There’s something truly irresistible about a hearty skillet brimming with golden-browned chicken nestled in vibrant, spice-kissed rice. As soon as you lift the lid, you’re greeted by a symphony of sizzling onions, garlic, and warm cumin that seems to dance around the pan. Sitting at my kitchen counter, I remember the first time I tried my hand at this Peruvian classic—I was skeptical that simple pantry staples could deliver such a showstopping meal. Yet beneath that crisp chicken skin, the meat is meltingly tender, and every bite of rice bursts with flavor from earthy coriander and a hint of paprika warmth.
This isn’t just dinner; it’s a celebration of color and zest. The creamy green sauce, studded with fresh cilantro and a playful jalapeño kick, brings everything to life in a bright, tangy swirl. As I drizzled that verdant drizzle over each plate, my family erupted in cheers of approval. Between you and me, I’ve doubled the sauce on more than one occasion—there’s nothing like that cool heat weaving through every forkful. Whether you’re gathering friends for a casual night in or treating yourself to a flavorful solo feast, this Peruvian Chicken and Rice with Green Sauce will become your new go-to for an unforgettable, comforting meal.
KEY INGREDIENTS IN PERUVIAN CHICKEN AND RICE WITH GREEN SAUCE
Before we get cooking, let’s meet the cast of characters that make this Peruvian feast sing. Each star ingredient brings its own unique personality—some add richness, others lend spice, and together they create a dish that tastes like a warm hug on a plate.
- Chicken thighs
Bone-in and skin-on for the juiciest, most flavorful bites. The skin crisps up beautifully, locking in moisture and giving you that golden exterior you crave.
- Salt and pepper
Simple seasonings that do heavy lifting here—enhancing natural chicken flavors and balancing the spices in every spoonful of rice.
- Olive oil
Provides a silky, savory base for browning the chicken and sautéing aromatics. A little goes a long way toward developing depth of flavor.
- Onion
Finely chopped to melt into the rice and sauce, adding a gentle sweetness and a tender textural contrast.
- Garlic
Minced cloves infuse everything with their unmistakable, pungent warmth. They wake up the rice and harmonize with the spices.
- Ground cumin
Brings an earthy, slightly nutty character that’s synonymous with many Peruvian dishes.
- Ground coriander
Adds brightness and a floral undertone, cutting through richer notes and complementing the cumin.
- Paprika
Lends a subtle smokiness and warm hue to both rice and chicken, elevating the visual appeal.
- Long-grain white rice
The perfect canvas for soaking up spiced broth, yielding fluffy, separate grains with every bite.
- Chicken broth
Enriches the rice with savory depth, ensuring each grain is flavorful and tender.
- Frozen peas
Stirred in at the end for pops of sweetness and a vibrant green color.
- Fresh cilantro
Chopped and sprinkled into the rice, lending herby brightness and a hint of citrusy lift.
- Lime juice
A final squeeze brings a zesty edge, balancing richness and adding fresh acidity.
- Mayonnaise
The creamy base of our green sauce, giving it that luscious texture.
- Sour cream
Tames the heat from jalapeños and adds tangy richness.
- Jalapeños
Seeded and chopped for controlled heat, awakening your palate with each swirl of sauce.
- Cilantro leaves
Blended into the green sauce, creating a vibrant, herby foundation.
- Fresh lime juice
Adds brightness and balances the creaminess of the sauce.
- Garlic (for sauce)
A single clove to boost flavor and tie the sauce together.
- Salt (for sauce)
Adjust to taste to make every note pop.
HOW TO MAKE PERUVIAN CHICKEN AND RICE WITH GREEN SAUCE
Ready to roll up your sleeves and get cooking? These step-by-step instructions will guide you through creating a one-pan Peruvian masterpiece, from crisping chicken to whipping up that irresistible green sauce.
1. Season and brown the chicken
Generously season the chicken thighs with salt and pepper on both sides. In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Lay the thighs skin-side down, pressing gently to ensure full contact with the pan. Brown for about 5 minutes on each side, or until the skin is deeply golden and releases easily from the pan. Remove the thighs and set aside on a plate.
2. Sauté aromatics and spices
In the same skillet, add the chopped onion and cook, stirring occasionally, for 2–3 minutes until softened and translucent. Stir in the minced garlic, ground cumin, ground coriander, and paprika. Continue to cook for 1 minute, stirring constantly, until the spices become fragrant and toast gently.
3. Coat the rice and add broth
Stir in the long-grain white rice, making sure each grain is well coated in the spiced oil and aromatics. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
4. Nestle chicken into rice
Return the browned chicken thighs to the skillet, nestling them skin-side up into the rice. Cover with a tight-fitting lid, reduce the heat to low, and let everything cook undisturbed for about 20 minutes. The rice will absorb the broth, and the chicken will cook through to juicy perfection.
5. Finish rice and add fresh elements
Once the timer dings, remove the skillet from heat and let it rest, covered, for 5 minutes. This short pause allows the steam to complete the cooking process. Uncover, then gently stir in the frozen peas, chopped cilantro, and lime juice. The residual heat will warm the peas and release fresh herby aromas.
