My grandmother traveled to Peru a number of years back and told me all about the interesting food she ate, the jungle she climbed through, and of course, the fact that I really needed to try Peruvian-style chicken served with a delicious green sauce.
Truthfully, the whole GREEN sauce thing really intrigued me, so I asked her what ingredients were involved. She told me that it can be a mixture of different herbs and fresh peppers, but that she recommended using poblanos and jalapenos, onions, cilantro and lime juice.
Since these are basically all of my favorite flavors, I was excited to start experimenting with a recipe inspired by Peruvian green chicken and rice, which is how this gorgeous green chicken and rice (or arroz con pollo verde) was born.
This one pan dinner is creative, flavorful, and simmered with a slightly spicy green sauce you’re going to love. LET’S GET THE PARTY STARTED!
Inspiration from Peruvian chicken and rice
Traditional Peruvian chicken and rice, or Peruvian arroz con pollo, uses a few special ingredients like ají Camarillo chili pepper paste, which has a yellow tint, ají panca chili pepper for a kick of heat, and a special malt beer called chica de jora. I took inspiration from this beautiful dish and created a green sauce using tons of fresh cilantro, jalapeño, garlic, and cumin, which are all common ingredients in the traditional recipe as well. The result is a super flavorful, herby chicken and rice dish made in one pan filled with customizable veggies that you’ll love.
Everything you’ll need to make this green chicken and rice
This green chicken and rice is made with minimal ingredients, plenty of fresh herbs, veggies and even healthy fats thanks to avocado. It’s a simple, yet incredibly flavorful dinner that you’ll find yourself going back to again and again. Tony loves it, I love it. EVERYONE LOVES IT. Here are the ingredients you’ll need:
- Chicken: I like to use boneless skinless chicken thighs because they’re juicier and have more flavor than chicken breasts.
- Produce: we’re making that gorgeous green sauce with garlic, onion, a jalapeño, fresh cilantro, and lime juice. You’ll also need carrots and a red bell pepper, which will cook with the rice.
- Chicken broth: because it’s a sauce, you’ll need some low sodium chicken broth for the liquid.
- Spices: don’t forget a little ground cumin, salt, and pepper to flavor the sauce.
- Rice: I like to use white jasmine or basmati rice because it gets nice and fluffy. It will cook right in the sauce with the veggies.
- For topping: I love topping this dish with extra cilantro, avocado slices, jalapeño slices, and greek yogurt or sour cream mixed with a little water. This creates the perfect drizzle for the top of the pan or your bowl and cools down the heat from the jalapeño.
Customize this green chicken recipe
There are a few simple ways you can make this green chicken and rice your own!
- To reduce the spice: simply feel free to take out the seeds of the jalapeño. If you prefer things a little bit spicy, then I suggest keeping them in!
- Choose your veggies: you can easily switch up the veggies based on what you have in your fridge. I think green beans, snap peas, sweet peas, and broccoli would be great alternatives.
Can I use brown rice?
I would not recommend using brown rice in this recipe as it will take much longer to cook. Alternatively, you can use the same amount of cauliflower rice for a low carb option, or 2/3 cup quinoa.
How to make green chicken and rice in one pan
- Make the sauce. Start by adding all of the green sauce ingredients to a high powered blender or food processor and blend until smooth.
- Cook the chicken. Add your chicken thighs to a 10 inch skillet or large pot with olive oil, season with salt & pepper, and broth on both sides. Remove them from the skillet.
- Saute the veggies. In the same skillet saute the carrots and bell pepper for a few minutes.
- Assemble the one pan meal. Pour the green sauce into the skillet with the veggies, then evenly fold in the rice. Nestle chicken into the sauce. Once the sauce is simmering, reduce the heat to low, cover, and cook everything together.
- Garnish & serve. Once most of the liquid is absorbed and the rice is cooked, serve it up! Feel free to add those delicious garnishes and enjoy.
Storing & meal prep tips
This green chicken and rice is perfect for meal prep! Simply let the pan cool completely, divide the whole thing into 4 separate meal prep containers and place them in the refrigerator to enjoy all week long.
