Name: Peruvian Chicken and Rice with Green Sauce for Flavor Lovers
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 thighs bone-in, skin-on chicken (gives rich flavor and tender texture); 2 tablespoons vegetable oil (needed for searing); salt (to taste); pepper (to taste); 1 cup long-grain rice (stays fluffy and absorbs broth); 2 cups chicken broth (adds depth of flavor); 1 medium onion, chopped (sweetens and adds aroma); 2 cloves garlic, minced (infuses flavor); 1 teaspoon cumin (introduces earthy warmth); 1 teaspoon paprika (adds smokiness); 1 cup peas (fresh or frozen) (adds nutrients and color); 1 lime juiced (adds refreshing zest); 1 cup fresh cilantro leaves (lends vibrant color and flavor); 1/2 cup mayonnaise (provides creaminess); 1 tablespoon lime juice (enhances brightness); 1 jalapeño seeded and chopped (offers kick of heat); 1 clove garlic (adds boldness); salt (to taste); pepper (to taste)

As a culinary adventurer, I was amazed when I first encountered the vibrant flavors of Peruvian cuisine. This Peruvian Chicken and Rice with Green Sauce has become a staple in my kitchen, a comforting dish that transports me back to those sun-soaked plazas filled with aromas that beckon, inviting you to indulge. Not only is this recipe a hassle-free one-pot wonder, making cleanup a breeze, but it also doubles as a delightful crowd-pleaser that’s perfect for gatherings. With succulent chicken thighs simmered to perfection alongside fluffy rice infused with spices, every bite is a treat, especially when you drizzle on that zesty green sauce. Ready to add a little adventure to your dinner table? Let’s dive into this delightful recipe that’s sure to impress your family and friends!

Why is this dish a must-try?

Flavorful magic awaits! This Peruvian Chicken and Rice with Green Sauce brings a burst of flavors that tantalize your taste buds.
One-Pot Wonder: Enjoy the ease of cooking—and cleaning up—while savoring those incredible spices!
Crowd-Pleasing dish: Perfect for gatherings, this recipe will have everyone's taste buds dancing in delight!
Zesty Green Sauce: Elevate each bite with a creamy, spicy sauce that complements the chicken perfectly.
Versatile option: Serve it as a delightful weeknight dinner or impress guests at your next dinner party.
Don't forget to check out our guide on easy homemade sauces to enhance your culinary adventures!

Peruvian Chicken and Rice with Green Sauce Ingredients

For the Chicken
• 4 bone-in, skin-on chicken thighs – gives the dish a rich flavor and tender texture as they cook.
• 2 tablespoons vegetable oil – needed for searing the chicken until crispy.
• Salt and pepper – to taste, essential for bringing out the natural flavors of the chicken.

For the Rice
• 1 cup long-grain rice – this type of rice stays fluffy and absorbs all the delicious broth.
• 2 cups chicken broth – adds depth and enhances the overall flavor of your Peruvian Chicken and Rice.
• 1 medium onion, chopped – sweetens the dish and adds a wonderful aroma.
• 2 cloves garlic, minced – infuses a lovely flavor and depth to the dish.
• 1 teaspoon cumin – introduces earthy warmth, balancing the dish beautifully.
• 1 teaspoon paprika – contributes a subtle smokiness for added interest.
• 1 cup peas (fresh or frozen) – a pop of color and nutrients that bring the dish to life!
• 1 lime, juiced – adds a refreshing zest that brightens up the flavors.

For the Green Sauce
• 1 cup fresh cilantro leaves – the star of the sauce, lending it vibrant green color and fresh flavor.
• ½ cup mayonnaise – provides creaminess, creating a smooth texture for the sauce.
• 1 tablespoon lime juice – enhances the brightness of the sauce and balances the richness.
• 1 jalapeño, seeded and chopped – offers a kick of heat; adjust quantity for your spice preference.
• 1 clove garlic – adds boldness and depth to the green sauce.
• Salt and pepper – to taste, essential for perfecting the flavor of the sauce.

Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce

Step 1: Season the Chicken
Generously season the bone-in, skin-on chicken thighs with salt and pepper on both sides. This step enhances the flavor, so don’t skip it! Prepare a large skillet or Dutch oven and heat 2 tablespoons of vegetable oil over medium-high heat.

