Every time I think of comfort food, I find myself reminiscing about the vibrant flavors of Peru—especially the harmonious blend of spices in a warm, hearty dish, like Peruvian Chicken and Rice with Green Sauce. This recipe is my go-to when I crave something quick yet delightful; it’s a flavor-packed dish that beautifully balances juicy chicken thighs and tender rice, making it an easy crowd-pleaser. Plus, the striking green sauce adds a fresh twist that elevates the meal with a zesty brightness. Preparing this dish feels like a culinary escape, transporting you right to a bustling Peruvian market. Curious about how to whip up this vibrant feast at home? Let’s dive into the details!
Why will you adore this dish?
Flavor Explosion: The combination of succulent chicken thighs seasoned to perfection and fragrant rice creates a delightful symphony of tastes that will excite your palate.
Easy to Prepare: With simple ingredients and straightforward steps, you’ll have a comforting meal ready in just over an hour. It’s perfect for busy weeknights!
Vibrant Green Sauce: This creamy, zesty sauce adds a refreshing twist, making each bite feel like a burst of sunshine. It’s also a great dip for veggies or chips!
Crowd-Pleaser: Whether it’s a family dinner or a gathering with friends, this dish has the appeal to impress everyone at the table.
Versatile Experience: Serve it with a side of Peruvian-inspired salad or your favorite vegetables for a complete dinner that’s anything but boring!
Peruvian Chicken and Rice with Green Sauce Ingredients
• Get ready to savor the flavors of Peru!
For the Chicken
• 4 bone-in, skin-on chicken thighs – These add juiciness and flavor, perfect for this hearty dish.
• 2 tablespoons vegetable oil – Used for searing the chicken to a golden crisp.
• Salt and pepper, to taste – Essential for enhancing the chicken's natural flavors.
For the Rice
• 1 cup long-grain rice – Provides a light and fluffy base for the dish.
• 2 cups chicken broth – Infuses the rice with rich, savory depth.
• 1 medium onion, chopped – Adds sweetness and texture to the rice.
• 2 cloves garlic, minced – Brings an aromatic punch that pairs beautifully with the spices.
• 1 teaspoon cumin – Delivers a warm, earthy flavor that’s key to the dish.
• 1 teaspoon paprika – Adds a hint of smokiness and vibrant color.
• 1 cup peas (fresh or frozen) – Stir in a touch of sweetness and pop of color.
• 1 lime, juiced – Brightens the dish and enhances all the flavors.
• Fresh cilantro leaves, for garnish – Adds freshness and a lovely visual appeal.
For the Green Sauce
• 1 cup fresh cilantro leaves – The star ingredient that brings a burst of flavor.
• ½ cup mayonnaise – Creates a creamy texture that binds the sauce together.
• 1 tablespoon lime juice – Adds tanginess, balancing the creaminess.
• 1 jalapeño, seeded and chopped – For a subtle kick—adjust based on your heat preference!
• 1 clove garlic – Infuses the sauce with a savory essence.
• Salt and pepper, to taste – To elevate the flavors of the green sauce.
Prepare to impress your loved ones with this Peruvian Chicken and Rice with Green Sauce, a dish that’s not only delicious but also a feast for the eyes!
Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce
Step 1: Season the Chicken
Generously season the chicken thighs with salt and pepper on both sides, ensuring every inch is covered. This step enhances the flavors in your Peruvian Chicken and Rice with Green Sauce. Set the seasoned chicken aside while you heat your skillet for the perfect sear.
Step 2: Sear the Chicken
In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5–7 minutes, until the skin turns crispy and golden brown. Carefully flip the chicken and cook for another 5 minutes, then remove it from the skillet and set aside to keep warm.
Step 3: Sauté the Aromatics
Reduce the heat to medium and toss in the chopped onion. Sauté for about 3–4 minutes until it turns translucent. Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant, which will form a delicious base for the rice and bring the Peruvian Chicken and Rice with Green Sauce to life.
Step 4: Toast the Rice
Next, add 1 cup of long-grain rice to the skillet, stirring well to coat the grains in the aromatic oil and spices. Toast the rice for 2–3 minutes, stirring constantly to prevent sticking. This step adds a delightful nuttiness to the rice, enhancing the overall flavor of the dish.
Step 5: Cook the Chicken and Rice Together
Pour in 2 cups of chicken broth and return the seared chicken thighs to the skillet, skin-side up. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 25–30 minutes, or until the rice absorbs most of the liquid and is fully cooked, resulting in a comforting base for the dish.
Step 6: Add the Peas
In the final 5 minutes of cooking, scatter 1 cup of peas on top of the rice without stirring. Re-cover the pan to steam the peas until tender and bright green. This adds a vibrant pop of color and sweetness to your Peruvian Chicken and Rice with Green Sauce, making it even more appealing.
