Peruvian Chicken & Rice with Green Sauce

Imagine tender, juicy chicken infused with aromatic spices, served alongside fluffy, flavor-packed rice and drizzled with a vibrant, creamy green sauce that delivers a perfect balance of heat and tang. Peruvian Chicken & Rice with Green Sauce is the ultimate South American comfort food that brings restaurant-quality flavors to your dinner table. This beloved dish showcases Peru’s multicultural culinary heritage with its blend of indigenous, Spanish, and Asian influences. You’ll learn how to create an authentic, mouthwatering meal that will transport your taste buds straight to the streets of Lima.

Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce delivers an explosion of complementary flavors that make it irresistibly delicious. The chicken develops a gorgeous caramelized exterior with a succulent interior, while the rice soaks up all the savory goodness from the aromatics and spices. The creamy green sauce (also known as Aji Verde) provides the perfect cooling counterpoint with its herbaceous brightness and subtle kick.

What makes this recipe truly special is its accessibility despite its complex flavor profile. You’ll use mainly pantry staples alongside a few fresh ingredients for a meal that tastes like it took hours but comes together relatively quickly. The textural contrast between the tender chicken, fluffy rice, and silky sauce creates a dining experience that’s both comforting and exciting.

Best of all, this dish works beautifully for both weeknight family dinners and weekend entertaining, making it a versatile addition to your culinary repertoire.

Ingredients

For the Peruvian Chicken:

• 2 lbs (900g) bone-in, skin-on chicken thighs
• 3 tablespoons (45ml) olive oil
• 4 cloves garlic, minced
• 2 tablespoons (30ml) lime juice
• 1 tablespoon (9g) paprika
• 2 teaspoons (4g) ground cumin
• 1 teaspoon (2g) dried oregano
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) black pepper

For the Rice:

• 2 cups (400g) long-grain white rice
• 3 cups (720ml) chicken broth
• 2 tablespoons (30ml) vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup (120g) frozen peas
• ¼ cup (15g) fresh cilantro, chopped

For the Green Sauce:

• 1 cup (30g) cilantro leaves and stems
• 2 jalapeños, seeds removed (adjust for spice preference)
• 2 cloves garlic
• ¼ cup (60ml) mayonnaise
• 2 tablespoons (30ml) sour cream
• 1 tablespoon (15ml) lime juice
• 2 tablespoons (30ml) olive oil
• Salt to taste

Pro Tips

Marinate for Maximum Flavor: For the most flavorful Peruvian Chicken, marinate it for at least 4 hours or ideally overnight. This allows the spices to penetrate deeply into the meat, resulting in more complex flavors and juicier chicken. If you’re short on time, even 30 minutes will make a difference.

Perfect Rice Technique: The key to fluffy Peruvian rice is to rinse it thoroughly until the water runs clear, removing excess starch. After adding the rice to your sautéed aromatics, toast it for 1-2 minutes before adding liquid – this develops a nutty flavor and helps keep grains separate. Once cooked, let the rice rest covered for 10 minutes off the heat before fluffing with a fork.

Green Sauce Secrets: For the authentic taste in your Peruvian Green Sauce, use a blender rather than a food processor for the smoothest texture. Start with less jalapeño and add more to taste – you can always increase the heat, but you can’t reduce it. Make the sauce a few hours ahead of serving time to allow the flavors to meld and develop.

Instructions

Step 1: Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, lime juice, paprika, cumin, oregano, salt, and pepper. Add the chicken thighs and toss until thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, though longer marination will yield more flavorful results.

Step 2: Prepare the Green Sauce
While the chicken marinates, prepare your green sauce. In a blender, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and olive oil. Blend until smooth and creamy, stopping to scrape down the sides as needed. Season with salt to taste. Transfer to a serving bowl, cover, and refrigerate until ready to serve. The sauce will thicken slightly and the flavors will develop as it chills.

Step 3: Cook the Chicken
Preheat your oven to 425°F (220°C). Remove the chicken from the marinade and place it skin-side up on a lined baking sheet. Roast for 35-40 minutes until the skin is crispy and golden, and the internal temperature reaches 165°F (74°C). For extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.

