Peruvian Chicken and Rice with Green Sauce

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. I still cook the same comforting meals today, like Peruvian Chicken and Rice with Green Sauce, which brings bright herbs and tender chicken together in one pan.

Peruvian Chicken and Rice with Green Sauce is a simple take on arroz con pollo with a zesty cilantro-parsley sauce. People search for it because it tastes vibrant, cooks quickly, and feeds a family. In this article you will learn how to cook the dish step by step, make the green sauce, and adapt the recipe for weeknights. If you like bold herbs, this recipe will become a staple in your kitchen. For a different chicken idea try a creamy baked version like this chicken in Boursin sauce.

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Peruvian Chicken and Rice with Green Sauce

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• Author: issam-blogger
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A vibrant one-pan meal featuring tender chicken, fluffy rice, and a zesty cilantro-parsley sauce.

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Ingredients

• 2 cups of rice
• 4 chicken thighs
• 1/4 cup olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup fresh cilantro
• 1/2 cup parsley
• 1 jalapeño, chopped
• Juice of 1 lime

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Instructions

1. In a large skillet, heat olive oil over medium heat. Brown the chicken thighs on both sides; remove and set aside.
2. In the same skillet, add onions, garlic, and green bell pepper. Sauté until softened.
3. Stir in cumin, salt, and pepper. Add rice and stir until coated.
4. Pour in chicken broth and bring to a boil.
5. Place the chicken back in the skillet, cover, and reduce heat to low. Cook for about 20 minutes until rice is tender and chicken is cooked through.
6. For the green sauce, blend cilantro, parsley, jalapeño, and lime juice with a little olive oil until smooth.
7. Serve the chicken and rice with the green sauce drizzled on top.

Notes

Ensure to keep the heat low after covering the pan to avoid soggy rice. Let the dish rest for ten minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Peruvian

why make this recipe

Peruvian Chicken and Rice with Green Sauce rewards you with big flavor and little fuss. The rice cooks with the chicken and absorbs savory pan juices. The green sauce adds fresh acidity and herb depth. This combination balances comfort and brightness.

The recipe uses common pantry ingredients. You do not need special spices. It works for a weeknight dinner or a small gathering. You can scale it up for guests. If you want fewer hands on minutes, brown the chicken ahead and finish later.

Common motivations include feeding picky eaters, saving time, and getting bold flavor without long prep. A main pain point is soggy rice. This method keeps rice fluffy by using the right broth ratio and low heat. Another problem is bland sauce. Blending fresh herbs with lime fixes that.

how to make Peruvian Chicken and Rice with Green Sauce

Start by browning the chicken. Heat oil until shimmering. Brown skin-side down until golden. Turn and brown the other side. Remove the thighs and set them aside.

Sauté the aromatics next. Use the same skillet to keep flavor. Add the chopped onion, minced garlic, and green bell pepper. Cook until the vegetables soften. Stir in cumin, salt, and pepper so the spices bloom in the hot oil.

Toast the rice briefly. Add the rice to the skillet and stir to coat each grain. Toasting helps the rice stay separate when it cooks. Then pour in hot chicken broth and raise the heat until the liquid simmers.

Nestle the browned chicken back on top. Cover the pan, drop the heat low, and cook without lifting the lid. This traps steam and finishes both chicken and rice evenly. Check at about 18 to 22 minutes. The chicken should register 165°F and the rice should be tender with no hard center.

While the main cooks, blend your green sauce. Combine cilantro, parsley, jalapeño, lime juice, and a bit of olive oil in a blender. Pulse until smooth. Taste and add salt if needed. The sauce should be bright, slightly spicy, and pourable.

Let the dish rest for a few minutes before serving. Resting lets the rice finish steaming and the juices redistribute. Spoon the green sauce over the chicken and rice at the table for a fresh finish.

For a related handheld meal, you can adapt flavors from this rice to a wrap similar to Greek chicken flatbread, using the green sauce as a vibrant spread.

Ingredients

• 2 cups of rice
• 4 chicken thighs
• 1/4 cup olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup fresh cilantro
• 1/2 cup parsley
• 1 jalapeño, chopped
• Juice of 1 lime

Each ingredient plays a clear role. Rice is the starch and soaks up the broth. Chicken gives fat and savory flavor. Olive oil browns the meat and softens the vegetables. Onion, garlic, and bell pepper form the flavor base. Cumin gives warmth and a hint of earth. Broth hydrates the rice and adds depth. Cilantro, parsley, jalapeño, and lime make the green sauce bright and herbal.

