Peruvian Chicken & Rice Ingredients

• Chicken Thighs (boneless, skinless): Honestly, thighs are where it’s at for shredded chicken. They stay so juicy, unlike breasts which can get dry on you. I’ve tried breasts, and while they work, they just don’t have that same rich flavor.
• Long-Grain White Rice: This is the canvas for all that amazing chicken and sauce. I stick to classic white rice here, brown rice changes the texture too much for my liking. I once used jasmine and it got a bit too sticky, so long-grain white is my personal pick.
• Aji Amarillo Paste: This is the secret sauce of Peruvian cooking, hon! It gives that distinct, vibrant flavor and color. Don’t skip it, seriously. I tried substituting with bell peppers once, and it just wasn’t the same. You can find it in most Latin markets or online, it’s worth it!
• Cilantro: Fresh cilantro is non-negotiable for that bright, herbaceous green sauce. I’m one of those people who loves cilantro, so I usually throw in a bit extra. If you’re a ‘soap’ person, maybe try parsley, but it won’t be quite the same.
• Spinach (fresh): I sneak in spinach to boost the green color and add a little extra veggie goodness to the green sauce without overpowering the flavor. I once tried kale, and it made the sauce a bit bitter, so spinach is my go-to for a milder taste.
• Garlic: You know me, garlic in everything! Freshly minced, please. Those pre-minced jars are fine in a pinch, but the fresh stuff just sings, especially in the marinade and the green sauce. I usually double the amount called for, because, well, garlic.
• Cumin: A warm, earthy spice that really ties the chicken and rice together. It’s subtle but essential. I once forgot it, and the dish felt… flat. Don’t be like me, remember the cumin!
• Lime Juice: Freshly squeezed, always. It brightens up both the chicken marinade and the green sauce. I learned the hard way that bottled lime juice just doesn’t have that zing.

Crafting Your Peruvian Chicken & Rice

Marinate the Chicken:

Alright, first things first, let’s get that chicken tasting amazing. Grab your boneless, skinless chicken thighs and pat them super dry this helps the marinade stick, trust me. In a bowl, mix your aji amarillo paste, minced garlic, a splash of lime juice, cumin, and a little salt and pepper. Now, toss those chicken thighs in there, making sure they’re all coated. I usually just use my hands for this, it feels more… involved, you know? Cover it up and pop it in the fridge for at least 30 minutes, or if you’re like me and planning ahead, let it hang out for a few hours. This is where the magic starts to happen, honestly.

Cook the Peruvian Chicken:

When you’re ready, heat a little oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, carefully place your marinated chicken thighs in a single layer. Don’t crowd the pan, or they’ll steam instead of sear and we want some nice color, right? Let them cook for about 5-7 minutes per side until they’re beautifully browned. This step gives so much depth of flavor to the Peruvian Chicken and Rice. I always get a little too excited here and try to flip them too soon, but patience, my friend, patience is key for that lovely crust!

Simmer and Shred:

Once your chicken has a good sear, pour in enough chicken broth to mostly cover the thighs. Bring it to a gentle simmer, then reduce the heat, cover the pot, and let it cook for about 20-25 minutes, or until the chicken is super tender and cooked through. This is where the kitchen starts smelling incredible, honestly. When it’s done, carefully remove the chicken to a cutting board. Don’t toss that broth though, we’ll use it for the rice! Now, grab two forks and shred that chicken it should practically fall apart. This is my favorite part, so satisfying!

Prepare the Rice Base:

While the chicken is simmering, let’s get the rice going. In the same pot you cooked the chicken (after removing the shredded chicken), add your rinsed long-grain white rice. Give it a quick stir to coat it in any leftover chicken goodness. Now, pour in the reserved chicken broth you might need to add a little water if you don’t have enough broth to hit the right ratio for your rice. Bring it to a boil, then immediately reduce the heat to low, cover tightly, and let it simmer for about 15-18 minutes. Resist the urge to peek! I’ve learned the hard way that lifting the lid lets out all the steam and messes with the cooking.

Blend the Green Sauce:

Okay, while the rice is doing its thing, let’s make that vibrant green sauce the heart of this Peruvian Chicken and Rice. In a blender, combine your fresh cilantro, spinach, aji amarillo paste, a good squeeze of lime juice, a clove or two of garlic, a splash of olive oil, and a little salt. If it’s too thick, add a tiny bit of water until it’s a smooth, pourable consistency. I always taste it here and adjust the lime or salt sometimes it needs a little extra zing! This sauce is so fresh and bright, it just elevates everything, honestly.

