Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 2 cups long-grain white rice; 4 bone-in, skinless chicken thighs; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric; Salt and black pepper to taste; 2 1/2 cups chicken broth; 1/2 cup frozen peas; 1/4 cup chopped cilantro; 1 cup fresh cilantro leaves; 1/2 cup Greek yogurt; 2 tablespoons mayonnaise; 1 jalapeño, seeded; 1 tablespoon lime juice; 1 clove garlic; 2 tablespoons olive oil; Salt to taste

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Get ready to fall in love with Peruvian Chicken and Rice with Green Sauce, a dish that’s as vibrant and comforting as it is flavorful. This recipe brings together juicy chicken thighs, aromatic spices, fluffy rice, and a bold, zesty green sauce, all coming together in an irresistible display of colors and textures. Whether you’re craving something different for a weeknight dinner or planning an impressive meal for friends, this recipe is certain to become a new favorite. There’s just something magical about the way these ingredients meld into a festive, spoon-licking meal—especially when crowned with that iconic green sauce!

Peruvian Chicken and Rice with Green Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Peruvian Chicken and Rice with Green Sauce is in its simplicity: every ingredient is chosen for maximum flavor, aroma, and visual appeal. Don’t be afraid to let the bold colors and bright herbs shine—their freshness is truly the soul of this dish!

Long-grain white rice: Fluffy and perfectly absorbent, this is the base that soaks up all the delicious flavors.
Bone-in, skinless chicken thighs: These add rich flavor and stay juicy as they simmer with the rice.
Olive oil: For beautifully searing the chicken and providing the right fat for sautéing.
Garlic, minced: This brings warm, aromatic notes to both the chicken and the sauce.
Ground cumin: Essential for that earthy, slightly smoky backbone.
Paprika: Adds color and a gently sweet undertone.
Turmeric: For that golden color and subtle warmth.
Salt and black pepper: Don’t skimp! These bring out all the other flavors.
Chicken broth: Infuses the rice with deep, savory taste.
Frozen peas: Little pops of color and sweetness for balance and texture.
Chopped cilantro: Fresh, herby brightness for both rice and garnish.
For the Green Sauce: The star! You’ll need fresh cilantro leaves, Greek yogurt for creamy body, mayonnaise for richness, a jalapeño for gentle heat, lime juice for tang, garlic, more olive oil, and salt to taste.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Season and Sear the Chicken

Start by giving the chicken thighs a good rub with ground cumin, paprika, turmeric, salt, and black pepper—this spice blend is the secret to that unmistakable Peruvian Chicken and Rice with Green Sauce flavor. In a big pan, heat the olive oil over medium. Sear the chicken for about 4 to 5 minutes per side, or until they’re golden and fragrant. Remove and set aside—you’ll return that chicken in a little bit!

Step 2: Sauté the Garlic and Toast the Rice

Don’t clean the pan; the residual flavor is gold! Toss in the minced garlic and cook until it’s just fragrant. Then add the rice and stir, letting each grain coat itself in garlicky oil—this helps develop that signature nutty taste and keeps the rice from becoming mushy later on.

Step 3: Simmer the Chicken and Rice

Add your chicken broth to the pan and bring it to a gentle simmer. Now nestle the seared chicken thighs back in with their juices. Cover tightly and let everything cook on low for about 20 minutes. The rice will soak up all those savory spices, and the chicken will become wonderfully tender.

Step 4: Add Peas and Finish Cooking

Once the timer’s up, sprinkle in the frozen peas and keep cooking, covered, for another 5 minutes. This keeps the peas bright, sweet, and just cooked through, adding pop and color to the dish. When done, remove from the heat and get ready to finish things off!

Step 5: Make the Green Sauce

While the rice finishes up, blend together cilantro leaves, Greek yogurt, mayonnaise, seeded jalapeño, lime juice, garlic, olive oil, and a pinch of salt. Blend until smooth and marvel at the bright, herby punch—this green sauce is what sets Peruvian Chicken and Rice with Green Sauce apart from any ordinary chicken and rice meal!

Step 6: Fluff, Garnish, and Serve

Fluff up the rice gently with a fork, making sure the texture stays light. Sprinkle on fresh chopped cilantro for a burst of freshness. Serve with the legendary green sauce either drizzled dramatically over the top or on the side for dipping—either way, it’s unforgettable.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

A handful of fresh cilantro is the classic finish, but don’t be shy! A squeeze of extra lime, thinly sliced red onions, or a dusting of extra paprika can take your Peruvian Chicken and Rice with Green Sauce to a restaurant-worthy level. The green sauce itself is both a garnish and a condiment, so make plenty.

Side Dishes

This dish truly shines when paired with a simple tomato and avocado salad or some quick sautéed greens. Want to channel the full Peruvian experience? Add crispy fried yuca or boiled potatoes. Just keep sides fresh and vibrant to match the star flavors of Peruvian Chicken and Rice with Green Sauce.

Creative Ways to Present

Try serving your Peruvian Chicken and Rice with Green Sauce in a large, family-style dish right at the table—that way, everyone can help themselves to as much of that glorious green sauce as they want. Or, for a playful touch, serve in individual bowls topped with a swirl of sauce and bright vegetables for extra festive color.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken and Rice with Green Sauce keeps wonderfully in the fridge for up to three days. Store the rice and chicken together in an airtight container, and keep the green sauce separate to retain its fresh flavor and vibrant color.

Freezing

If you’re planning to freeze, leave out the garnishes and sauce. Freeze the chicken and rice tightly wrapped or in a sealed container for up to one month. When ready to eat, whip up a fresh batch of green sauce for serving.

Reheating

For the best results, reheat chicken and rice in a covered skillet over low heat with a splash of chicken broth to keep it moist. Microwaving works in a pinch, but take care not to dry out the rice. Always enjoy the green sauce chilled or at room temperature, adding it after reheating.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless chicken thighs work beautifully and will cook a bit faster. Breasts can be used as well, but thighs provide a richer flavor and stay more tender throughout the simmering process.

Is there a substitute for Greek yogurt in the green sauce?

If you don’t have Greek yogurt, you can use sour cream or even plain regular yogurt. The goal is to achieve a creamy, tangy base for the salsa verde, so feel free to experiment with what you have on hand.

How spicy is the green sauce?

With the seeds removed from the jalapeño, the heat level is mild and friendly to most palates. Keep the seeds or add another pepper if you love some extra heat, or swap in a milder green chile for less spice.

What if I don’t like cilantro?

Cilantro truly gives Peruvian Chicken and Rice with Green Sauce its signature personality, but if you’re not a fan, you can substitute with parsley for a different but still vibrant herbal note.

Can I make this dish vegetarian?

You sure can! Swap the chicken for hearty vegetables like bell peppers, mushrooms, and carrots, and use vegetable broth instead of chicken broth. The green sauce is completely vegetarian as well, so you’ll still get all those bold, herby flavors.

Final Thoughts

There’s something truly special about gathering around a table and sharing a meal like Peruvian Chicken and Rice with Green Sauce. Each bite is a celebration of fresh ingredients, lively color, and warm, comforting flavors. Give this recipe a try—you might just discover your new culinary obsession!