More healthy one pan meals to try
- One Pan Ginger Chicken Meatballs with Peanut Sauce
- Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- One Pan Thai Coconut Yellow Curry Chicken & Rice
- Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower
- One Pan Cilantro Chicken Meatballs in Mango Coconut Sauce
Get all of my one pan meals here!
If you make this green chicken and rice, be sure to leave a comment below and rate the recipe below! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pan Green Chicken and Rice (Arroz con Pollo Verde)
Ingredients
- For the chicken:
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs
- Freshly ground salt and pepper
- For the green sauce:
- 3 cloves garlic
- ½ white or yellow onion, roughly chopped
- 1 jalapeno, seeded (or leave seeds in if you like it a little spicy like me!)
- 1 bunch fresh cilantro (reserve a few for topping the dish)
- 1 lime, juiced
- 2 cups low-sodium chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Freshly ground black pepper
- For the rice:
- 1 cup white basmati rice
- 2 medium carrots, sliced
- 1 red bell pepper, julienned
- To garnish:
- Fresh cilantro
- Avocado slices
- Jalapeno slices
- Greek yogurt or sour cream + water to make a creme for drizzling
Instructions
- First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth. Set aside.
- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet, then a large pot will also work very well!) Add in olive oil. Once hot, add in chicken thighs and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), carrots and bell peppers. Saute over medium heat for a few minutes minutes to absorb pan flavors.
- Slowly pour in the green sauce, bring to a simmer then fold in the rice, making sure it is evenly distributed in the pan. Add the browned chicken on top and nestle them into the sauce a bit. Once sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked. Serve immediately. Garnish with cilantro, jalapeno slices, avocado slices and a drizzle of sour cream if you’d like. I like to mix a little greek yogurt or sour cream with water and drizzle it over the skillet. Serves Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 22nd, 2019, and republished on March 14th, 2023.
I am Peruvian and we never use this garnish. For a try Peruvian dish, you should have a red. Onion salad… Just finely sliced. Onion with lemon, black pepper and salt… With some chilli if desired..
That sounds delicious – I’ll have to give it a try next time I make this!
Another epically tasty dish! I LOVE your one pan recipes – gives me time to clean the kitchen while it simmers. The green sauce was so flavorful. I’ll be doubling this soon for a dinner party!
Amazing! So happy to hear that. They’re some of my favorite ones to make 🙂 Hope everyone loves this one!
Do you think this could be made with cauliflower rice if you adjusted the liquid?
In the notes section, it mentions that you can use cauliflower rice! I would suggest 2-3 cups 🙂
This sauce is SO good! 😋
Isn’t it amazing?? So flavorful!
As a third-generation Peruvian chef I am appalled to see our astronomy depicted in such matter.. do us all a favor and stick with what Americans like to eat the most Mexican food because that is obviously what you were trying to accomplish here! Call this dish whatever you want but do not ever call it Peruvian
My intention wasn’t meant to offend. Instead, I was simply trying to create a delicious green sauce inspired by Peru.
I can’t wait to try this recipe. itlooks delicious.im.sorry some people who comment are so rude. Thank.you for taking the time to share us this recipe
Thanks, Caroline. Excited for you to try it! Let me know what you think 🙂
I am Peruvian and this is not authentic arroz verde.. we never use jalapeno or avocado.. maybe you need to change the title of your recipe because is not Peruvian rice. It looks good though .
Hi Liz! I mentioned that it is inspired by Peru and my grandmother’s travels. 🙂
Deliciousness! Like one commenter said – it gave me time to clean the kitchen while it cooked and oh sooooo delicious! Tasted Peruvian to me but I’m American so idk anything! Whatever the influence was, thank you. And thank you for sharing / creating this recipe 🙂 unfortunately it won’t let me rate this but only 3 stars instead of 5 so I left it blank!
🙂
So glad you enjoyed, Ashley! Great way to get some cleaning done while this simmers away 🙂 Thanks for your comment!
