Peruvian Chicken and Rice with Green Sauce

If you’ve ever craved a dish that’s colorful, aromatic, and bursting with bold flavors, look no further than this Peruvian Chicken and Rice with Green Sauce. Tender, citrus-marinated chicken thighs sit atop fragrant jasmine rice, all drizzled with a zesty, herbaceous green sauce that brings a fresh, mildly spicy kick to every bite.

This dish is a perfect balance of textures, flavors, and nutrition, making it ideal for weeknight dinners, weekend family meals, or impressing guests with authentic Peruvian flair. And the best part? With just 45 minutes total cook time, you can bring this restaurant-quality meal to your table without stress.

Why You’ll Love This Recipe

Here’s why this recipe is quickly becoming a favorite for home cooks:

• Authentic Peruvian flavors: Citrus, garlic, and paprika combine to create a tangy, vibrant marinade for the chicken.
• Quick and approachable: Prep in 15 minutes, cook in 30—perfect for busy nights.
• Balanced and satisfying: Protein-packed chicken, hearty jasmine rice, and fresh, zesty sauce make it a complete meal.
• Vibrant and colorful: Bright green sauce, golden-brown chicken, and fluffy rice make the dish visually stunning.
• Customizable heat: Adjust the jalapeño or aji amarillo to suit your preferred spice level.
• Family-friendly: Mild yet flavorful enough for kids, with optional spice adjustments for adults.

Ingredients Breakdown

This recipe yields 4 servings and is naturally gluten-free.

Chicken and Marinade

• 4–6 chicken thighs, bone-in and skin-on
• 3 tablespoons fresh lime juice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Rice

• 1 ½ cups jasmine or long-grain rice
• 2 ½ cups water or chicken broth

Green Sauce

• 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

Tools & Equipment Needed

To make this Peruvian classic, you’ll need:

• Large mixing bowl (for marinade)
• Small bowl (optional, for sauce prep)
• Skillet or frying pan
• Pot with lid (for rice)
• Blender or food processor (for green sauce)
• Knife and cutting board
• Measuring cups and spoons
• Spatula or tongs
• Serving plates

Step-by-Step Instructions

1. Prepare the Marinade

In a medium bowl, combine lime juice, minced garlic, cumin, paprika, salt, black pepper, and olive oil. Toss the chicken thighs in the marinade until fully coated.

• Pro tip: Marinate for at least 30 minutes for a quick flavor boost, or overnight for deeper, more tender results.

2. Cook the Rice

Rinse jasmine rice under cold water to remove excess starch. Cook in water or chicken broth following package instructions until fluffy.

• Pro tip: Using chicken broth adds extra savory depth to the rice.

3. Make the Green Sauce

In a blender or food processor, combine cilantro, garlic, jalapeño or aji amarillo, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth.

• Adjust thickness with water, adding a teaspoon at a time, until you reach a pourable consistency.
• Taste and adjust seasoning as needed.

4. Cook the Chicken

Heat a skillet over medium-high heat. Sear marinated chicken thighs for 6–7 minutes per side, or until golden brown with a caramelized crust and cooked through (internal temperature 165°F / 74°C).

• Pro tip: Let the chicken rest a few minutes before slicing to retain juices.

5. Plate and Serve

Place a generous serving of cooked rice on each plate. Top with chicken thighs and drizzle with green sauce. Garnish with extra cilantro, lime wedges, or sliced avocado for an elevated presentation.

Tips & Variations

• Marinate overnight: Intensifies flavor and tenderness.
• Adjust heat: Reduce jalapeño or aji amarillo seeds for a milder sauce.
• Dairy swap: Use mayonnaise for creaminess or Greek yogurt for a tangier flavor.
• Side options: Pair with roasted vegetables or a simple salad.
• Protein swaps: Bone-in chicken thighs are ideal, but skinless or boneless can be used.

Flavor Profile & Pairings

• Taste: Citrusy, garlicky, slightly smoky, with a mild herbal heat from cilantro and chili.
• Texture: Juicy chicken with crisped skin over soft, fluffy rice and a creamy green sauce.
• Side suggestions: Serve alongside sautéed vegetables, black beans, or a fresh corn salad.