Step 7: Prepare the Green Sauce
While the chicken and rice are cooking, prepare the green sauce. In a blender, combine 1 cup of fresh cilantro leaves, ½ cup of mayonnaise, 1 tablespoon of lime juice, 1 chopped jalapeño, and 1 clove of garlic. Blend until smooth, tasting for seasoning and adjusting with salt and pepper if necessary to create a vibrant, zesty sauce.
Step 8: Fluff and Rest
Once the chicken and rice are done, remove them from heat and allow them to sit, covered, for about 5 minutes. This resting period helps the flavors meld together. Using a fork, gently fluff the rice to create a light, airy texture ready for serving alongside the succulent chicken.
Step 9: Serve and Garnish
To serve, place each chicken thigh on a generous bed of rice. Drizzle the bright green sauce over the top and garnish with fresh cilantro leaves and lime wedges on the side, adding a refreshing touch. This Peruvian Chicken and Rice with Green Sauce is now ready to delight your taste buds!
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your dining experience with thoughtful pairings that enhance the vibrant flavors of this delicious dish.
- Crispy Garlic Bread: Perfect for soaking up the green sauce, this crunchy delight adds buttery richness to your meal.
- Light Cucumber Salad: A refreshing counterpoint with crunch and acidity, this salad balances the hearty chicken and rice beautifully.
- Roasted Vegetables: Seasoned and caramelized, these earthy bites bring sweetness and depth, enhancing your overall dining experience.
- Creamy Mashed Potatoes: Their velvety texture complements the juicy chicken while providing a comfort-food classic to round out the plate.
- Spicy Black Beans: The creaminess of the beans paired with a hint of spice adds a heartiness that marries well with the rice.
- Zesty Limeade: This refreshing drink, with its citrusy notes, echoes the lime juice in the dish, bringing everything together harmoniously.
- Churros with Chocolate Sauce: For dessert, these warm, cinnamon-dusted treats offer a sweet finish, delighting your guests after a savory meal.
Feel free to mix and match these options, creating a delightful spread that highlights the flavors of the Peruvian Chicken and Rice with Green Sauce!
Make Ahead Options
These Peruvian Chicken and Rice with Green Sauce are perfect for busy home cooks looking to save time during the week! You can season the chicken thighs and marinate them in advance, ideally up to 24 hours prior, allowing the flavors to penetrate deeply. Additionally, the green sauce can be prepared ahead and refrigerated for up to 3 days. Store it in an airtight container to maintain its vibrant color and freshness. When it’s time to serve, simply cook the chicken and rice as directed, and warm the green sauce—just like that, you’ll enjoy a delicious, homemade meal with minimal effort!
Peruvian Chicken and Rice with Green Sauce Variations
Feel free to explore these delicious twists that will elevate your Peruvian Chicken and Rice with Green Sauce into unique meals!
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Dairy-Free: Replace mayonnaise with avocado for a creamy, dairy-free green sauce that’s just as dreamy and flavorful.
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Spicy Kick: For a bolder flavor, add extra jalapeño or a dash of red pepper flakes to the green sauce. Your taste buds will thank you!
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Veggie Delight: Swap half the chicken for mixed vegetables, like bell peppers and zucchini, for a vibrant vegetarian option that’s hearty and nutritious. Adding seasonal veggies keeps it fresh!
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Herb Infusion: Try mixing in parsley or dill with the cilantro in the green sauce for an herbaceous twist that adds a layer of freshness to each bite.
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Coconut Rice: Cook the rice with coconut milk instead of chicken broth for a creamy, tropical flavor that pairs beautifully with the zesty green sauce.
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Lime Zing: Squeeze some additional lime juice directly over the finished chicken and rice for an extra burst of citrus that elevates the dish to new heights.
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Asian Fusion: Incorporate soy sauce and sesame oil into the rice as it cooks for an Asian-inspired version, topped with sesame seeds for texture.
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Add Protein: Include cooked beans or chickpeas for added protein. This twist makes the dish a fantastic vegetarian option, keeping it both filling and nutritious.
With these variations, every meal can be an exciting new experience!
Expert Tips for Peruvian Chicken and Rice
Season Generously: Always season your chicken thighs well with salt and pepper. This not only enhances flavor but ensures your Peruvian Chicken and Rice is savory and delicious.
Perfectly Sear: For crispy skin, make sure your skillet is hot enough before adding the chicken. This prevents sticking and gives you that glorious golden-brown finish.
Cover it Well: When simmering the rice and chicken, cover the skillet tightly. This traps steam, promoting even cooking and ensuring your rice is perfectly fluffy.
Don't Rush the Fluff: After cooking, let everything rest for 5 minutes before fluffing the rice. This allows flavors to meld and creates a light texture in your Peruvian Chicken and Rice with Green Sauce.