Hi! Excited to make the recipe. Should the rice be cooked prior to adding it to the pan? Thanks,
Maura
Hi! Nope – use dry rice and it will cook with the sauce 🙂 Enjoy!
Absolutely delicious, made it last night, the 20 minutes prep time is right on. Cooking time was a bit longer, as there was still some liquid after 25 minutes, used brown basmati rice maybe it cooks longer. Anyway this will become a staple in the workday dinner rotation. Thanks again!
Brown rice does take longer to cook than white rice, so that’s probably why. Glad you enjoyed! Perfect weeknight dinner 🙂
This looks delicious whether it’s Peruvian or Mexican or American. I have a ton of tomatillos in my garden (from only 2 plants!). Do you think they’d go well in this? When/how would you add them?
I’m sure they would work lovely. You can roast a few and then add them to the blender if you’d like!
Finally had the chance to make this. I prepped everything earlier I’m the day (including the green sauce) then put it in the fridge until I was ready for dinner. It was so easy! I was nervous it might be a little too spicy for my kids (I used one large jalapeño but did remove membranes and seeds.) but it really mellowed once it was cooked. My pickiest water was the first to announce that she thought dinner was “really really good!” Another winner for my family!
Great idea to prep ahead of time! I’m so glad everyone loved this (and that it was kiddo-approved!)
I loved this recipe! It was so simple and full of fresh ingredients. Very delicious and my boyfriend and I both loved it. Keeping the recipe to make it again sometime!
So happy to hear that Maura! It’s a great go-to during the week.
I really enjoyed this one pan dish! I left out the seeds this time but will be adding them in next time I make this to add a little heat 🙂
Love it! I’m all about the heat. So glad you enjoyed!
This was outstanding! Left the jalapeño out of the sauce and served on the side for those wanting but AMAZING! Total crowd pleaser.
Perfect!! Glad everyone loved it!
This was super good! My skillet had room for a lot more chicken, but I kept it at about 4 servings (the thighs at my store were pretty small once trimmed). There was just a bit more rice than 4 servings for us so it was pretty perfect. I think it’s important to saute the carrot until it is starting to soften since they take longer than peppers, mine was good but if someone wanted it buttery soft it would take longer before adding the pepper to saute. The sauce was really good, tasted like the most cilantro-lime-rice of my life in a good way 🙂 I live at a little bit of a higher altitude (1 mile) and I think an extra 1/2 cup liquid would have helped the rice make it to perfection in 25 minutes, by 22 minutes it was basically out of liquid and I think since rice cooks slower for me that it would have been just a little better.
It’s worth noting that the fam gobbled this up with no complaints and I’m gonna make it again so by no means are those serious complaints!
Hi Jamie! So glad everyone enjoyed, and thanks for the notes re: some of the cooking times (especially at higher altitude). Let me know how it turns out with your adjustments, too!
I absolutely loved this! So simple to make but packed full of flavour. Best dinner I’ve made in a long time. Thank you!
Absolutely! So happy you found this one. You’ll have to give these other one pan meals a try next 🙂
This was delicious! Even my super picky husband liked it, and that’s saying a LOT!!!
Amazing!! So happy to hear that 🙂
Soooo tasty! Hubby and I both loved it!
So happy to hear that!
Can chicken breasts be used instead of thighs?
Would quinoa work for this? What would be the liquid alterations younthink?
Quinoa should work well with the same liquid ratios 🙂
So easy to make and so delicious! I used carrots, half red bell pepper and half baby Bella mushrooms, Rice for the husband and a cauliflower broccoli mix for me. Very Very delicious!
Absolutely! So glad you enjoyed!
Going to make this for the fam tomorrow. Could you share how you made this with cauliflower rice? Did you use the same amount of chicken broth? Thank you!!
