Irresistible Peruvian Chicken and Rice with Green Sauce

If you’re craving bold flavors and homey comfort, this Peruvian Chicken and Rice with Green Sauce is your culinary jackpot. From the first bite of juicy, spice-rubbed chicken to the last dollop of fresh, tangy green sauce over fluffy rice, this dish delivers. In just under 1½ hours, you can transform simple ingredients into a restaurant-worthy meal that impresses family or guests.

This recipe combines succulent chicken marinated in Peruvian-style seasonings with aromatic rice and a vibrant ají verde (green sauce). It’s perfect for weeknight dinners, lazy Sundays, or any time you want a taste trip to Peru. The green sauce brings a creamy, spicy, fresh counterpoint that ties everything together.

You’ll learn how to marinate properly, balance flavors, and whip up a zesty green sauce that doubles as a dressing or dip. Plus, I’ll share time-saving tips (hello, one-pot rice!) and insider tricks to get that tender texture and bold color. Whether you’re new to Peruvian cooking or already a fan, this recipe is a keeper. Give it a try — your taste buds will thank you.

Prep Time: 20 minutes | Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Difficulty Level: Moderate

---

What Makes This Peruvian Chicken and Rice with Green Sauce Special?

1. Bold Peruvian marinade: The blend of cumin, paprika, garlic, lime, and a touch of ají amarillo (if available) gives the chicken a uniquely vibrant, slightly smoky flavor that you won’t find in plain roasted chicken.

2. Creamy, tangy green sauce: Aji verde (green sauce) made from cilantro, jalapeño, yogurt (or mayo), lime, and garlic adds a fresh, spicy, cooling contrast that elevates each bite.

3. One-pot rice method: The rice cooks in the same pot (after searing the chicken), absorbing all those flavorful drippings—less fuss and fewer dishes.

4. Texture contrast & visual appeal: Juicy chicken, fluffy rice, and silky green sauce deliver on texture. The vibrant green sauce adds a pop of color.

5. Time-saving shortcuts: Use store-bought rotisserie chicken (if pressed for time) or blend the green sauce in a blender for a quick finish.

You should try this recipe because it’s bold but approachable, looks gourmet on the plate, and delivers layers of flavor without excessive fuss. (Pro tip: let the chicken rest a few minutes before slicing, so the juices redistribute.)

---

Ingredient Notes

Below is a breakdown of key ingredients, what they do, and possible swaps or tips:

• Chicken thighs or breasts
  Choose bone-in, skin-on thighs for maximum flavor, or opt for boneless for ease. Dark meat stays juicier; white meat cooks faster.

• Lime juice
  Provides acidity and brightness. Fresh is best; bottled can work in a pinch.

• Garlic
  Gives depth and savory flavor. Use fresh cloves; if needed, use ½ teaspoon garlic powder.

• Cumin, paprika (or smoked paprika)
  These spices lend warmth and earthiness. Smoked paprika boosts smoky notes.

• Ají amarillo paste or substitute
  A Peruvian staple—mild heat and fruity flavor. If unavailable, mix mild yellow pepper or a mild roasted pepper + a bit of chili.

• Rice (long-grain or Basmati)
  Use long-grain, jasmine, or Basmati. Rinse the rice once (or twice) to remove excess starch.

• Onion & bell pepper (optional in rice)
  Adds savory, aromatic base. You could skip or replace with shallots.

• Chicken broth or stock
  Gives depth and helps rice cook. Water plus bouillon can substitute.

• Cilantro and jalapeño (for green sauce)
  Fresh cilantro gives vibrant herb flavor; jalapeño gives heat—adjust per your heat tolerance.

• Yogurt or mayonnaise (or sour cream)
  Provides creaminess in green sauce. Greek yogurt gives tang and lightness; mayo gives richness.

• Olive oil or neutral oil
  For searing, marinade, and blending.

• Salt and pepper
  Essential for seasoning each component.

• Equipment you may need

  • Blender or food processor for the green sauce

  • Large deep skillet or Dutch oven

  • Lid to cover rice cooking

  • Knife and cutting board

---

How To Make Peruvian Chicken and Rice with Green Sauce

1. Marinate the chicken

   • In a bowl, combine 3 tbsp lime juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika (or smoked paprika), 1 tbsp ají amarillo paste (if available), 2 tbsp olive oil, salt and pepper.

   • Add 4 chicken thighs (bone-in, skin-on preferred) and coat well.

   • Cover and refrigerate for at least 30 minutes, but up to 4 hours (longer = more flavor).

2. Preheat and sear chicken

   • Heat a large skillet or Dutch oven over medium-high heat.

   • Add 1 tbsp oil. Place chicken skin-side down. Sear 5–7 minutes until golden brown and crisp.

   • Flip and sear the other side for 3–4 minutes.

   • Remove chicken and set aside (skin up).

