If you’re searching for your next wow-worthy weeknight dinner, Peruvian Chicken and Rice with Green Sauce is about to steal your heart (and your taste buds). Imagine juicy, spice-kissed chicken, fluffy herbed rice, and a creamy, electric-green sauce that packs a citrusy punch—every bite is a tiny celebration! What really sets this dish apart is how incredibly simple it is to prepare, yet the bold flavors feel like something straight from a bustling Lima restaurant. Trust me, once you drizzle that vibrant sauce over the golden chicken and steamy rice, you’ll want to make this again and again.
Ingredients You’ll Need
The secret to Peruvian Chicken and Rice with Green Sauce is using humble, everyday ingredients that each shine in their own way. Every component—from the smoky spices on the chicken to the zesty punch of fresh cilantro in the sauce—plays a part in creating an irresistible, well-balanced meal.
- Chicken thighs or breasts: Choose boneless, skinless for quick, tender results and easy slicing.
- Olive oil: Adds healthy richness, helps spices stick, and gives the chicken a gorgeous sear.
- Smoked paprika: Delivers earthy, smoky depth that infuses each bite of chicken.
- Garlic powder: A pantry hero that brings sweet, punchy flavor without overpowering the dish.
- Cumin: Contributes a warm, subtle nuttiness that echoes the heart of Peruvian cuisine.
- Salt and black pepper: Essential for seasoning every element just right.
- Cooked white or brown rice: Acts as a hearty, comforting base to soak up all the sauce and chicken juices.
- Onion: Gives the rice a delicate sweetness and aromatic edge.
- Garlic: Blooms in the pan to create nutty undertones in the rice.
- Frozen peas (optional): Add pops of color and a gentle sweetness—optional, but delightful.
- Fresh cilantro: Forms the backbone of the green sauce, adding freshness and a classic Peruvian twist.
- Greek yogurt or mayonnaise: Makes the sauce creamy and tangy; use yogurt for a lighter version or mayo for extra richness.
- Jalapeño: Bring the heat! Remove seeds for mildness, or leave a few in for a spicy kick.
- Lime juice: Brightens up the sauce and ties the whole dish together.
How to Make Peruvian Chicken and Rice with Green Sauce
Step 1: Season and Cook the Chicken
Start by patting your chicken dry and giving it a thorough rubdown with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. You can sear it in a skillet for that irresistible golden crust, or roast it in the oven for easy hands-off cooking—either way, aim for juicy, fully-cooked, and slightly crisp on the outside. Once cooked, let the chicken rest for a few minutes, then slice it up so every portion gets those flavorful edges.
Step 2: Prepare the Rice
While the chicken is cooking, heat a splash of olive oil in another skillet and sauté finely chopped onion and minced garlic until soft and fragrant. Stir in your cooked rice, letting it soak up all those savory aromatics. Toss in peas for extra color and sweetness if you like. Season with salt and black pepper, and cook for a few minutes until everything is heated through and dancing with flavor.
Step 3: Make the Peruvian Green Sauce
This is where the magic happens! Toss fresh cilantro, Greek yogurt or mayonnaise, jalapeño, garlic, lime juice, olive oil, salt, and pepper into a blender or food processor. Blitz everything until the sauce is creamy, brilliantly green, and totally smooth. Taste and adjust lime or salt to your liking—the goal is a sauce that’s tangy, herby, and just a little bit spicy.
Step 4: Assemble the Bowl
Time to build your masterpiece! Scoop a generous bed of rice into each bowl, stack those juicy chicken slices on top, and don’t be shy with that green sauce—drizzle it liberally so every bite is bursting with Peruvian flavor.
Step 5: Serve
Finish by scattering extra cilantro or lime wedges over the top for a pop of color and zippiness. You can serve right away while everything is piping hot, and get ready for compliments all around the table. Peruvian Chicken and Rice with Green Sauce makes a truly memorable meal, every single time.
How to Serve Peruvian Chicken and Rice with Green Sauce
Garnishes
A sprinkle of fresh cilantro or parsley adds a burst of green and a fresh aroma. For a zesty edge, serve with lime wedges on the side—your guests can squeeze over a little extra juice for even more brightness. Cracking some fresh black pepper over the top or dusting with a pinch of smoked paprika also makes the colors and flavors pop. With Peruvian Chicken and Rice with Green Sauce, those little finishing touches really elevate the dish from simple to showstopper.