I just started working again after a short break during college, and have limited time to juggle home and work life. I have seriously cooked five meals for the past two weeks and 95% of my recipes are Ambitious Kitchen. I have fallen in love! This recipe was awesome. I used sour cream instead of yogurt because that’s what I had. I had leftovers for work the next day and it wasn’t as good, (but still good) so I recommend eating it when you cook it! My boyfriend loved this as well and kept commenting how good it was during dinner. Then he was super happy to only have one dish to clean. Winner winner, chicken dinner!! Haha!
So happy you’re finding recipes here that you love! Perfect dinner 🙂
Hi, if you were to switch out the rice with Cauliflower rice, when would you add it in the dish?
At the same time as you would add the other rice!
Would you cook the cauliflower rice for as long as regular rice or just add it at the end? I would be afraid it would become mushy if cooked for 20 minutes.
It should be just fine adding it when you would the normal rice!
Sooooo good!
Glad you liked it!
Easy, delicious, Peruvian appoved
So happy to hear that!
Literally the best thing I have ever made. Easy to prepare, cooks fast and so much flavor! I will definitely make this again.
Amazing! So happy to hear that.
Amazing!!! Made with shrimp, PERFECT!!
Great! So glad you enjoyed!
My husband loves when I make this. The flavor is so fresh and I usually sub the rice for cauliflower rice and it still tastes great!
Perfect! So glad you both love this one.
Soooo good. Made it just like the receipe stated and it was a hit. No leftovers
Amazing! Perfect weeknight dinner.
This recipe was delicious! The whole family loved it. I added a jalapeno to the sauce and sliced one up for topping, but apparently they were mild because we all added hot sauce to our bowls! The flavors were fantastic! Will definitely be making this one again and again. Thanks!
Yum! I’m so glad the whole family loved this one.
Absolutely loved this. To save time, I made the sauce the night before and let it sit in the fridge overnight. I used two jalapeños in the green sauce (because I love spice) and then added some green peas just before the rice finished cooking. Such a great weeknight meal that comes together in no time at all. Thank you!!
Perfect! Great tip and love the extra jalapeños – YUM.
Delicious recipe! Cooked it so many times already – definitely a fam. favourite!
‘Small’ problem though, I somehow developed an intolerance to cilantro (the smell now bothers me for some reason) and was wondering if there’s a sub for it? I know it’s a pretty important ingredient but thought I’d ask in case you had any ideas?! #savethegreenchicken :p
Glad you all love this one! Feel free to leave the cilantro out 🙂
Really delicious. I kind of can’t get over how much I liked it. And it’s so easy! I’ll see make this 1/month easily!!
So happy you liked it! Such a great dinner 🙂
This recipe is so vibrant and pleasing! We have made this recipe probably around 8 times, easily. This week we had a bit of frozen spinach left over that we added in. This is a perfect weeknight meal!
Amazing! So glad you guys love it!
Just made this dish for dinner and absolutely loved the flavors! It was so delicious. Would definitely make it again. Next time, I may measure the sauce again after I blend it – as I think I added just a tad too much for rice to liquid cooking ratio.
Perfect! Glad you enjoyed!
LOVE LOVE LOVE LOVE LOVE. I didn’t think anything could top the caramelized onion chicken pasta bake, but this might have. At least a tie for first. The flavors are fantastic. Thank you for sharing such delicious and nourishing recipes!
So happy you loved this one, too!
As much as I appreciate your efforts in highlighting the foods of my country, Perú; this recipe, however, couldn’t be more inaccurate, assuming the intention is to show an authentic recipe of the Peruvian gastronomy.
I grew up with “Arroz con Pollo” as one of my favorite dishes, I can guarantee you there are no jalapeños nor lime juice in it. We use a mixture of ají amarillo, ají panca, onions and garlic, the green color and deep aromas come from the cilantro, and, as for the liquid we use dark beer as a compliment to the long grain white rice. Try it my way, you’d love it, I promise you.
Peruvians have over 200 different types of peppers, grown in different geographical regions, and, over 2,000 variety of potatoes.
Thanks for your note! This is just my own take on the recipe that my grandma shared with me after traveling. I completely recognize that it’s not the authentic version 🙂 I hope try out the authentic recipe again soon (and your way sounds delicious!)
