Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce is a bold and flavorful dish that brings together juicy, spice-marinated chicken, savory rice, and a creamy, herb-packed green sauce. The chicken is seared to golden perfection and cooked with rice infused with spices, vegetables, and broth. The green sauce, a star in its own right, adds a zesty, creamy finish that ties everything together beautifully. Perfect for weeknight dinners or entertaining guests, this dish is both comforting and exciting.

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 oilgarliconionbell pepper (red or green)cuminpaprikachicken brothwhite rice (long grain)frozen peasfresh cilantrofresh lime juicemayonnaisejalapeños (or other green chili)white vinegarsalt and pepper

directions

Season the chicken with salt, pepper, cumin, and paprika. Let it marinate for at least 30 minutes.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken until browned on both sides. Remove and set aside.

In the same pan, sauté chopped onion, garlic, and bell pepper until softened.

Add rice and toast lightly for 1-2 minutes.

Pour in chicken broth, stir in peas, and nestle the chicken back into the pan.

Bring to a boil, reduce heat, cover, and simmer for about 20-25 minutes, or until rice is tender and chicken is fully cooked.

While the chicken and rice cook, prepare the green sauce by blending cilantro, jalapeños, garlic, lime juice, mayonnaise, vinegar, salt, and a touch of olive oil until smooth.

Serve the chicken and rice hot, drizzled generously with the green sauce.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesMarinating time: 30 minutesCooking time: 30 minutesTotal time: 1 hour 20 minutes

Variations

Substitute chicken breasts if you prefer white meat.

Add carrots or corn for extra veggies in the rice.

For a spicier kick, add extra jalapeños to the green sauce.

Swap white rice with brown rice—adjust cooking time as needed.

Use Greek yogurt instead of mayo for a lighter green sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until warmed through.The green sauce can be stored separately in the fridge for up to 1 week.

FAQs

What makes this dish Peruvian?

The use of spices like cumin and paprika, along with the fresh herb green sauce, are typical of Peruvian-inspired flavors.

Can I make this dish ahead of time?

Yes, it reheats well and the green sauce can be made a day or two in advance.

Is the green sauce very spicy?

It can be mild or spicy depending on how many jalapeños you use—adjust to your preference.

Can I freeze this?

The chicken and rice can be frozen for up to 2 months. The green sauce is best fresh but can be frozen if needed.

What type of rice works best?

Long-grain white rice cooks up fluffy and absorbs the flavors well.

Can I use a rice cooker?

It’s best to cook the rice in the same pot as the chicken for full flavor, but you can use a rice cooker if needed and combine later.

Is this dish gluten-free?

Yes, just ensure all ingredients (especially broth and spices) are certified gluten-free.

Can I add cheese?

While not traditional, a sprinkle of grated cheese can add richness to the dish.

What should I serve it with?

A simple salad or fried plantains make great sides.

Can I use a different protein?

Yes, shrimp or tofu can work as alternatives—adjust cooking time accordingly.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a vibrant, satisfying meal that hits all the right notes—spicy, savory, and fresh. The combination of juicy chicken, flavorful rice, and that addictive green sauce will make it a standout in your dinner rotation. Give it a try and bring a taste of Peru to your table!