Peruvian Chicken & Rice with Green Sauce

Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce is a vibrant, flavorful dish that combines juicy, spice-marinated chicken thighs with fragrant rice and a zesty, creamy green sauce. Inspired by traditional Peruvian flavors, this recipe offers a satisfying balance of smokiness, heat, and tang, perfect for a hearty weeknight dinner or an impressive meal for guests.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chicken thighs (bone-in, skin-on)olive oilground cuminpaprikaoreganofresh garliclime juicericechicken brothonionbell peppercilantrojalapeñomayonnaiselime juicegarlic cloveswhite vinegarsalt and pepper

directions

In a bowl, mix olive oil, cumin, paprika, oregano, minced garlic, salt, pepper, and lime juice. Rub this marinade all over the chicken thighs.

Cover and marinate the chicken for at least 30 minutes, or overnight for deeper flavor.

Preheat your oven to 425°F (220°C).

Heat a skillet over medium-high heat and sear the chicken thighs skin-side down until browned and crispy. Flip and cook for a few minutes more, then transfer to the oven and roast for 20–25 minutes until fully cooked.

In the same pan, sauté diced onion and bell pepper until soft.

Add rice and stir to coat in the oil and aromatics.

Pour in chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes until rice is tender and liquid is absorbed.

For the green sauce, blend together cilantro, jalapeño, garlic, mayonnaise, lime juice, white vinegar, and a pinch of salt until smooth.

Serve the roasted chicken over the rice, drizzled with the vibrant green sauce.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesMarinating time: 30 minutes (or overnight)Cooking time: 35–40 minutesTotal time: 1 hour 25 minutes (including marinating)

Variations

Substitute chicken breasts if you prefer leaner meat.

Use Greek yogurt instead of mayonnaise in the green sauce for a tangier, lighter option.

Add peas or corn to the rice for more texture and color.

Top with avocado slices or pickled red onions for added flair.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or in a skillet over medium heat until warmed through.Green sauce should be stored separately and used within 5 days. Shake or stir before using again.

FAQs

What makes the green sauce green?

The vibrant green color comes from fresh cilantro and jalapeño blended into the sauce.

Is Peruvian chicken spicy?

It has a mild kick from spices and jalapeño but is not overwhelmingly spicy.

Can I grill the chicken instead?

Yes, grilled chicken adds an extra layer of smokiness to the dish.

Can I use white rice or brown rice?

Either works—adjust cooking time accordingly for brown rice, which takes longer to cook.

Is this dish gluten-free?

Yes, if all ingredients used (like mayonnaise and broth) are gluten-free.

What can I use instead of jalapeño?

Use serrano for more heat or green bell pepper for a milder version.

Can I freeze this meal?

Yes, freeze the cooked chicken and rice separately for up to 2 months. Green sauce is best made fresh.

Do I have to marinate the chicken?

Marinating is highly recommended for flavor but if in a rush, let it sit at least 15 minutes.

Can I make the green sauce ahead?

Absolutely! It even tastes better after sitting for a few hours in the fridge.

What side dishes go well with this?

Try a simple tomato salad, fried plantains, or a side of black beans.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a bold, comforting dish that brings together rich spices, savory rice, and a zingy, herb-filled sauce for an unforgettable flavor experience. It’s perfect for sharing and sure to become a staple in your recipe rotation.

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