So flavorful and delicious! I used cauliflower rice and the liquid didn’t quite absorb, but next time I’ll just add less of the green sauce!
Noted on the cauliflower rice! Glad you enjoyed regardless 🙂
This was wonderful! Really, really tasty. I only use maybe 1/3 of a seeded jalapeño in the sauce because my kids do not care for spice, even my youngest complained of hers being too spicy. But they loved the rice. I used chicken breast and added an extra tablespoon of olive oil to make sure there’s enough grease in the pan for the veggies. My one note is that the chicken was plain. I would love a little marinade or Spice blend on that. I will definitely make this again regardless.
Thank you for all the great recipes! I use so many and consistently have great results. You’re also my go-to whenever I have to cook for my mom as she has many dietary restrictions and your blog is so easy to navigate to find things that she can eat but everybody can enjoy!
Glad everyone enjoyed (and that you’re finding recipes here that you love!) As for the chicken, the browning of the chicken should give it plenty of flavor in addition to it cooking in the sauce! You might want to try marinating it in our cilantro lime dressing here next time.
One of my all time favorite AK recipes! I come back to it so often. I love the flavors and the ease of the one pan meal!
I’m so glad! The perfect dinner.
Made this and immediately sent the recipe to my family and friends and told them to make it ASAP!! So delicious and easy!!! My first of your recipes but definitely won’t be my last!
Amazing! So happy to hear that 🙂
This was so delicious. The green sauce was so fresh tasting. I followed the recipe as written. The jalapeño I used wasn’t very spicy so we used some hot sauce when I served it. I think zucchini would be a good vegetable addition if it’s available.
Absolutely! And yes, this one’s great for mixing in your fav veggies. Glad you enjoyed!
This was delicious and so easy to make!
Arroz con pollo is one of my favourite Peruvian dishes that I grew up eating. The women in my family have different ways of preparing it, but I love this recipe because it’s so easy and delicious. I like to prepare this dish with traditional Peruvian red onion sauce on the side. 😊
This was delicious! I’ve never been disappointed with an ambitious kitchen recipe! I’m a working mom of two little girls and appreciated the short ingredient list and hands off simmering which allowed me to clean up while it cooked. I used white rice instead of basmati because I couldn’t find it at the store and used chicken tenderloin instead of thighs. Otherwise followed the recipe exactly. Thanks for another great meal to add to the rotation Monique!😊
So happy to hear that, Erin! This is one of our favs too 🙂
Easy, healthy, good leftovers, and DELICIOUS! This has become a go to in our house and uses things we almost always have on hand!! We love throwing zucchini in too!
Love that! Such a great weeknight dinner 🙂
I loooooooove this recipe! The ease of making this sauce in the blender and being able to make this whole dish in one pot is AMAZING. This recipe is packed with flavor and tastes so fresh!
I’m so glad!! Perfect dinner.
I have been in a cooking rut lately, and this dish was such a fun new addition! I am a sucker for anything that only requires one pan. I love chicken thighs, meals packed with veggies, and the cilantro / lime green sauce was bright and delicious! My whole family devoured it — including my 6, 4, and 1 year old. 🙂
The best!! So glad the whole family loved it 🙂
This was so easy yet flavorful, not to mention it’s 1 dish! Will definitely make again!
Yay! I’m so happy you loved it, Jenn 🙂
No joke, this is the most frequently made meal in our home, and has been for a couple of years now. I didn’t know rice could taste so good??? It’s amazing. Nothing more to say. Probably going to make it again next week.
No joke, this is the most frequently made meal in our house and has been for a couple of years now. I didn’t know rice could taste so good?? Now I’m craving it and will probably make it again next week.
Omg amazing!!! I’m so happy you guys love it. Hope you can make it ASAP!
I love this recipe and have made it many times for my family. I usually double the recipe for leftover the next day!
This is Monique’s best recipe!!!! It is so good that I almost always have seconds night of so definitely double the recipe (we typically have two pots going simultaneously-it’s a bit chaotic but worth it!) to enjoy leftovers. Don’t skip over this recipe-it’s a must make.