Side Dishes
This vibrant meal doesn’t need much accompaniment, but a simple side salad with avocado or tomato balances beautifully with the rich chicken and savory rice. Fried plantains, roasted sweet potatoes, or even a handful of crispy tortilla chips pair deliciously and add extra crunch or sweetness. The fresh, punchy flavors of Peruvian Chicken and Rice with Green Sauce make it versatile enough to suit all sorts of favorite sides.
Creative Ways to Present
If you want an eye-catching presentation, assemble the dish in a wide, shallow bowl. Try arranging chicken slices in a fun fan or spiral pattern, and swirl the green sauce over the whole bowl for dramatic effect. For a dinner party, serve everything family-style on a big platter, garnished with lots of herbs and lime wedges, so everyone can build their own bowl. However you serve Peruvian Chicken and Rice with Green Sauce, let your creativity shine!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the rice, chicken, and green sauce in separate airtight containers in the refrigerator. This keeps everything fresh and prevents the rice from soaking up too much sauce and getting mushy. Enjoy within 3 to 4 days for the best flavor and texture.
Freezing
You can freeze the cooked chicken and rice together—just spoon portions into airtight, freezer-safe containers and freeze for up to a month. The green sauce is best enjoyed fresh, as freezing may affect its creamy texture and vibrant color. If you must freeze the sauce, whisk it up again after thawing to bring it back to life.
Reheating
Reheat chicken and rice in the microwave or on the stove with a splash of water or chicken broth to keep it from drying out. Warm gently and stir occasionally until hot throughout. If the green sauce has thickened up in the fridge, loosen it with a squeeze of fresh lime before serving. Once everything is warmed, top with sauce and any garnishes you love!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both boneless, skinless chicken breasts or thighs work wonderfully. Thighs tend to be juicier and a bit more forgiving if slightly overcooked, but if you prefer leaner meat, breasts are totally fine—just be careful not to overcook, so the chicken stays tender.
How spicy is the green sauce?
The Peruvian green sauce is typically mild to moderately spicy, thanks to the jalapeño. If you’re sensitive to heat, seed the pepper or use only half; if you’re a spice lover, leave in some seeds or even add another jalapeño for extra kick. Taste after blending and adjust to your liking!
Can I make this dish ahead of time?
Yes, Peruvian Chicken and Rice with Green Sauce is a fantastic make-ahead meal. Prepare all the components, store them separately, and simply reheat and assemble when you’re ready to eat. The flavors actually deepen after a night in the fridge, so your leftovers will be just as tasty—if not better!
Is the sauce dairy-free?
If you use Greek yogurt for creaminess, the sauce will contain dairy. However, you can substitute with dairy-free yogurt or stick with classic mayonnaise to keep it dairy-free. Both options keep the Peruvian Chicken and Rice with Green Sauce creamy and delicious without missing a beat.
What kinds of rice work best?
Traditional white rice is classic, but brown rice works great for extra fiber and texture. You could even try jasmine or basmati for added fragrance. Short on time? Use leftover or precooked rice—it’ll soak up those delicious flavors just as well!
Final Thoughts
You truly can’t go wrong with Peruvian Chicken and Rice with Green Sauce—it’s a dish you’ll want to add to your regular rotation. Whether you make it for your family or serve it to friends, its bold colors and unforgettable flavors will draw everyone back for seconds. Give this recipe a try, have fun with the garnishes, and let yourself savor every vibrant bite!
Print
Peruvian Chicken and Rice with Green Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Peruvian Chicken and Rice with Green Sauce recipe offers a delightful blend of flavors. Tender, seasoned chicken served with fragrant rice and a zesty green sauce, creating a wholesome and satisfying meal.
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
For the Rice
- 2 cups cooked white or brown rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas (optional)
- Salt and black pepper, to taste
For the Peruvian Green Sauce
- 1/2 cup fresh cilantro
- 1/2 cup Greek yogurt or mayonnaise
- 1 small jalapeño, seeded
- 1 clove garlic
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Cook the Chicken – Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Rub chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Cook until fully cooked and golden, about 5–7 minutes per side (or roast in oven 20–25 minutes). Slice when done.
- Prepare the Rice – In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent. Add cooked rice and peas, stir to combine, and season with salt and pepper. Cook for 3–4 minutes until heated through.
- Make the Green Sauce – In a blender or food processor, combine cilantro, Greek yogurt (or mayonnaise), jalapeño, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.
- Assemble the Bowl – Divide rice among serving bowls. Top with sliced chicken and drizzle generously with Peruvian green sauce.
- Serve – Serve immediately, garnished with extra cilantro or lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
