Peruvian Chicken & Rice with Green Sauce

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Peruvian Chicken & Rice with Green Sauce is a vibrant, flavor-packed dish featuring tender, spiced chicken served over aromatic rice, all topped with a bold and creamy Peruvian green sauce (aji verde). The combination of smoky, savory, and zesty flavors makes this meal truly unforgettable!

I first made this when I wanted a dish that was both comforting and exciting. The well-seasoned chicken paired perfectly with the fragrant rice, and the spicy, herby green sauce took everything to the next level. It was love at first bite!

What’s great about this dish is how versatile it is. You can roast or grill the chicken, add veggies to the rice for extra texture, or adjust the spice level in the sauce to your taste. Whether for a casual weeknight meal or a special dinner, this dish is sure to impress!

Perfect for:

• Weeknight dinners
• Meal prep
• Family gatherings
• Peruvian food lovers
• Comfort food with a twist

Why You’ll Love This Recipe

Here are 10 reasons why Peruvian Chicken & Rice with Green Sauce will become a favorite in your kitchen:

• Bold Peruvian Flavors: A delicious mix of spices, herbs, and aromatics makes this dish uniquely flavorful.
• One-Pan Convenience: Cook everything in a single pot for easy preparation and cleanup.
• Juicy, Flavorful Chicken: The chicken is marinated and cooked to perfection, absorbing all the rich seasonings.
• Fragrant, Flavor-Infused Rice: The rice is simmered with the chicken, soaking up all the delicious juices and spices.
• Creamy, Zesty Green Sauce: A blend of cilantro, jalapeño, lime, and creamy elements creates a bright, tangy contrast.
• Customizable Heat: Adjust the spice level to suit your preference.
• Perfect for Meal Prep: Stores well and tastes even better the next day.
• Nutritious & Satisfying: Packed with protein, fiber, and healthy fats for a balanced meal.
• Authentic Yet Approachable: Classic Peruvian flavors made simple for home cooking.
• Great for Sharing: A fantastic dish for gatherings and family-style meals.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 500-600 calories
• Key Nutrients: Protein: 35g, Carbs: 50g, Fat: 20g

Ingredients

For the Chicken & Rice:

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 bell pepper, diced
• ½ cup chopped cilantro
• Juice of 1 lime

For the Green Sauce:

• 1 cup fresh cilantro leaves
• 1 jalapeño, seeded (or keep seeds for extra spice)
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 clove garlic
• ¼ teaspoon salt

Ingredient Highlights

• Cilantro: A key ingredient in Peruvian cuisine, adding a fresh, herby touch.
• Cumin & Paprika: Essential for deep, warm, and slightly smoky flavor.
• Jalapeño: Adds a mild heat to balance the dish.
• Chicken Thighs: Stay juicy and flavorful during cooking.
• Lime Juice: Enhances brightness and freshness.

Step-by-Step Instructions

Prepare the Chicken:

1. Season Chicken: Pat chicken thighs dry and season with salt, pepper, cumin, and paprika.
2. Sear Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 4 minutes per side. Remove and set aside.

Cook the Rice:

3. Sauté Aromatics: In the same pan, add diced onion and cook until softened. Stir in garlic and oregano, cooking for another minute.
4. Toast Rice: Add rice and stir for 1-2 minutes until lightly toasted.
5. Add Broth: Pour in chicken broth, stirring to combine.
6. Return Chicken: Nestle chicken back into the pan, reduce heat, cover, and simmer for 25 minutes.
7. Add Vegetables: Stir in peas, bell pepper, and cilantro, cooking for another 5 minutes. Finish with lime juice.

Prepare the Green Sauce:

8. Blend Ingredients: In a blender or food processor, combine cilantro, jalapeño, mayonnaise, Greek yogurt, olive oil, lime juice, garlic, and salt. Blend until smooth.
9. Adjust Seasoning: Taste and adjust salt or lime juice as needed.

Serve:

10. Plate & Drizzle: Serve chicken and rice with a generous drizzle of green sauce. Enjoy!

How to Serve

Here are 10 serving suggestions for Peruvian Chicken & Rice with Green Sauce:

• Family-Style Meal: Serve in a large dish for easy sharing.
• With Extra Green Sauce: Offer extra sauce on the side for dipping.
• Topped with Avocado: Add sliced avocado for creaminess.
• Paired with a Fresh Salad: A simple side salad complements the rich flavors.
• Wrapped in a Tortilla: Make a burrito-style wrap with the chicken and rice.
• With Pickled Red Onions: Adds a tangy contrast.
• Served with Fried Plantains: A delicious side that enhances the dish.
• Over Quinoa: Swap rice for quinoa for a protein-packed variation.
• With a Side of Black Beans: Adds extra fiber and flavor.
• As Leftovers: Enjoy the next day—flavors deepen beautifully overnight.