Swap ideas: use boneless chicken thighs if you prefer less fat and faster cooking. Substitute long-grain white rice for jasmine for a slightly different texture. If you cannot find fresh cilantro, use extra parsley and a squeezed lime, but the sauce will taste different. Choose ripe limes and firm bell peppers for the cleanest flavors. Use good-quality chicken broth for best results.

For a twist on presentation, serve with a side of roasted vegetables or a simple salad. If you like a saucier finish, blend in a tablespoon of Greek yogurt to the green sauce for creaminess similar to the tang in many chicken dishes like baked cream cheese chicken taquitos.

Directions

1. In a large skillet, heat olive oil over medium heat. Brown the chicken thighs on both sides; remove and set aside.
2. In the same skillet, add onions, garlic, and green bell pepper. Sauté until softened.
3. Stir in cumin, salt, and pepper. Add rice and stir until coated.
4. Pour in chicken broth and bring to a boil.
5. Place the chicken back in the skillet, cover, and reduce heat to low. Cook for about 20 minutes until rice is tender and chicken is cooked through.
6. For the green sauce, blend cilantro, parsley, jalapeño, and lime juice with a little olive oil until smooth.
7. Serve the chicken and rice with the green sauce drizzled on top.

For perfect results, keep the heat low after you cover the pan. Do not lift the lid during cooking. Use a fork to fluff the rice gently once ready. If the rice seems firm but the chicken is done, replace the lid and rest the pan off the heat for 5 minutes to finish steaming.

how to serve Peruvian Chicken and Rice with Green Sauce

Serve this dish family-style on a large platter. Spoon green sauce over each thigh. Add extra sauce on the side for people who want more heat or herb flavor.

Pairings work well. A crisp green salad cuts the richness. Roasted sweet potatoes add sweetness. Pickled red onions add a sharp bite that contrasts the creamy herbs.

This dish balances textures. The chicken skin is slightly crisp if browned well. The rice should be fluffy and separate. The green sauce adds a silky, bright contrast to the warm, savory mix.

Serve it at casual dinners, potlucks, or a weekend meal when you want comfort with a fresh finish.

how to store Peruvian Chicken and Rice with Green Sauce

Cool leftovers quickly. Place rice and chicken in airtight containers within two hours of cooking. Refrigerate for up to four days.

To freeze, portion into freezer-safe containers and cover tightly. Freeze for up to three months. Thaw in the fridge overnight before reheating.

Reheat gently. Use a covered skillet over low heat with a splash of water or broth. Microwave in short intervals and stir to heat evenly. Add the green sauce fresh when serving. Do not freeze the green sauce; it tastes best fresh. If you must freeze the sauce, expect some color and texture change after thawing.

Follow safe food practices. Reheat to an internal temperature of 165°F before eating.

tips to make Peruvian Chicken and Rice with Green Sauce

Brown the chicken well. Good color adds deep flavor. Keep the pan hot but avoid burning the spices. Toast rice a short time to keep grains separate after cooking. Use hot broth so the pot returns to a simmer quickly. When blending the green sauce, start with less jalapeño and add more to control heat. For brighter sauce, use lime zest in addition to juice.

If you want crispier skin, finish the thighs under a hot broiler for 2 to 3 minutes after the rice cooks. Use a kitchen thermometer to avoid overcooking the chicken. Let the dish rest ten minutes before serving to settle flavors.

variation (if any)

Peruvian Chicken and Rice with Green Sauce adapts well.

• Spicy version: Add 1 tablespoon aji amarillo paste to the rice and a pinch in the sauce.
• Creamy version: Stir 1/4 cup heavy cream into the green sauce for a milder finish.
• Vegetable boost: Add peas and diced carrots with the rice at the simmer stage.
• Lighter version: Use skinless chicken breasts and reduce oil to 2 tablespoons. Adjust cooking time to prevent dryness.
• One-pot oven finish: After searing, place the skillet in a 375°F oven for 20 minutes instead of stovetop simmering.

Each variation keeps the core elements: herb-forward sauce, seasoned rice, and tender chicken.

FAQs

Conclusion

Peruvian Chicken and Rice with Green Sauce is a lively, one-pan meal that balances savory chicken, fluffy rice, and a bright herb sauce. If you want a reference version online, see a similar take at Peruvian Chicken & Rice with Green Sauce | Gimme Delicious. For another one-pan approach, check this recipe for One Pan Green Chicken and Rice. To explore a home cook’s perspective on the classic, read Peruvian Arroz con Pollo | Chicken and Rice • Beyond Mere Sustenance.