Savory Peruvian Chicken & Rice with Zesty Green Sauce Recipe

If you’re craving an authentic taste of Latin America, this savory Peruvian chicken rice with zesty green sauce is exactly what you need. This recipe combines tender, flavorful chicken with fluffy, aromatic rice and a vibrant green sauce that will brighten every bite. You’ll love how the zesty sauce perfectly complements the rich, savory chicken, making it an irresistible meal for any day of the week.

this Recipe

Making Peruvian chicken rice at home is easier than you might think, and once you try this recipe, you’ll want to make it again and again. It’s a perfect way to bring some Latin flair into your kitchen, impress your family, or treat yourself to something truly special.

Why You’ll Love This Recipe

• Deliciously tender chicken infused with traditional Peruvian spices.
• Fluffy, flavorful rice cooked to perfection alongside the chicken.
• The zesty green sauce adds a fresh, tangy kick that balances the dish.
• One-pot stovetop method simplifies cooking and cleanup.
• Perfect for meal prep or a satisfying family dinner.

Ingredients

Gather these ingredients to make the savory Peruvian chicken and rice with zesty green sauce. Fresh herbs and spices provide authentic flavor, while pantry staples keep it convenient.

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro, divided
• 1 lime, juiced
• 1 jalapeño, seeded and chopped (for sauce)
• 1/2 cup fresh parsley leaves (for sauce)
• 1/2 cup mayonnaise (for sauce)
• 1 tablespoon white vinegar (for sauce)
• 1/4 cup extra-virgin olive oil (for sauce)
• Salt to taste (for sauce)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: Approximately 550 per serving

How to Make Savory Peruvian Chicken & Rice with Zesty Green Sauce: A Latin Delight!

1. Start by seasoning the chicken thighs with cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spices evenly over all sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
3. In the same skillet, add diced onion and minced garlic. Sauté until translucent and fragrant, about 3 minutes.
4. Add the rinsed rice to the skillet and stir to coat with the onion and oil. Pour in chicken broth, add peas, and stir gently. Return chicken thighs on top of the rice, skin side up.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temp 165°F).
6. While the chicken and rice cook, prepare the zesty green sauce by blending jalapeño, parsley, cilantro, mayonnaise, lime juice, white vinegar, olive oil, and salt until smooth and creamy.
7. Once the chicken and rice are done, fluff the rice gently with a fork and transfer to serving plates. Spoon the zesty green sauce generously over the chicken.
8. Garnish with the remaining fresh cilantro and serve immediately for a fresh and flavorful dinner.

Tips for the Best Results

• Rinse the rice thoroughly to remove excess starch and prevent clumping.
• Use bone-in chicken thighs for juicier, more flavorful meat.
• Adjust jalapeño quantity in the sauce to control the spice level to your preference.
• Let the chicken rest covered for 5 minutes after cooking to retain juices.
• Serve with a wedge of lime on the side for an extra citrusy boost.

Storage and Reheating

Store leftover Peruvian chicken rice and green sauce separately in airtight containers in the refrigerator for up to 3 days. The sauce may thicken slightly after chilling; stir in a splash of water or lime juice to loosen before serving.

To reheat, warm the chicken and rice gently on the stovetop or in the microwave until heated through. Add fresh zesty green sauce after reheating to keep its bright flavor and creamy texture.

Frequently Asked Questions

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but bone-in thighs tend to remain juicier and more flavorful when cooked with the rice. Adjust cooking time accordingly to avoid drying out the meat.

Is the zesty green sauce spicy?

The sauce has a mild to moderate heat from the jalapeño, which you can reduce by removing seeds or omit entirely for a milder sauce. The creamy mayonnaise balances the heat nicely.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as it uses rice, chicken, and fresh herbs. Just ensure any broth used is labeled gluten-free.

What can I serve with Peruvian chicken rice?

This dish is hearty enough to be a meal on its own but pairs beautifully with a simple green salad, roasted vegetables, or plantains for a well-rounded Latin-inspired dinner.