3. Sauté aromatics & prepare rice base

   • In the same pan with drippings, reduce heat to medium.

   • Add 1 diced onion and 1 diced bell pepper (optional). Sauté 3–4 minutes until softened.

   • Stir in 1 cup rinsed rice and toast for ~1 minute, coating in the aromatic mixture (listen for slight popping).

4. Deglaze & simmer rice

   • Pour in 2 cups chicken broth. Scrape the bottom to release browned bits (those = flavor).

   • Season with salt, pepper. Bring to a gentle boil.

   • Nestle the seared chicken pieces skin-side up on top of the rice.

   • Cover and reduce heat to low. Cook 18–20 minutes until rice is tender and liquid is absorbed.

   • (Tip: Do not lift the lid during cooking.)

5. Rest and finish

   • Turn off heat. Let the chicken and rice rest covered for 5–10 minutes (this helps steam through).

   • Fluff rice gently with a fork.

6. Make the green sauce (ají verde)

   • In a blender or food processor, add 1 cup fresh cilantro (leaves + stems), 1–2 jalapeños (stemmed, seeded if less heat), ½ cup Greek yogurt or ¼ cup mayo + ¼ cup sour cream, 1 clove garlic, 2 tbsp lime juice, salt, pepper, and a splash of olive oil or water to thin.

   • Blend until smooth and creamy. Taste and adjust salt, lime, or heat level.

7. Serve

   • Plate the rice and top with chicken. Drizzle or spoon green sauce over the top (or serve on the side).

   • Garnish with extra cilantro or sliced jalapeño if desired.

Tips:

• If rice is still firm after 20 min, add 2–3 tbsp extra broth and cook 2–3 more minutes.

• If chicken skin is soggy, broil for 1–2 minutes (watch closely).

• Don’t overblend the sauce—stop when smooth but not overly emulsified.

---

Storage Options

Room temperature storage

• Best consumed the day you make it. Rice can dry out if left out too long (over 2 hours).

Refrigeration guidelines

• Store chicken and rice together in an airtight container.

• Keep green sauce in a separate sealed jar.

• Refrigerate up to 3–4 days.

Freezing instructions

• Separate the rice-chicken mixture from the sauce.

• Place in freezer-safe containers or heavy-duty bags.

• Freeze for up to 2 months.

• (Tip: Press out air, label with date.)

Reheating tips

• Microwave: Add a splash of water or broth, cover loosely, heat in 1-minute bursts, stirring.

• Stovetop: Place mixture in a saucepan, add 2–3 tbsp broth, cover, and reheat gently over low to medium heat.

• Reheat green sauce separately or stir in cold after warming food (don’t cook sauce directly).

---

Variations and Substitutions

1. Vegetarian version: Use roasted cauliflower florets or jackfruit instead of chicken. Cook similarly, and use veggie broth for rice.

2. Spicy version: Add more jalapeño or a few drops of hot sauce to the green sauce or marinade.

3. Coconut twist: For a tropical touch, replace half the broth with coconut milk (for creamy rice).

4. Quinoa or brown rice: Use quinoa or long-grain brown rice (adjust liquid and cooking time).

5. Grilled chicken: Instead of stovetop searing, grill the marinated chicken, then slice and serve over rice.

Seasonally: In summer, use fresh herbs and bright peppers. In winter, add a pinch of smoked paprika or a dash of chili powder for extra warmth.

---

Frequently Asked Questions (FAQs)

Q: Can I substitute boneless chicken?
A: Yes. Use boneless thighs or breasts. Reduce cooking time for the sear and ensure internal temp reaches 165 °F (74 °C).

Q: My rice is too mushy — what went wrong?
A: You likely used too much liquid or didn’t reduce heat to low. Use tightly covering lid, and remove any excess liquid early.

Q: Can I make the green sauce ahead?
A: Yes, make the green sauce up to 2 days ahead. Store in a sealed container in the fridge. Stir before serving (it may thicken a bit).

Q: What if I don’t have ají amarillo?
A: Use a mix of mild yellow pepper, yellow bell pepper, or a bit of mild chili paste. You’ll lose some signature flavor, but it still works.

Q: How do I check if the chicken is done?
A: Internal temperature of 165 °F (74 °C) is safe. The juices should run clear, not pink.

Q: Can I lighten this recipe (less fat or calories)?
A: Use skinless chicken, replace mayo with low-fat Greek yogurt, reduce oil, and rinse rice well.

Q: How well does this travel or pack for lunch?
A: Store sauce separately. Reheat chicken and rice gently, then add sauce fresh. Rice may firm—moisten with broth.

---

I hope this Peruvian Chicken and Rice with Green Sauce becomes one of your go-to recipes! It’s full of flavor, satisfying, and fun to make. Let me know how yours turns out, or if you experiment with any of the variations. Happy cooking!

Print