances bold flavors, comforting textures, and vibrant colors. That’s exactly what I found when I first encountered Peruvian Chicken & Rice with Green Sauce—or as it’s traditionally known, “Arroz con Pollo a la Huancaína.” This dish has become my go-to recipe when I want to impress dinner guests or simply treat myself to something extraordinary without spending hours in the kitchen.

I’ll never forget my first bite of authentic Peruvian chicken during a cooking class in Lima. The instructor, a woman who had been making this dish for over 40 years, shared not just her recipe but the cultural significance behind every ingredient. Today, I’m thrilled to share my adapted version that stays true to those authentic flavors while using ingredients you can find at most grocery stores.

What Makes Peruvian Chicken Special?

Peruvian cuisine stands out for its unique fusion of indigenous Andean ingredients with influences from Spanish, African, Chinese, and Japanese cooking traditions. This particular dish showcases this fusion beautifully with its aromatic rice, tender marinated chicken, and the show-stopping green sauce that ties everything together.

The secret lies in two key elements:

1. The marinade—a mixture of lime, garlic, cumin, and aji amarillo paste (Peruvian yellow pepper paste)
2. The green sauce—a creamy, spicy condiment made with jalapeños, cilantro, and lime

These components create layers of flavor that make this dish utterly addictive. Trust me, you’ll want to make extra green sauce to put on everything!

Ingredients You’ll Need

For the Chicken Marinade:

• 6 bone-in, skin-on chicken thighs (about 2 pounds)
• 5 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tablespoons lime juice (about 2 medium limes)
• 1 tablespoon aji amarillo paste (can substitute with 1 tablespoon sriracha mixed with 1/2 teaspoon turmeric)
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Green Rice:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 cup cilantro leaves and stems, finely chopped
• 1 cup spinach leaves, finely chopped
• 2 cups long-grain white rice, rinsed and drained
• 3 1/2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 cup frozen peas

For the Green Sauce:

• 2 jalapeños, seeded (leave some seeds for extra heat if desired)
• 1 cup fresh cilantro leaves and tender stems
• 2 cloves garlic
• 1/2 cup mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons cotija cheese or feta cheese, crumbled
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 2 tablespoons olive oil

For Garnish:

• Fresh cilantro leaves
• Thinly sliced radishes
• Lime wedges
• Avocado slices

Equipment Needed

• Large bowl for marinating
• Heavy-bottomed pot with lid or Dutch oven
• Blender or food processor
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs for handling chicken
• Meat thermometer

Step-by-Step Instructions

Marinating the Chicken:

1. In a large bowl, combine all marinade ingredients and mix well.
2. Add chicken thighs, turning to coat thoroughly.
3. Cover and refrigerate for at least 2 hours, preferably overnight. (The longer, the better for flavor development!)
4. Remove from refrigerator 30 minutes before cooking to bring chicken to room temperature.

Cooking the Chicken:

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
3. Remove chicken from marinade (reserve the marinade) and place skin-side down in the hot skillet.
4. Sear until the skin is golden brown and crispy, about 5-6 minutes.
5. Flip chicken and cook for another 2 minutes.
6. Pour the reserved marinade over the chicken.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken registers 165°F (74°C) on a meat thermometer.
8. For extra crispy skin, broil for the last 2-3 minutes.

Preparing the Green Rice:

1. While the chicken is baking, heat olive oil in a heavy-bottomed pot over medium heat.
2. Add onion and sauté until translucent, about 4 minutes.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Stir in chopped cilantro and spinach, cooking until wilted, about 2 minutes.
5. Add the rinsed rice and stir to coat with the herb mixture, toasting slightly for 1-2 minutes.
6. Pour in chicken broth, salt, cumin, and add the bay leaf.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. Stir in frozen peas, cover again, and cook for an additional 5 minutes.
9. Remove from heat and let stand, covered, for 10 minutes.
10. Fluff with a fork before serving, removing the bay leaf.

Making the Green Sauce:

1. In a blender or food processor, combine jalapeños, cilantro, garlic, mayonnaise, sour cream, cheese, lime juice, and salt.
2. Blend until smooth.
3. With the blender running, slowly drizzle in the olive oil until fully incorporated.
4. Transfer to a serving bowl and refrigerate until ready to serve.

Assembly and Presentation

To serve this dish in traditional Peruvian style:

1. Place a generous portion of green rice on each plate.
2. Top with a piece of roasted chicken.
3. Drizzle green sauce over the chicken or serve on the side.
4. Garnish with fresh cilantro leaves, sliced radishes, lime wedges, and avocado slices.

I love to serve this family-style, placing the rice on a large platter with the chicken arranged on top, the green sauce in a bowl on the side, and all the garnishes artfully scattered around. This creates a stunning presentation that will have your guests reaching for their phones to capture the moment before diving in!

Nutritional Information

Here’s a detailed breakdown of the nutritional content per serving (assuming 6 servings from this recipe):

*Percent Daily Values are based on a 2,000 calorie diet.

Key Ingredients Spotlight

Aji Amarillo Paste

This bright yellow pepper paste is the heart and soul of many Peruvian dishes. With a unique fruity flavor and medium heat level, it adds both color and complexity. If you can’t find it locally, look in Latin American markets or online specialty stores. The substitute I’ve suggested works in a pinch, but once you try the real thing, you’ll understand why it’s worth seeking out!

Cilantro

Often called Chinese parsley, cilantro is a divisive herb—people either love it or find it tastes like soap (due to genetic differences in taste receptors). In Peruvian cuisine, it’s essential for adding freshness and brightness. If you’re in the “soap” camp, you can substitute with a mixture of parsley and mint, though the flavor profile will change.

