Peruvian Chicken & Rice with Green Sauce Recipe

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.

this Recipe

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