Step 4: Prepare the Rice
While the chicken cooks, rinse your rice until the water runs clear. In a medium pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Add the rice and stir to coat with oil, toasting for 1-2 minutes. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes until liquid is absorbed.

Step 5: Finish and Serve
Once the rice is cooked, remove from heat but keep covered for 10 minutes. Then gently fold in the frozen peas and fresh cilantro, allowing the residual heat to warm the peas. Serve the Peruvian Chicken atop the fragrant rice, with a generous drizzle of the vibrant green sauce. Garnish with additional cilantro and lime wedges for a beautiful presentation and extra zing.

Variations

Peruvian Chicken & Quinoa Bowl: For a healthier alternative to traditional Peruvian Chicken & Rice, substitute the white rice with quinoa, a protein-rich grain native to the Andes. Cook the quinoa in the same aromatic manner as the rice for a nutritious version that honors Peru’s indigenous ingredients. This variation is perfect for those following gluten-free or higher-protein diets.

Vegetarian Adaptation: Create a delicious vegetarian version by replacing the chicken with roasted portobello mushrooms or cauliflower “steaks.” Marinate these vegetables in the same spice mixture, roast until caramelized, and serve over the rice with the green sauce. The earthy vegetables absorb the Peruvian spices beautifully while providing a satisfying meatless alternative.

Spicy Peruvian Green Rice: For a more integrated dish, incorporate the flavors of the green sauce directly into your rice. Blend cilantro, jalapeño, and garlic with some of the chicken broth before adding it to the rice. This creates a vibrant green rice that complements the Peruvian Chicken and intensifies the dish’s signature flavor profile.

Storage and Serving

Peruvian Chicken & Rice with Green Sauce components store well separately. Refrigerate leftover chicken in an airtight container for up to 3 days. The rice keeps well for 3-4 days, and the green sauce stays fresh for up to 5 days in the refrigerator. For best results when reheating, add a splash of water to the rice before microwaving to restore moisture, and warm the chicken in a 350°F oven to maintain its crispy skin.

Serve this vibrant dish family-style on a large platter for an impressive presentation. For an authentic Peruvian meal, pair with sliced avocado, a simple tomato-red onion salad dressed with lime juice, or crispy fried plantains for contrasting textures. For a refreshing accompaniment, serve with a traditional Peruvian beverage like Chicha Morada (purple corn drink) or a zesty Pisco Sour for adults.

This dish also makes excellent leftovers transformed into lunch wraps or grain bowls the next day, with the green sauce serving as a flavorful dressing.

FAQs

Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs or breasts work well for Peruvian Chicken, but reduce the cooking time to 25-30 minutes for thighs and 20-25 minutes for breasts to prevent drying. Bone-in pieces typically yield juicier results with more flavor.

Is the green sauce very spicy?
The spice level is adjustable based on your preference. Remove all jalapeño seeds and membranes for mild sauce, or leave some in for more heat. You can also substitute jalapeños with milder Anaheim peppers or spicier serranos depending on your taste.

Can I make this dish ahead of time?
Yes! Marinate the chicken up to 24 hours in advance, prepare the green sauce up to 2 days ahead, and reheat everything before serving. The flavors actually develop and improve with time, making this perfect for meal prep.

What if I don’t have all the spices for the chicken?
While authentic Peruvian Chicken uses the spice blend listed, you can substitute with 2-3 tablespoons of pre-made adobo seasoning or even a mild curry powder in a pinch, though the flavor profile will vary slightly.

Can this recipe be made in one pot?
For a simplified version, you can brown the marinated chicken in a large Dutch oven, remove it temporarily, prepare the rice in the same pot, then place the chicken on top of the rice to finish cooking together in the oven at 375°F for about 25-30 minutes.

Conclusion

This Peruvian Chicken & Rice with Green Sauce is comfort food at its finest — a symphony of aromatic spices, tender meat, and herbaceous freshness that creates a truly memorable meal. It’s the kind of dish that brings people together around the table, sparking conversations and creating lasting memories. Whether you’re exploring Peruvian cuisine for the first time or looking to recreate a favorite restaurant dish, this recipe delivers authentic flavors with accessible ingredients and techniques. From the first zesty bite to the last swipe of green sauce, this vibrant meal proves that sometimes the most satisfying culinary journeys happen right in your own kitchen.

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