Versatile Green Sauce: Feel free to customize the green sauce by adjusting the jalapeño for your heat preference. It can also double as a dip for crunchy veggies or chips!
How to Store and Freeze Peruvian Chicken and Rice with Green Sauce
Fridge: Store leftover Peruvian Chicken and Rice with Green Sauce in an airtight container for up to 3 days. Ensure the chicken is covered with rice to keep it moist.
Freezer: For longer storage, freeze the chicken and rice in a sealed container for up to 2 months. Consider portioning for easy meal prep!
Reheating: Thaw in the fridge overnight and reheat in the microwave or stovetop, adding a splash of chicken broth to maintain moisture. Enjoy it warm and flavorful!
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
How do I choose the right chicken thighs for this recipe?
Absolutely! When selecting chicken thighs, look for pieces that are plump, with smooth skin and minimal dark spots. The skin should be intact, which helps keep them juicy during cooking. Bone-in, skin-on thighs are preferred for their flavor and tenderness, so make sure you get high-quality ones!
How should I store leftovers of Peruvian Chicken and Rice with Green Sauce?
Very! For optimal freshness, store your leftovers in an airtight container in the fridge for 3 to 4 days. To keep the chicken moist, tuck it under the rice when sealing the container. If you notice any foul odors or off colors, it’s better to discard them to avoid foodborne illness.
Can I freeze Peruvian Chicken and Rice with Green Sauce?
Certainly! To freeze, let the dish cool completely, then portion it into airtight containers or freezer bags, removing as much air as possible. You can freeze it for up to 3 months. When you're ready to enjoy, simply thaw it overnight in the fridge and reheat on the stovetop, adding a splash of chicken broth to bring back moisture.
What if the rice isn’t cooked through after simmering?
No worries! If the rice isn’t done after the initial cooking time, simply add an extra splash of chicken broth or water to the skillet, cover, and continue to simmer for an additional 5-10 minutes. Make sure the heat is low to avoid burning. Just check that the rice has absorbed the liquid and is tender before serving.
Are there any dietary considerations for this recipe?
Absolutely! If you're cooking for pets, remember that onions and garlic can be toxic. Ensure to keep all cooked ingredients out of their reach. For allergies, if you're allergic to peanuts or soy, the mayonnaise in the green sauce could be a concern; consider making a homemade version with avocado or yogurt instead.
How long can the green sauce be stored?
The green sauce is best enjoyed fresh, but you can store it in the fridge, covered in an airtight container, for up to 3 days. If you find it thickens, just stir in a little water or lime juice to reach your desired consistency. Enjoy every spoonful drizzled not only on this delicious dish but also on salads or as a zesty dip!
Savor the Flavor: Peruvian Chicken and Rice with Green Sauce
Equipment
- Large skillet or Dutch oven
- Blender
Ingredients
For the Chicken
- 4 thighs bone-in, skin-on chicken adds juiciness and flavor
- 2 tablespoons vegetable oil for searing the chicken
- Salt and pepper to taste
For the Rice
- 1 cup long-grain rice provides a light and fluffy base
- 2 cups chicken broth infuses rice with rich flavor
- 1 medium onion, chopped adds sweetness and texture
- 2 cloves garlic, minced for aromatic flavor
- 1 teaspoon cumin warm, earthy flavor
- 1 teaspoon paprika adds smokiness and color
- 1 cup peas (fresh or frozen) for sweetness and color
- 1 lime juiced brightens the dish
- Fresh cilantro leaves for garnish
For the Green Sauce
- 1 cup fresh cilantro leaves star ingredient for flavor
- ½ cup mayonnaise creates a creamy texture
- 1 tablespoon lime juice adds tanginess
- 1 jalapeño seeded and chopped for subtle kick
- 1 clove garlic infuses savory essence
- Salt and pepper to taste
Instructions
Step‑by‑Step Instructions
- Generously season the chicken thighs with salt and pepper on both sides, ensuring every inch is covered. Set aside.
- In a large skillet, heat vegetable oil. Add chicken skin-side down and sear for 5–7 minutes until crispy. Flip and cook for another 5 minutes, then set aside.
- Reduce heat and sauté chopped onion for 3–4 minutes until translucent. Stir in minced garlic, cumin, and paprika for 1 minute.
- Add long-grain rice, stirring to coat in the oil and spices. Toast for 2–3 minutes.
- Pour in chicken broth and return chicken to skillet. Bring to a boil, reduce heat, cover and simmer for 25–30 minutes.
- In the final 5 minutes, scatter peas on top without stirring, then cover to steam until tender.
- In a blender, blend cilantro, mayonnaise, lime juice, jalapeño, and garlic until smooth. Adjust seasoning with salt and pepper.
- Remove from heat and let sit for 5 minutes, then fluff rice with a fork.
- Serve chicken on rice, drizzle with green sauce, and garnish with cilantro and lime wedges.
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