Peruvian Green Rice with Chicken
A bright one-pot chicken and rice dish colored with cilantro, spinach, peas, lime, and aji amarillo paste.
Prep
20 minutes
Cook
35 minutes
Level
Medium
Serves
4
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Instructions
- 1
Blend cilantro, spinach, aji amarillo, and broth until smooth.
- 2
Brown chicken thighs in a wide pot and set them aside.
- 3
Cook onion and garlic in the same pot.
- 4
Add rice, green broth, peas, and chicken.
- 5
Cover and simmer until rice is tender and chicken is cooked through.
Tips
Blend the greens very smooth so the rice cooks evenly.
Let the pot rest covered for 10 minutes after cooking for fluffier rice.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days in shallow containers.
- Reheat with a sprinkle of water to soften the rice.
Substitutions
- Use parsley with cilantro if you want a milder herb flavor.
- Use frozen mixed vegetables instead of peas.
What to Serve With
- Serve with salsa criolla or pickled onions.
- Add avocado slices and lime wedges.
Common Mistakes
- Do not stir the rice repeatedly while it simmers or it can turn sticky.
- Do not skip resting time after cooking.
Recipe FAQ
Can I make this without aji amarillo?
Yes. Use a small amount of yellow bell pepper and a pinch of chili powder for a mild substitute.
Can I use chicken breast?
Yes, but check early because breast meat cooks faster than thighs.
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