Additional Tips

• Marinate for Maximum Flavor – Let the chicken marinate for at least 2 hours or overnight for deeper flavor.
• Use Bone-In, Skin-On Chicken – This keeps the meat juicy and enhances the overall richness of the dish.
• Sear the Chicken First – Browning the chicken before cooking the rice adds extra depth to the dish.
• Deglaze the Pan – After browning the chicken, scrape up the flavorful bits with a splash of chicken broth or lime juice.
• Rinse Your Rice – Washing the rice removes excess starch, preventing it from getting too sticky.
• Let the Rice Rest – After cooking, let the rice sit covered for 5–10 minutes before fluffing for the best texture.
• Adjust the Spice Level – Add more or less aji amarillo or jalapeño to the green sauce depending on your heat preference.
• Use Fresh Cilantro – Blending fresh cilantro into the sauce and rice gives the dish its signature vibrant color and taste.
• Balance the Acidity – If the green sauce is too tangy, add a pinch of sugar or a little extra mayo to smooth it out.
• Serve with Lime Wedges – A final squeeze of fresh lime juice brightens up all the flavors right before serving.

Recipe Variations

• Spicy Peruvian Chicken: Use a spicier pepper like serrano instead of jalapeño.
• Vegetarian Version: Replace chicken with roasted vegetables or chickpeas.
• Low-Carb Option: Substitute rice with cauliflower rice.
• Grilled Chicken Variation: Grill the chicken separately for extra smoky flavor.
• Coconut Rice: Swap chicken broth for coconut milk for a creamy twist.
• Extra Herbs: Add parsley or mint for more depth.
• Fried Egg on Top: Adds a rich, runny yolk for extra indulgence.
• Cheesy Twist: Stir in some shredded cheese to the rice before serving.
• Garlic-Lovers’ Version: Add extra garlic to the green sauce for a bolder punch.
• Mango Salsa Topping: A fresh fruit salsa pairs wonderfully with the spice.

Special Equipment

• Large Skillet or Dutch Oven: For even cooking and flavor infusion.
• Blender or Food Processor: For making the green sauce.
• Sharp Knife: For precise chopping.
• Cutting Board: To prep ingredients efficiently.
• Measuring Cups & Spoons: For accurate ingredient portions.
• Tongs: To easily flip the chicken while searing.

FAQ Section

1. Can I use chicken breasts instead of thighs?
   Yes! While chicken thighs provide more juiciness and flavor, you can use boneless, skinless chicken breasts.
2. What is the green sauce made of?
   The classic Peruvian green sauce, known as aji verde, is typically made with a blend of cilantro, aji amarillo paste, garlic, lime juice, mayonnaise, and sometimes cheese or yogurt for creaminess.
3. Is aji amarillo paste necessary?
   Aji amarillo paste is a key ingredient for authentic flavor, but if you can’t find it, you can substitute with a mix of yellow bell pepper and a pinch of cayenne for a similar heat and sweetness.
4. Can I make this dish ahead of time?
   Yes! You can cook the chicken and rice in advance and store them separately in the fridge for up to 3 days.
5. What can I serve with this dish?
   Peruvian Chicken & Rice pairs well with a fresh salad, roasted vegetables, or fried plantains. The green sauce can also be served on the side as a dip.
6. Is this dish spicy?
   It has a mild heat from the aji amarillo, but you can control the spice level by adjusting the amount of chili paste or omitting it altogether.
7. Can I make this dish in a slow cooker?
   Absolutely! Brown the chicken first, then cook it with the rice and seasonings in a slow cooker on low for about 4-6 hours until the chicken is tender.
8. Can I make this dish gluten-free?
   Yes! This dish is naturally gluten-free, but always check store-bought aji amarillo paste and other ingredients for any hidden gluten.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a vibrant and flavorful dish that combines tender, spiced chicken with fragrant, seasoned rice and a bold, creamy green sauce. Inspired by classic Peruvian flavors, this meal is packed with smoky, citrusy, and herby goodness that will keep you coming back for more!

This recipe is easy to customize—add sautéed peppers for extra color, swap white rice for quinoa for a nutritious twist, or adjust the spice level in the green sauce to your taste. Whether served for a comforting weeknight dinner or a special occasion, this dish is sure to impress!

I can’t wait to see how your Peruvian Chicken & Rice with Green Sauce turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this recipe your own!