Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 4-6 chicken thighs, bone-in and skin-on; 3 tablespoons lime juice (freshly squeezed); 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 ½ cups jasmine or long-grain rice; 2 ½ cups water or chicken broth; 1 cup fresh cilantro leaves, packed; 1 garlic clove; 1 jalapeño or 1 aji amarillo, seeds removed for less heat; 2 tablespoons lime juice; ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil; Salt and black pepper, to taste; Water, as needed for consistency

Jump to Recipe

There is nothing quite as comforting and vibrant as this Peruvian Chicken and Rice with Green Sauce Recipe. Imagine tender, juicy chicken thighs marinated in a zesty blend of lime and spices, paired perfectly with fluffy jasmine rice and topped with a luscious, fresh cilantro green sauce that brings the whole dish alive. It’s a meal bursting with bright flavors, bold colors, and a balance of richness and freshness that feels both exotic and familiar. Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe guarantees satisfaction and a touch of Peruvian magic at your table.

Peruvian Chicken and Rice with Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish truly lies in its simple yet thoughtfully chosen ingredients. Each element has its role, from giving the chicken its irresistible flavor and crisp skin to creating the creamy, herbaceous green sauce and perfectly cooked rice. Together, they make a harmonious dish that’s as delightful to prepare as it is to eat.

Chicken thighs, bone-in and skin-on: These provide juicy, flavorful meat with a crispy, caramelized skin when cooked right.
Fresh lime juice: Adds vibrant acidity that brightens the chicken marinade and green sauce.
Minced garlic: Brings pungency and depth, key to both the marinade and sauce.
Ground cumin and paprika: These spices offer warmth and a subtle smoky note that define the Peruvian flavor profile.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Olive oil: Used in the marinade and green sauce, contributing to richness and helping crisp the chicken skin.
Jasmine or long-grain rice: Provides a fluffy, fragrant bed for the chicken, soaking up all those delicious juices.
Water or chicken broth: Using broth in the rice adds an extra layer of savory flavor.
Fresh cilantro leaves: The star herb for the green sauce, delivering a bright, fresh, and slightly citrusy punch.
Jalapeño or aji amarillo: The subtle heat in the sauce that wakes up your palate without overpowering the dish.
Mayonnaise or Greek yogurt: Provides creaminess and body to the green sauce while balancing heat and acidity.
Extra water: To adjust sauce consistency as needed, ensuring it’s perfectly drizzle-worthy.

How to Make Peruvian Chicken and Rice with Green Sauce Recipe

Step 1: Prepare the Marinade

Start with a lively marinade that brings together lime juice, minced garlic, cumin, paprika, salt, black pepper, and olive oil. This combination infuses the chicken thighs with a vivid burst of flavor that’s tangy, slightly smoky, and perfectly seasoned. Toss the chicken carefully in this marinade and let it rest for at least 30 minutes. If you can, let it marinate overnight—it deepens the flavor and really makes every bite sing.

Step 2: Cook the Rice

While the chicken marinates, rinse your jasmine rice under cold water to wash away excess starch. Cooking the rice in water or your preferred chicken broth brings out the fragrance and ensures a tender, fluffy texture. This fluffy rice acts like a gentle canvas for the rich, zesty chicken and vibrant green sauce. Patience here yields perfect rice that doesn’t clump and soaks up every drop of sauce beautifully.

Step 3: Make the Green Sauce

This green sauce is the heart and soul of the Peruvian Chicken and Rice with Green Sauce Recipe. Blend fresh cilantro, a garlic clove, jalapeño or aji amarillo, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper until beautifully smooth and creamy. The balance of heat, herbaceousness, and creaminess creates a sauce that brings brightness and zest to the plate. Add water as needed to get the ideal, pourable consistency that you love.

