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Peruvian Chicken & Rice with Green Sauce

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Chicken Recipes
  • Method: Stovetop
  • Cuisine: Peruvian

Description

This Peruvian Chicken & Rice with Green Sauce is a vibrant and satisfying dish featuring tender, spiced chicken thighs, seasoned rice, and a spicy-cool green sauce made with cilantro, lime, and creamy mayo. It’s the perfect combination of comfort food and bright, bold flavor.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken thighs

  • 1 tbsp olive oil

  • 1 tbsp soy sauce

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp oregano

  • Salt and black pepper, to taste

  • Juice of 1 lime

For the Rice:

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 cup long-grain white rice

  • 2 cups chicken broth

  • 1/2 cup frozen peas (optional)

  • Salt, to taste

For the Green Sauce:

 

  • 1 cup fresh cilantro (stems removed)

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream or Greek yogurt

  • 1 jalapeño (seeded for less heat)

  • 1 garlic clove

  • Juice of 1 lime

  • 1 tbsp olive oil

  • Salt, to taste

Instructions

  • Marinate the chicken:
    In a bowl, mix olive oil, soy sauce, lime juice, and all spices. Add chicken thighs and toss to coat. Marinate for at least 30 minutes (or up to overnight).

  • Cook the chicken:
    Preheat oven to 425°F (220°C), or heat a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden, then finish baking for 10–12 minutes, or until internal temp reaches 165°F (74°C). Set aside to rest.

  • Make the rice:
    In a saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook 1 minute more. Add rice and toast for 1–2 minutes. Pour in chicken broth and salt, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in peas (if using) and let stand, covered, 5 minutes.

  • Blend the green sauce:
    Add all green sauce ingredients to a blender or food processor. Blend until smooth and creamy. Adjust salt and lime juice to taste.

 

  • Serve:
    Plate the rice, top with sliced chicken, and drizzle with green sauce. Serve extra sauce on the side.

Notes

  • Add avocado or a fried egg on top for extra richness.

  • The green sauce doubles as a great dip for veggies or fries!

 

  • You can swap chicken thighs for breasts if preferred.

Find it online: https://newsvks.com/peruvian-chicken-rice-with-green-sauce/