Step 2: Sear the Chicken
Add the chicken thighs to the skillet, skin-side down, and sear them for about 5–7 minutes until the skin turns crispy and golden brown. Flip the chicken and continue cooking for an additional 5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Aromatics
Reduce the heat to medium, and add the chopped onion to the same skillet. Sauté until the onion becomes translucent, which should take about 3–4 minutes. Next, stir in 2 cloves of minced garlic, 1 teaspoon of cumin, and 1 teaspoon of paprika. Cook for another minute until fragrant, making the kitchen smell heavenly.

Step 4: Toast the Rice
Incorporate 1 cup of long-grain rice into the onion and garlic mixture. Stir well to coat each grain of rice with oil and spices, allowing it to toast for about 2–3 minutes. This step enhances the nutty flavor of the rice, creating the perfect base for your Peruvian Chicken and Rice.

Step 5: Add the Broth and Chicken
Pour in 2 cups of chicken broth, then carefully return the seared chicken thighs to the skillet, skin-side up. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and simmer the dish for 25–30 minutes, until the rice absorbs most of the liquid and cooks through.

Step 6: Steam the Peas
With about 5 minutes left of cooking time, scatter 1 cup of peas evenly over the rice without stirring it. Cover the skillet to steam the peas until they are tender and bright green. This helps to lock in flavors and adds a lovely pop of color to your dish.

Step 7: Prepare the Green Sauce
While the chicken and rice are cooking, prepare the tantalizing green sauce. In a blender, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, 1 tablespoon of lime juice, 1 chopped jalapeño, 1 clove of garlic, and a pinch of salt and pepper. Blend until you achieve a smooth and creamy consistency that will elevate your Peruvian Chicken and Rice.

Step 8: Fluff and Rest the Dish
Once the rice and chicken are fully cooked, remove the skillet from the heat and let it sit, covered, for about 5 minutes. This resting period allows the flavors to meld beautifully. After that, use a fork to fluff the rice gently, ensuring it remains light and airy.

Step 9: Serve with Flair
To serve, place each chicken thigh atop a generous bed of rice, then drizzle with the creamy green sauce. Garnish with fresh cilantro leaves and lime wedges on the side for a burst of freshness. Your Peruvian Chicken and Rice with Green Sauce is now ready to be enjoyed!

Peruvian Chicken and Rice with Green Sauce Variations

Feel free to get creative with this dish and make it your own, enhancing flavors and experimenting with textures!

Dairy-Free: Swap mayonnaise with avocado for a creamy, dairy-free green sauce that’s equally delicious.
Spicy Kick: Add extra jalapeños or a splash of hot sauce to the green sauce for those who love a little heat.
Herb-Infused: Incorporate fresh parsley or scallions into the green sauce alongside cilantro for a burst of unique flavor.
Vegetarian Delight: Replace the chicken with roasted vegetables like bell peppers, zucchini, or eggplant for a vibrant vegetarian version!
Nutty Texture: Toss in some toasted almonds or walnuts to the rice before serving, adding a delightful crunch to every bite.
Coconut Rice: Substitute chicken broth with coconut milk for a creamy and tropical twist that beautifully complements the spices.
This addition creates a rich, indulgent base that pairs harmoniously with the chicken.
Lime Zing: Squeeze extra lime juice over the finished dish to brighten up the flavors even more; it’s a refreshing twist any lime lover will appreciate.

For more culinary adventures, check out our tips for customizing sauces and explore other delicious one-pot meals that can save time without sacrificing taste!

Make Ahead Options

These Peruvian Chicken and Rice with Green Sauce are perfect for busy home cooks looking to save time during the week! You can season and sear the chicken thighs, then refrigerate them for up to 24 hours before cooking. To prep the rice mixture, sauté the onions, garlic, and spices, then store it in an airtight container. The rice can be kept in the fridge for up to 3 days. When you're ready to serve, simply follow the cooking steps by adding the chicken and broth, and complete the dish as instructed. This method ensures your meal is just as delicious while saving you invaluable time in the kitchen!

What to Serve with Peruvian Chicken and Rice with Green Sauce

Bring your dinner table to life with exciting pairings that enhance this delightful dish's zesty and vibrant flavors!