Step 4: Cook the Chicken

Heat a skillet over medium-high heat until hot and ready to create that golden crust everyone craves. Sear your marinated chicken thighs, skin side down first, cooking them for about 6 to 7 minutes each side. This method locks in the juices, crisps the skin to a perfect caramelized finish, and ensures the chicken is cooked thoroughly. Your kitchen will fill with a mouthwatering aroma you won’t be able to resist.

Step 5: Plate and Serve

Now the fun part—building your plate! Spoon a generous mound of the fragrant rice onto each serving dish. Nestle the crispy, golden chicken thighs right on top. Drizzle the luscious green sauce over everything, letting it cascade over the rice and chicken, adding that refreshing pop of color and flavor. Optional garnishes like extra cilantro sprigs, lime wedges, or creamy avocado slices add the perfect finishing touch.

How to Serve Peruvian Chicken and Rice with Green Sauce Recipe

Garnishes

Adding a few thoughtful garnishes elevates this dish from delicious to dazzling. Fresh cilantro sprigs bring brightness and a herbal touch, while lime wedges invite guests to add an extra splash of citrus. Sliced avocado offers creaminess that balances the tang and spice, and a sprinkle of paprika or extra chili flakes can add a subtle punch of color and heat if you’re feeling adventurous.

Side Dishes

This recipe shines wonderfully as a complete meal, but pairing it with crisp, refreshing sides can make it even more special. A simple salad of sliced cucumbers and red onion dressed in lime and olive oil mirrors the dish’s brightness. Roasted vegetables or grilled corn on the cob add heartiness and texture contrast, making your meal truly memorable.

Creative Ways to Present

If you want to impress guests or simply add some flair, try serving the chicken and rice family-style on a large platter with the green sauce drizzled artistically across the top. Alternatively, layer the rice and sliced chicken in a bowl and dollop the sauce on the side for dipping. These little touches add an element of fun and make the dining experience feel interactive and festive.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken and Rice with Green Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure the chicken and rice are cooled completely before sealing. Keep the green sauce separate if possible to preserve its fresh flavor and texture.

Freezing

If you want to save this meal for longer, freeze the cooked chicken and rice separately from the green sauce. Wrap the chicken tightly and store the rice in a freezer-safe container. They can last up to 2 months frozen. The sauce is best made fresh but can be frozen in an ice cube tray and thawed as needed.

Reheating

Reheat the chicken and rice gently in the oven or microwave until warmed through, ensuring you don’t dry out the chicken. Add a little splash of water or broth to the rice before heating to keep it moist. Rewarm the green sauce at room temperature and stir well before serving to maintain its creamy consistency.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can work, but keep in mind they cook faster and can dry out more easily. Marinating well and watching the cooking time will help keep them juicy and flavorful.

What if I don’t have aji amarillo?

No worries! Jalapeño is a great substitute that brings the necessary heat without overpowering the sauce. You can also experiment with other mild peppers depending on what’s available to you.

Is this recipe very spicy?

Not at all. The heat level is mild to moderate and can be adjusted by removing seeds from the chili or adding more depending on your heat tolerance. The creamy green sauce balances spice beautifully.

Can I prepare this recipe vegetarian?

While the chicken is central to this dish, you can swap it for roasted cauliflower or chickpeas marinated similarly for a vegetarian version. The green sauce and rice remain delicious accompaniments.

How do I make sure the chicken skin gets crispy?

Pat the chicken dry before cooking, use a hot skillet, and avoid overcrowding so the skin crisps nicely. Don’t flip it too often—let it sear to develop that golden, crunchy texture.

Final Thoughts

This Peruvian Chicken and Rice with Green Sauce Recipe is a vibrant celebration of bold flavors, fresh ingredients, and comforting textures that you’ll want to make again and again. It has a beautiful balance of citrusy tang, spice, and creamy herbaceousness that brightens your plate and your mood. Trust me, once you taste this dish, it will quickly become one of your favorite go-to meals for sharing with family and friends. So, gather those ingredients and get cooking—you’re in for a real treat!