Peruvian Chicken and Rice with Green Sauce brings restaurant-quality flavor right to your home kitchen with ingredients you can find at any grocery store. I discovered this vibrant dish years ago at a neighborhood potluck, and it’s been a family favorite ever since.
There’s something magical about the way citrus and garlic transform humble chicken thighs into something extraordinary. The first time I made this recipe, my kitchen filled with the most wonderful aroma – bright lime, earthy cumin, and that unmistakable sizzle of perfectly seared chicken. My grandchildren gathered around the stove, asking “What’s that, Nonna?” before I’d even plated the meal. The tangy green sauce, bursting with fresh cilantro and just a hint of heat, ties everything together beautifully. It reminds me that some of the best meals come from exploring flavors beyond our own backyard while keeping the cooking process wonderfully straightforward. Time to get our hands floury!
What Makes This Peruvian Chicken and Rice So Special
This recipe has earned its place in my regular dinner rotation for good reason. I love how it delivers bold, exciting flavors without requiring any hard-to-find ingredients or complicated techniques. The marinated chicken stays incredibly juicy, and that vibrant green sauce adds just the right tangy kick to brighten every bite.
- Uses pantry staples like lime, garlic, cumin, and rice that most home cooks already have on hand
- Comes together in under an hour on busy weeknights, with most of the prep being simple chopping and mixing
- Delivers consistent, crowd-pleasing results every single time – the marinade and sauce are practically foolproof
- Adapts easily to spice preferences by adjusting the jalapeño amount to suit your family’s taste
- Creates that perfect combination of tender, caramelized chicken with fluffy rice and creamy, herbaceous sauce
- Makes impressive presentation with its colorful plate that looks like you spent hours in the kitchen
I’ve served this Peruvian Chicken and Rice with Green Sauce to dinner guests and weeknight family meals alike, and it never fails to impress.
Ingredient Spotlight
Chicken thighs: I always choose bone-in, skin-on thighs because they stay moist during cooking and develop the most beautiful golden-brown crust when seared properly.
Lime juice: Fresh-squeezed lime juice is essential here – it tenderizes the chicken while adding that bright, citrusy flavor that makes Peruvian cuisine so distinctive.
Ground cumin: This warm, earthy spice forms the backbone of the marinade, giving the chicken its characteristic depth and aromatic quality.
Jasmine rice: In my kitchen, I prefer jasmine rice for its naturally fragrant quality and fluffy texture, though long-grain white rice works beautifully too.
Fresh cilantro: The star of the green sauce, cilantro brings that vibrant, herbaceous flavor – make sure to use fresh leaves for the most intense taste.
Jalapeño or aji amarillo: This adds a gentle heat to the sauce; I remove the seeds for milder spice, but you can leave them in if your family enjoys more kick.
Mayonnaise or Greek yogurt: Either creates the creamy base for the green sauce – I often use Greek yogurt for a lighter, tangier version that my family loves.
Garlic: Used in both the marinade and sauce, garlic ties all the flavors together with its pungent, savory notes.
How to Make Peruvian Chicken and Rice with Green Sauce
Step 1. I’ve learned that combining the marinade ingredients first – lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil – creates the perfect coating for the chicken; toss the thighs thoroughly and let them rest for at least 30 minutes, though overnight marinating delivers even deeper flavor.
Step 2. Betty always starts the rice by rinsing it under cold water until the water runs clear, which removes excess starch and prevents gummy, clumpy rice.
Step 3. Cook your jasmine rice in water or chicken broth following the package directions – I prefer using chicken broth for an extra layer of savory richness that complements the chicken perfectly.
Step 4. While the rice cooks, prepare the green sauce by blending cilantro, garlic, jalapeño, lime juice, mayonnaise or yogurt, olive oil, salt, and pepper until completely smooth; through trial and error, I learned to add water gradually until the sauce reaches a pourable but creamy consistency.
Step 5. Heat a large skillet over medium-high heat without any added oil initially – the marinated chicken has enough oil to prevent sticking.
Step 6. After years of making this, I’ve found that searing the chicken skin-side down first for 6-7 minutes without moving it creates that gorgeous caramelized crust.
