Irresistible Peruvian Chicken & Rice with Green Sauce in 30 Minutes

Oh, let me tell you about the first time I tried Peruvian chicken and rice with green sauce—it was love at first bite! The crispy-skinned chicken, the fluffy rice soaked in all those juices, and that bright, herby sauce that makes everything pop… I knew I had to recreate it at home. The best part? It’s way simpler than you’d think. No fancy techniques, just bold flavors that come together in one pan. This dish is my go-to when I want something hearty but still fresh, and trust me, that green sauce? You’ll want to put it on everything.

Why You’ll Love This Peruvian Chicken & Rice with Green Sauce

This dish is a total game-changer, and here’s why:

• One-pan wonder: Less cleanup, more flavor—everything cooks together for the easiest weeknight dinner.
• That green sauce magic: Creamy, tangy, with just the right kick—it transforms every bite.
• Comfort with a twist: Familiar chicken and rice, but the Peruvian spices make it exciting.
• Leftovers shine: Tastes even better the next day (if it lasts that long!).

Ingredients for Peruvian Chicken & Rice with Green Sauce

Here’s everything you’ll need to make this flavor-packed dish—I promise, nothing too fancy!

• 4 chicken thighs (bone-in, skin-on—trust me, the crispy skin is worth it!)
• 1 cup long-grain white rice (basmati or jasmine works too)
• 2 cups chicken broth (homemade or store-bought, but low-sodium is best)
• 1 tbsp olive oil (for that perfect sear)
• 1 tsp each cumin, paprika, garlic powder (the holy trinity of Peruvian flavor)
• Salt and pepper (to taste—don’t be shy!)
• 1 cup fresh cilantro (packed—stems are fine, they add flavor)
• 1 jalapeño (seeded unless you like it spicy)
• 2 garlic cloves (peeled—fresh is best, no powder here!)
• 1/4 cup mayonnaise (the secret to creamy sauce)
• 2 tbsp lime juice (freshly squeezed—bottled just isn’t the same)

Ingredient Notes & Substitutions

Jalapeño tip: Remove seeds for mild sauce, keep some for heat. No Greek yogurt Greek yogurt works (but sauce will be tangier). Out of fresh cilantro? Parsley + mint makes a decent backup. And yes, boneless thighs work—just reduce cooking time by 5 minutes.

How to Make Peruvian Chicken & Rice with Green Sauce

Okay, let’s get cooking! This dish comes together in three simple steps—browning the chicken, cooking the rice in all those delicious juices, and whipping up that addictive green sauce. Don’t worry, I’ll walk you through each part so it’s foolproof.

Step 1: Season and Brown the Chicken

First, pat your chicken thighs dry—this is KEY for crispy skin! Mix the cumin, paprika, garlic powder, salt, and pepper, then rub it all over the chicken. Heat olive oil in a large skillet over medium-high heat. When it’s shimmering, add the chicken skin-side down and don’t touch it for 5 minutes! Resist the urge to peek—that’s how you get that perfect golden crust. Flip and cook another 5 minutes, then remove (it won’t be fully cooked yet—that’s okay!).

Step 2: Cook the Rice

In that same skillet (hello, flavor!), add the rice and stir for about a minute until it’s lightly toasted. Pour in the chicken broth, scrape up any browned bits (those are flavor gold!), and nestle the chicken back in, skin-side up. Bring to a boil, then cover and reduce heat to low. Let it simmer for 20 minutes—no peeking! The rice will soak up all those juices and the chicken will finish cooking. Magic!

Step 3: Blend the Green Sauce

While everything cooks, toss cilantro, jalapeño, garlic, mayo, and lime juice into a blender. Blitz until smooth—you want it pourable but not watery. Taste and adjust: more lime for tang, more jalapeño for heat, or a pinch of salt if needed. Pro tip: Let it sit for 10 minutes so the flavors meld. That’s it! Spoon it over your chicken and rice, and prepare to be obsessed.

Tips for Perfect Peruvian Chicken & Rice with Green Sauce

After making this dish countless times (and tweaking it every which way!), here are my foolproof tips:

• Dry chicken = crispy skin: Always pat thighs dry before seasoning—water is the enemy of that perfect golden crust!
• Don’t rush the sear: That initial 5 minutes undisturbed is what builds deep flavor in both chicken AND rice.
• Sauce consistency check: If green sauce is too thick, add water 1 tbsp at a time. Too thin? More mayo or cilantro.
• Rest before serving: Let the rice sit covered for 5 minutes off heat—it’ll soak up every last bit of deliciousness.

Serving Suggestions for Peruvian Chicken & Rice with Green Sauce

This dish shines all on its own, but if you want to take it up a notch, here’s how I love to serve it:

• Sliced avocado on the side—cool, creamy, and perfect with the spicy green sauce.
• Fried plantains for a sweet contrast (I cheat with store-bought maduros!).
• A simple salad of tomatoes and red onion with lime dressing cuts through the richness.
• Extra lime wedges—because you can never have too much tang!

Storage & Reheating Instructions

Leftovers? Lucky you! Store the chicken and rice in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop—just splash in a tablespoon of water or broth, cover, and warm gently over low heat to keep the rice fluffy. Microwave works in a pinch, but stir halfway through to avoid dry spots. Pro tip: Store the green sauce separately to keep its bright flavor fresh!

Nutritional Information

Here’s the scoop per serving (but remember—nutrition varies based on ingredients and brands!): 450 calories, 25g protein, 40g carbs, 20g fat. Not bad for a meal this flavorful, right? These are just estimates, so adjust if you tweak the recipe!

FAQ About Peruvian Chicken & Rice with Green Sauce

Got questions? I’ve got answers! Here are the ones I hear most about this dish:

Can I use chicken breasts instead of thighs? Sure, but thighs stay juicier! If you use breasts, reduce cooking time by 5-7 minutes and check for doneness at 165°F.

How spicy is the green sauce? With one seeded jalapeño, it’s mild—like a gentle kick. Keep some seeds for more heat, or swap in serrano peppers if you’re brave!

Can I make this ahead? Absolutely! Cook the chicken and rice, then reheat with a splash of broth. Blend the sauce fresh—it only takes 2 minutes.

No mayo—what can I use? Greek yogurt works (sauce will be tangier), or try sour cream for extra richness.

Why toast the rice first? That quick toast in the pan gives it a nutty depth—don’t skip it! Just 60 seconds makes all the difference.

Share Your Experience

Did you make this Peruvian chicken & rice? I’d love to hear how it turned out! Leave a comment or rating—and tell me your favorite tweaks. Happy cooking!

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