Easy Peruvian Chicken and Rice with Green Sauce is a bright and tasty dish that brings a little comfort and a lot of flavor to your dinner table. Tender chicken cooked with fluffy rice, all served alongside a creamy, fresh green sauce that has just the right kick. It’s simple enough for a weeknight but special enough to impress.
I love making this dish because the green sauce feels like a little secret ingredient that makes everything pop. It’s made with herbs and a bit of tang, and sometimes I like to add a squeeze of lime for an extra zing. The chicken stays juicy and the rice soaks up all the delicious flavors, making every bite satisfying.
My favorite way to serve this meal is with a side of crisp salad or roasted veggies. It’s great for leftovers too since the flavors really get better after a day. If you’re looking for something that’s easy to cook but still packs a punch, this Peruvian chicken and rice with green sauce is definitely worth trying out.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on helps keep the chicken juicy and adds great flavor when grilled or baked. If you prefer, boneless skinless thighs work too, but cooking time may be shorter.
Rice: Long grain white rice is great here for fluffy texture. You can try brown rice for a nuttier flavor, just increase cooking time and broth slightly.
Spices: Smoked paprika and cumin give the chicken a warm, smoky taste. If you’re out of smoked paprika, regular paprika or chili powder is fine.
Green Sauce (Ají Verde): Fresh cilantro and jalapeño bring brightness and heat. For a milder sauce, remove seeds from jalapeño or skip it. Use Greek yogurt for tang and creaminess, or sour cream if easier to find.
How Do I Get Perfectly Cooked Chicken with Crispy Skin?
Juicy chicken with crispy skin is all about heat and timing. Here’s how I do it:
- Marinate well to tenderize and add flavor.
- If grilling, use medium-high heat to get charred grill marks but avoid burning.
- Cook skin side down first for crispiness.
- Flip and finish cooking, making sure internal temp reaches 165°F (74°C).
- If baking, use a hot oven (400°F/200°C) and place skin side up on a rack.
- Rest the chicken a few minutes before serving to keep juices locked in.
What’s the Trick to Making Flavorful, Fluffy Peruvian Rice?
For great rice, these steps help every time:
- Rinse rice under cold water until clear to remove extra starch—this keeps rice from being sticky.
- Sauté onion and garlic before adding rice—this builds flavor right from the start.
- Add turmeric or annatto powder for that signature golden color and subtle earthiness.
- Use chicken broth for cooking instead of water to boost taste.
- Once simmering, cover pot tightly and avoid stirring so rice cooks evenly.
- After cooking, fluff rice with a fork and gently fold in fresh cilantro for a fresh finish.
Equipment You’ll Need
- Grill or grill pan – perfect for getting those tasty charred marks on the chicken.
- Medium saucepan with lid – great for cooking the rice evenly without drying out.
- Blender or food processor – makes the green sauce smooth and creamy in seconds.
- Sharp knife and cutting board – for chopping onions, garlic, cilantro, and jalapeños easily.
- Mixing bowls – handy for marinating chicken and combining sauce ingredients.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer leaner meat; just watch cooking time so they don’t dry out.
- Add roasted bell peppers or corn to the rice for a sweet crunch and color boost.
- Use parsley or basil instead of cilantro in the green sauce for a different fresh herb twist.
- Stir in a pinch of cumin or smoked chili powder into the green sauce to deepen the flavor.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For the Peruvian-style Rice:
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp turmeric or annatto powder (for color)
- 1/2 cup fresh cilantro, finely chopped
- Salt, to taste
For the Green Sauce (Ají Verde):
- 1 cup fresh cilantro leaves (packed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic
- 1-2 jalapeño peppers, seeded for less heat (optional)
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper, to taste
- Water, as needed for thinning
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the chicken and rice, 30 minutes for marinating, 15-18 minutes to cook the rice, and 15-30 minutes to grill or oven-cook the chicken. The green sauce blends quickly in just 5 minutes. Plan for about an hour total including marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix olive oil, smoked paprika, cumin, garlic powder, onion powder, lime juice, salt, and pepper. Rub this marinade all over the chicken thighs. Cover and let them sit for at least 30 minutes, or longer if you have time, in the fridge.
2. Make the Peruvian-style Rice:
Rinse the rice under cold water until it runs clear. Heat olive oil in a medium pot on medium heat. Add chopped onion and garlic and sauté until soft, about 3-4 minutes. Stir in turmeric or annatto for color. Add the rice and stir constantly for 1-2 minutes to coat the grains. Pour in chicken broth and bring to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, then gently mix in fresh cilantro and salt to taste.
3. Cook the Chicken:
Preheat your grill or grill pan over medium-high heat. Grill the chicken thighs for 6-8 minutes per side until nicely charred and cooked through (internal temperature should be 165°F/74°C). Alternatively, bake in an oven preheated to 400°F (200°C) on a baking sheet for 25-30 minutes, turning once halfway.
4. Prepare the Green Sauce:
In a blender or food processor, combine cilantro, mayonnaise, sour cream or Greek yogurt, garlic, jalapeño (if using), lime juice, olive oil, salt, and pepper. Blend everything until smooth. If the sauce is thick, add water a tablespoon at a time until it reaches your desired consistency. Taste and adjust seasoning as needed.
5. Assemble and Serve:
Spread the flavorful Peruvian rice onto plates. Place the grilled chicken thighs on top, then spoon or drizzle the green sauce over the chicken. Garnish with extra cilantro, if you like. Serve immediately and enjoy!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw them in the refrigerator overnight before marinating and cooking. This ensures even cooking and better flavor absorption.
Can I Make the Green Sauce Ahead of Time?
Absolutely! The green sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge and give it a good stir before serving. If it thickens too much, thin it out with a little water or lime juice.
How Should I Store Leftovers?
Keep leftover chicken, rice, and green sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently on the stove or in the microwave, and add a little water to the green sauce if needed to loosen it up.
Can I Use Other Herbs Instead of Cilantro in the Green Sauce?
Yes! If you’re not a cilantro fan, try swapping it with fresh parsley or basil. The flavor will be different but still fresh and delicious.
