Peruvian Chicken and Rice with Green Sauce wakes your kitchen with warm, bright flavors. This family-friendly dish gives you juicy, seared chicken, soft, fragrant rice, and a lively cilantro-green sauce that smells fresh and slightly spicy. It works for weeknight comfort or a weekend meal when you want something cozy and shareable. If you like hearty skillet dinners, try our garlic butter beef and rice skillet for another simple, satisfying option.

Why Make This Recipe

Quick & easy: most steps are stove-top and the rice cooks with the chicken for less cleanup.
Family favorite: tender chicken and creamy rice please kids and grown-ups alike.
Budget-friendly: uses pantry staples like rice, onions, and basic spices.
Bright, fresh sauce: the green sauce lifts the whole dish with herb flavor and a tangy bite.
This dish stands out because the rice soaks up the chicken juices and spices, making every spoonful warm and comforting. It can feel like a little celebration at the dinner table and bring back simple, happy family meals.

Ingredients

For the chicken and rice:

1 1/2 pounds (700 g) bone-in, skin-on chicken thighs (or breasts), trimmed
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice, rinsed until water runs clear
1 1/4 cups chicken broth (low-sodium if preferred)
1/2 cup frozen peas (optional)
1/2 teaspoon ground cumin
1/4 teaspoon turmeric or a pinch of saffron threads (for color; optional)

For the green sauce (Aji Verde):

1 generous cup fresh cilantro leaves, packed (stems removed)
1/2 cup mayonnaise (or Greek yogurt for lighter)
1 small jalapeño or 1-2 serranos, seeded for less heat
2 tablespoons lime juice (fresh)
1 clove garlic
1/4 cup olive oil
1/4 teaspoon salt, or to taste
2–3 tablespoons water to thin the sauce as needed

For garnish:

Lime wedges
Extra cilantro leaves
Sliced avocado (optional)

Notes: Use unsalted broth if you want total salt control. If you prefer boneless chicken, reduce cook time slightly and check internal temperature.

How to Make Peruvian Chicken and Rice with Green Sauce

Prep the chicken and ingredients: pat chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Rinse rice and drain. Mince garlic and chop onion. (Why: dry chicken browns better and rinsed rice cooks fluffy.)
Make the green sauce: in a blender or food processor, combine cilantro, mayonnaise (or yogurt), jalapeño, lime juice, garlic, olive oil, and 1/4 teaspoon salt. Blend until smooth. Add 2–3 tablespoons water to reach a pourable consistency. Taste and adjust salt or lime. (Mini-tip: chilling the sauce for 10 minutes softens flavors and makes it more vibrant.)
Brown the chicken: heat oil in a large skillet over medium-high heat. Add chicken skin-side down and cook 4–6 minutes until golden brown. Flip and brown the other side 3–4 minutes. Remove chicken and set aside. (Why: browning builds flavor and seals juices.)
Sauté aromatics: lower heat to medium. Add chopped onion to the same pan and cook 3–4 minutes until soft and translucent. Stir in minced garlic, cumin, and turmeric; cook 30 seconds until fragrant.
Toast and add rice: add the rinsed rice to the pan and stir to coat grains in the oil and spices for about 1 minute. This step helps the rice stay separate and adds a nutty smell.
Add broth and return chicken: pour in chicken broth, scrape up any browned bits from the pan, and bring to a gentle simmer. Nestle the browned chicken on top of the rice, skin-side up. Sprinkle the remaining 1/2 teaspoon salt over everything.
Simmer covered: reduce heat to low, cover the skillet tightly, and simmer 18–22 minutes until rice is tender and chicken reaches 165°F (74°C). If using bone-in thighs, aim for the longer time. (Mini-tip: avoid lifting the lid too often—steam cooks the rice evenly.)
Add peas and rest: with 5 minutes left, lift the lid and sprinkle frozen peas over the rice, then re-cover. When done, remove from heat and let rest covered for 5 minutes to finish steaming.
Serve: transfer chicken and rice to a warm serving dish. Spoon green sauce over the chicken or serve on the side. Garnish with cilantro leaves and lime wedges. (Why: resting makes the rice fluffy and the chicken juicier.)

How to Serve Peruvian Chicken and Rice with Green Sauce

Family-style: place the skillet or a large dish in the center and let everyone spoon rice and chicken onto their plates. Offer the green sauce in a small bowl so people add what they like.
With simple sides: a crisp green salad and sliced avocado make a fresh contrast to the warm rice. For a spicy kick, drizzle more sauce over the chicken and serve with lime wedges.
For a flavor match: try this with other bright, saucy chicken dishes like our chicken shawarma with garlic sauce for a fun dinner rotation.

How to Store Peruvian Chicken and Rice with Green Sauce

Fridge: cool to room temperature, then store chicken and rice in separate airtight containers for up to 3–4 days. Store green sauce in its own jar for up to 3 days.
Freezer: freeze the rice and cooked chicken (separate) in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: gently reheat rice on the stove with a splash of water or broth over low heat, covered, until warm. Warm chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through. Add sauce fresh after reheating.

Tips to Make Peruvian Chicken and Rice with Green Sauce

Pat chicken very dry before browning to get crisp skin.
Rinse rice until water runs clear for fluffier texture.
Taste the green sauce and add lime or salt slowly—cilantro can taste different batch to batch.
Use a tight-fitting lid on the pan to keep steam in for even rice cooking.
If rice seems firm at the end, add 2–3 tablespoons extra hot broth, cover, and rest 5 minutes.

Variation

Vegetarian: swap chicken for hearty roasted cauliflower or tofu and use vegetable broth. Top with the same green sauce for brightness.
Lower-fat: use Greek yogurt instead of mayonnaise in the green sauce and skinless chicken pieces.

FAQ 1: Can I use boneless chicken?

Yes. Use boneless, skinless thighs for best flavor and moistness. Reduce simmer time by 5–8 minutes and check for an internal temperature of 165°F (74°C).

FAQ 2: How spicy is the green sauce?

The heat depends on the pepper you use. Remove seeds for mild heat, or add more serranos for a stronger bite. The mayo or yogurt also mellows the spice.

FAQ 3: Can I make the green sauce ahead of time?

Absolutely. Make the sauce up to 3 days ahead and keep it chilled in an airtight jar. The flavors blend and become even brighter after a few hours.

Conclusion

This Peruvian Chicken and Rice with Green Sauce brings home bright, comforting flavors in a single skillet meal. The rice soaks up savory chicken juices while the herb-packed green sauce adds fresh, tangy heat—perfect for sharing with family on any night. If you want another take on the classic, check a trusted version at Peruvian Chicken & Rice with Green Sauce | Gimme Delicious. Please leave a comment and a star rating to tell us how it went, and share this recipe on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!