Peruvian Chicken & Rice with Green Sauce isn’t just a meal, it’s the kind of recipe that brightens your entire week with its lively flavors, golden pan-seared chicken, and wildly herbaceous sauce. There’s a magic that happens when the smoky, cumin-scented chicken meets vibrant cilantro rice and a zippy, creamy green sauce. Whether you’re cooking for family or impressing a few friends, this dish always brings big smiles to the table.
Ingredients You’ll Need
You don’t need a long list to make Peruvian Chicken & Rice with Green Sauce stand out—each ingredient is chosen for a reason and brings something unique, from deep, savory notes to eye-popping color and irresistible tang. Assemble the following and you’re halfway to dinner bliss!
- Chicken Thighs or Breasts: Opt for bone-in, skin-on thighs for maximum juiciness, but boneless or breasts still work beautifully if you want something leaner.
- Garlic: Fresh garlic adds fragrant depth to both the chicken marinade and the green sauce.
- Ground Cumin: Absolutely essential for that earthy, signature flavor that sets this dish apart.
- Smoked Paprika: Gives the chicken an alluring, smoky warmth—don’t skip it.
- Lime Juice: Brightens everything, while also tenderizing the chicken and balancing the green sauce.
- Salt and Pepper: Simple but transformative for seasoning every layer to perfection.
- Fresh Cilantro: The superstar herb that turns ordinary rice into something fresh and memorable, and gives the green sauce its electric hue.
- Basmati or Long-Grain Rice: Fluffy, separate grains soak up all the saucy goodness.
- Onion: Adds aromatic sweetness and depth to the rice.
- Chicken Broth: Infuses the rice with flavor while helping everything cook up tender.
- Jalapeño or Aji Amarillo Pepper: This brings gentle heat—aji amarillo is traditional, but jalapeño is easier to find and delicious.
- Mayonnaise or Greek Yogurt: Provides the creamy backbone for that luscious green sauce.
- Olive Oil: For searing, sautéing, and bringing the green sauce together.
- Optional: Green Peas or Diced Red Bell Pepper: Toss these into your rice for a sweet pop of color and flavor.
How to Make Peruvian Chicken & Rice with Green Sauce
Step 1: Marinate the Chicken
Start by coating your chicken with a blend of garlic, cumin, smoked paprika, lime juice, olive oil, salt, and pepper. Make sure every piece is well-coated, then let it rest for at least 20 minutes—longer if you have time. This quick marinade seasons the chicken, helps tenderize it, and ensures every bite will be juicy and delicious.
Step 2: Sear the Chicken
Heat a large skillet over medium-high and add a splash of olive oil. Place the chicken skin-side down (if using thighs), and cook undisturbed until the skin is golden and crisp. Flip and sear the other side until nicely browned. The goal is a rich, flavorful crust that locks in moisture—the aroma will have everyone peeking into the kitchen!
Step 3: Make the Cilantro Rice
Remove the chicken and set aside. In the same pan, sauté diced onion until soft. Add the rice and toss to coat in the flavorful pan drippings. Pour in chicken broth, a big handful of chopped fresh cilantro, and a squeeze of lime. Gently nestle the chicken back in, cover, and simmer until the rice is fluffy and the chicken is cooked through. If you’d like a veggie boost, toss in peas or bell pepper for the last few minutes.
Step 4: Blend the Green Sauce
While everything cooks, whip up your green sauce. In a blender, combine more cilantro, jalapeño or aji amarillo, garlic, lime juice, mayonnaise or Greek yogurt, a pinch of salt, and a drizzle of olive oil. Blend until creamy, vibrant, and smooth. Taste and adjust salt or spice if needed—this sauce is the heart and soul of our Peruvian Chicken & Rice with Green Sauce.
Step 5: Serve and Savor
Once the rice and chicken are ready, remove from heat and let rest for a few minutes. Fluff the rice, plate the chicken on top, and drizzle generously with your brilliant green sauce. A scattering of fresh cilantro and lime wedges makes it all pop, and you’re in for a show-stopper dinner.
How to Serve Peruvian Chicken & Rice with Green Sauce
Garnishes
Top each plate with extra cilantro leaves, a few thin slices of red onion, and extra lime wedges—these touches add freshness and a subtle crunch. For special occasions, a sprinkle of crumbled feta or queso fresco over the top can make the dish feel truly celebratory.
Side Dishes
Peruvian Chicken & Rice with Green Sauce plays wonderfully with a crisp, simple salad of tomato, avocado, and cucumber dressed in lime juice. Fried plantains or roasted sweet potatoes are also fantastic complements, adding a sweet counterpoint to the savory, herby main dish.
