Peruvian Chicken & Rice with Green Sauce Recipe

Get ready to fall head over heels for this bold and zesty Peruvian Chicken & Rice with Green Sauce. It’s the kind of dish that delivers huge flavor with minimal effort—perfect for weeknights when you’re short on time but still want something truly satisfying. Juicy, golden-seared chicken served over fluffy, seasoned rice, all topped off with a vibrant, creamy green sauce that’s bursting with herby, garlicky goodness—this is comfort food with a serious flavor upgrade!

Why You’ll Love This Recipe

• Packed with Flavor: From the deeply seasoned chicken to the garlicky green sauce, every bite is loaded with bold Peruvian-inspired flavors.
• Fast and Easy: This is a complete meal made in under an hour—ideal for busy weeknights when you want something fresh but fuss-free.
• Family Friendly: The flavors are exciting but not too spicy, making this a hit with adults and kids alike.
• Customizable: You can swap ingredients based on what you have on hand—this recipe is flexible without sacrificing taste.

Ingredients You’ll Need

Gather these kitchen staples and a few fresh items for a show-stopping meal that’s easy to pull together:

• Chicken thighs: Boneless, skinless thighs work best—they stay juicy and soak up the seasonings beautifully.
• Garlic: Essential for both the chicken marinade and the green sauce; don’t be shy here.
• Lime juice: Brightens the marinade and adds a punch of acidity to balance the richness.
• Cumin and paprika: These give the chicken that signature warm, earthy flavor. Smoked paprika is a nice bonus for depth.
• White rice: A fluffy, neutral base that soaks up the chicken drippings and ties the dish together.
• Chicken broth: For cooking the rice—it adds more flavor than water alone.
• Cilantro and parsley: The base of the green sauce. Use fresh herbs for the most vibrant color and taste.
• Jalapeño: Adds a mild kick to the green sauce. You can remove the seeds for less heat or add more if you’re into spice.
• Mayonnaise: Gives the green sauce its creamy body. You can sub Greek yogurt for a lighter option.
• Olive oil: Helps emulsify the sauce and keeps the chicken from sticking while cooking.

Variations

Looking to mix things up? Here are some fun ways to switch it up:

• Use Chicken Breast: Slice it thin so it stays tender. Just be mindful not to overcook.
• Spicy Version: Add an extra jalapeño or a small serrano pepper to the green sauce.
• Herb Swap: Try basil or mint for a different twist on the sauce if you’re out of cilantro or parsley.
• Vegetarian Option: Sub the chicken for roasted cauliflower or tofu and keep the rest the same—it’s still absolutely delicious.

How to Make Peruvian Chicken & Rice with Green Sauce

Step 1: Marinate the Chicken

Toss the chicken with lime juice, garlic, cumin, paprika, salt, and olive oil. Let it marinate for at least 15 minutes (or longer if you have time).

Step 2: Sear the Chicken

Heat a skillet over medium-high heat and cook the chicken until it’s golden brown and cooked through. Set aside and keep warm.

Step 3: Cook the Rice

In the same pan (yes, same pan for more flavor!), add rice and toast it slightly. Pour in the chicken broth, bring to a boil, then cover and reduce to a simmer. Cook until the rice is fluffy and liquid is absorbed.

Step 4: Make the Green Sauce

While the rice is cooking, blend cilantro, parsley, jalapeño, garlic, lime juice, mayonnaise, and olive oil until smooth and creamy. Season with salt to taste.

Step 5: Assemble and Serve

Fluff the rice, slice the chicken, and drizzle that green magic all over. Serve extra sauce on the side—trust me, people will want more.

Pro Tips for Making the Recipe

• Let the Chicken Rest: After searing, give it a few minutes to rest before slicing. This keeps the juices inside where they belong.
• Use Day-Old Rice for a Shortcut: Got leftover rice? Warm it in the same pan with a little broth or oil and skip the cooking step.
• Blender Sauce Hack: Use a high-powered blender for a silky green sauce—don’t forget to scrape the sides!
• Taste as You Go: The green sauce can be easily adjusted. Want it tangier? Add more lime. Too thick? A splash of water or olive oil will fix it.

How to Serve

This dish is a complete meal on its own, but if you want to round it out:

Garnish:

Sprinkle with chopped cilantro or green onions. A wedge of lime on the side never hurts.

Sides:

Serve with a crisp cucumber salad or roasted vegetables for extra crunch and color.

Extra Sauce:

Put that green sauce in a small bowl at the table—people will dip everything in it.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, rice, and sauce in separate airtight containers. They’ll keep well in the fridge for up to 4 days.

Freezing

Freeze the chicken and rice (separately) for up to 2 months. The sauce doesn’t freeze well due to the mayo, so make it fresh if you’re prepping ahead.

Reheating

Reheat the rice and chicken in the microwave or on the stovetop with a splash of broth or water. Stir the sauce well before serving if it’s been sitting.

FAQs

Can I make the green sauce ahead of time?
Yes! It actually tastes even better after a few hours in the fridge. Just store it in a sealed container and stir before serving.

Is the green sauce spicy?
It’s mildly spicy thanks to the jalapeño, but you can control the heat easily. Remove the seeds for less heat, or double the peppers for more.

Can I use brown rice instead of white rice?
Absolutely. Just keep in mind that brown rice takes longer to cook and needs a bit more liquid.

What’s the best way to get a nice sear on the chicken?
Make sure your pan is hot and don’t overcrowd it. Let the chicken sit undisturbed to get that gorgeous golden crust.

Final Thoughts

If you’re craving something bold, vibrant, and totally satisfying, this Peruvian Chicken & Rice with Green Sauce is calling your name. It’s easy, it’s flavorful, and it’s guaranteed to break the dinnertime routine in the best way possible. Give it a go—you might just find yourself making extra sauce “just in case.”

Print