Peruvian chicken and rice with green sauce is a bold, vibrant dish packed with flavor, color, and comfort. Juicy, spiced chicken thighs are served over golden rice and drizzled with a creamy, spicy Peruvian green sauce that ties everything together. It’s hearty, zesty, and exactly what I crave when I want a meal that’s both exciting and satisfying.
Why You’ll Love This Recipe
I love this recipe because it brings restaurant-level flavor into my kitchen with just a few everyday ingredients. The chicken is perfectly seasoned with warm spices, the rice is rich and savory, and the green sauce adds a fresh, tangy kick that makes the whole dish pop. It’s easy enough for a weeknight but bold enough to serve for guests.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken & Rice:
- Boneless, skinless chicken thighs
- Olive oil
- Garlic (minced)
- Ground cumin
- Smoked paprika
- Oregano
- Salt and pepper
- Onion (chopped)
- Chicken broth
- Long grain rice (like jasmine)
- Cilantro (chopped)
- Lime juice
For the Green Sauce (Aji Verde):
- Fresh cilantro
- Jalapeños (seeded for less heat)
- Garlic
- Mayonnaise
- Lime juice
- Olive oil
- Cotija cheese or Parmesan (optional, for richness)
- Salt to taste
Directions
- I start by seasoning the chicken thighs with cumin, paprika, oregano, garlic, salt, and pepper.
- In a large skillet or Dutch oven, I heat olive oil and sear the chicken until golden brown on both sides. I remove and set it aside.
- In the same pot, I sauté chopped onion and garlic until fragrant, then stir in the rice and let it toast slightly.
- I pour in the chicken broth, a bit of lime juice, and some chopped cilantro. I bring it to a boil, then nestle the chicken back on top.
- I cover and simmer until the rice is tender and the chicken is fully cooked—about 20–25 minutes.
- While that cooks, I blend all the green sauce ingredients until smooth—cilantro, jalapeños, garlic, mayo, lime juice, oil, and cheese.
- Once everything’s ready, I serve the chicken and rice with a generous drizzle (or spoonful!) of the green sauce on top.
Servings and Timing
This recipe serves 4. It takes about 15 minutes to prep and 30 minutes to cook, so it’s on the table in around 45 minutes—perfect for a flavorful weeknight dinner.
Variations
- I’ve used bone-in, skin-on thighs or drumsticks when I want extra flavor—they just take a little longer to cook.
- For a spicier sauce, I keep some of the jalapeño seeds or add a bit of aji amarillo paste.
- Sometimes I stir frozen peas or diced carrots into the rice for extra color and texture.
- If I’m avoiding mayo, I swap in Greek yogurt for a tangy, lighter sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The green sauce keeps separately in a jar for about a week. To reheat, I warm the chicken and rice in the microwave or on the stovetop with a splash of broth to keep it moist. The sauce is best served cold or at room temperature.
FAQs
What makes Peruvian green sauce so special?
It’s the combination of fresh cilantro, lime, garlic, and creamy mayo or cheese—it’s bold, tangy, and totally addictive.
Can I use chicken breast instead of thighs?
Yes, I’ve used boneless chicken breasts, but I make sure not to overcook them so they stay juicy.
Can I make the green sauce ahead?
Absolutely. I usually prep it a day in advance—it gives the flavors time to blend and saves me time at dinner.
What rice works best?
Long grain white rice like jasmine or basmati gives me fluffy, separate grains that soak up the flavor. Short-grain rice can get too sticky.
Is the sauce spicy?
It depends on the jalapeños and whether I include the seeds. I taste as I go and adjust the heat level to what I’m in the mood for.
Conclusion
Peruvian chicken and rice with green sauce is one of those meals that always hits the spot—flavorful, colorful, and full of character. It’s comforting enough for a cozy night in and bold enough to wow at the dinner table. That green sauce? I could eat it on everything. Once I try it, I know it’ll be a regular in my dinner rotation.
Peruvian Chicken & Rice with Green Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian, Latin American
- Diet: Gluten Free
Description
This Peruvian chicken and rice with green sauce is a vibrant, flavor-packed dish featuring juicy, spiced chicken thighs served over golden rice and topped with creamy, zesty aji verde. Easy enough for a weeknight and bold enough to impress guests, this comforting, colorful meal brings restaurant-style flair to your home kitchen.
Ingredients
- For the Chicken & Rice:
- 1½ lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 small onion, chopped
- 1½ cups long grain white rice (e.g., jasmine)
- 3 cups chicken broth
- 2 tbsp lime juice
- ¼ cup fresh cilantro, chopped
- For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro (packed)
- 1–2 jalapeños, seeded for less heat
- 1 clove garlic
- ½ cup mayonnaise
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp Cotija or Parmesan cheese (optional)
- Salt, to taste
Instructions
- In a bowl, season chicken thighs with cumin, paprika, oregano, garlic, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sear chicken until golden on both sides. Remove and set aside.
- In the same pot, sauté chopped onion and garlic until soft and fragrant.
- Add rice and stir for 1–2 minutes to lightly toast.
- Pour in chicken broth, lime juice, and chopped cilantro. Stir to combine, then nestle the chicken into the rice.
- Cover and simmer on low heat for 20–25 minutes, until rice is tender and chicken is cooked through.
- While the rice cooks, blend all green sauce ingredients until smooth. Adjust seasoning and spice to taste.
- Serve the chicken and rice with a generous spoonful of green sauce on top. Garnish with extra cilantro or lime wedges, if desired.
Notes
- Bone-in chicken can be used; just adjust cook time.
- Add frozen peas or diced carrots to the rice for more color and texture.
- Substitute Greek yogurt for mayonnaise in the sauce for a lighter version.
- Sauce can be made ahead and refrigerated for up to a week.
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