Peruvian Chicken & Rice with Green Sauce – Flavor, Color, and Comfort in Every Bite

When it comes to food that feels both exciting and comforting, this Peruvian Chicken & Rice with Green Sauce delivers on every level. 🍗🍚🌿 Juicy, golden chicken, perfectly seasoned rice, and that vibrant green sauce — oh, that sauce! — make this dish a complete meal you’ll want to cook again and again. The first time I tried it, I was amazed by how something so simple could burst with so much flavor. Every bite is a beautiful mix of spice, tang, and freshness that instantly lifts your mood.

This dish takes the warmth of Latin comfort food and adds the bold, herby flavors that Peruvian cuisine is famous for. It’s hearty enough for dinner yet light and zesty enough to enjoy any time of the week. Whether you’re cooking for family or meal-prepping for the week, this recipe will make your kitchen smell amazing — trust me on that one!

Why You’ll Love It

It’s the perfect trifecta: flavorful, nourishing, and beautifully balanced. The chicken gets coated in Peruvian-inspired spices and seared until tender, the rice absorbs all those savory juices, and the creamy green sauce brings everything together with a refreshing kick. Plus, it’s a one-pan dish — fewer dishes, more deliciousness.

Nutritional Benefits That Matter

There’s a lot to love about this recipe nutritionally, too. The chicken provides lean protein to keep you full, while the rice offers complex carbs for lasting energy. The vibrant green sauce is loaded with fresh herbs, garlic, and lime, which not only boost flavor but also deliver antioxidants and vitamin C. You can even lighten things up by using brown rice or substituting Greek yogurt in the sauce for extra creaminess without the extra calories.

Creative Variations to Try

• Spicy Lovers’ Version: Add a few jalapeño slices or an extra spoon of aji verde (Peruvian green chili paste) for that signature fiery heat.
• Vegetarian Twist: Replace the chicken with roasted cauliflower or grilled tofu — it soaks up the sauce beautifully!
• Low-Carb Option: Use cauliflower rice instead of white rice for a lighter but still flavor-packed meal.
• Meal Prep Friendly: This dish keeps well for up to 4 days in the fridge — just store the sauce separately and drizzle it fresh each time.

Peruvian Chicken & Rice with Green Sauce Recipe

Ingredients

For the Chicken & Rice

• 2 tablespoons olive oil
• 4 chicken thighs or breasts (skinless, boneless)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 small onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice (or jasmine rice)
• 2 cups chicken broth
• 1/4 cup chopped cilantro
• Juice of 1 lime

For the Peruvian Green Sauce (Aji Verde)

• 1 cup fresh cilantro (packed)
• 1 jalapeño (seeded for less heat)
• 1 clove garlic
• 1/2 cup mayonnaise or Greek yogurt
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 teaspoon vinegar
• Salt to taste

Instructions

1. Season the chicken: Rub chicken pieces with cumin, paprika, garlic powder, salt, and pepper. Let sit for at least 10 minutes to absorb the flavors.
2. Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken and cook for 4–5 minutes per side until golden. Remove and set aside.
3. Cook the rice base: In the same pan, sauté onion and bell pepper for 2–3 minutes. Add minced garlic and cook another 30 seconds until fragrant.
4. Add the rice: Stir in the uncooked rice, coating it with the aromatic mixture for about a minute. Pour in the chicken broth, lime juice, and chopped cilantro. Mix well.
5. Simmer everything: Return chicken to the pan, cover, and reduce heat to low. Let it simmer for 18–20 minutes until rice is tender and the liquid has absorbed.
6. Prepare the green sauce: While the rice cooks, blend all sauce ingredients until smooth and creamy. Taste and adjust salt or lime as needed.
7. Serve and enjoy: Spoon rice and chicken into bowls, drizzle with that vibrant green sauce, and top with extra cilantro and lime wedges. Perfection!

Pro Tips for Restaurant-Level Results

• Marinate the chicken longer: If you’ve got time, let the chicken rest in the spices for 30 minutes to deepen the flavor.
• Use fresh herbs: Fresh cilantro is key — dried won’t give the same punchy flavor for the sauce.
• Rice texture tip: Don’t stir too often while simmering; it helps the rice cook evenly and stay fluffy.
• Balance the sauce: If your sauce is too thick, add a teaspoon of olive oil or water; if too tangy, mellow it with a touch of yogurt or mayo.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs? Absolutely! Just keep an eye on the cooking time — breasts cook a bit faster and can dry out if overcooked.
2. What makes the green sauce so special? It’s the combo of cilantro, garlic, jalapeño, and lime — fresh, spicy, and zesty all at once!
3. Can I make the sauce ahead? Yes, it keeps in the fridge for up to 5 days. In fact, it tastes even better after a few hours as the flavors meld together.
4. Can I serve it cold? Definitely! It’s fantastic as a cold rice bowl with leftover chicken and chilled sauce for a light lunch.

Let’s Stay Connected

Did this Peruvian Chicken & Rice with Green Sauce win you over? 💚 I’d love to see your version! Tag me on Pinterest or share your creation — whether you made it spicier, added veggies, or meal-prepped it for the week. This dish proves that homemade comfort food can also be fresh, zesty, and full of life. 🌿🍗🍚✨