6. Blend the green sauce
In a blender or food processor, combine mayonnaise, sour cream, chopped jalapeños, fresh cilantro leaves, lime juice, and the garlic clove. Blend until silky smooth. Taste and season with salt as needed, adjusting jalapeño levels for your preferred heat.
7. Serve and drizzle
Plate the chicken thighs atop a bed of fluffy, spice-infused rice. Drizzle or spoon the green sauce over the top—or present it on the side for dipping. Garnish with extra cilantro leaves or lime wedges if desired.
SERVING SUGGESTIONS FOR PERUVIAN CHICKEN AND RICE WITH GREEN SAUCE
When it’s time to bring this vibrant meal to the table, presentation and accompaniments can take it from everyday dinner to a true fiesta. Think about textures, colors, and contrasting flavors to create a visually stunning and satisfying spread.
- Crisp salad on the side
Serve with a simple mixed greens salad dressed in olive oil, lime juice, and a pinch of salt. The fresh crunch balances the richness of the chicken and rice.
- Toasted plantains
Fry or bake ripe plantains until caramelized. Their sweet softness contrasts beautifully with the zesty green sauce.
- Pickled red onions
Thinly slice red onions and marinate in lime juice, a pinch of sugar, and salt for 15 minutes. The bright, tangy bite cuts through the creamy sauce.
- Warm tortillas
Offer soft corn or flour tortillas on the side so guests can build handheld bites, adding extra cilantro and a squeeze of lime.
HOW TO STORE PERUVIAN CHICKEN AND RICE WITH GREEN SAUCE
Storing this flavorful feast properly ensures you can savor leftovers without sacrificing taste or texture. Whether you’re planning meals ahead or saving dinner for the next day, these storage tips will keep everything fresh and delicious.
- Refrigerator storage
Transfer cooled chicken and rice into an airtight container within two hours of cooking. Store in the coldest part of the fridge for up to 4 days, then gently reheat in a skillet with a splash of broth to prevent drying.
- Sauce separation
Store the green sauce in a separate airtight jar to maintain its vibrant color and creamy consistency. It will last 3–4 days in the refrigerator—just give it a quick stir before serving.
- Freezer-friendly option
For longer storage, portion the rice and chicken into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a covered pan over low heat with a drizzle of water or broth.
- Avoid sogginess
If you plan to reheat in the microwave, place a paper towel over the container to absorb excess steam, keeping the chicken skin from getting too rubbery.
CONCLUSION
We’ve taken a culinary journey through tender, golden chicken thighs, fluffy, spice-infused rice, and a zesty green sauce that brings every element to life. From the first sizzle in the skillet to that final, satisfying swirl of cilantro-lime drizzle, this dish delivers a perfect balance of textures and flavors. You’ve learned how each ingredient—from smoky paprika to fresh jalapeños—plays a vital role in creating an authentic Peruvian experience right in your own kitchen. Whether you’re hosting a lively dinner party or craving a comforting solo meal, this recipe offers both bold taste and heartwarming simplicity.
Feel free to print this article and tuck it into your recipe binder for easy reference, or save a digital copy for your next meal-prep session. You’ll find a handy FAQ below if questions arise about techniques or ingredient swaps. And of course, I’d love to hear from you—leave a comment if you try this recipe, share your favorite tweaks, or ask for help if you hit any bumps along the way. Your feedback and stories make cooking such a joy, and I can’t wait to see how you make this Peruvian Chicken and Rice with Green Sauce your own. Enjoy every bite!
Peruvian Chicken And Rice with Green Sauce
Description
This Peruvian dish features tender chicken thighs atop fluffy rice, bursting with spices and a creamy, zesty green sauce that takes it over the top!
Ingredients
Instructions
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Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and brown for about 5 minutes on each side until golden. Remove from the skillet and set aside.
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In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic, cumin, coriander, and paprika, and cook for another minute until fragrant.
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Stir in the rice, ensuring it’s well coated with the spices and oil. Pour in the chicken broth, and bring it to a simmer.
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Return the chicken thighs to the skillet, nestling them into the rice. Cover with a lid, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
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Remove from heat and let it sit, covered, for 5 minutes. Stir in the frozen peas, cilantro, and lime juice just before serving.
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For the green sauce, combine mayonnaise, sour cream, jalapeños, cilantro leaves, lime juice, and garlic in a blender or food processor. Blend until smooth. Taste and add salt as needed.
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Serve the chicken and rice with the green sauce drizzled on top or on the side.
Note
- The green sauce is versatile and can also be used as a dip for vegetables or as a sandwich spread.
- To add extra flavor, marinate the chicken with a mix of lime juice, garlic, and cilantro an hour before cooking.
- Feel free to adjust the spiciness of the green sauce by adding more or fewer jalapenos.
- This dish pairs well with a fresh salad or roasted vegetables for a complete meal.
