Peruvian Chicken & Rice with Green Sauce

Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce is a bold, vibrant dish that combines juicy, spiced chicken with fluffy, seasoned rice and a creamy, herby green sauce that’s packed with flavor. This dish brings together the warmth of Latin spices with the brightness of fresh herbs, creating a comforting yet exciting meal that’s easy to make and perfect for sharing.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken & rice:
boneless, skinless chicken thighs or breastsolive oilgarliccuminpaprikachilicoriander (ground)saltblack pepperonionbell pepper (red or yellow)long-grain ricechicken broth or stockfrozen peaslime wedges (for serving)

For the green sauce:
fresh cilantrofresh parsleyjalapeño (seeded for less heat)garlicmayonnaiseGreek yogurt or sour creamlime juiceolive oilsalt

directions

In a bowl, combine olive oil, garlic, cumin, paprika, chili, coriander, salt, and pepper. Rub this mixture over the chicken and let it marinate for at least 30 minutes.

Heat a large skillet or Dutch oven over medium heat and cook chicken until browned and cooked through, about 5-6 minutes per side. Remove and set aside.

In the same pan, sauté chopped onion and bell pepper until softened.

Add rice and stir to coat with the remaining oil and vegetables.

Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Add peas and return chicken to the pan. Cover and cook for another 5-10 minutes until rice is fluffy and liquid is absorbed.

Meanwhile, make the green sauce: Blend cilantro, parsley, jalapeño, garlic, mayonnaise, yogurt, lime juice, olive oil, and salt until smooth.

Serve chicken and rice with generous spoonfuls of green sauce and lime wedges on the side.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time: 30 minutes (optional but recommended)Cooking time: 30-35 minutesTotal time: 45-60 minutes

Variations

Swap chicken with shrimp or tofu for a different protein.

Use brown rice or quinoa for a whole-grain version.

Add corn or chopped spinach for extra vegetables.

Double the green sauce—it’s great on everything!

Top with avocado slices or a fried egg for extra richness.

storage/reheating

Store chicken, rice, and sauce separately in the fridge for up to 4 days.Reheat chicken and rice on the stovetop or in the microwave until warmed through.Green sauce should be used within 3-4 days and kept refrigerated.

FAQs

Is the green sauce spicy?

It has a mild kick—remove seeds from jalapeño for less heat or use more for a spicier sauce.

Can I make this ahead?

Yes, it’s great for meal prep. Store components separately and assemble before serving.

What’s the best rice to use?

Long-grain white rice like jasmine or basmati works best for a light and fluffy texture.

Can I use rotisserie chicken?

Yes, simply shred and stir into the cooked rice during the last few minutes.

Is the green sauce traditional?

It’s inspired by the classic Peruvian ají verde, a creamy, herby, spicy sauce that varies by household.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a flavorful, comforting dish that brings together vibrant spices and fresh ingredients for a meal that’s anything but ordinary. Whether you’re serving it family-style or packing it for lunch, it’s a delicious and colorful recipe that’ll quickly become a favorite in your rotation.

Print