Peruvian Chicken and Rice with Green Sauce Recipe

If you’re craving a dish that’s bursting with vibrant flavors and brings a true taste of South America to your table, you’ve got to try Peruvian Chicken and Rice with Green Sauce. This recipe combines tender, juicy chicken marinated in aromatic spices, fluffy rice cooked to perfection, and the star of the show—a bright, creamy green sauce that adds a punch of freshness and just the right amount of heat. It’s a meal that feels both comforting and exciting, perfect for weeknight dinners or impressing guests with something delightfully different.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to nailing this Peruvian Chicken and Rice with Green Sauce. Each item is thoughtfully chosen to layer flavors, build texture, and bring that unmistakable vibrant color to your plate.

• Boneless skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for lean protein; both soak up the marinade beautifully.
• Olive oil: Adds richness and helps in achieving a flavorful sear on the chicken and rice.
• Garlic: Fresh minced garlic ensures a pungent base note throughout the dish.
• Lime juice: Provides zesty brightness that lifts the marinade and green sauce alike.
• Ground cumin: Adds an earthy warmth that’s essential for true Peruvian flavor.
• Smoked paprika: Gives a subtle smoky depth that complements the chicken perfectly.
• Dried oregano: Offers a mild herbaceous undertone enhancing the overall taste.
• Salt and black pepper: To taste, bringing balance and seasoning.
• Fresh cilantro: The backbone of the vibrant green sauce with its fresh, citrusy notes.
• Greek yogurt or mayonnaise: Creates the creamy texture of the green sauce; yogurt adds tang, mayo adds richness.
• Jalapeño: Seeds removed for milder heat, adds a subtle spicy kick to the sauce.
• Long-grain white rice: Fluffy and light, absorbing the broth perfectly for a wonderful base.
• Chicken broth or water: Flavorful liquid to cook the rice.
• Optional cucumber, tomato wedges, and extra cilantro: Fresh garnishes that brighten and refresh the plate.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Marinate and Cook the Chicken

Start by tossing your chicken with olive oil, minced garlic, lime juice, ground cumin, smoked paprika, dried oregano, salt, and black pepper. This marinade infuses the meat with bold, aromatic flavors that are classic in Peruvian cooking. Letting it rest for even just 15 minutes can really help those flavors soak in. Then, cook the chicken by grilling, roasting in a preheated 425°F (220°C) oven, or pan-searing on medium-high heat for 6 to 8 minutes per side until it’s gorgeously golden and cooked through. Let the chicken rest briefly before slicing to ensure it stays juicy.

Step 2: Cook the Rice

While the chicken cooks, heat olive oil in a pot and add the rice to toast it lightly for about a minute. This step adds a subtle nutty flavor and helps the grains stay separate. Pour in the chicken broth or water and a pinch of salt, then bring to a boil. Cover the pot and reduce the heat, letting it simmer gently for 15 to 18 minutes until the rice is tender and fluffy. Fluff it with a fork before serving to keep it light and airy.

Step 3: Make the Green Sauce

The green sauce is where the dish truly shines. Blend fresh cilantro, Greek yogurt or mayo, a seeded jalapeño for heat without overwhelming spice, garlic cloves, lime juice, olive oil, and salt until smooth and vibrantly green. This sauce offers a creamy, tangy contrast to the smoky chicken and mild rice, making every bite exciting and balanced.

Step 4: Assemble the Plate

Start by spooning the fluffy rice onto your plates or bowls. Add the sliced Peruvian chicken on top or alongside. Then, generously drizzle the green sauce over the chicken and rice to bring all the flavors together. The colorful contrast makes it as visually appealing as it is delicious.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

Add fresh touches with sliced cucumber, tomato wedges, and extra cilantro. These garnishes add crispness and a refreshing counterpoint to the warm, hearty chicken and rice.

Side Dishes

If you want to round out your meal, simple sides like steamed vegetables, roasted potatoes, or a leafy green salad work beautifully. They keep the focus on the main flavors without overpowering the dish.

Creative Ways to Present

For a casual family meal, serve the chicken and rice in a big platter for everyone to dig in. For a dinner party, try plating individually with artful drizzles of green sauce and colorful garnishes arranged neatly—it adds an elegant touch that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the green sauce separate to preserve its fresh flavor and texture.

Freezing

You can freeze the cooked chicken and rice in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating. The green sauce is best made fresh, but if needed, you can freeze it for up to 1 week.

Reheating

Reheat the chicken and rice gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth to the rice to keep it moist. Serve with fresh green sauce or one that has been kept chilled.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Yes! Chicken breasts work just fine and provide a leaner option. Just be careful not to overcook them, as they can dry out faster than thighs. Marinate well and watch the cooking time closely.

How spicy is the green sauce?

The green sauce has a mild to moderate heat level, especially if you remove the jalapeño seeds as suggested. You can adjust the heat by adding more or less jalapeño or substituting with a milder pepper.

Can I make this dish vegetarian?

While this recipe highlights chicken, you can easily swap in grilled tofu or roasted vegetables for a vegetarian version. The green sauce and rice will still deliver plenty of flavor.

What can I use instead of Greek yogurt or mayonnaise in the green sauce?

If you want a dairy-free option, try blending in avocado for creaminess or use a plant-based yogurt. The texture will be slightly different but still delicious and vibrant.

Is it necessary to toast the rice before cooking?

Toasting the rice adds a subtle nutty flavor and helps achieve fluffier results, but it’s not mandatory. If you’re short on time, you can skip this step and still enjoy tasty rice.

Final Thoughts

Peruvian Chicken and Rice with Green Sauce is one of those dishes that feels like a warm hug on a plate. It’s packed with fresh, bold flavors and simple enough to make any night special. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a beloved favorite. Give it a try and enjoy the vibrant tastes of Peru right at home—you won’t regret it!

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