Peruvian Chicken and Rice with Green Sauce: 7 Irresistible Tips

Name: Peruvian Chicken and Rice with Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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

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introduction

Peruvian Chicken and Rice with Green Sauce brings bold flavors and comfort to your table. I learned to cook alongside my mother, and those early lessons shaped how I build sauces and roast chicken. This dish combines tender, caramelized chicken thighs with fluffy rice and a bright cilantro-lime green sauce.

People search for Peruvian Chicken and Rice with Green Sauce because they want a simple weeknight dinner that still feels special. In this article you will learn the ingredients, step-by-step directions, smart swaps, and serving ideas to make this classic at home. If you want a quick reference, check the detailed recipe page on Simmply Recipes for measurements and photos.

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Table of Contents

why make this recipe

You should make Peruvian Chicken and Rice with Green Sauce for several reasons. First, the flavor balances tangy citrus, warm spices, and fresh herbs. Second, the recipe uses affordable, easy-to-find ingredients. Third, it scales well for families or meal prep. Fourth, it cooks quickly when you marinate ahead. People often worry that bold sauces require long prep.

This green sauce blends in seconds in a blender. Others fear dry chicken; searing bone-in, skin-on thighs locks in moisture and builds a caramelized crust. Finally, this meal works for casual dinners, parties, or packed lunches. The combination of juicy chicken, fluffy rice, and creamy green sauce meets many tastes and textures in one plate.

how to make Peruvian Chicken and Rice with Green Sauce

Start by marinating the chicken to layer flavor. Combine lime juice, garlic, cumin, paprika, salt, pepper, and olive oil. Toss the thighs in the marinade and give the mix time; 30 minutes works, but overnight gives deeper flavor. While the chicken marinates, rinse the rice under cold water. This step removes extra starch and prevents clumping.

Cook the rice in water or chicken broth. Use the right ratio and keep the lid closed while it steams. Fluff the rice with a fork when it finishes. For the green sauce, blend cilantro, garlic, jalapeño or aji amarillo, lime juice, mayo or Greek yogurt, olive oil, salt, and pepper. Add water by tablespoon to reach a pourable creamy texture. Taste and adjust seasoning.

Heat a skillet over medium-high heat and sear the chicken skin-side down until the skin crisps and browns. Turn and cook until an instant-read thermometer reads 165°F in the thickest part. Rest the thighs five minutes before serving to let juices redistribute. Plate rice, place chicken on top, and drizzle the green sauce. Garnish with lime wedges, extra cilantro, or sliced avocado.

Key techniques include proper rice rinsing, confident high-heat searing for a golden crust, and blending the sauce until very smooth. Time your steps so the rice and sauce finish while the chicken rests. Avoid crowding the pan, which steams the skin instead of crisping it. Also, don’t skip resting the meat; cutting too soon dumps juices.

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

Each ingredient plays a clear role. Lime juice brightens and tenderizes. Garlic and cumin add warmth and depth. Paprika gives color and slight smokiness. Bone-in, skin-on thighs provide flavor and stay moist. Rice absorbs juices and balances the sauce. Cilantro and jalapeño give the green sauce its signature color and kick. For swaps, use boneless thighs if you prefer faster cooking, or swap Greek yogurt for mayo for a tangier sauce. Use low-sodium broth to control salt. Choose fresh cilantro and fresh limes for the best aroma.

You can also explore similar comforting dishes while you cook by referencing a different comfort-food approach like these creamy chicken ideas at creamy chicken ideas or try rice techniques from a hearty casserole recipe such as cheesy rice casserole techniques.

