Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful dish featuring juicy, spice-marinated chicken paired with fragrant rice and a bold, creamy green sauce made with herbs, lime, and a hint of heat. It’s a perfect balance of comfort and zest, making it an ideal weeknight dinner or a crowd-pleasing meal for gatherings. The green sauce takes it to the next level with its tangy, slightly spicy kick.

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 oilgarliccuminpaprikachili powderlime juicewhite ricechicken brothonionbell peppercilantrojalapeñomayonnaiseGreek yogurtsalt and pepper

directions

In a bowl, combine olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Coat the chicken thoroughly and let it marinate for at least 30 minutes.

In a large skillet or Dutch oven, heat some oil over medium-high heat. Sear the marinated chicken thighs skin-side down until golden brown, then flip and cook for another 5-6 minutes. Remove and set aside.

In the same pan, sauté chopped onion and bell pepper until softened. Stir in the rice and cook for 2 minutes to toast slightly.

Pour in chicken broth and bring to a simmer. Nestle the chicken thighs back into the rice, cover, and reduce the heat to low. Cook for 20-25 minutes until the rice is tender and chicken is cooked through.

While the chicken and rice cook, prepare the green sauce: blend cilantro, jalapeño, garlic, lime juice, mayonnaise, Greek yogurt, olive oil, and a pinch of salt until smooth and creamy.

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

Servings and timing

This recipe serves 4 people.Preparation time: 20 minutesMarinating time: 30 minutesCooking time: 35 minutesTotal time: 1 hour 25 minutes

Variations

Use boneless, skinless chicken thighs for quicker cooking.

Add peas or corn to the rice for extra color and sweetness.

Make it spicier by adding an extra jalapeño or a dash of hot sauce to the green sauce.

Swap Greek yogurt with sour cream if preferred.

Try using quinoa or brown rice for a healthier twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently in a skillet or microwave, adding a splash of broth to keep the rice moist.The green sauce should be stored separately and used within 3 days.

FAQs

Can I make this dish with chicken breast?

Yes, though thighs offer more flavor and stay juicier during cooking.

Is the green sauce spicy?

It has a mild to medium heat, depending on the jalapeño used. Remove seeds for a milder version.

Can I make the green sauce ahead of time?

Absolutely, it can be made up to 3 days in advance and stored in the fridge.

What can I serve with this dish?

A simple salad or fried plantains make excellent sides.

Can I freeze the chicken and rice?

Yes, freeze in a sealed container for up to 2 months. Thaw and reheat with a bit of broth.

Do I need a blender for the green sauce?

Yes, a blender or food processor is best to achieve a smooth, creamy texture.

Can I skip marinating the chicken?

It’s optional but recommended for deeper flavor.

How can I make it dairy-free?

Use dairy-free yogurt or mayonnaise alternatives for the green sauce.

What rice works best?

Long-grain white rice is ideal for this dish.

Is this dish gluten-free?

Yes, as long as all individual ingredients used are certified gluten-free.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a bold, flavorful dish that brings a taste of Peru right to your kitchen. The tender chicken, aromatic rice, and vibrant green sauce create a meal that’s satisfying, exciting, and sure to become a household favorite. Perfect for both casual dinners and special occasions, it’s a recipe you’ll come back to again and again.