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This juicy Peruvian-style chicken lays on a bed of steamy golden rice, with a lively bright green sauce for soaking up every bite. The chicken gets super tender from a punchy marinade—just grill or bake it and pile onto rice that smells amazing. That herby sauce is fresh, zesty, a little spicy, and so good you’ll want extra. It’s my go-to for when we want a fun dinner with barely any fuss.
Lively Ingredients
- Jalapeno Peppers: If you want less heat, pull out those seeds. But they make the sauce lively!
- Kosher salt and cracked pepper: Good shake of both sharpens every flavor
- Sour cream: This gives tang to the sauce. Try Greek yogurt for something lighter
- Turmeric: For bright yellow color and a dash of earthy taste
- Chicken thighs or breasts: Boneless is quick, but bone-in stays juicy. Just avoid ones with added stuff inside
- Ground cumin: Warm and cozy, especially when freshly ground
- Smoked paprika: Adds a smoky edge and a rich color to the chicken
- Chopped onions and onion powder: Mix both in for sweetness and depth in your rice
- Garlic: Use fresh minced—it makes both marinade and rice super tasty
- Oil: Olive oil is perfect, but any mild oil you have will work
- Chicken stock: Use this to cook the rice for loads more flavor
- Mayonnaise: The sauce base—rich, creamy, and smooth
- Cilantro: Don’t skip leaves or stems—they light up your sauce
- Lemon or lime juice: Squeeze some in to bring life to the sauce
- Jasmine rice: Long-grain for that fluffy, delicate aroma
- Frozen peas: Stir these in last so they stay sweet and don’t get mushy
Super Simple Step Guide
- Marinate the Chicken:
- In a big bowl, stir together all the marinade bits, keeping a spoonful aside for later. Dunk the chicken in, roll to coat, and stash covered in the fridge for an hour or even overnight if you’ve got time
- Prepare the Rice:
- Rinse the rice until the water runs pretty much clear, then soak and drain well. Toss butter into a pot and melt it, adding in onions and garlic to cook soft. Pour in rice, turmeric, salt, pepper, onion powder, cumin, and toast just a bit. Pour in stock, bring to boil, pop the lid on, turn down the heat low, and simmer 15 minutes—no lifting that lid
- Grill or Bake the Chicken:
- Heat up your grill to medium-high and cook the chicken around five to seven minutes per side, throwing on that saved marinade halfway through. Gotta hit 165 inside. Rather bake? Lay them on foil, spaced out, roast at 450 for 30 minutes, basting now and then
- Finish the Rice:
- After the rice cooks, stir in frozen peas, pop the lid back on, then pull the pot off the stove. Let it chill for roughly 5–10 minutes to warm the peas. Just before eating, fluff it up with a fork
- Make the Green Sauce:
- Blend cilantro, jalapeno, mayo, sour cream, lemon or lime juice, oil, garlic, a pinch salt, and some pepper. Whiz till totally smooth and super green. Taste and add more salt or spice if you want
- Serve:
- Spoon out fluffy rice, lay on the juicy chicken, and flood it all with that punchy green sauce. Dig in while it’s still hot!
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I always laugh at how fast those last drops of green sauce vanish at my table. For me, pouring extra over smoky hot chicken is the best bite every single time.
Quick Storage Hacks
Spoon leftovers into sealed containers and chill them for a couple of days—three tops. The green sauce keeps fresh about four days when it stays cold. Just pop it into a little jar so everything else stays crisp.
Simple Ingredient Switches
Forgot jasmine rice? No problem! Grab basmati or your handy white rice. If you’re trying to keep things light, swap Greek yogurt for the mayo in the sauce. Not into cilantro? Flat-leaf parsley does the trick.
Great Ways to Serve
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This plate stands alone, but side it with a zingy salad, charred veggies, or smoky corn to really round things out. Wedges of lemon or lime on the table mean everyone can add a splash of tartness just how they like.
Tradition and Stories
This classic chicken and rice mashup—known as Arroz con Pollo—is a staple in Peru’s kitchens, bright and layered with culture. The famous Aji Verde sauce brings that signature Peruvian cheer and heat. It’s more celebration than dinner around here.
Common Questions
- → Can I cook with chicken breasts instead of thighs?
Breasts or thighs are both great options. Just watch the breasts in the oven so you don't overdo it and dry them out.
- → How spicy does the green sauce end up?
The jalapeños bring a mild or medium heat. Want less kick? Scoop out the seeds. Prefer it hotter? Add even more peppers.
- → Is it better to grill or bake the chicken?
Either one is awesome. Grilling packs in more smoky taste, but baking is a breeze and keeps things juicy.
- → Could I make the rice before the meal?
Absolutely, just cook it beforehand and reheat when you're ready to serve. Fluff it up with a fork so it doesn't stick together.
- → Cilantro isn't my favorite—what else can I use?
Try fresh parsley, or toss together some mint and basil if you're not into cilantro's flavor.
- → No mayo available—what's a good substitute?
Go for Greek yogurt or even sour cream instead. You'll get a lighter sauce with a nice tang!