Directions

In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.
Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

For perfect results, keep the rice warm and sauce chilled or at room temperature. Rest the chicken after cooking. Taste the green sauce and adjust lime or salt before serving. Use an instant-read thermometer to ensure safe internal temperature without overcooking.

how to serve Peruvian Chicken and Rice with Green Sauce

Serve this dish warm. Spoon rice onto plates first. Add a chicken thigh on top. Drizzle the green sauce generously. Garnish with lime wedges and cilantro sprigs. Add sliced avocado or pickled onions for contrast. Serve with a simple salad or roasted vegetables. For a family-style meal, place the chicken and sauce in the center and let guests help themselves.

Balance matters. The sauce brings acidity and herb freshness. The chicken gives savory depth and crispy texture. Rice offers neutral, tender grains that soak up juices. Aim for a mix of textures: crisp skin, creamy sauce, and soft rice.

This dish works for weeknight dinners, casual gatherings, and meal prep. Pack the sauce separately for reheating to preserve texture. It also travels well to potlucks when you keep components warm.

how to store Peruvian Chicken and Rice with Green Sauce

Cool leftovers promptly. Store in airtight containers in the refrigerator for up to 3–4 days. Keep sauce in a separate container to preserve its color and texture. Reheat chicken gently in the oven at 350°F until warmed through, or use a skillet to re-crisp the skin. Reheat rice with a splash of water and cover to steam.

To freeze, place cooled chicken and rice in freezer-safe containers. Freeze up to 2 months. Thaw in the refrigerator overnight before reheating. Do not freeze the green sauce if it contains mayo; instead, freeze chicken and rice and make a fresh sauce after thawing. Always reheat to 165°F and follow food-safety guidelines.

tips to make Peruvian Chicken and Rice with Green Sauce

Use room-temperature chicken for more even cooking. Pat the skin dry before searing to maximize browning. If you cook multiple thighs, sear in batches to avoid crowding. For extra flavor, toast the rice briefly in a bit of oil before adding liquid. Let the rice sit covered off the heat for five minutes after cooking; this step yields fluffy grains.

Adjust the green sauce heat by removing all seeds for mild spice or leaving some for more kick. If your blender struggles, pulse and scrape the sides, then run until smooth. Taste and add a small pinch of sugar if the sauce tastes too bitter from cilantro or aji amarillo. Finally, use a thermometer to avoid overcooking chicken.

variation (if any)

Spicy Peruvian version: Keep the seeds in the jalapeño or use a bit of aji amarillo paste to raise the heat.
One-pan method: Brown chicken, remove it, then cook rice in the same pan using broth and return chicken to finish in the oven for a one-skillet meal. This method adds deeper pan flavors.
Lighter sauce: Swap mayo for extra Greek yogurt and reduce oil to make a lighter, tangier sauce.
Vegetable-packed: Stir in cooked peas, carrots, or bell peppers to the rice for added color and nutrition.
Oven-roasted: Roast marinated thighs at 425°F on a sheet pan for 25–30 minutes for hands-off cooking and even crisping.

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FAQs

How long should I marinate the chicken for best flavor?

Marinate for at least 30 minutes. For deeper flavor, marinate 4–12 hours. Avoid longer than 24 hours to prevent texture changes from the acid.

Can I use boneless skinless chicken thighs?

Yes. Reduce searing time and check doneness often. Boneless thighs cook faster and stay tender.

Is there a vegetarian version of this dish?

Yes. Substitute grilled portobello mushrooms or roasted cauliflower for chicken. Keep the rice and green sauce the same for bright flavor.

Conclusion

Peruvian Chicken and Rice with Green Sauce brings bold flavor, bright sauce, and satisfying textures to any meal, and this approach keeps the process simple and flexible. For inspiration and another take on this classic, see Peruvian Chicken & Rice with Green Sauce | Gimme Delicious which offers a similar flavor profile. If you want a home-cook’s photo guide and tips, check Peruvian Arroz con Pollo | Chicken and Rice • Beyond Mere … for step ideas. For a one-pan twist that simplifies cleanup, try this version at One Pan Green Chicken and Rice (Arroz con Pollo Verde ….

Peruvian Chicken and Rice with Green Sauce

introduction

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