Step 7. Flip the chicken thighs carefully and cook the other side for another 6-7 minutes until the internal temperature reaches 165°F and the juices run clear.
Step 8. The key I discovered is letting the chicken rest for 3-4 minutes after cooking – this allows the juices to redistribute, keeping every bite tender and moist.
Step 9. To plate, I place a generous scoop of fluffy rice on each plate, top it with a golden chicken thigh, then drizzle that vibrant green sauce generously over everything.
Step 10. My family prefers when I garnish with extra cilantro sprigs, lime wedges, and sliced avocado – it makes the presentation even more colorful and adds fresh elements to each bite.
Keeping This Peruvian Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator, keeping the rice, chicken, and green sauce separate if possible for the best texture. The chicken and rice will stay fresh for 3-4 days, while the green sauce maintains its vibrant color and flavor for about 3 days. I’ve found that storing the sauce in a small jar with a thin layer of olive oil on top helps preserve its bright green color.
Betty’s freezing method works well for the cooked chicken – I wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. The chicken freezes beautifully for up to 3 months. However, I don’t recommend freezing the rice or the green sauce, as both lose their ideal texture when thawed. The sauce can turn watery, and the rice becomes mushy.
For the best texture, I reheat the chicken in a 350°F oven for about 15-20 minutes until warmed through, which helps maintain that crispy skin. The rice reheats quickly in the microwave with a splash of water or broth to restore moisture – just cover it and heat in 1-minute intervals, fluffing between each. If you need to make fresh green sauce, it only takes 5 minutes in the blender, so I often prefer making it fresh rather than using refrigerated sauce.
Perfect Partners for Peruvian Chicken and Rice
- Simple green salad with lime vinaigrette: The crisp, refreshing lettuce and tangy dressing cut through the richness of the chicken while echoing the citrus notes in the marinade.
- Sweet potato side dishes: Their natural sweetness balances the tangy, garlicky flavors of the green sauce beautifully, and the caramelized edges add textural contrast.
- Black beans seasoned with cumin: These complement the Peruvian flavors perfectly while adding protein and fiber – I often simmer them with a bit of the leftover marinade.
- Grilled or sautéed bell peppers and onions: The smoky, slightly charred vegetables enhance the dish’s overall flavor profile and add gorgeous color to your plate.
- Fresh avocado slices: Creamy avocado provides a cooling element that balances any heat from the jalapeño while adding healthy fats.
- Street corn: Sweet corn pairs wonderfully with the savory chicken, and if you make it Mexican street corn-style with mayo and spices, it echoes the creamy green sauce.
FAQs
I recommend bone-in, skin-on for the best flavor and texture, but boneless thighs work in a pinch – just reduce the cooking time to 4-5 minutes per side to prevent them from drying out.
Many home cooks find success with substituting jalapeño, serrano, or even a small poblano pepper; adjust the quantity based on your desired heat level.
To prevent this issue of last-minute prep, I often make both components the night before – the marinade can sit on the chicken overnight, and the green sauce keeps well in the fridge for up to 2 days.
Peruvian Chicken and Rice with Green Sauce
Ingredients
Equipment
Method
- In a large bowl, combine 3 tablespoons lime juice, 3 minced garlic cloves, cumin, paprika, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Rinse jasmine rice under cold water until water runs clear to remove excess starch. In a medium pot, combine rice with 2 1/2 cups water or chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender and fluffy.
- While rice cooks, make the green sauce. In a blender, combine 1 cup cilantro, 1 garlic clove, jalapeño, 2 tablespoons lime juice, mayonnaise or yogurt, 2 tablespoons olive oil, and salt and pepper to taste. Blend until smooth and creamy, adding water as needed to reach desired consistency.
- Heat a large skillet over medium-high heat. Remove chicken from marinade and place skin-side down in the hot skillet. Cook undisturbed for 6-7 minutes until skin is golden brown and crispy.
- Flip chicken thighs and cook for an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear. The chicken should have a beautiful caramelized crust on both sides.
- Remove chicken from skillet and let rest for 3-4 minutes to allow juices to redistribute, keeping the meat tender and moist.
- To serve, place a generous scoop of cooked rice on each plate. Top with a chicken thigh and drizzle with green sauce. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.