Nutritional Overview (Per Serving)

• Calories: 550 kcal
• Protein: 35 g
• Carbohydrates: 40 g
• Fat: 32 g (Saturated 6 g, Unsaturated 24 g)
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 110 mg

Dietary considerations: Gluten-free; can be adjusted for dairy-free by using vegan mayo.

Make-Ahead & Meal Prep Tips

• Chicken marinade: Prepare the marinade ahead of time and store in the fridge.
• Rice: Can be cooked a few hours in advance and reheated gently.
• Green sauce: Make 1 day in advance and store in an airtight container in the refrigerator.

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken thighs?
Yes, just adjust cooking time slightly; boneless thighs will cook faster.

2. Can I make the green sauce without jalapeño?
Yes, omit or reduce chili for a milder flavor.

3. Can this dish be meal prepped for lunchboxes?
Absolutely. Store chicken and rice separately from green sauce until ready to serve.

4. Is this recipe spicy?
It has a mild kick by default. Adjust jalapeño or aji amarillo seeds to taste.

5. Can I use regular rice instead of jasmine?
Yes, long-grain rice works, but jasmine adds a subtle fragrance that complements the dish.

Cooking Timeline (at a Glance)

Task	Time	Notes
Prepare marinade	10 min	Toss chicken with lime, garlic, spices
Marinate chicken	30 min+	Overnight optional
Cook rice	15–20 min	Fluffy jasmine rice recommended
Make green sauce	5 min	Blend until smooth
Cook chicken	12–14 min	Sear until golden brown and cooked through
Total	45 min	Ready to serve

Serving Suggestions

• Garnish with fresh cilantro and lime wedges.
• Add sliced avocado for creaminess.
• Serve with roasted sweet potatoes, grilled vegetables, or a side salad.
• For an extra Peruvian touch, drizzle a bit more green sauce over the chicken at the table.

Recipe Variations

1. Peruvian Chicken Tacos: Slice the cooked chicken and serve in corn tortillas with green sauce and pickled onions.
2. Cilantro-Lime Rice Bowl: Top cooked rice with shredded chicken, roasted peppers, and extra sauce.
3. Spicy Version: Keep seeds in the jalapeño or aji amarillo for more heat.
4. Sheet Pan Meal: Roast chicken and vegetables together, then serve over rice with green sauce.

Ingredient Spotlight

Cilantro

• Selection: Bright green leaves with firm stems, free of yellowing.
• Storage: Keep in a jar with water like a bouquet, covered loosely with a plastic bag, for up to 1 week.
• Flavor boost: Fresh cilantro is essential for a vibrant, authentic green sauce.

Chicken Thighs

• Selection: Bone-in and skin-on provides maximum flavor and juiciness.
• Storage: Store raw thighs in the fridge up to 2 days; freeze up to 6 months.
• Cooking tip: Sear skin side down first for crispy golden skin.

Pro Cooking Tips

• Rinse rice to remove starch for fluffier grains.
• Marinate chicken overnight for extra flavor and tenderness.
• Let chicken rest before slicing to retain juices.
• Blend green sauce until very smooth for a creamy, restaurant-style finish.

Storage & Freezing Guide

• Chicken: Store cooked chicken in an airtight container in the fridge for 3 days. Freeze up to 2 months.
• Rice: Keep cooked rice in the fridge for 2–3 days; do not freeze with sauce or chicken.
• Green sauce: Store in an airtight container in the fridge for 2–3 days; do not freeze as it may separate.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	550 kcal
Protein	35 g
Carbohydrates	40 g
Fat	32 g
Saturated Fat	6 g
Unsaturated Fat	24 g
Fiber	3 g
Sugar	2 g
Sodium	600 mg
Cholesterol	110 mg

Dietary notes: Gluten-free; can be dairy-free using vegan mayo.

Expanded Conclusion

Peruvian Chicken and Rice with Green Sauce is a colorful, satisfying, and flavor-packed meal that’s perfect for both family dinners and special occasions. The citrus-marinated chicken, fluffy rice, and vibrant green sauce create a balanced plate that’s as visually appealing as it is delicious.

With simple ingredients, minimal prep, and just 45 minutes of cook time, you can enjoy a restaurant-quality Peruvian dish at home. Give it a try, experiment with spice levels, and bring the bold flavors of Peru straight to your kitchen table!

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