Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce is a vibrant, flavor-packed dish that brings together tender marinated chicken, savory rice, and a bold, creamy green sauce. Known for its fusion of spices and fresh herbs, this comforting meal delivers a taste of Peru in every bite. Perfect for a hearty weeknight dinner or a special gathering, it’s both satisfying and refreshingly unique.

ingredients

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

chicken thighs (bone-in, skin-on preferred)olive oilgarlic cloveslime juiceground cuminpaprikasalt and pepperwhite ricechicken brothonionbell pepper (red or yellow)frozen peas

For the Green Sauce:

fresh cilantrofresh parsleyjalapeño or serrano pepper (seeded for less heat)garlic clovesmayonnaiselime juiceolive oilwhite vinegarsalt

directions

In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper.

Rub the marinade over the chicken thighs and let sit for at least 30 minutes (or overnight for deeper flavor).

Preheat the oven to 400°F (200°C). Place the chicken in a baking dish and roast for 35–40 minutes, or until skin is crisp and internal temperature reaches 165°F (74°C).

While the chicken bakes, heat olive oil in a large skillet. Sauté chopped onion and bell pepper until softened.

Stir in the rice, coating it with the vegetables and oil. Add chicken broth and bring to a simmer.

Cover and cook over low heat for 15–18 minutes, or until the rice is tender and liquid is absorbed. Stir in peas and let sit, covered, for 5 minutes.

For the green sauce, blend cilantro, parsley, jalapeño, garlic, mayo, lime juice, vinegar, olive oil, and salt until smooth and creamy.

Serve the roasted chicken over the rice with a generous drizzle of green sauce on top.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesMarination time: 30 minutes (minimum)Cooking time: 40 minutesTotal time: 1 hour 30 minutes

Variations

Use boneless, skinless chicken if you prefer a lighter version.

Add corn or diced carrots to the rice for more texture and sweetness.

Substitute Greek yogurt for mayo in the green sauce for a tangy twist.

Serve with fried plantains or avocado slices for a fuller meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat the chicken and rice in the oven or microwave until warmed through.Green sauce can be refrigerated separately for up to 5 days.

FAQs

What makes Peruvian green sauce so flavorful?

The combination of fresh herbs, garlic, spicy pepper, and tangy lime gives it a bold and unique flavor.

Can I make this dish spicy?

Yes, keep the seeds in the pepper or use more for extra heat.

Can I use brown rice?

Yes, but adjust the cooking time and liquid as needed since brown rice takes longer to cook.

Can I grill the chicken instead of baking?

Absolutely. Grilling adds a smoky depth that complements the flavors well.

What if I don’t have fresh herbs?

You can use dried herbs in a pinch, but the flavor will be less vibrant.

Can I freeze the green sauce?

It’s best fresh, but you can freeze it in small portions for up to 1 month.

Is this dish gluten-free?

Yes, just ensure the chicken broth and all condiments used are certified gluten-free.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a celebration of bold spices and comforting textures. The juicy chicken, aromatic rice, and zesty green sauce create a well-rounded dish that’s as pleasing to the palate as it is to the eyes. Once you try it, this flavorful favorite is sure to become a regular on your dinner menu.