Peruvian Chicken and Rice with Green Sauce is a vibrant and satisfying dish that combines juicy, spice-rubbed chicken with fragrant cilantro-infused rice and a creamy, zesty green sauce. Inspired by the flavors of Peru, this hearty meal delivers a perfect balance of savory, fresh, and slightly spicy notes. It’s an easy one-pan dinner that’s packed with color and bold flavors, making it ideal for both weeknight meals and family gatherings.
Whenever I make Peruvian Chicken and Rice with Green Sauce, my husband knows dinner is going to be something special. The aroma of the seasoned chicken and herb-filled rice filling the kitchen always brings everyone to the table early. I still remember the first time I served it to my family—we all fell in love with the bright green sauce and ended up adding extra spoonfuls to everything on our plates. Since then, this recipe has become one of our most requested meals, especially on weekends when we want something comforting yet full of exciting flavors.
Why This Peruvian Chicken and Rice with Green Sauce Recipe
- Juicy, perfectly seasoned chicken with authentic Peruvian-inspired spices.
- Fragrant rice infused with cilantro and aromatic vegetables.
- Creamy green sauce adds freshness and a gentle kick of heat.
- Easy to prepare using simple ingredients.
- Perfect for meal prep and leftovers.
- A complete meal packed with protein and flavor.
- Family-friendly and customizable to your preferred spice level.
Ingredients
For the Chicken
- 2.2 lb (1 kg) boneless, skinless chicken thighs or breasts
- 0.07 lb (30 g) olive oil
- 0.02 lb (10 g) garlic, minced (3 cloves)
- 0.01 lb (5 g) ground cumin
- 0.01 lb (5 g) smoked paprika
- 0.004 lb (2 g) dried oregano
- 0.01 lb (5 g) salt
- 0.004 lb (2 g) black pepper
- 0.04 lb (20 g) fresh lime juice
For the Rice
- 0.88 lb (400 g) long-grain rice
- 0.22 lb (100 g) onion, finely chopped
- 0.11 lb (50 g) green peas
- 0.11 lb (50 g) carrots, diced
- 0.09 lb (40 g) fresh cilantro leaves
- 0.02 lb (10 g) garlic, minced (2 cloves)
- 3.3 lb (1.5 kg) chicken broth
- 0.04 lb (20 g) olive oil
- 0.01 lb (5 g) salt
For the Creamy Green Sauce
- 0.22 lb (100 g) mayonnaise
- 0.22 lb (100 g) Greek yogurt or sour cream
- 0.09 lb (40 g) fresh cilantro
- 0.02 lb (10 g) jalapeño, seeded if desired
- 0.02 lb (10 g) garlic (2 cloves)
- 0.04 lb (20 g) lime juice
- 0.02 lb (10 g) olive oil
- 0.01 lb (5 g) salt
Directions
- In a large bowl, combine the olive oil, garlic, cumin, smoked paprika, oregano, salt, pepper, and lime juice. Add the chicken and coat it well. Allow it to marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat and cook the chicken until golden brown and fully cooked, about 6 to 8 minutes per side. Transfer to a plate and keep warm.
- For the rice, heat olive oil in a large saucepan. Add the onion and garlic and sauté until softened.
- Blend the cilantro with a small amount of chicken broth until smooth. Pour this mixture into the saucepan along with the remaining broth, rice, carrots, peas, and salt.
- Bring the mixture to a boil, then reduce the heat, cover, and cook until the rice is tender and the liquid has been absorbed, about 18 to 20 minutes.
- Meanwhile, prepare the green sauce by combining the mayonnaise, Greek yogurt, cilantro, jalapeño, garlic, lime juice, olive oil, and salt in a blender. Blend until smooth and creamy.
- Fluff the rice with a fork and arrange it on serving plates. Top with the cooked chicken and drizzle generously with the creamy green sauce.
- Serve with extra lime wedges and enjoy while warm.
Notes
- Chicken thighs provide extra juiciness, but chicken breasts work equally well.
- Adjust the amount of jalapeño in the sauce to control the level of heat.
- Fresh cilantro is essential for achieving the traditional vibrant flavor and color.
- Leftover green sauce makes a delicious dip or sandwich spread.
- This dish pairs wonderfully with avocado slices or a fresh salad.
- Store leftovers in the refrigerator for up to 4 days.
- For a more authentic touch, serve with a squeeze of lime and pickled red onions.