Peruvian Green Rice with Chicken
A bright one-pot chicken and rice dish colored with cilantro, spinach, peas, lime, and aji amarillo paste.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 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.
Cook notes
Tips
Blend the greens very smooth so the rice cooks evenly.
Let the pot rest covered for 10 minutes after cooking for fluffier rice.
Cook smarter
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.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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