All the ingredients are mixed together in one pan and baked: This Peruvian chicken and rice bake (a spin on Peruvian arroz con pollo) is full of flavor and couldn’t be easier to make.

When I took this dish out of the oven, I was slightly taken aback at its color.

Is this dish pretty enough for people to want to make it?

Truth be told, this isn’t the prettiest meal I’ve ever made (it’s very green!) but it’s one that’s absolutely worth making.

Especially if you need some fresh, creative dinner inspiration – that’s also affordable.

Why You’ll Love This Dish

Here are some reasons why you should consider making this Peruvian chicken and rice bake:

• Everything is mixed and baked in the same casserole dish (aside from the sauce which you can make ahead of time)
• The ingredient list is relatively short and simple (affordable chicken thighs & rice is the base)
• Despite the approachable ingredients, the end result is a very flavorful, slightly spicy dish that tastes like a special occasion dish
• It’s a mix-it-up-and-forget-about-it type of dish
• Leftovers taste GREAT

It’s All About The Sauce: Cilantro-Lime Sauce

Have you ever tried Peruvian aji verde sauce?

It’s an addictive sauce that’s spicy, punchy, and oozing with flavor. It’s made out of cilantro, lime, garlic, jalapeño, mayonnaise – and sometimes cheese, although I left it out here.

Aji verde is great on anything from grilled chicken to tacos to scrambled eggs to empanadas to rice-veggie-meat bowls and beyond.

In this dish – Peruvian chicken and rice bake – the cilantro-lime sauce serves as the flavoring agent. So the end dish is a little spicy – and a lot flavorful.

Or you can do what I do: Make a double batch and use it to drizzle on the baked dish – and on various foods throughout the week.

I fell in love with Peruvian flavors when I lived in South America, and this is a dish I can make at home – with minimal fuss – that takes me back and reminds me of some of the great foods I ate there.

This Peruvian chicken and rice bake – a take on Peruvian arroz con pollo – is a dish I urge you to try! 

Even if it’s not the prettiest recipe – I think you’ll love it.

Explore More South American Flavors

Some of my favorite South American dishes include:

• Chilean pastel de choclo: A corn and ground beef casserole studded with raisins and hard boiled eggs
• Argentine-style empanadas: Pastry pockets filled with ground beef, sweet corn, and black olives: Also try breakfast empanadas and leftover turkey empanadas
• Shrimp ceviche nachos: Marinated shrimp (fully cooked) combined with avocado, lime, tomatoes, black beans – served nacho-style
• Brazilian brigadeiro: If you’re in the mood for a sweet treat, try these rich chocolate truffles made with just 4 ingredients

Continue to Content

Peruvian Chicken And Rice Bake

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Consider making a double batch of the cilantro-lime sauce. You can drizzle it over the finished dish - and use it throughout the week on tacos, grilled meats or veggies, scrambled eggs, and more

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Ingredients

• 1 lb. boneless chicken thighs, cut into bite-sized pieces
• 1 cup basmati rice
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 1/4 cups water
• 1 tablespoon chicken-flavored Better Than Bouillon (or two small chicken bouillon cubes dissolved in hot water)
• 2 tablespoons melted butter
• Cilantro-lime sauce (recipe below)
• Sliced red onion, chopped green onion, chopped cilantro, and lime wedges for serving

For cilantro-lime sauce

• 2 cups packed cilantro leaves
• Juice from 2 limes
• 1 jalapeño pepper, seeded
• 1 tablespoon chopped onion
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder

Instructions

1. Make cilantro-lime sauce: Roughly chop cilantro leaves. Place all ingredients into a blender and blend until smooth and mostly uniform. Set aside.
2. Preheat oven to 375: Place chicken and rice in a casserole dish. Add onion, garlic, jalapeno, water, bouillon paste, melted butter, and 1/2 cup of the cilantro-lime sauce. Mix so everything is evenly combined.
3. Cover with tin foil and bake for 45 minutes. Remove foil and bake for additional 15 to 20 minutes, until rice is fully cooked.
4. Top with red onions, green onions, cilantro leaves, lime segments, and remaining cilantro-lime sauce and serve.

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