Get ready to meet your new favorite weeknight dinner: Peruvian Chicken & Rice with Green Sauce! This dish is a powerhouse of bold, zesty flavors and satisfying textures, all made with simple ingredients and minimal prep. Juicy, spice-rubbed chicken sits atop fragrant rice infused with garlic and herbs, and it’s all brought to life with a wildly addictive green sauce that you’ll want to drizzle over everything. It’s vibrant, hearty, and comes together so easily—it’s the kind of recipe you’ll find yourself returning to again and again.

Why You’ll Love This Recipe

Quick Weeknight Hero: Everything cooks up in under an hour, with minimal fuss and maximum reward.
Bold, Unique Flavors: The combination of smoky paprika, bright citrus, and that zippy green sauce is truly something special.
Family-Friendly and Customizable: Not too spicy, easy to scale up or down, and great for picky eaters and flavor seekers alike.
One-Pot Wonder: The rice soaks up all the delicious chicken juices as it cooks—less cleanup and more flavor in every bite.

Ingredients You’ll Need

Peruvian Chicken & Rice with Green Sauce Recipe

Here’s what makes this dish unforgettable:

Chicken thighs – Juicy, flavorful, and perfect for absorbing spices. Boneless or bone-in both work great.
Paprika and cumin – Essential for that deep, smoky flavor that defines Peruvian-style seasoning.
Garlic – Used generously in both the rice and the green sauce. Don’t skimp—it builds the flavor base.
Lime juice – Adds bright acidity to balance the richness of the chicken and oil in the green sauce.
Cilantro – The star of the green sauce. Fresh and herbaceous—don’t substitute dried!
Jalapeño or serrano pepper – Gives the sauce its signature kick. Adjust heat to your preference.
Mayonnaise – Makes the green sauce creamy and smooth, with just the right tang.
White rice – Soaks up all the good stuff and turns into the most flavorful bed for the chicken.
Chicken broth – Infuses the rice with depth and keeps everything moist and savory.
Olive oil – Used for searing the chicken and blending the sauce. Choose a good quality one if you can.
Salt and pepper – To taste, but don’t be shy—seasoning is key here!

Variations

Want to put your own twist on it? Here are a few fun options:

Use Chicken Breast: If you prefer leaner cuts, chicken breast works too—just be careful not to overcook it.
Add Veggies: Toss in peas, diced carrots, or even bell peppers to the rice for extra color and nutrition.
Make it Spicier: Swap the jalapeño for a serrano or add a pinch of cayenne to the green sauce.
Swap the Rice: Try brown rice, quinoa, or cauliflower rice for a lighter or gluten-free version. Adjust cooking times accordingly.

How to Make Peruvian Chicken & Rice with Green Sauce

Step 1: Season and Sear the Chicken

Rub the chicken thighs with paprika, cumin, garlic, salt, and pepper. Heat oil in a large skillet or Dutch oven, and sear the chicken until golden brown on both sides. Set aside—you’ll finish cooking them with the rice.

Step 2: Sauté Aromatics and Start the Rice

In the same pan, add a little more oil if needed. Sauté minced garlic and any chopped onion until fragrant. Stir in the rice, letting it toast for a minute or two to enhance its nutty flavor.

Step 3: Simmer with Broth and Add Chicken

Pour in chicken broth and bring it to a simmer. Nestle the seared chicken back into the pan, cover tightly, and cook until the rice is tender and the chicken is fully cooked through.

Step 4: Make the Green Sauce

While everything cooks, blend together fresh cilantro, jalapeño, garlic, lime juice, olive oil, and mayonnaise until smooth and creamy. Taste and adjust seasoning—it should be bright, tangy, and just a bit spicy.

Step 5: Serve

Once the chicken and rice are done, fluff the rice with a fork, spoon it onto plates, top with chicken, and drizzle generously with the green sauce.

Pro Tips for Making the Recipe

Sear with confidence: Don’t rush the browning step—it builds incredible flavor into both the chicken and the final dish.
Let the rice steam: Once cooking is done, keep the lid on for 5 extra minutes off heat. This helps the rice fully fluff up.
Green sauce texture: If your sauce is too thick, add a splash of water or more lime juice. If it’s too thin, blend in a bit more mayo or oil.
Double the sauce: Trust me—you’re going to want extra for dipping, drizzling, or even spreading on sandwiches the next day.

How to Serve

This dish shines on its own, but it’s also fantastic with a few simple sides:

Garnishes:

Top with thinly sliced red onions, lime wedges, or extra cilantro leaves.

Side Dishes:

A crisp cucumber and tomato salad, roasted sweet potatoes, or grilled corn go beautifully with the main event.

Drinks:

A cold beer, sparkling water with lime, or even a chilled glass of white wine pairs well with the zesty flavors.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days. Keep the green sauce separate to maintain its freshness.

Freezing

The chicken and rice can be frozen together for up to 2 months. Thaw overnight before reheating. The green sauce is best made fresh, but you can freeze it if needed—just give it a good stir after thawing.

Reheating

Reheat chicken and rice in the microwave or in a covered pan with a splash of broth or water. Warm the green sauce separately and drizzle it over just before serving.

FAQs

Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook and will need more liquid. Start by adding an extra half cup of broth and increase the simmering time by 15–20 minutes.

What if I don’t like cilantro?
Cilantro is key to the green sauce, but if it’s not your thing, try substituting with fresh parsley and a little extra lime for brightness. It’ll be different, but still tasty.

Is the green sauce spicy?
It has a mild kick, but you can adjust it easily. Use half a jalapeño for a milder sauce, or remove the seeds before blending to tone down the heat.

Can I make the green sauce ahead of time?
Absolutely! It keeps well in the fridge for up to 5 days in a sealed jar. Just give it a shake or stir before serving to bring it back to life.

Final Thoughts

If you’re looking for a dinner that’s packed with bold flavor, effortless to make, and guaranteed to impress—Peruvian Chicken & Rice with Green Sauce is your answer. It hits all the right notes: savory, tangy, herbaceous, and just the right amount of spicy. Whether it’s your first time cooking Peruvian-inspired food or you’re already a fan, this recipe will earn a permanent place in your weekly rotation. Give it a try—you’re going to love it!

Peruvian Chicken & Rice with Green Sauce Recipe