Irresistible Peruvian Chicken & Rice with Green Sauce in 4 Steps

I still remember the first time I tasted authentic Peruvian Chicken & Rice with Green Sauce at a tiny Lima market stall – one bite of that juicy chicken with the herby, spicy sauce and I was hooked! The bold flavors of Peruvian cuisine completely won me over that day, and I’ve been perfecting my version ever since. This dish combines tender, golden-brown chicken with fluffy seasoned rice and a vibrant green sauce that’ll make your taste buds dance. After years of testing (and eating my way through Peru’s best restaurants), I’ve nailed down exactly how to bring those incredible Latin American flavors right to your kitchen. Trust me, once you try this combination of crispy-skinned chicken and that addictive green sauce, you’ll understand why it’s Peru’s most beloved comfort food!

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

This dish isn’t just delicious—it’s downright addictive! Here’s why it’s become my go-to weeknight hero:

• Explosion of flavor: The golden-brown chicken gets its magic from a simple spice rub, while that bright green sauce (oh, that sauce!) packs cilantro, lime, and just enough jalapeño to wake up your taste buds.
• One-pan wonder: We’re cooking everything in the same skillet—less cleanup means more time to enjoy that second helping.
• Spice it your way: Scared of heat? Skip the jalapeño seeds. Want more kick? Leave ’em in! The sauce adapts to your mood.
• Restaurant quality at home: That crispy chicken skin? The fluffy rice that soaks up all the juices? You’ll swear you’re eating at a Lima hole-in-the-wall.

Seriously, this dish checks all the boxes—it’s the kind of meal that makes everyone at the table go quiet… except for the “mmm” sounds.

Ingredients for Peruvian Chicken & Rice with Green Sauce

Grab these simple ingredients – I promise they transform into something magical together! Everything should be easy to find at your local grocery store:

• For the Chicken:
• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tablespoon olive oil
• 1 teaspoon each: cumin, paprika, garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• For the Rice:
• 1 cup long-grain white rice (like jasmine or basmati)
• 2 cups chicken broth (low-sodium if possible)
• For the Green Sauce:
• 1/2 cup packed fresh cilantro leaves (stems okay!)
• 1/4 cup mayonnaise
• 1 medium jalapeño, seeded (or leave seeds for heat)
• 1 garlic clove
• 1 tablespoon fresh lime juice

Ingredient Notes & Substitutions

Don’t stress if you need to make swaps – here’s what works:

• Chicken: Boneless thighs work in a pinch (reduce cook time by 3-4 minutes), but skin-on really makes the dish!
• Mayo: Plain Greek yogurt works if you’re mayo-averse, but the sauce won’t be as creamy.
• Rice: For brown rice, increase broth to 2 1/4 cups and cook 10 minutes longer.
• WARNING: Dried cilantro in the sauce is a no-go – it tastes like grassy sadness. If you must substitute, try 1 tablespoon fresh parsley + 1/4 teaspoon ground coriander.

How to Make Peruvian Chicken & Rice with Green Sauce

Okay, let’s get cooking! This dish comes together in stages, but don’t worry – I’ll walk you through each step. The key is patience (especially with that rice!) and trusting the process. You’re about to make magic happen in one skillet!

Preparing the Chicken

First things first – pat those chicken thighs dry with paper towels. This is CRUCIAL for getting that gorgeous golden skin! Mix all the spices in a small bowl (I like to use my fingers to really blend them), then rub every inch of those thighs – get under the skin too if you’re feeling fancy. Heat your olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in skin-side down. Here’s my secret: don’t touch it for a full 6 minutes! Let that skin get crispy and golden before flipping. When you do flip, you should hear the most satisfying sizzle.

Cooking the Rice

After removing the chicken, keep all those delicious browned bits in the pan – that’s flavor gold! Toss in the rice and stir constantly for about 2 minutes until it turns slightly translucent and smells nutty. This toasting step makes all the difference! Pour in your chicken broth (careful, it’ll steam!), give one quick stir, then immediately cover and reduce heat to low. Set a timer for 15 minutes – no peeking! The steam needs to work its magic. After the timer goes off, nestle the chicken back in, cover again, and cook for 10 more minutes. Finally, take it off heat but leave covered for 5 minutes – this resting time gives you perfectly fluffy rice.

