Easy Peruvian Chicken and Rice with Green Sauce is a simple, flavorful dish that combines tender, juicy chicken with fluffy rice and a vibrant, zesty green sauce. The green sauce adds a bright, fresh kick that perfectly balances the warmth of the chicken and the heartiness of the rice. It’s a meal full of color, taste, and comforting textures.
I love making this dish because it feels like a little celebration on the plate without needing a ton of time or fancy ingredients. The green sauce is my favorite part—it’s spicy but fresh, with just the right amount of tang. I usually make a batch ahead of time to have ready for quick lunches or dinners, and it makes the whole meal feel special even on busy days.
My go-to way to serve it is with a simple side of steamed veggies or a crisp salad. It’s easy to whip up and makes everyone happy, whether you’re feeding family or friends. Plus, the leftovers taste great the next day, so it’s a win-win all around!
Key Ingredients & Substitutions
Chicken Thighs: I like thighs for their juicy, tender texture and rich flavor. If you prefer leaner meat, boneless skinless chicken breasts work well too—just watch the cooking time so they don’t dry out.
Rice: Long grain rice like basmati or jasmine is perfect for fluffy grains. You can swap for brown rice but expect a longer cooking time and a nuttier taste.
Turmeric: This gives the rice a beautiful yellow color and mild earthiness. If you don’t have turmeric, a pinch of saffron or a little curry powder can work as a substitute.
Green Sauce Ingredients: Fresh cilantro and lime juice are key for that bright, tangy kick. For creaminess, mayonnaise and sour cream or Greek yogurt create a smooth texture. If you want to skip mayo, you can use more yogurt, just add a little olive oil for richness.
Jalapeño or Green Chili: They bring a nice warmth to the sauce. Feel free to adjust the amount or remove seeds to control heat. For a milder version, use mild green bell peppers or skip entirely.
How Do You Get Juicy, Flavorful Chicken Every Time?
Marinating and cooking the chicken right are key to juicy, tasty results.
- Marinate well: Coat the chicken thighs in oil and spices. Marinating for at least 20 minutes, or longer if you have time, helps infuse flavor deeply.
- Cook on medium-high heat: Use a preheated grill pan or skillet. This sears the chicken to create a tasty crust while keeping the inside juicy.
- Flip carefully: Cook the chicken about 5-6 minutes per side, giving a good char without burning. Using a meat thermometer helps—you want 165°F (74°C) inside.
- Let rest: After cooking, rest the chicken for a few minutes to redistribute juices, making every bite tender.
Following these steps ensures flavorful, juicy chicken that’s the star of this Peruvian-inspired dish!
Equipment You’ll Need
- Large skillet or grill pan – perfect for getting a nice sear on the chicken and easy cleanup.
- Medium saucepan with lid – helps cook the rice evenly and keeps it fluffy.
- Blender or food processor – blends the green sauce ingredients into a smooth, creamy texture quickly.
- Measuring cups and spoons – great for accurate seasoning and sauce ratios.
- Sharp knife and cutting board – essential for mincing garlic, chopping cilantro, and prepping jalapeño.
Flavor Variations & Add-Ins
- Use chicken breasts or drumsticks instead of thighs if you prefer leaner or bone-in meat; adjust cooking time accordingly.
- Add sautéed bell peppers or onions to the rice for extra color and sweetness.
- Mix in crumbled queso fresco or feta on top for a salty, creamy touch.
- For a vegetarian twist, swap chicken for grilled portobello mushrooms or tofu and keep the green sauce for zing.
Easy Peruvian Chicken and Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Rice:
- 1 cup long grain rice (such as basmati or jasmine)
- 2 cups chicken broth
- 1/2 teaspoon ground turmeric
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro, plus extra for garnish
For the Green Sauce:
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 clove garlic
- 1 small jalapeño or a few slices of green chili (seeded for less heat)
- 1/4 cup sour cream or Greek yogurt
- Salt and pepper, to taste
- Water, as needed, to thin sauce
For Serving:
- 1 lime, cut into wedges
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 20 minutes to cook the rice, and another 12-15 minutes to cook the chicken. Overall, you’ll be done in roughly 40-45 minutes, perfect for a weeknight meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs well with this mixture. Let them soak up the flavors for at least 20 minutes, or pop them in the fridge for up to 2 hours if you have more time.
2. Cook the Rice:
Rinse the rice under cold water until it runs clear to get rid of extra starch. In a pot, heat a bit of olive oil and sauté the minced garlic for about 30 seconds. Add the rice and turmeric, stirring for a minute so the rice gets coated nicely. Pour in the chicken broth, add salt to taste, and bring it to a boil. Lower the heat, cover, and let it simmer for 15-20 minutes until the rice is tender and all the liquid is absorbed. When ready, fluff the rice and stir in chopped cilantro for freshness.
3. Make the Green Sauce:
Put cilantro, mayonnaise, lime juice, garlic, jalapeño, sour cream, salt, and pepper into a blender or food processor. Blend until smooth and creamy. If the sauce feels too thick, add water one tablespoon at a time to reach a pourable consistency. Taste and adjust seasoning if needed.
4. Cook the Chicken:
Heat a grill pan or a skillet on medium-high. Add the marinated chicken thighs and cook for about 5-6 minutes each side until nicely charred and fully cooked through (165°F or 74°C inside). Let them rest a few minutes after cooking to keep the juices inside.
5. Plate and Serve:
Place the fluffy yellow cilantro rice on plates, top with the grilled chicken, and spoon the bright green sauce over the chicken. Garnish with a sprinkle of fresh cilantro and serve with lime wedges for an extra zesty finish.
Enjoy your flavorful Easy Peruvian Chicken and Rice with Green Sauce!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This helps the marinade soak in evenly and ensures even cooking.
Can I Make the Green Sauce Ahead of Time?
Absolutely. The green sauce tastes great made a day ahead—just store it in an airtight container in the fridge. Give it a good stir before serving, and add a little water if it thickened too much.
How Should I Store Leftovers?
Keep any leftover chicken, rice, and green sauce in separate airtight containers in the fridge. They’ll stay fresh for up to 3 days. Reheat the chicken and rice gently on the stove or in the microwave, and add extra sauce when serving.
Can I Substitute the Rice?
Sure! You can use brown rice or quinoa for a healthier twist, but keep in mind cooking times and liquid amounts may vary. Adjust accordingly and add turmeric or other spices to maintain the flavor.