Cotija Cheese

This crumbly, salty Mexican cheese is similar to feta but with a milder flavor. It adds a wonderful depth to the green sauce. If you can’t find cotija, feta makes an excellent substitute, though it’s slightly tangier.

Common Questions and Answers

Q: Can I use boneless, skinless chicken breasts instead of bone-in thighs?

Absolutely! You’ll need to adjust the cooking time as breasts cook faster than thighs. I recommend baking them for about 18-22 minutes, or until they reach an internal temperature of 165°F (74°C). Keep in mind that thighs provide more flavor and stay juicier due to their higher fat content.

Q: How spicy is this dish? Can I make it milder?

The spice level is moderate but customizable. For a milder version, remove all seeds from the jalapeños and reduce the aji amarillo paste to 1-2 teaspoons. You can also increase the sour cream in the green sauce to tame the heat.

Q: Can I make this dish ahead of time?

Yes! The chicken can be marinated up to 24 hours in advance. The green sauce keeps well in the refrigerator for up to 3 days. The rice is best made fresh, but you can prepare all the ingredients (chopping onions, garlic, herbs) ahead of time to streamline the cooking process.

Q: What can I substitute for aji amarillo paste if I can’t find it?

The sriracha and turmeric mixture I suggested works well. Another option is to use a combination of habanero sauce (2 teaspoons) with 1/4 teaspoon turmeric and 1 teaspoon honey to mimic the fruity, spicy profile of aji amarillo.

Q: Is this dish gluten-free?

Yes, as written, this recipe is gluten-free. Just double-check the labels on your chicken broth and aji amarillo paste (if using store-bought) to ensure they don’t contain any gluten additives.

Q: What can I do with leftover green sauce?

The green sauce is incredibly versatile! Use it as a dip for vegetables, spread it on sandwiches, drizzle it over scrambled eggs, or use it as a dressing for grain bowls. It also pairs beautifully with grilled fish or shrimp.

Tips for Perfect Peruvian Chicken & Rice

1. Don’t rush the marinade: The longer your chicken marinates, the more flavorful it will be. If you’re short on time, even 30 minutes will make a difference, but overnight is ideal.
2. Pat the chicken dry before searing: This ensures you get that beautiful crispy skin. Excess moisture will cause the chicken to steam rather than sear.
3. Rest the chicken: Allow the chicken to rest for 5-10 minutes after removing it from the oven. This helps the juices redistribute throughout the meat, resulting in juicier chicken.
4. Rice texture: For perfectly cooked rice, avoid the temptation to lift the lid during cooking. Steam is crucial for proper cooking, and releasing it can result in unevenly cooked or crunchy rice.
5. Sauce consistency: If your green sauce is too thick, thin it with a little water or additional lime juice. If it’s too thin, add more mayonnaise or sour cream.
6. Temperature matters: Serve the green sauce cold or at room temperature for the best flavor contrast with the hot chicken and rice.

Variations to Try

Vegetarian Version

Replace the chicken with roasted cauliflower florets or portobello mushrooms marinated in the same spice mixture. Use vegetable broth instead of chicken broth for the rice.

Seafood Twist

Substitute the chicken with jumbo shrimp or sea scallops. Reduce the marinating time to 30 minutes to avoid “cooking” the seafood in the acidic lime juice.

Quinoa Instead of Rice

For a traditional Peruvian twist with added protein, replace the rice with quinoa (which originated in the Andes). Adjust the cooking liquid to 2 cups for 1 cup of quinoa.

Grilled Version

Take this dish outdoors by grilling the marinated chicken instead of roasting it. This adds a wonderful smoky dimension that complements the spices beautifully.

Serving Suggestions

This dish is substantial enough to stand alone as a complete meal, but if you’d like to round out your Peruvian feast, consider adding:

• Pickled red onions (quick pickle sliced red onions in lime juice, salt, and a pinch of sugar)
• Simple green salad with avocado and a lime vinaigrette
• Steamed or grilled corn on the cob with cotija cheese and lime
• Cancha (toasted corn nuts) for a traditional crunchy snack
• Fresh fruit salad with papaya, mango, and pineapple drizzled with honey and lime

For a refreshing non-alcoholic beverage, I recommend serving Chicha Morada (a Peruvian purple corn drink) or a simple lime mint agua fresca.

Final Thoughts

What I adore most about this Peruvian Chicken & Rice with Green Sauce is how it brings together simple ingredients to create something truly extraordinary. The vibrant colors, bold flavors, and various textures make each bite an adventure.

This dish has become my signature recipe for gatherings—it’s impressive enough for special occasions but straightforward enough for weeknight dinners when I want something beyond the ordinary. The elements can be prepared in stages, making it manageable even for busy schedules.

I encourage you to make this recipe your own. Maybe you’ll add a bit more heat to the green sauce, or perhaps you’ll incorporate some local seasonal vegetables into the rice. Whatever adaptations you make, the heart of this Peruvian classic—its bright flavors and comforting appeal—will surely shine through.

Buen provecho!

A Personal Note on Ingredients

I believe that using the freshest ingredients possible makes a significant difference in this dish. When I can, I buy local, pasture-raised chicken not just for ethical reasons but because the flavor is incomparable. The same goes for herbs—there’s nothing like freshly picked cilantro from a garden or window box.

That said, I understand we all have different access to ingredients and different budget constraints. This recipe will still be delicious with conventional grocery store ingredients. Cooking is about working with what you have and finding joy in the process, not striving for unattainable perfection.

The most important ingredient, as my Peruvian cooking instructor would say, is the love you put into preparing the meal. And that’s something all of us can add abundantly, regardless of where we shop!