Blending the Green Sauce

While everything cooks, let’s make that vibrant green sauce! Toss everything into your blender – cilantro, mayo, jalapeño (remember to seeds unless seeds unless you want extra heat!), garlic, and lime juice. Blend until smooth as silk, scraping down the sides once. Taste and add more lime if needed – the sauce should be bright and herby with just enough kick to keep things interesting!

Tips for Perfect Peruvian Chicken & Rice with Green Sauce

After making this dish dozens of times (okay, maybe hundreds), here are my hard-earned secrets for absolute perfection:

• Give your chicken space! Overcrowding the skillet steams instead of browns the skin. If needed, cook thighs in two batches.
• Let the sauce rest for at least 10 minutes after blending – those flavors need time to become best friends!
• Set that timer for the rice – 15 minutes exactly! Peeking releases precious steam and leads to sad, crunchy grains.
• Warm your plates before serving – cold dishes make the chicken fat congeal too quickly.
• Taste the sauce before serving and adjust – sometimes it needs an extra squeeze of lime to really sing.

Follow these simple tricks and you’ll get restaurant-quality results every single time!

Serving Suggestions for Peruvian Chicken & Rice

This dish shines all on its own, but oh boy – wait till you try it with these perfect pairings! I always serve the green sauce on the side (in a cute little bowl with a spoon) because my family loves drizzling extra over everything. For sides, you can’t go wrong with:

• Sweet fried plantains – their caramelized edges balance the spicy sauce beautifully
• A simple avocado salad with lime and red onion to cool your palate
• Warm corn tortillas for scooping up every last bite

Pro tip: Double the sauce recipe – people always want seconds!

Storing & Reheating Peruvian Chicken & Rice with Green Sauce

Here’s how to keep leftovers tasting just as amazing as day one (though let’s be real – leftovers rarely last long in my house!). Store everything separately – chicken and rice in one container, that glorious green sauce in another. The sauce stays fresh for about 3 days in the fridge, but it never makes it that long at my place! When reheating, sprinkle a tablespoon of water over the rice before microwaving to bring back that perfect fluffy texture. The chicken? Pop it under the broiler for a minute to crisp that skin back up – you won’t even know it’s not fresh!

Peruvian Chicken & Rice with Green Sauce FAQs

I get asked these questions all the time – here’s everything you need to know before making this dish!

Can I use chicken breasts instead of thighs?
Absolutely! Just reduce the cook time by about 5 minutes since breasts dry out faster. I recommend pounding them to even thickness first. But trust me – thighs give you that juicy, fall-off-the-bone texture that makes this dish special.

How spicy is the green sauce?
It’s all in your hands! The sauce starts mild when you remove the jalapeño seeds (my kids’ favorite version). For medium heat, leave some seeds in. Want it fiery? Use the whole pepper! The mayo and lime help balance the heat beautifully.

Can I freeze leftovers?
The rice freezes great for up to 2 months – just add a splash of water when reheating. But the sauce? Not so much. The mayo separates when frozen, turning into a weird grainy texture. Best to enjoy that green goodness fresh or within 3 days!

Nutritional Information

Here’s the scoop – one serving of this Peruvian Chicken & Rice with Green Sauce clocks in around 450 calories, with that amazing green sauce contributing about half the fat content (thanks to the mayo!). Keep in mind these are rough estimates – actual numbers will vary based on your exact ingredients. The sauce nutrition includes the full mayo amount, though we all know you’ll probably use extra because, well… that sauce is everything!

Share Your Peruvian Chicken & Rice Creation

I can’t wait to see your version of this Peruvian classic! Did you add extra jalapeños? Swap in brown rice? Tag me @SpiceHungry with your delicious twists – I live for seeing how you make this recipe your own!

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