I absolutely adore making Arroz Con Pollo Verde! This vibrant and flavorful green chicken and rice dish is a fresh twist on classic Peruvian arroz con pollo. The bright, herb-filled cilantro sauce gives the dish its distinctive color and delicious taste that everyone raves about. It’s my go-to comfort meal when I want something hearty, healthy, and full of flavor. Here’s my easy recipe that will have you making it again and again.
Quick Facts
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Why You’ll Love This Dish
This Arroz Con Pollo Verde combines tender chicken thighs simmered in a luscious green sauce made with cilantro, garlic, and mild chilies, all cooked with rice that soaks up every drop of flavor. It’s fresh, comforting, and one-pot—perfect for busy weeknights or weekend family dinners. I love the vibrant color and how every bite bursts with herbs and subtle spice.
Ingredients You’ll Need
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1½ pounds boneless, skinless chicken thighs
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1 tablespoon olive oil
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1 small onion, roughly chopped
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3 cloves garlic
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1 jalapeño pepper (seeded for less heat)
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1 bunch fresh cilantro (reserve some for garnish)
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Juice of 1 lime
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1 cup white rice (basmati or long grain)
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2 cups low-sodium chicken broth
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½ teaspoon ground cumin
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Salt and pepper to taste
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1 medium carrot, sliced
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1 red bell pepper, julienned (optional)
Step-by-Step Instructions
Make the Green Sauce
First, blend together the onion, garlic, jalapeño, cilantro, lime juice, cumin, and half the broth until smooth. This cilantro sauce is the heart of the dish and packed with flavor.
Brown the Chicken
Season the chicken thighs with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the chicken on both sides for 3-4 minutes until golden but not fully cooked. Remove and set aside.
Toast the Rice
Add the rice to the pot and toast for 1-2 minutes, stirring constantly.
Combine and Cook
Pour the blended green sauce and remaining broth over the toasted rice. Mix well. Nestle the chicken thighs on top, then add the carrot and bell pepper if using. Cover and simmer on low for about 40-45 minutes until the rice is tender and the chicken is cooked through.
Garnish and Serve
Once cooked, fluff the rice, adjust seasoning if needed, and garnish with reserved fresh cilantro.
Serving Suggestions
Serve Arroz Con Pollo Verde hot with a simple side salad, avocado slices, or a dollop of sour cream. It pairs beautifully with plantains for a complete Peruvian-inspired meal.
Tips for Customization
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Use bone-in chicken for richer flavor and longer cooking.
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Add peas or corn for extra veggie goodness.
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Swap jalapeño for serrano or skip for mild flavor.
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For extra zing, add a splash of white wine or beer when browning the chicken.
Nutritional Info (Approximate per serving):
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Calories: 450
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Protein: 35g
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Fat: 14g
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Carbohydrates: 40g
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Fiber: 4g
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more flavorful during cooking.
What rice works best?
Long-grain or basmati rice works well as it cooks fluffy and separate.
Can I make this in a slow cooker?
Absolutely! Brown chicken and sauté veggies first, then cook everything in a slow cooker on low for 6 hours.
