Peruvian Chicken & Rice with Green Sauce Recipe

Get ready to fall head over heels for this bold, vibrant, and irresistibly comforting Peruvian Chicken & Rice with Green Sauce. This dish is a weeknight dinner dream—packed with flavor, incredibly easy to make, and totally satisfying. Juicy, spice-rubbed chicken, fluffy seasoned rice, and that magical creamy green sauce? It’s a trio that hits every note: savory, herby, tangy, and just the right amount of heat. It’s everything you want when you’re short on time but craving something truly special.

Why You’ll Love This Recipe

  • One-Pan Wonder: The chicken and rice cook together, soaking up every bit of flavor in the same pan. Less mess, more taste.
  • That Green Sauce: This sauce is the star of the show—fresh, zippy, and utterly addictive. You’ll want to drizzle it on everything.
  • Big Flavors, Little Effort: The marinade and sauce do all the heavy lifting, so you don’t need hours in the kitchen.
  • Perfect for Everyone: You can easily make it mild or spicy, and it’s just as tasty with thighs, breasts, or even tofu.

Ingredients You’ll Need

Let’s break down the key players in this flavor-packed dinner:

  • Chicken thighs or breasts: Skin-on, bone-in thighs are ideal for maximum flavor, but boneless works if you’re in a hurry.
  • Garlic and lime juice: Essential for that bright, zesty marinade.
  • Olive oil: Helps carry the seasoning and gives everything a nice golden sear.
  • Spices (cumin, paprika, oregano): Earthy, smoky, and deeply savory—this combo is what makes the chicken so craveable.
  • Rice: Long grain rice works best; it soaks up all the juices from the chicken while staying fluffy.
  • Chicken broth: Adds depth to the rice as it cooks.
  • Onion and bell pepper: These aromatics form the foundation of flavor in the rice.
  • Cilantro and jalapeño: The green sauce MVPs—vibrant and spicy in the best way.
  • Mayonnaise and Greek yogurt: For that creamy, tangy, irresistible green sauce texture.
  • Vinegar: A splash of tang to brighten up the sauce.
  • Salt and pepper: Season generously—it brings everything to life.

Variations

Want to mix it up? Here are a few delicious twists:

  • Make it vegetarian: Swap the chicken for roasted cauliflower or chickpeas.
  • Use quinoa or brown rice: For a whole grain upgrade.
  • Extra spice: Toss a serrano into the green sauce or add a pinch of cayenne to the marinade.
  • Sauce swap: Try it with chimichurri or even a smoky chipotle crema for a whole new flavor vibe.

How to Make Peruvian Chicken & Rice with Green Sauce

Step 1: Marinate the Chicken

Whisk together lime juice, olive oil, garlic, cumin, paprika, and oregano. Rub this all over the chicken and let it marinate—30 minutes is good, but overnight is even better.

Step 2: Sear the Chicken

Heat a large skillet or Dutch oven over medium-high. Sear the chicken skin-side down until golden and crisp. Flip and cook briefly on the other side. Set aside (it’ll finish cooking with the rice).

Step 3: Build the Rice

In the same pan, sauté onion and bell pepper until soft. Stir in the rice and toast it lightly, then pour in the broth. Nestle the chicken on top, cover, and simmer until the rice is tender and the chicken is cooked through.

Step 4: Make the Green Sauce

While everything cooks, blend together cilantro, jalapeño, garlic, mayo, yogurt, vinegar, lime juice, and salt. Blitz until smooth and creamy. Adjust salt and lime to taste.

Step 5: Serve

Once everything is ready, fluff the rice, top with the juicy chicken, and drizzle generously with that vibrant green sauce. Heaven.

Pro Tips for Making the Recipe

  • Sear the chicken well: That crispy skin adds flavor and texture—don’t rush it.
  • Use warm broth: It helps the rice cook evenly and absorb flavor better.
  • Blitz the sauce until smooth: The creamier, the better. If it’s too thick, add a splash of water or lime juice.
  • Let it rest: Give the dish 5 minutes off the heat before serving to let the flavors settle.

How to Serve

This dish doesn’t need much—it’s a complete meal on its own—but if you’re looking to round it out:

Garnishes

A few sprigs of fresh cilantro, lime wedges, and thinly sliced red onions go a long way in adding freshness and crunch.

Side Ideas

Serve it with a crisp side salad, grilled veggies, or even some fried plantains for a sweet-savory combo.

Beverage Pairings

A cold beer or a chilled glass of white wine (Sauvignon Blanc is great) complements the spice and creaminess beautifully.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days. Keep the sauce separate if possible.

Freezing

Freeze the chicken and rice (without sauce) in individual portions for up to 3 months. Thaw overnight before reheating.

Reheating

Microwave with a splash of broth or water, or reheat on the stove over low heat. The green sauce should be served cold or at room temp.

FAQs

Can I make the green sauce ahead of time?
Absolutely! The green sauce actually gets better after a few hours in the fridge. Make it up to 3 days ahead for easy meal prep.

What if I don’t like cilantro?
Try swapping it with fresh parsley and a little mint. You’ll still get that herby punch without the cilantro flavor.

Can I use an Instant Pot?
Yes! Sear the chicken using the sauté function, then cook on high pressure for 10 minutes with a natural release. The rice may come out a bit softer, but the flavor is still amazing.

How spicy is the green sauce?
It’s customizable! Use half a jalapeño for mild heat or throw in the whole thing (seeds included) if you like it fiery.

Final Thoughts

This Peruvian Chicken & Rice with Green Sauce is comfort food with character—easy, bold, and seriously satisfying. It’s the kind of dish you’ll crave again the next night, and luckily, it’s simple enough to make that happen. Don’t skip the sauce. Trust me—it’s the heart of the meal. Now go ahead, give it a try and make your weeknight dinners unforgettable!

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Peruvian Chicken & Rice with Green Sauce Recipe

Peruvian Chicken & Rice with Green Sauce Recipe

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  • Author: slsrecipes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Peruvian
  • Diet: Gluten Free

Description

A flavorful and vibrant Peruvian-style chicken and rice dish served with a zesty green sauce made from herbs, lime, and creamy mayonnaise. Perfect for a comforting and exotic meal.


Ingredients

Units Scale
  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/4 cup chopped cilantro
  • For the green sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup fresh cilantro leaves
  • 1 small jalapeño, seeded
  • 2 cloves garlic
  • 1 tbsp lime juice
  • Salt to taste

Instructions

  1. Season chicken with cumin, paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear chicken until browned and cooked through, about 5-7 minutes per side. Set aside.
  3. In the same skillet, sauté onion and garlic until softened.
  4. Add rice and stir to coat in the oil and spices.
  5. Pour in chicken broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15 minutes.
  7. Add frozen peas and chopped cilantro, then fluff rice with a fork.
  8. To make the green sauce, blend mayonnaise, sour cream, cilantro, jalapeño, garlic, lime juice, and salt until smooth.
  9. Serve chicken over the rice with a generous drizzle of green sauce.

Notes

  • For extra heat, keep the jalapeño seeds in the green sauce.
  • Use Greek yogurt instead of sour cream for a lighter sauce.
  • This dish pairs well with a fresh avocado salad.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 2g
  • Sodium: 560mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 105mg

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