This was delicious! I make arrow con pollo a couple of times per year, but this was a new take on it and we loved it! It was so easy to make, too. Definitely a keeper!
Yay! So happy you tried and loved this version 🙂
Oh my goodness this was so good!! I doubled the batch and made it in a large pot as meal prep for the week. It was great to use whatever veggies I had on hand as well. A teeny bit spicy and very creamy, my family loved the texture and freshness from the green sauce.
Awesome! I’m so happy you and your fam enjoyed it!
I am cooking this now and my house smells amazing. I saw some comments about this not being authentic. However I looked up the same recipe on Google and every single one of them used all of your ingredients except for the jalapeño, sour cream and lime. So I think you did a great job. As someone who enjoys spice I appreciate the added jalapeño. My husband loves sour cream so that got him to try something new. Great work!
Thank you, I’m so happy you guys loved it!
Wow! This recipe is amazing! I followed the recipe and it was beyond expectations… warm, satisfying, packed with flavor and a bit of spice. My only change would be to double it. 1.5 pounds of boneless/skinless chicken thighs is about 4 thighs and this was not enough for second helpings. I made it on a cold November Sunday and was craving it the next day. I will definitely make it again.
So happy you loved it, Lisa! Great call on doubling so that you can have leftovers 🙂
This is a family fave. I love a good one pan/pot meal and this one is so good. I’ve made the recipe multiple times as is and it’s perfect! I once started making it and realized I didn’t have any limes. I went ahead with the recipe anyways and just left the lime out but I definitely missed it, so I would make sure to include all the ingredients.
SO happy you love it, Gabrielle! And yes the lime really takes it to the next level. Thanks for leaving a review 🙂
This dish is delicious! I want to recommend it to everyone. Considering the small # of ingredients in the sauce I wasn’t sure how tasty it would be…but during those 20 minutes in the pan magical alchemy happens! I doubled the amount of cumin and that seemed the right amount to me.
I’ve tried this recipe twice and the rice is very undercooked and still crunchy. How do you suggest making this recipe with the rice cooked separately?
hi, there! sorry to hear that. what size pan are you using? i’d recommend a deep 10 inch skillet or a large pot.
Just made this for dinner and turned out really good! I only had chicken breasts on hand so I cut them into 4-5 larger pieces and added 1/2 cup of a dark beer to the green sauce before adding the rice – flavours were awesome!
Ooh that sounds amazing! So happy it turned out delish!
This meal was excellent. Will make again and again. Thanks for sharing.
So glad you loved it!
Thoroughly enjoyed this!! It was just delicious. Lots of flavor with the green sauce. The sour cream and avocado balanced out the spice of the green sauce just perfectly. I made the sauce with the seeds and thought it was perfect (we do like spice). And so easy to throw together- one pot meals are the best!! Thanks for another awesome recipe Monique 😊
So glad you loved this one! It’s one of our fav one pan meals, too 🙂
This was amazing! I made an avocado sour cream sauce that added a nice creaminess. Going to make this again and again!
Love this idea! So happy you’re enjoying this recipe ❤️
So so so good. Absolutely loved it. Doubled the veggies but did everything else as listed. So flavorful and yummy. A new favorite!
Made this for dinner tonight and it was great! However, I used poblanos instead of jalapeños m, and the rice was still a little crunchy even after simmering fir almost an hour. Still very flavorful, though!
Glad to hear you are enjoying this recipe, not sure why your rice didn’t cook through. What type of rice did you use?
Having spent extensive time in Peru, and having a Latin-focused blog, I have to say it’s ají amarillo in arroz con pollo. As American home cooks, we do have to adapt, but I think it’s important to provide accurate ingredient names. I have never had a hard time getting ají amarillo paste, frozen or jarred peppers in the US. Your photos are beautiful, and I’m sure people that make this version will enjoy it!
Thanks so much for your feedback!
Can you substitute sour cream in all these recipes that call for yogurt??