Creative Ways to Present
Transform leftovers into vibrant burrito bowls by layering chicken and rice over a bed of greens, topping with extra green sauce and a handful of tortilla strips. For parties, you can even serve mini portions in small bowls or cups for a festive, hand-held twist. Don’t be afraid to let that green sauce shine—it makes a killer dip for crudités or as a topping for grilled veggies, too!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Peruvian Chicken & Rice with Green Sauce and green sauce separately in airtight containers in the fridge. This keeps the textures at their best and allows you to reheat only what you need—perfect for packed lunches or quick dinners.
Freezing
Portion out any extra chicken and rice into freezer-safe containers (hold off on freezing the green sauce; fresh herbs and dairy don’t thaw as perfectly). When you need a fast, comforting meal, simply defrost in the fridge overnight.
Reheating
Reheat chicken and rice together in a covered skillet over medium heat with a splash of chicken broth or water to keep things moist. Warm the green sauce gently on the counter or zap it for just a few seconds so it doesn’t lose its bright flavor.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! If you’re in a hurry, shred rotisserie chicken and toss it with a bit of the marinade mixture. Warm it up, then serve over cilantro rice with plenty of green sauce—easy and still packed with flavor.
What can I substitute for aji amarillo in the green sauce?
If you can’t find traditional aji amarillo peppers, jalapeño is a great swap. For a milder sauce, try poblano pepper, or add a pinch of cayenne for extra kick.
Can I make the green sauce dairy-free?
Yes, simply use your favorite vegan mayo or a thick, unsweetened dairy-free yogurt for the same creamy goodness without any dairy.
Is it possible to make the rice in a rice cooker?
Definitely! Sauté onions and rice separately on the stove if you’d like, then add to your rice cooker with broth and cilantro. Top with seared chicken and cook as usual—the results are still delicious and foolproof.
How spicy is the green sauce?
The heat level is totally customizable. Use just half a pepper for mild, or leave the seeds in for more fire. Taste and add gradually until the sauce is just right for you.
Final Thoughts
Ready to turn dinner into something spectacular? Dive in and try this Peruvian Chicken & Rice with Green Sauce. The playful flavors, vivid colors, and sheer delight from every forkful will make it a hit in your home, and I can’t wait for you to taste this favorite for yourself!
Print
Peruvian Chicken & Rice with Green Sauce Recipe
- Prep Time: 15 minutes (plus 30 minutes to marinate)
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Peruvian
- Diet: Halal
Description
Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful main course inspired by Peruvian cuisine. Tender, juicy chicken thighs are marinated in spices, seared to perfection, and then simmered with aromatic rice. The dish is brought to life with a zesty, spicy homemade green sauce that’s bursting with herbs and a touch of heat. This satisfying one-pot meal is easy enough for a weeknight dinner, yet impressive enough for guests.
Ingredients
For the Chicken and Marinade
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt
For the Rice
- 1 1/2 cups long-grain white rice
- 2 1/4 cups chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- 2 tbsp vegetable oil
For the Green Sauce (Aji Verde)
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño pepper, seeded and roughly chopped (more for extra heat)
- 2 green onions, roughly chopped
- 2 cloves garlic
- 2 tbsp lime juice
- 1 tbsp cotija cheese or Parmesan
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, paprika, oregano, black pepper, and salt. Add the chicken thighs, tossing to coat well. Cover and refrigerate for at least 30 minutes (up to overnight) for best flavor.
- Brown the Chicken: Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and shake off excess. Sear the chicken skin-side down until deeply golden, about 4-5 minutes per side. Remove chicken and set aside.
- Sauté the Vegetables: In the same pan, add diced onion and bell pepper. Sauté for 3-4 minutes, scraping up browned bits, until softened and fragrant.
- Add Rice and Cook: Stir in the rice and toast for 1 minute. Return chicken to the pan, nestling it among the rice and vegetables. Pour in chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook 20-25 minutes until rice is tender and chicken is cooked through.
- Finish the Rice: Once rice is cooked, gently fold in the peas and chopped cilantro. Cover and let sit off heat for 5 minutes.
- Prepare the Green Sauce: While the chicken and rice finish, combine cilantro, mayonnaise, sour cream, jalapeño, green onions, garlic, lime juice, cotija (or Parmesan), olive oil, and salt in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Plate the chicken and rice with a generous drizzle of green sauce. Garnish with extra cilantro if desired. Enjoy immediately!
Notes
- Marinate the chicken overnight if you have time for deeper flavor.
- You can substitute boneless, skinless chicken thighs—reduce cook time slightly.
- For extra heat in the green sauce, add more jalapeño or aji amarillo paste if available.
- Basmati or jasmine rice work well in place of standard long-grain rice.
- The green sauce also makes a fantastic dip for vegetables or fries.
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