Name: Peruvian Chicken & Rice with Green Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup long-grain white rice; 2 tablespoons olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 cup chicken broth; 1/2 cup frozen peas; Salt and pepper to taste; For the green sauce:; 1 cup fresh cilantro leaves; 1/3 cup mayonnaise; 2 tablespoons Greek yogurt; 2 tablespoons lime juice; 1 jalapeño pepper, seeded and chopped; 1 garlic clove; 1 tablespoon olive oil; Salt to taste

Hey y’all! Ready to shake up your weeknight dinners with something that’s bursting with bold flavor and vibrant color? This Peruvian Chicken & Rice with Green Sauce brings juicy, spice-rubbed chicken atop fragrant rice, finished with a garlicky, herby green sauce that packs a punch. It’s a total crowd-pleaser — easy enough for a weeknight, yet special enough to impress guests. Let’s get cooking!

Why You’ll Love This Peruvian Chicken & Rice with Green Sauce

Full of bright, bold flavors thanks to the tangy, herbaceous green sauce.
One-pan rice means easy prep, less mess, and maximum flavor absorption.
Flexible enough to adapt to weeknight meals or weekend gatherings.
Balanced and colorful — juicy chicken, fluffy rice, and fresh greens in every bite.
Leftovers taste just as amazing, making it great for meal prep.

Ingredients for Peruvian Chicken & Rice with Green Sauce

For the Chicken & Rice:
2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup long-grain white rice
2 cups chicken broth
1 medium yellow onion, diced
3 cloves garlic, minced
1 large red bell pepper, diced
1 cup frozen peas
Lime wedges and fresh cilantro, for garnish
For the Green Sauce (Aji Verde):
1 cup fresh cilantro leaves, packed
1-2 jalapeños, seeded (leave some seeds for heat)
2 garlic cloves
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon white vinegar
1/2 teaspoon salt

Directions: Making Peruvian Chicken & Rice with Green Sauce

1. Prepare the Chicken

In a small bowl, mix together cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
Pat chicken thighs dry and rub all over with spice mixture.
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken, skin-side down, for 5-6 minutes until golden brown. Flip and cook another 3 minutes. Remove chicken and set aside (it will finish cooking later).

2. Make the Rice Base

Sauté onion, garlic, and bell pepper in the same pan for about 3 minutes until veggies are softened.
Stir in rice and toast for 1 minute. Pour in chicken broth, scraping up any browned bits.
Return seared chicken (skin-side up) to the skillet atop the rice. Bring to a simmer, cover, and reduce heat to low.
Cook for 20 minutes. Add peas, re-cover, and cook another 5 minutes until rice is tender and chicken is cooked through (internal temp 165°F).

3. Blend the Green Sauce

While chicken and rice cook, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, vinegar, and salt in a blender. Blend until smooth and vibrant green.
Chill until ready to serve.

4. Finish & Serve

Remove the skillet from heat. Let rest 5 minutes, then fluff rice and serve chicken on top.
Drizzle generously with green sauce and garnish with cilantro and lime wedges.

Notes for Perfect Peruvian Chicken & Rice with Green Sauce

Chicken thighs provide juicy results, but boneless chicken breast can be used — reduce cooking time by 5 minutes (read more about chicken cuts).
For an ultra-green sauce, use only cilantro leaves and minimize stems for maximum flavor and bright color.
Want it spicier? Add some jalapeño seeds or a half serrano to the green sauce. (Learn more about jalapeño heat levels).

Variations on Peruvian Chicken & Rice with Green Sauce

Vegetarian Version: Swap chicken for roasted chickpeas and use vegetable broth.
Spicy Twist: Use serrano peppers or add Peruvian aji amarillo paste to the green sauce.
Grilled Version: Grill the chicken thighs and serve over stovetop rice for smoky flavor.

Required Equipment for Peruvian Chicken & Rice with Green Sauce

Large oven-safe skillet or Dutch oven (12-inch recommended)
Blender or food processor (for green sauce)
Chef’s knife and cutting board
Measuring cups and spoons

Storage Instructions: Peruvian Chicken & Rice with Green Sauce

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the microwave or in a skillet with a splash of broth.
Green sauce keeps for 4-5 days in a sealed jar in the refrigerator.

Serving Recommendations for Peruvian Chicken & Rice with Green Sauce

Pair with a crisp green salad and avocado slices for extra freshness.
Serve with crusty bread or warm tortillas to soak up all the flavors.
Try a glass of chilled Sauvignon Blanc, or a tangy Pisco Sour cocktail to elevate the meal.

Pro Tips for the Best Peruvian Chicken & Rice with Green Sauce

Marinate the chicken with spices for at least 30 minutes if you have time — the flavor goes deeper (marinating tips).
Use good-quality chicken broth for the most flavorful and aromatic rice.
Let the rice rest for at least 5 minutes before serving; this ensures super fluffy grains.

Peruvian Chicken & Rice with Green Sauce FAQ

Can I use boneless, skinless chicken?: Absolutely! Just reduce the cooking time by about 5 minutes since they cook faster and check for doneness at 160°F.
Is there a substitute for cilantro in the green sauce?: You can use a mix of fresh parsley and a little mint if you’re not a cilantro fan, though the flavor will be different.
How do I make this dish less spicy?: Remove all seeds and membranes from the jalapeños, or simply use one pepper for a milder green sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4-6