Creamy Coleslaw: The crisp texture and tangy dressing of coleslaw provide a refreshing contrast to the savory chicken and rice. This side is bright and satisfying.
Crispy Fried Plantains: Golden, sweet, and slightly crispy, fried plantains add a delightful crunch and a hint of sweetness that balances the spices beautifully.
Garlic Bread: Soft and warm, garlic bread offers gooey warmth that complements the green sauce and beckons for those extra bites! It's an ideal dipping companion.
Avocado Salad: With its creamy texture and subtle buttery flavor, an avocado salad brightens the plate and adds a refreshing touch that complements the main dish perfectly.
Pickled Red Onions: Tart and vibrant, pickled red onions inject a punch of acidity that elevates the flavors of chicken and rice, making every forkful delightful.
Chilled Citrus Spritz: A savory drink such as a citrus spritz blends citrus notes that pair perfectly with the dish's spice. This drink is refreshing and adds to the celebratory spirit of the meal.
Lime Sorbet: To finish off your culinary adventure, a light and refreshing lime sorbet serves as a delightful dessert, cleansing the palate and leaving a zesty aftertaste.
Caesar Salad: Crisp romaine with a creamy dressing enhances the dining experience with its crunch, adding another layer of deliciousness alongside your main dish.
Corn on the Cob: Sweet, buttery corn on the cob is a classic side that brings a homely touch, balancing the bold flavors of the chicken and rice. Enjoy it slathered with butter!

How to Store and Freeze Peruvian Chicken and Rice

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to allow it to cool completely before sealing.

Freezer: For longer storage, freeze the chicken and rice in portions for up to 3 months. Use freezer-safe containers or bags to prevent freezer burn.

Reheating: To reheat, thaw overnight in the fridge and warm in a skillet over low heat, adding a splash of chicken broth to keep it moist.

Best Usage: The flavors deepen after a day in the fridge, making the leftovers just as delicious—perfect for busy weeknights!

Expert Tips for Peruvian Chicken and Rice

Season Generously: Don’t hold back on the salt and pepper for your chicken thighs. Proper seasoning enhances the dish’s depth and flavor.
Perfectly Crisp Skin: Ensure the skillet is hot enough before adding the chicken. A sizzling sound means you're on the right track for crispy skin!
Toast the Rice: Take a moment to toast the rice, as it amplifies its nuttiness and makes the Peruvian Chicken and Rice incredibly flavorful.
Monitor the Simmer: Keep an eye on the heat while simmering. It should be low but steady to avoid burning the rice at the bottom.
Green Sauce Balance: Taste and adjust the green sauce's seasoning. Adding more lime juice can help brighten the flavors, complementing the chicken perfectly.
Rest Before Serving: Let the dish rest for a few minutes off the heat. This allows flavors to meld and steam finishes cooking the rice to perfection.

Peruvian Chicken and Rice with Green Sauce Recipe FAQs

What type of chicken should I use for this recipe?
Absolutely! Bone-in, skin-on chicken thighs are the stars of this dish. Their rich flavor and moisture keep the chicken tender while cooking. If you prefer, you can also use boneless chicken thighs for quicker cooking, but they may not have the same depth of flavor as bone-in versions.

How should I store leftovers of Peruvian Chicken and Rice with Green Sauce?
For the best results, transfer any leftovers into an airtight container and refrigerate them. They’ll stay fresh for up to 3 days. Just make sure your dish has cooled completely before sealing it up, which helps retain moisture and flavor.

Can I freeze Peruvian Chicken and Rice?
Yes, you can! Once cooled, portion the chicken and rice into freezer-safe bags or containers. They can stay good in the freezer for up to 3 months. When you're ready to eat it, thaw overnight in the refrigerator and reheat on the stove over low heat, adding a splash of chicken broth to keep it juicy and flavorful.

How do I know if my chicken is cooked properly?
To ensure your chicken is perfectly cooked, check that its internal temperature reaches 165°F (75°C). You can use a meat thermometer to get an accurate reading. The juices should run clear when pierced, without any pink remaining. Don’t worry, the skin will stay crispy and flavorful!

What if I don't have some of the ingredients?
Very! You can make substitutions based on what you have on hand. For instance, if you don't have fresh cilantro for the green sauce, parsley can be a good substitute. You can also swap the jalapeño for a milder pepper or leave it out altogether for a more kid-friendly version.

Is this dish suitable for pets?
Generally, it's best to keep this dish away from pets. The seasonings, especially garlic and onion, can be harmful to dogs and cats. If you’d like to share a treat, consider giving them plain, unseasoned chicken after cooking.