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Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce

This Easy Peruvian Chicken and Rice with Green Sauce recipe features tender, juicy chicken thighs served over fluffy, aromatic long-grain rice, topped with a vibrant, herb-packed, zesty green sauce. Perfect for quick weeknight dinners or entertaining guests, this dish delivers authentic Peruvian flavors with a balance of savory, fresh, and mildly spicy notes.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 4–6 chicken thighs, bone-in and skin-on
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil, for cooking

Rice

  • 1 1/2 cups long-grain rice
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 1/4 cups chicken broth or water
  • Salt, to taste

Green Sauce

  • 1 cup fresh cilantro leaves
  • 1 jalapeño or 1 aji amarillo pepper, seeded if desired
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons olive oil
  • Salt, to taste

Instructions

  1. Prepare the Chicken: Season the chicken thighs evenly with salt, pepper, garlic powder, and ground cumin. Heat olive oil in a heavy skillet over medium-high heat. Add the chicken and sear on each side until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken from the pan and let it rest while you prepare the other components.
  2. Cook the Rice: Rinse the long-grain rice under cold water until the water runs clear to remove excess starch. In the same pan, sauté diced onions and minced garlic until soft and fragrant. Add the rice and toast it lightly for a couple of minutes, stirring constantly. Pour in chicken broth or water, season with salt, then cover. Reduce heat to low and simmer gently until the rice is fluffy and cooked through, approximately 15-18 minutes.
  3. Make the Green Sauce: In a blender or food processor, combine fresh cilantro, jalapeño or aji amarillo, garlic, lime juice, mayonnaise or Greek yogurt, olive oil, and a pinch of salt. Blend until you achieve a smooth, creamy consistency. Adjust seasoning with more lime juice or salt if needed.
  4. Serve and Enjoy: Plate a generous scoop of fluffy rice, top with the sliced chicken thighs, and drizzle the vibrant green sauce generously over the top. Garnish with extra cilantro leaves or lime wedges for added freshness.

Notes

  • Pat chicken dry before seasoning to ensure a perfect golden crust.
  • Toasting the rice adds a subtle nuttiness and depth of flavor.
  • Use fresh cilantro for the green sauce to achieve the best vibrant color and flavor.
  • If the green sauce is too thick, thin it with a little water or additional lime juice.
  • Let the chicken rest after cooking to retain juiciness and tenderness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Peruvian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 25g
  • Saturated Fat: 5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 110mg

Keywords: Peruvian chicken, green sauce, chicken and rice, easy dinner, weeknight meal, authentic Peruvian recipe