Peruvian Green Chicken with Rice and Quinoa (Arroz con Pollo Verde)

This Peruvian Green Chicken with Rice and Quinoa is a wholesome, one-pot meal that’s both healthy and satisfying.

Spring is a hectic season for many families, and one-pot dinners are an ideal no-fuss solution. Chicken and rice is a comforting combination found across many cultures—China, Japan, India, Spain, West Africa, Latin America, the Caribbean, Cajun cuisine—and this Peruvian variation, Arroz con Pollo Verde, brings bright herb and spice flavors to the classic. This healthier take adds quinoa and extra vegetables, while cilantro and cumin give the dish its distinctive green, savory character.

Chicken and rice both absorb flavors well, making them perfect vehicles for herbs and spices. I chose boneless, skinless chicken thighs because they stay moist better than breasts. For the grain component I used a mix of white quinoa and Jasmati rice, an American-grown long-grain jasmine-style rice. Quinoa contributes fiber and protein and also has origins in the Andean region. Combining rice and white quinoa keeps the texture familiar for picky eaters while boosting nutrition.

My interest in Peruvian food began after a memorable meal at a nearby Peruvian restaurant. The place was unassuming but offered a wide menu—ceviches, whole fish, and seafood sautés—served with simple condiments, including a bright green chili sauce that quickly became the dish’s standout. That sauce, often called Aji Verde, is essentially a cilantro-based, jalapeño-spiced sauce made creamy with a little mayonnaise. Some versions add lettuce for body; others rely on oil and water to reach the right consistency. The version here emphasizes fresh cilantro, jalapeño heat, garlic, olive oil, and a touch of mayonnaise for richness.

I found a reliable recipe for both the Peruvian Green Chicken and the Aji Verde in a beginner’s Peruvian cookbook at the library. The traditional dish uses white rice, but I increased the nutrition by substituting half the rice with white quinoa. I also added chopped cabbage and increased the vegetable content overall. The original recommendation to pour beer over the finished dish seemed unusual, so I used beer as part of the cooking liquid for the rice and quinoa instead—it adds subtle depth without overpowering the other flavors.

When I prepared this on a busy evening, I briefly sautéed the vegetables and chicken on the stovetop, then transferred everything to my rice cooker to finish. That method is perfect for hectic schedules: the rice cooker completes the dish unattended, and I could finish the sauce and be ready to serve as soon as I got home. The Green Chili Sauce is worth the extra few minutes—it lifts the whole dish with bright herbiness, a touch of heat, and creamy tang.

This recipe is approachable for cooks of all levels and makes a satisfying family meal. Serve the finished arroz con pollo verde with a generous drizzle or dollop of the Aji Verde to let the fresh cilantro and jalapeño shine. The combination of tender chicken, fragrant rice and quinoa, and colorful vegetables creates a balanced, flavorful plate.