Easy Peruvian Chicken And Rice with Green Sauce is a delicious and comforting meal that brings together tender chicken, fluffy rice, and a vibrant, zesty green sauce. The chicken is perfectly seasoned and cooked just right, while the green sauce adds a fresh and tangy kick that makes every bite exciting. It’s a simple dish full of flavor, perfect for a weeknight dinner or whenever you want something a little different but still easy to make.
I love making this dish because it feels special without needing a ton of ingredients or time in the kitchen. The green sauce is my favorite part — it’s bright and creamy and can be adjusted to be a little milder or spicier depending on what you like. I usually mix up a batch and keep it in the fridge to add to sandwiches or grilled veggies during the week.
One of my go-to ways to serve this meal is with a side of fresh salad or some roasted vegetables to balance out the flavors. It’s a dish that always brings a little bit of sunshine to the table, and I find it’s great to share with family or friends because it’s so crowd-pleasing. Plus, the leftovers are even better the next day, making it a great pick for meal prep too!
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs bring juicy flavor and crisp skin. If you prefer leaner meat, use boneless chicken breasts but watch cooking time to avoid drying out.
Turmeric: It adds a warm color and mild earthiness to the rice and chicken. If you don’t have it, a pinch of saffron or smoked paprika can work too.
Cilantro: It’s a key herb in the green sauce and rice for fresh flavor. If you dislike cilantro, try fresh parsley or a combo of parsley and basil for a different but pleasant taste.
Jalapeño or serrano in green sauce: These peppers add gentle spice. Omit if you want a milder sauce, or swap in a small handful of mild green chiles or green bell pepper for flavor without heat.
Mayonnaise & sour cream (or Greek yogurt): These create creaminess in the green sauce. For a dairy-free version, use vegan mayo and coconut or cashew cream.
How Do You Get Crispy, Flavorful Chicken with Juicy Rice?
Here’s how to nail the texture and flavor every time:
- Pat chicken dry before seasoning to get a crisp skin.
- Let the spices marinate on the chicken for at least 15 minutes; longer if you have time for deeper flavor.
- Cook chicken skin-side down first to render fat and get golden crisp.
- Use medium-high heat but watch carefully to avoid burning the spices.
- For the rice, rinse it under cold water until clear to remove excess starch; this keeps rice fluffy, not sticky.
- Sauté veggies and spices before adding rice to build flavor layers.
- Cover and cook rice without stirring to let it steam properly.
- Fluff with a fork after cooking, then fold in fresh cilantro to add brightness.
Follow these tips and you’ll get tender, richly flavored chicken with fluffy, perfectly seasoned rice every time!
Equipment You’ll Need
- Grill pan or cast-iron skillet – perfect for getting that crispy, charred skin on the chicken.
- Medium saucepan with lid – ideal for cooking the rice evenly without losing moisture.
- Blender or food processor – makes the green sauce smooth and creamy in seconds.
- Sharp knife and cutting board – for chopping onions, peppers, and cilantro cleanly and quickly.
- Measuring spoons and cups – helps keep your spice and liquid amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for grilled shrimp or tofu to switch up the protein while keeping the green sauce as a zesty topping.
- Add sautéed mushrooms or roasted corn to the rice for extra texture and sweetness.
- Use Greek yogurt instead of sour cream for a tangier green sauce with fewer calories.
- Mix in fresh lime zest or a pinch of smoked paprika into the rice for a bright or slightly smoky twist.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground turmeric (for color)
- ½ tsp chili powder or cayenne (optional for heat)
- Salt and black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ green bell pepper, finely chopped
- 1 tsp ground cumin
- ½ tsp turmeric (for color)
- 2 tbsp olive oil
- Salt and pepper, to taste
- ¼ cup fresh cilantro, chopped
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves (packed)
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 cloves garlic
- 1 small jalapeño or serrano pepper, seeded (optional for mild heat)
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp white vinegar
- 1 tsp honey or sugar
- Salt and pepper, to taste
- 2-3 tbsp water or olive oil, to thin as needed
Time You’ll Need
This recipe takes about 15 minutes to prepare the ingredients and marinate the chicken, around 15 minutes to cook the rice, and about 15 minutes to cook the chicken, totaling approximately 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together ground cumin, paprika, garlic powder, onion powder, turmeric, chili powder (if using), salt, and black pepper. Rub the chicken thighs with olive oil, then coat evenly with the spice mix. Let the chicken marinate for at least 15 minutes, or up to a few hours in the fridge for extra flavor.
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes on each side, until the skin is crispy and the chicken is cooked through (internal temperature should be 165°F/75°C). Remove from heat and let the chicken rest.
3. Prepare the Rice:
Rinse the rice under cold water until the water runs clear. In a medium pot, heat olive oil over medium heat, then add chopped onion, garlic, and green bell pepper. Sauté for 3-4 minutes until softened. Stir in ground cumin and turmeric, cooking for about 30 seconds to release their aroma. Add the rice and mix to coat it well with the spices and veggies. Pour in the chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat, fluff the rice with a fork, and stir in chopped cilantro.
4. Make the Green Sauce (Aji Verde):
In a blender or food processor, combine cilantro leaves, mayonnaise, sour cream (or Greek yogurt), garlic, jalapeño (if using), lime juice, white vinegar, honey, salt, and pepper. Blend until smooth, adding water or olive oil one tablespoon at a time to reach your desired sauce consistency.
5. Assemble the Dish:
Plate a generous portion of the yellow seasoned rice. Place the grilled chicken thighs on top. Drizzle or dollop the green sauce over the chicken and rice. Garnish with extra chopped cilantro if you like.
6. Serve:
Serve warm with a fresh salad or steamed vegetables for a complete meal. Enjoy your vibrant and tasty Peruvian-inspired dinner!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before seasoning and cooking to ensure even cooking and the best texture.
How Can I Make the Green Sauce Milder?
Simply omit the jalapeño or serrano pepper from the sauce. You can also reduce the garlic slightly or add a bit more sour cream or yogurt to mellow the flavors.
Can I Prepare the Rice and Sauce Ahead of Time?
Absolutely! Cook the rice and make the green sauce up to a day ahead. Store the sauce in an airtight container in the fridge and give it a quick stir before serving.
How Should I Store Leftovers?
Keep leftover chicken, rice, and green sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently on the stove or microwave, and add a little water to the sauce if it thickens.
