Why You’ll Love This Recipe
Peruvian Chicken & Rice with Green Sauce is a vibrant, flavor-packed dish that combines tender, spiced chicken with aromatic rice and a zesty, creamy green sauce. Inspired by traditional Peruvian flavors, this meal is perfect for family dinners or meal prep and brings a delicious taste of Peru right to your kitchen.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
chicken thighs or breastsolive oilgarlic cloves (minced)lime juiceground cuminpaprikaoregano (dried)salt and pepperlong-grain riceonion (diced)chicken brothpeas and carrots (optional)
For the Green Sauce:
fresh cilantrojalapeño or serrano pepper (seeded)mayonnaiselime juicegarlic cloveolive oilred wine vinegarParmesan cheese (optional)salt and pepper
directions
In a bowl, combine olive oil, minced garlic, lime juice, cumin, paprika, oregano, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes.
Heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes per side. Remove and set aside.
In the same skillet, add diced onion and sauté until translucent.
Add rice and toast for 2-3 minutes, stirring frequently.
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-18 minutes, or until rice is tender. Stir in peas and carrots if using.
Meanwhile, make the green sauce: In a blender, combine cilantro, jalapeño, mayonnaise, lime juice, garlic, olive oil, vinegar, Parmesan (if using), salt, and pepper. Blend until smooth.
Slice the cooked chicken and serve over the rice with a generous drizzle of green sauce.
Servings and timing
This recipe yields about 4 servings.Preparation time: 15 minutesMarinating time: 30 minutesCooking time: 30 minutesTotal time: 1 hour 15 minutes
Variations
Swap chicken for shrimp or tofu for a different protein.
Add diced bell peppers or corn to the rice for extra flavor and color.
Use Greek yogurt instead of mayo in the green sauce for a lighter twist.
Serve with a side salad or warm tortillas.
storage/reheating
Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days.Store green sauce separately for up to 5 days.Reheat rice and chicken gently on the stovetop or in the microwave.
FAQs
Is the green sauce spicy?
It has a mild kick; adjust the heat by using more or fewer peppers.
Can I make it ahead?
Yes! Marinate the chicken overnight and prepare the sauce a day in advance.
Can I use brown rice?
Yes, but adjust the cooking time according to package directions.
Can I grill the chicken instead?
Absolutely—grilling adds even more smoky flavor.
Can I freeze it?
You can freeze the cooked chicken and rice, but make the green sauce fresh for best taste.
Conclusion
Peruvian Chicken & Rice with Green Sauce is an easy, delicious way to enjoy the bold, bright flavors of Peru at home. Tender spiced chicken, fluffy rice, and a vibrant green sauce come together for a meal that’s comforting, colorful, and sure to impress!
Print
Peruvian Chicken & Rice with Green Sauce
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Peruvian Chicken & Rice with Green Sauce is a flavorful and comforting dish inspired by the classic Peruvian arroz con pollo. Juicy, spiced chicken is served over fluffy rice and topped with a vibrant, herby green sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 1/2 cups long-grain rice
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup cilantro, chopped
- Lime wedges for serving
- Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded
- 2 cloves garlic
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Season chicken thighs with cumin, smoked paprika, coriander, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken, skin-side down, for 5-6 minutes until browned. Flip and cook another 3-4 minutes. Remove and set aside.
- In the same pan, add onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.
- Add rice and stir to coat in the aromatics. Pour in chicken broth and bring to a simmer.
- Return chicken to the pan, skin-side up. Cover and cook on low for 25-30 minutes until rice is tender and chicken is cooked through.
- Stir in peas and cilantro. Let sit, covered, for 5 minutes.
- Meanwhile, make the green sauce: blend cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, olive oil, and salt until smooth.
- Serve chicken and rice with a drizzle of green sauce and lime wedges on the side.
Notes
- Use boneless thighs if preferred; adjust cooking time.
- For extra heat, leave the jalapeño seeds in.
- Leftover sauce is delicious as a dip for veggies or fries.