Very flavorful, super easy, minimal chopping, and love how flexible it can be with veggies on hand! Will definitely be in the weekly rotation.
This is a delicious meal that is very easy to make and very flavorful. I added half a bag of riced cauliflower to the rice to add some extra veggies to the meal. I’ll definitely be making this again soon!
We loved this recipe! Adding it to the regular rotation. Bursting with flavor. How would you adjust the recipe for using cauliflower rice (cooking time, amount of riced cauliflower, etc). Thanks!!
The flavors in this are really great. I didn’t find this to be spicy, so next time I might add another pepper and a touch more garlic.
Delicious and easy! Thanks for the great recipe.
I have made this recipe TWICE now (once with brown rice cause I did not read all the way through the recipe, haha) and I would make it a hundred times more! Currently a weekly meal prep favorite cause the rice has so much complexity to it. No changes needed; love it beyond meaning. Thank you for sharing this gem!
YUM! I am so glad you are loving this recipe and it turned out great for you!
I don’t know why, but I wasn’t expecting much from this recipe. I just know chicken and rice recipes are a good go-to meal. I was wrong, this is DELICIOUS. Such a bright flavor. I want to make it again already.
Ahh well this is the best. I am so glad this recipe is a hit and you are loving it. 😍
Made this last week and my husband keeps asking when I will make it again- a 10/10!
Woohooo! So happy you both enjoyed it!!
I have made this recipe 3 times now. Absolutely love it! The flavors are soooo delicious!! Don’t forget to top it with the jalapeno slices, cilantro and avocados. It’s just not the same without them.
WOO! This is great, I am so excited that this recipe turned out great for you, Kathy!
Made this for dinner last night and it was so easy, Quick clean up, and delicious!
Yum! happy to hear you’re loving this recipe!
I’ve made it a few times now! Unreal. Absolutely love it 😍
WOO! Glad you’re loving this dish 🙂
Made this last night! Great flavours, easy to follow instructions.
Fabuluous! So glad you loved this one and it turned out great for you 🙂
Holy flavor bomb, batman. The best meal I’ve cooked in awhile, the rice was so rich and full of flavor. There were so many layers here, my only gripe is I should have doubled the chicken broth and done two cups of rice.
So glad you loved it! Let me know if you give it another try with doubling 🙂
Did not turn out like the recipe shows, and I followed it step by step carrots were a bad touch and chicken cooked faster than the rice.
So sorry to hear that! Did you ensure that the rice was completely covered in the sauce? Feel free to omit the carrots if you’re not a fan.
This is the third time I’ve made this dish and it is so flavorful. Last time I forgot the lime juice in the sauce (😬) and it was definitely missed. I was sure to include it this time and it brightened it right up. Will keep this one on rotation.
The lime juice is subtle but really does brighten up the dish! Glad you enjoyed 🙂
So delicious – made this for dinner tonight and it is gorgeous as well as easy – just yum! 🙂
So glad you enjoyed!
I made this tonight and it is amazing! I used up some asparagus I had in the fridge (didn’t have bell peppers at the moment) to continue the green theme. The green sauce is so delicious. Thanks for sharing this!
Perfect! Great way to use up extra veggies 🙂
I LOVED this recipe. Total game-changer for a fairly quick weekly meal prep. I added an extra 1/2 C. rice because it appeared to be too much liquid for the single cup. It turned out amazing. Thank you for this amazing new staple!
I’m glad that helped! Such a great weeknight dinner 🙂
Super delicious and easy ✨one pan wonder✨
The best kind!!
This dish was an explosion of flavor!! I kept the seeds in the jalapeno and it wasn’t too spicy – I added some more hot sauce because I love heat. I also added cilantro and a little sour cream on top. DELISH. Thank you Monique!
Amazing! So glad you loved it!
My rice came out mushy, I’m wondering if the 1 cup rice to 2 cup broth is accurate since there are other ingredients that add to the volume of water? I used jasmine rice.
