Last Friday, after a long week of the same rotation of dinners, I was craving something different but didn’t want to spend hours in the kitchen or hunt down specialty ingredients. That’s when I remembered this Peruvian Chicken and Rice with Green Sauce recipe I’d been meaning to try. The combination of juicy, citrus-kissed chicken paired with vibrant, herbaceous sauce sounded exactly like what we needed, and I had everything already in my fridge.
Table of Contents
Ingredients for Peruvian Chicken and Rice with Green Sauce
I always start with bone-in, skin-on chicken thighs for this recipe because they stay incredibly juicy during cooking and develop the most beautiful crispy skin. My go-to is organic chicken when possible, but any quality thighs work beautifully here. The marinade might look simple, but don’t underestimate it; those few ingredients pack serious flavor when given time to work.
For the Chicken and Marinade:
- 4-6 chicken thighs (bone-in, skin-on, about 4-5 oz each) – I recommend choosing uniformly sized pieces for even cooking
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves (minced) – fresh garlic makes all the difference here
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil – I usually use extra virgin for better flavor
For the Rice:
- 1½ cups jasmine rice (or long-grain rice)
- 2½ cups chicken broth – in my experience, broth beats water every time for flavor
For the Green Sauce:
- 1 cup fresh cilantro leaves (packed) – my preference is the freshest bunch you can find with vibrant green color
- 1 garlic clove
- 1 jalapeño (seeds removed for less heat) – I usually remove all seeds for family-friendly spice level
- 2 tablespoons lime juice (freshly squeezed)
- ¼ cup mayonnaise or Greek yogurt – pro tip: Greek yogurt adds protein and tang
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- Water (as needed for consistency)
Step-by-Step Instructions
In my experience, the secret to perfect Peruvian chicken is giving the marinade enough time to penetrate the meat. I recommend preparing this in the morning if you’re serving it for dinner, though 30 minutes minimum will still give you great results.
Step 1: Combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil in a large mixing bowl. Add the chicken thighs and massage the marinade into every piece, making sure to work it under the skin slightly for maximum flavor. Cover and refrigerate for at least 30 minutes for weeknight cooking, though overnight delivers the deepest flavor and most tender results.
Step 2: Rinse your jasmine rice under cold running water until the water runs clear – this removes excess starch and prevents gummy rice. In a medium pot, combine rice with chicken broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat, keep covered, and let stand 5 minutes before fluffing.
Step 3: While the rice cooks, make your green sauce. Add cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper to your blender. Blend on high for 30-45 seconds until completely smooth and vibrant green. The sauce should be pourable but creamy, similar to ranch dressing thickness. Add water one tablespoon at a time if the sauce is too thick.
Step 4: Heat a large skillet over medium-high heat until very hot – test by sprinkling a few drops of water; they should sizzle and evaporate immediately. Add the marinated chicken thighs skin-side down without crowding the pan. Resist the urge to move them around. Let them sear undisturbed for 6-7 minutes until the skin turns deep golden brown and releases easily from the pan. Flip and cook another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
Step 5: Let the chicken rest for 3-4 minutes after cooking – this step is crucial for keeping all those delicious juices inside the meat instead of on your cutting board. Fluff your rice with a fork, plate a generous scoop, top with a chicken thigh, and drizzle that gorgeous green sauce generously over everything. I like to serve this family-style so everyone can add as much sauce as they want. Garnish with extra cilantro and lime wedges if desired.
Perfect Pairings for Peruvian Chicken and Rice
This vibrant dish pairs beautifully with sides that complement its bold, citrusy flavors without overwhelming the palate.
Sweet Fried Plantains: The caramelized sweetness of fried plantains creates a perfect contrast to the tangy, herbaceous green sauce while adding a traditional Latin American touch to your meal.
Simple Mixed Greens Salad: A light salad dressed with lime vinaigrette adds freshness and crunch, balancing the richness of the chicken while keeping the meal feeling light and healthy. Try our Cilantro Lime Steak Bowls for more citrusy inspiration.
Roasted Vegetables: Try roasted bell peppers, zucchini, or carrots seasoned with cumin and garlic to echo the flavors in the chicken marinade while adding colorful nutrition to your plate.
Black Beans and Rice with Sausage: Seasoned black beans provide extra protein and fiber, making this meal even more satisfying and creating an authentic Latin-inspired dinner experience.
Grilled Corn: Fresh corn on the cob or our Street Corn Chicken Rice Bowl style preparation adds sweetness and texture that pairs wonderfully with the savory, citrus-forward chicken.
Storage & Serving Tips
Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. The green sauce stays freshest when stored in a small container with plastic wrap pressed directly against the surface to prevent oxidation and browning. Avoid freezing the green sauce as the cilantro will discolor and the mayonnaise or yogurt base will separate and become grainy.
When reheating, I recommend warming the chicken and rice gently in the microwave with a splash of chicken broth to prevent dryness. Heat in 30-second intervals, stirring the rice between each round to ensure even warming. The green sauce tastes best served cold or at room temperature, so there’s no need to warm it – just give it a good stir before drizzling.
This recipe is incredibly versatile beyond the initial meal. Shred leftover chicken and toss it with the rice and green sauce for amazing burrito bowls, similar to our Chicken Fajita Rice Bowls, or stuff it into warm tortillas for quick tacos. The green sauce also makes a fantastic dip for vegetables or spread for sandwiches throughout the week.
FAQs
Can I use chicken breasts instead of thighs?
Yes, though I recommend pounding them to even thickness (about ¾-inch) and reducing cooking time to 5-6 minutes per side to prevent drying out. Bone-in thighs are more forgiving and stay juicier, but breasts work in a pinch.
How can I make the green sauce spicier?
Add an extra jalapeño with some seeds included, or try using serrano peppers for more heat while maintaining that fresh, bright flavor. You can also add a pinch of cayenne pepper to the finished sauce.
Can I make this recipe ahead of time?
Absolutely! Marinate the chicken up to 24 hours in advance and prepare the green sauce a day early – it actually tastes better after the flavors meld overnight. Just cook the rice and chicken fresh when ready to serve for the best texture.
Peruvian Chicken and Rice with Green Sauce
Ingredients
Equipment
Method
- Combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil in a large mixing bowl. Add chicken thighs and massage marinade into every piece, working it under the skin slightly for maximum flavor. Cover and refrigerate for at least 30 minutes for weeknight cooking, though overnight delivers the deepest flavor and most tender results.
- Rinse jasmine rice under cold running water until water runs clear. In a medium pot, combine rice with chicken broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat, keep covered, and let stand 5 minutes before fluffing with a fork.
- While rice cooks, make the green sauce. Add cilantro, garlic, jalapeño, lime juice, mayonnaise, olive oil, salt, and pepper to blender. Blend on high for 30-45 seconds until completely smooth and vibrant green. The sauce should be pourable but creamy, similar to ranch dressing thickness. Add water one tablespoon at a time if sauce is too thick.
- Heat a large skillet over medium-high heat until very hot. Test by sprinkling a few drops of water; they should sizzle and evaporate immediately. Add marinated chicken thighs skin-side down without crowding the pan. Let them sear undisturbed for 6-7 minutes until skin turns deep golden brown and releases easily from pan. Flip and cook another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
- Let chicken rest for 3-4 minutes after cooking to keep juices inside the meat. Fluff rice with a fork, plate a generous scoop, top with a chicken thigh, and drizzle green sauce generously over everything. Serve family-style so everyone can add as much sauce as they want. Garnish with extra cilantro and lime wedges if desired.
