Easy Peruvian Chicken and Rice with Creamy Green Sauce is a quick and flavorful dish perfect for weeknights. Tender, juicy chicken cooks alongside fluffy rice while a vibrant, creamy green sauce adds a fresh zest. This recipe is both beginner-friendly and budget-conscious, using simple pantry staples. Pair it with my Easy Turkish Ezme Salad Recipe Ready in 10 Minutes for a bright, complementary side.
Why You'll Love Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner
Discover how to make Easy Peruvian Chicken and Rice with Creamy Green Sauce, a quick and delicious weeknight meal with fresh flavors and simple steps.
- One-pan meal for easy cleanup and minimal prep.
- Bold Peruvian flavors with a creamy, herbaceous sauce.
- Perfectly tender chicken and fluffy rice every time.
- Uses accessible, budget-friendly ingredients found in most kitchens.
Ingredients for Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner
Chicken thighs: Best for juiciness and flavor; substitute with chicken breast for leaner option but slightly drier texture.Rice: Long-grain white rice yields fluffy texture; jasmine rice works well too.
- Chicken thighs: Best for juiciness and flavor; substitute with chicken breast for leaner option but slightly drier texture.
- Rice: Long-grain white rice yields fluffy texture; jasmine rice works well too.
Ingredient Note: Full measurements for Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner are listed in the printable recipe card below.
How to Make Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner
Step 1 — Prep & Preheat
Prep and season chicken: Pat chicken thighs dry and season evenly with salt, black pepper, cumin, smoked paprika, and turmeric.
Step 2 — Cook and Build Flavor
Sear the chicken: Heat olive oil in a large deep skillet or saucepan over medium-high heat. Add chicken and sear 4 minutes per side until brown but not cooked through. Remove chicken and set aside.
Step 3 — Finish, Taste, and Adjust
Sauté aromatics and cook rice: In the same pan, reduce heat to medium, add chopped onion and garlic, cook until softened (3–4 minutes). Add rice and stir to coat in oil and aromatics. Pour in chicken broth and lime juice, stir well.
Expert Tips for Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner
- If you prefer a crispier chicken skin, sear skin-side down longer before flipping.
- To save time, use pre-minced garlic and chopped onion from the store.
- This recipe works well with leftover cooked chicken; add it during last 5 minutes of rice simmer.
Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner
Discover how to make Easy Peruvian Chicken and Rice with Creamy Green Sauce, a quick and delicious weeknight meal with fresh flavors and simple steps.
Ingredients
Main Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Seasonings & Flavor Boosters
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric (optional, for color and earthiness)
- Juice of 1 lime
Optional Toppings
- Fresh cilantro leaves
- Slice of lime
- Extra creamy green sauce (recipe below)
Instructions
How to Make Easy Peruvian Chicken and Rice with Creamy Green Sauce
- Prep and season chicken: Pat chicken thighs dry and season evenly with salt, black pepper, cumin, smoked paprika, and turmeric.
- Sear the chicken: Heat olive oil in a large deep skillet or saucepan over medium-high heat. Add chicken and sear 4 minutes per side until brown but not cooked through. Remove chicken and set aside.
- Sauté aromatics and cook rice: In the same pan, reduce heat to medium, add chopped onion and garlic, cook until softened (3–4 minutes). Add rice and stir to coat in oil and aromatics. Pour in chicken broth and lime juice, stir well.
- Simmer with chicken: Nestle chicken thighs back in the pan on top of rice. Cover, reduce heat to low, and simmer 18–20 minutes until rice is tender and chicken is cooked through (internal temp 165°F). Fluff rice before serving.
- Prepare creamy green sauce: Blend 1 cup fresh cilantro, ½ cup mayonnaise, 2 tbsp plain Greek yogurt, 1 jalapeño (seeded for mild), 1 clove garlic, juice of 1 lime, salt, and pepper until smooth. Serve sauce drizzled over chicken and rice.
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.
Easy Peruvian Chicken and Rice with Creamy Green Sauce – Quick & Flavorful Weeknight Dinner FAQs
Yes! This dish is great for meal prep. Cook as directed, then store in the fridge for up to 3 days. Reheat gently before serving.
Chicken breasts can be used but may dry out more easily. Cook them just until done to maintain juiciness.
Store in airtight containers in the fridge for up to 3 days or freeze for longer storage, separating the rice and chicken for best texture.
Make sure to measure rice and broth carefully. Avoid lifting the lid too often while simmering, and keep heat low to prevent overcooking.
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