So strange! The 2 cups of broth should be accurate because it has to cook the veggies along with the rice. Feel free to reduce the broth a bit next time and let me know if it helps.
I thought this was great, but WITH the addition of corn (preferably fresh) and black beans! These add needed complexity.
Perfect! Glad you enjoyed with those additions!
A friend shared this recipe with me. I broke the rules and used brown rice, but I just did not add the chicken until toward the end instead of at the beginning. I also used peas instead of carrots and added an additional jalapeño. Yum!
Perfect! Glad you enjoyed!
Looks delicious, what can I substitute if I don’t like cilantro. And can I use long grain rice.
Hi! Hmm the green sauce is very cilantro-based, so I wouldn’t recommend substituting another herb as the flavor profile will be much different. Feel free to try a one pan meal like this one instead!
I loved it! My husband kept oohing & ahhing & went back for seconds. A couple of the rice grains were crunchy, so I think I may fold/stir them in a little more next time, but the flavors were delish!
Glad it was a hit! Yes, make sure all that rice is covered by the liquid in your pan 🙂
Can this be put in the Instant pot? Any advice?
Alternatively, could I put it all in a crockpot?
So delicious and simple! I only had brown rice on hand so cooked it most of the way ahead of time and then simmered it in the sauce for about 10 minutes and it turned out great. Also added chickpeas which fit right in.
Perfect! So glad you enjoyed!
This was so easy to put together, and so yummy! The only thing is the it took a little longer for my rice to cook, but other than that it was great!
So glad you enjoyed!
The recipe was really easy to follow and I love that it doesn’t use too many dishes. I used a Fresno pepper instead of jalapeño because that’s what was available at the grocery store. I also added a poblano pepper with the red bell pepper. It was delicious! Topping it with avocado and Greek yogurt helps balance the spiciness.
Love it! So happy you enjoyed!
My nephew doesn’t like bell peppers anything else I could add to this for color and flavor?
Check out the full post for all of my veggie suggestions!
As the husband of a Peruvian-born woman, I’ve been eating Peruvian food for almost 30 years. This is NOT green rice with chicken. Not even close. First, Peruvians NEVER use jalapenos. Second, Peruvians use red union of this dish. Third, basmati rice is never used in Peruvian cooking. Finally, in all my years traveling to Peru, I’ve never seen avocado (called “palta” in Peru) used in any Peruvian dishes. Typically, they are only eaten at breakfast.
Hi! This recipe is inspired by the dish that my grandmother had when she was in Peru, which is why I don’t call it “traditional” or “authentic.”
Very good! LOVE the green sauce – we made it as directed and I wouldn’t change a thing. we left the seeds in the jalapeños and it wasn’t too spicy at all. Wonderful! will keep the recipe to make again. Maybe we’ll try cauliflower rice? would you keep the amount of chicken broth for cauliflower ? or decrease liquid? Thank you Lisa
So happy to hear that! You should be able to make the recipe as-is and just swap in the cauliflower rice 🙂
When you said this was a ‘protein packed weeknight dinner the whole family will love’ you were absolutely right!!! This is a definite ’do-over’! I love your recipes – everything I have ever tried has had so much flavor and I feel good knowing I’m providing healthy meals for my family! Keep up the awesome work! 😊
So good!! Glad everyone loved it!
Can I use something other than cilantro? I don’t like cilantro
You could try parsley, but I’m afraid the flavor of the dish will really change. Try this one pan meal instead and omit the cilantro garnish!
Can I make the green sauce, ahead and store it in the freezer and then thaw and use?
Yes!
Feel free to not publish this comment. It’s ají amarillo, and ají panca pastes that Peruvian cooking requires. Having made 6 – month long trips to Peru with honors students from the university of Texas, my blog focuses on Peruvian and Mexican recipes (lifelong border girl). I have a recipe for Peruvian arroz con pollo on my website, and I cringed when I read your description. Peruvians that come across it will not be as diplomatic.
Totally understand! As I mention in the blog post, this is a recipe inspired by my grandma’s travels, which is why I don’t call it or consider it authentic.