Easy Peruvian Chicken And Rice with Green Sauce is a simple, tasty meal that brings a little bit of Peru right to your kitchen. The chicken is tender and juicy, perfectly seasoned with a blend that gives it a warm and comforting flavor. Alongside it, fluffy rice soaks up all the yummy flavors, while the bright green sauce adds a fresh, slightly spicy kick that wakes up your taste buds.
I love making this dish because it doesn’t take much time or fuss, but it feels special enough for any dinner. The green sauce is my favorite part—it’s creamy and herby, giving the whole meal a fresh zing that keeps everyone coming back for more. I often double the sauce so I can drizzle extra on top, because it’s just that good.
Whenever I serve this dinner, I like to pair it with a simple salad or some roasted veggies for an easy, balanced meal. It’s one of those recipes I turn to when I want something comforting but still a little different from the usual. Plus, it’s great for leftovers the next day—the flavors only get better!
Key Ingredients & Substitutions
Chicken thighs: I prefer thighs for their juiciness and flavor, but you can use chicken breasts if you want leaner meat. Just watch the cooking time to keep them tender.
Spices: Smoked paprika and cumin give the chicken its warm, earthy taste. If you don’t have smoked paprika, regular paprika or a dash of chili powder works well.
Rice: Long-grain rice like basmati is great for fluffy, separate grains. You can swap in jasmine rice, but avoid short-grain types that get sticky.
Turmeric or annatto: These add the classic yellow color and subtle flavor. If missing, a pinch of saffron or even a little curry powder can work as an alternative.
Green sauce (Aji Verde): Cilantro is essential here for its bright, fresh flavor. Mayonnaise gives the sauce creaminess; you can use Greek yogurt for a lighter twist. Adjust the chili to your heat preference.
How Can I Get the Chicken Perfectly Charred but Juicy Inside?
Getting that nice char without drying out the chicken is key. Here’s how I do it:
- Pat the chicken dry before marinating to help the spices stick and promote browning.
- Heat your pan or grill pan well before adding the chicken – medium-high heat gives a good sear.
- Don’t move the chicken too much; let it cook undisturbed for 5-6 minutes per side to get those char marks.
- Use a meat thermometer if you can; 165°F (75°C) is the safe internal temperature.
- Let the chicken rest a few minutes after cooking — this keeps it juicy and lets juices redistribute.
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the rice evenly and sautéing veggies.
- Grill pan or heavy-bottomed skillet – helps you get that nice char on the chicken.
- Blender or food processor – makes quick work of the green sauce for a smooth, creamy texture.
- Mixing bowls – handy for marinating the chicken and mixing ingredients.
- Sharp knife and cutting board – essential for chopping onions, peppers, and herbs safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork chops for a different but still juicy protein option.
- Add diced avocado or a dollop of sour cream to the green sauce for extra creaminess and richness.
- Mix in roasted corn or black beans with the rice for a heartier, southwestern twist.
- Use fresh spinach or kale stirred into the rice near the end for extra color and nutrition.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Juice of 1 lime
For the Rice:
- 1 1/2 cups long-grain rice (like basmati)
- 3 cups chicken broth or water
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tsp turmeric or annatto powder (for color)
- 1/2 tsp cumin
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 2 cloves garlic
- 1 small jalapeño or fresno chili, seeded to reduce heat if you like
- 1 lime, juiced
- 2 tbsp olive oil
- Salt to taste
- Water to thin as needed
How Much Time Will You Need?
The whole meal takes about 45 minutes. You’ll spend around 30 minutes cooking the rice and chicken, plus about 10 minutes making the vibrant green sauce. If you marinate the chicken longer, up to 2 hours, you can prepare it ahead.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix together the smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Rub the spices all over the chicken thighs. Squeeze lime juice and drizzle olive oil on top, then let the chicken sit for at least 30 minutes so the flavors soak in.
2. Cook the Rice:
Heat olive oil in a large pan over medium heat. Sauté chopped onion and red bell pepper until they soften, about 4-5 minutes. Add garlic and cook for another 30 seconds. Stir in rice, turmeric, cumin, salt, and pepper. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
3. Stir in Peas and Finish Rice:
Add the frozen peas, cover again, and cook for 5 more minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it rest covered for 5 minutes. Finally, fluff it with a fork and stir in chopped fresh cilantro.
4. Cook the Chicken:
Heat a grill pan or heavy skillet over medium-high heat. Cook the marinated chicken thighs for 5 to 6 minutes on each side, until they’re nicely charred and fully cooked. Let them rest a few minutes before serving so juices stay in.
5. Make the Green Sauce:
Put cilantro, mayonnaise, garlic, jalapeño, lime juice, olive oil, and a pinch of salt in a blender or food processor. Blend until smooth, adding a bit of water if you want a thinner sauce that’s easy to drizzle.
6. Serve It Up!
Place the chicken on top of the yellow rice mixed with peas. Spoon or drizzle the creamy green sauce over the chicken. Garnish with extra cilantro leaves if you like. Enjoy your tasty Peruvian-inspired meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating and cooking. Pat the chicken dry to help the spices stick and achieve a nice char.
Can I Make the Green Sauce Ahead of Time?
Absolutely! The green sauce keeps well in an airtight container in the fridge for up to 3 days. Give it a good stir before serving and add a splash of water if it thickened too much.
How Should I Store Leftovers?
Keep leftover chicken, rice, and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the rice gently on the stove or microwave, and warm the chicken in a pan to keep it juicy.
What Can I Substitute for Cilantro in the Green Sauce?
If you’re not a fan of cilantro, try using fresh parsley or a mix of parsley and basil for a different but still flavorful green sauce. The flavor will be less traditional but still delicious!
