Peruvian Chicken and Rice with Green Sauce is a delicious, easy-to-make meal that combines tender, flavorful chicken with vibrant green sauce and perfectly cooked rice. This recipe offers a perfect balance of savory and zesty flavors with simple ingredients you probably already have. The tender chicken gets crispy skin, and the green sauce adds a fresh kick, making it a family-friendly weeknight dinner. For more delicious chicken dinners, pair it with my Juicy Chicken Thigh Bites recipe for extra protein-packed variety.
Why You'll Love Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal
Enjoy this easy homemade Peruvian Chicken and Rice with Green Sauce recipe. Quick, family-friendly, and bursting with bold flavors in under 40 minutes!
- Bold, authentic Peruvian flavors made easy at home.
- Quick cooking time perfect for busy weeknights.
- Family-friendly and budget-friendly with pantry staples.
- Versatile enough for leftovers and meal prep.
Ingredients for Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal
Chicken thighs: Bone-in skin-on preferred for juiciness; substitute with chicken breast if needed but reduce cooking time.Cilantro and parsley: Use fresh herbs for bright flavor; can omit parsley if unavailable and increase cilantro.
- Chicken thighs: Bone-in skin-on preferred for juiciness; substitute with chicken breast if needed but reduce cooking time.
- Cilantro and parsley: Use fresh herbs for bright flavor; can omit parsley if unavailable and increase cilantro.
Ingredient Note: Full measurements for Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal are listed in the printable recipe card below.
How to Make Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal
Step 1 — Prep & Preheat
Prepare the green sauce: In a blender, combine cilantro, parsley, jalapeño, mayonnaise, lime juice, garlic, and cumin. Blend until smooth. Add water a tablespoon at a time for desired consistency. Set aside.
Step 2 — Cook and Build Flavor
Season and brown the chicken: Pat chicken thighs dry and season with salt, pepper, smoked paprika, turmeric, and oregano. Heat oil in a large skillet over medium-high heat. Add chicken skin side down and cook until golden and crispy, about 6-7 minutes. Flip and cook 3 minutes more. Remove and set aside.
Step 3 — Finish, Taste, and Adjust
Sauté vegetables and cook rice: In the same skillet, add onion and cook until translucent, about 4 minutes. Stir in garlic and rice; cook 1-2 minutes until fragrant. Pour in chicken broth and bring to a boil.
Expert Tips for Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal
- Pat chicken dry before seasoning to get crispy skin.
- Use low sodium broth to control salt levels.
- Customize green sauce by adding more jalapeño or lime for extra zing.
Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal
Enjoy this easy homemade Peruvian Chicken and Rice with Green Sauce recipe. Quick, family-friendly, and bursting with bold flavors in under 40 minutes!
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth (low sodium)
- 1/4 cup vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- 1 medium jalapeño, seeded
- 1/4 cup mayonnaise (or plain Greek yogurt)
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Seasonings & Flavor Boosters
- 1 teaspoon dried oregano
- 1 teaspoon ground turmeric (optional for color)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
Optional Toppings
- Extra cilantro leaves
- Lime wedges
- Sliced avocado
Instructions
How to Make Peruvian Chicken and Rice with Green Sauce
- Prepare the green sauce: In a blender, combine cilantro, parsley, jalapeño, mayonnaise, lime juice, garlic, and cumin. Blend until smooth. Add water a tablespoon at a time for desired consistency. Set aside.
- Season and brown the chicken: Pat chicken thighs dry and season with salt, pepper, smoked paprika, turmeric, and oregano. Heat oil in a large skillet over medium-high heat. Add chicken skin side down and cook until golden and crispy, about 6-7 minutes. Flip and cook 3 minutes more. Remove and set aside.
- Sauté vegetables and cook rice: In the same skillet, add onion and cook until translucent, about 4 minutes. Stir in garlic and rice; cook 1-2 minutes until fragrant. Pour in chicken broth and bring to a boil.
- Combine and simmer: Return chicken to the skillet on top of the rice. Cover and reduce heat to low. Simmer for 18-20 minutes or until rice is tender and chicken is cooked through (internal temp 165°F). Remove from heat, let sit 5 minutes. Serve with green sauce drizzled on top and optional toppings.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal FAQs
Yes! You can prepare the chicken and rice a day in advance and store separately to keep textures fresh. The green sauce can also be made ahead and kept refrigerated for up to 3 days.
You can substitute plain Greek yogurt for mayonnaise if you prefer a lighter or tangier green sauce.
Store leftovers in airtight containers in the fridge for up to 3 days or freeze portions separately for longer storage.
Dry chicken usually means it was overcooked or cooked at too high a heat. Use a meat thermometer to check for 165°F and remove promptly from heat.
You Might Also Like
- Juicy Chicken Thigh Bites
- Juicy French Onion Pot Roast
- Delicious Cowboy Butter Chicken Breast Recipe
Before You Go
If you try this Peruvian Chicken and Rice with Green Sauce - Easy & Flavorful Homemade Meal, I’d love for you to leave a rating or share how you customized it.