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Top-down view of Peruvian Chicken and Rice showing the vibrant green tint of the rice mixed with orange carrots and bright peas. (Peruvian Chicken and Rice)

Peruvian Chicken and Rice with Creamy Aji Verde Sauce

This authentic Peruvian Chicken and Rice (Arroz con Pollo) features vibrant, cilantro-infused green rice, crispy pan-seared chicken thighs, and a signature creamy Aji Verde sauce. A visually stunning, high-protein meal perfect for enthusiastic home cooks.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 2 lbs Bone-in, skin-on chicken thighs approx 900g
  • 2 cups Long-grain white rice 400g
  • 2 bunches Fresh Cilantro Stems removed
  • 1 cup Fresh Spinach 30g, for color
  • 1 cup Green Peas 150g, fresh or frozen
  • 2 medium Carrots finely diced
  • 1/2 cup Mayonnaise 120ml

Equipment

  • 1 Heavy-bottomed Dutch oven Essential for even heat and crispy skin.
  • 1 High-powered blender To create the vibrant green cilantro base.

Method
 

Prepare the Chicken
  1. Season dry chicken thighs. In a Dutch oven, sear skin-side down in oil for 6-8 minutes until deep golden-brown and crispy. Flip, sear for 3 minutes, then remove.
  2. Blend cilantro, spinach, and 1/2 cup stock until a smooth green liquid forms.
  3. Sauté onions, garlic, and Aji Amarillo. Toast rice, add green liquid and remaining stock. Return chicken to pot, cover, and simmer for 20-25 mins. Add peas and carrots in the last 5 mins.
  4. Blend mayo, sour cream, jalapeño, and lime for the Aji Verde. Serve over the chicken and rice.

Notes

Let the rice rest for 10 minutes off the heat for maximum fluffiness.
Use spinach to maintain the vibrant green color after cooking.