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Benjamin

One-Pan Peruvian Chicken & Rice – A Simple & Delicious Recipe!

This Peruvian Chicken & Rice with Green Sauce is a flavor-packed, one-pan meal that’s both hearty and refreshing. Juicy, spiced chicken is cooked with fragrant rice and topped with a creamy, spicy Peruvian green sauce (Aji Verde) that will leave you wanting more. It’s easy to make, perfect for meal prep, and full of authentic flavors that bring a taste of Peru to your kitchen!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Ingredients Method Notes

Ingredients
  

For the Peruvian Chicken & Rice
  • 4 bone-in skin-on chicken thighs (or boneless, if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 teaspoon aji amarillo paste optional, for authentic flavor
  • 1 ½ cups long-grain rice jasmine or basmati
  • 2 cups chicken broth
  • ½ teaspoon turmeric for color
  • ½ cup frozen peas
  • ¼ cup fresh cilantro chopped
For the Peruvian Green Sauce (Aji Verde)
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 1 jalapeño seeded for less heat, keep seeds for more spice
  • 1 handful fresh cilantro
  • 2 tablespoons lime juice
  • 2 cloves garlic
  • 1 teaspoon aji amarillo paste or substitute with hot sauce
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Method
 

Season and Sear the Chicken:
  1. Pat chicken dry and season with salt, black pepper, smoked paprika, cumin, oregano, and garlic powder.
  2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
  3. Sear the chicken skin-side down for 5 minutes, then flip and cook for 3 more minutes.
  4. Remove chicken from the pan and set aside (it will finish cooking with the rice).
Sauté the Aromatics:
  1. In the same pan, add onions, garlic, and red bell pepper. Cook for 2-3 minutes until softened.
  2. Stir in aji amarillo paste (if using) for an extra layer of flavor.
Cook the Rice:
  1. Add rice, chicken broth, turmeric, and frozen peas to the pan. Stir well.
  2. Nestle the seared chicken back into the rice.
  3. Cover and simmer on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Make the Peruvian Green Sauce:
  1. In a blender, combine mayonnaise, Greek yogurt, jalapeño, cilantro, lime juice, garlic, aji amarillo paste, olive oil, salt, and black pepper.
  2. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Serve and Enjoy:
  1. Fluff the rice with a fork and garnish with fresh cilantro.
  2. Drizzle Peruvian Green Sauce over the chicken and rice or serve on the side.
  3. Enjoy with lime wedges for extra freshness.

Notes

    • Use boneless chicken if you prefer faster cooking. Adjust the cook time accordingly.
    • Customize the spice level by adding more or less jalapeño and aji amarillo paste.
    • Store leftovers in an airtight container in the fridge for up to 3 days.
    • To reheat, warm the dish on the stovetop over medium heat with a splash of chicken broth to prevent dryness.
    • For a low-carb version, substitute cauliflower rice for traditional rice.
 

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