Combine and Serve:

Once the rice is cooked and fluffy, and the green sauce is ready, it’s time to bring it all together! Gently fluff the rice with a fork. Now, stir in your shredded Peruvian chicken and a generous amount of that amazing green sauce. Mix it all up until everything is beautifully combined and coated. I sometimes add a little extra chopped cilantro here for freshness. Serve it up hot, maybe with a sprinkle of extra cilantro or a lime wedge. The whole kitchen just smells like happiness at this point, you know? Enjoy your incredible Peruvian Chicken and Rice!

Storing Peruvian Chicken & Rice

So, you’ve got leftovers of this delicious Peruvian Chicken and Rice with Green Sauce? Lucky you! This dish actually holds up really well in the fridge. Just pop it into an airtight container once it’s completely cooled I usually portion it out for easy grab-and-go lunches. It’ll stay good for about 3-4 days. Reheating is a breeze, I usually just microwave it with a splash of water or broth to keep the rice from drying out. I once microwaved it without any liquid, and the rice got a bit sad, so don’t do that, lol. You can also freeze individual portions for up to 2 months, just thaw in the fridge overnight and reheat gently. The green sauce might lose a tiny bit of its vibrant color after freezing, but the flavor is still there, I promise!

Peruvian Chicken & Rice Ingredient Swaps

Okay, so life happens, and sometimes you don’t have everything on hand for this Peruvian Chicken and Rice with Green Sauce. I get it! For the chicken, if you only have breasts, go for it, but just be careful not to overcook them, they dry out faster than thighs. Aji amarillo paste is pretty unique, but if you absolutely can’t find it, you could try a blend of roasted red bell pepper and a tiny pinch of cayenne for color and mild heat, but honestly, it won’t be the same authentic flavor profile. I tried it once, and it worked… kinda, but it lacked that distinct aji zing. For the spinach in the green sauce, you can swap it for more cilantro if you’re a big fan, or even some fresh parsley for a milder flavor. Just play around, see what works for your pantry!

Serving Peruvian Chicken & Rice

This Peruvian Chicken and Rice with Green Sauce is a complete meal on its own, but sometimes I like to jazz it up a bit! For a light side, a simple crisp green salad with a lime vinaigrette is just perfect. If I’m feeling extra, I’ll whip up some fried plantains the sweet contrast is just heavenly! And honestly, for drinks, a chilled glass of Inca Kola (if you can find it!) is the classic pairing, but a crisp pilsner or even a dry white wine goes beautifully. For a cozy night in, I love curling up with a bowl of this and a good book or a rom-com. It’s comfort food that just begs for a relaxed evening.

The Story of Peruvian Chicken & Rice

This Peruvian Chicken and Rice with Green Sauce, or Arroz con Pollo a la Jardinera with Aji Verde, has such a rich history! It’s a staple in Peruvian homes, a dish that often graces family tables for Sunday lunch or special gatherings. My own connection to it started during a trip years ago, where I fell in love with the vibrant flavors and the warmth of the culture. I remember sitting in a bustling market, watching a woman prepare a similar dish, and the smells were just intoxicating. It’s a testament to how Peruvian cuisine beautifully blends indigenous ingredients with European influences, creating something truly unique and utterly delicious. Every time I make it, I feel a little bit of that journey and history in my own kitchen, you know?

FAQs About Peruvian Chicken & Rice

→ Can I use chicken breasts for Peruvian Chicken & Rice?

Yes, you can! Just watch them carefully as they cook faster and can dry out. I’ve used them in a pinch, but thighs stay juicier and have more flavor, honestly.

→ What if I can’t find Aji Amarillo paste for the green sauce?

It’s tough to perfectly substitute, but you can try a mix of roasted yellow bell pepper with a tiny bit of habanero or serrano for heat. I tried this once, and it gave a similar color, but the flavor wasn’t quite the same.

→ My rice always comes out mushy for this Peruvian Chicken & Rice, any tips?

Make sure to rinse your rice thoroughly until the water is clear, and don’t lift the lid while it’s simmering! That steam is crucial for fluffy rice, I learned that the hard way.

→ How long does Peruvian Chicken & Rice last in the fridge?

It’s great for leftovers! Store it in an airtight container for 3-4 days. I often portion it for lunches, just add a splash of water when reheating so it doesn’t dry out.

→ Can I add other vegetables to this Peruvian Chicken & Rice recipe?

Absolutely! I sometimes toss in frozen peas or carrots with the rice for extra color and veggies. I’ve even tried corn, and it was a pretty tasty addition, so go for it!