I made this Peruvian Chicken and Rice with Green Sauce Recipe recently, and honestly, it has become one of my favorite weeknight meals. The chicken comes out juicy and smoky, the rice is full of flavor, and that creamy green sauce ties everything together.
I love how simple ingredients turn into something restaurant-quality at home. My kitchen smelled incredible while cooking, and my family asked for seconds right away.
If you enjoy bold flavors with comforting textures, you might also enjoy a hearty Anti-Inflammatory Turmeric Chicken Soup Recipe for a different twist on flavorful chicken dishes.
Ingredients Section
Here’s everything you need, along with small tips to help you get the best results.
- 2 lbs chicken thighs or drumsticks – Dark meat stays juicier during roasting and absorbs marinade beautifully.
- 1 tablespoon oil – Helps the spices coat the chicken evenly.
- 2 teaspoons cumin – Adds warm, earthy flavor typical in Peruvian cooking.
- 1 teaspoon smoked paprika – Gives smoky depth without needing a grill.
- 1 teaspoon garlic powder – Enhances savory flavor evenly throughout the marinade.
- 1 teaspoon dried oregano – Adds herbal balance and freshness.
- ½ teaspoon chili powder – Adds gentle heat without overpowering.
- Salt and black pepper to taste – Essential for bringing all flavors together.
- 1½ cups long-grain rice – Long-grain rice stays fluffy and separate after cooking.
- 1 small onion, chopped – Builds flavor base for the rice.
- 2 cloves garlic, minced – Adds savory depth.
- 1 cup frozen peas and carrots – Convenient and colorful addition.
- 2½ cups chicken broth – Cooking rice in broth instead of water adds rich flavor.
- 1 tablespoon butter – Gives rice a silky finish.
For the Green Sauce
- 1 cup fresh cilantro – Fresh cilantro gives bright color and fresh flavor.
- 2 jalapeños, seeded – Adjust seeds for desired spice level.
- 2 cloves garlic – Sharp flavor balances creamy elements.
- ½ cup mayonnaise – Provides creaminess and body.
- ¼ cup Greek yogurt or sour cream – Adds tanginess and lightens texture.
- 2 tablespoons lime juice – Fresh lime brightens all flavors.
- 2 tablespoons olive oil – Helps sauce blend smoothly.
- Salt to taste – Adjust seasoning after blending.
Note: Serves approximately 4–6 people depending on portion size.
Variations
This recipe is flexible and easy to adjust for dietary needs or flavor preferences.
You can swap mayonnaise with dairy-free mayo for a completely dairy-free sauce. Greek yogurt can be replaced with coconut yogurt for a lighter texture without dairy. Brown rice works well if you want extra fiber, though cooking time will increase. You can also grill the chicken instead of baking for extra smoky flavor.
If you enjoy classic rich chicken soups, consider trying a French Onion Chicken Soup Recipe for inspiration. Adding a pinch of sugar or honey balances sauce heat if serving kids.
Cooking Time
This meal is simple enough for weeknights yet impressive for guests.
- Prep Time: 15 minutes
- Cooking Time: 35–40 minutes
- Total Time: About 55 minutes
Equipment You Need
Having the right tools makes cooking smoother and faster.
- Baking sheet or roasting pan – Used to roast or bake the chicken evenly.
- Large skillet or pot – Needed for cooking the rice mixture.
- Blender or food processor – Blends the green sauce smoothly.
- Cutting board and knife – For prepping vegetables and herbs.
- Measuring cups and spoons – Ensures balanced seasoning.
How to Make Peruvian Chicken and Rice with Green Sauce Recipe?
This recipe comes together in easy steps and rewards you with bold flavors. Preparation is simple, and most cooking happens while you relax. Follow each step, and you’ll have a restaurant-style meal at home.
Marinate the Chicken
Combine oil and spices, then coat the chicken evenly. Let it sit at least 15 minutes, or longer for deeper flavor. Longer marination results in juicier, more flavorful chicken.
Cook the Chicken
Preheat oven and place chicken on a baking sheet. Roast until cooked through and skin becomes golden and slightly crisp. Rest chicken briefly so juices redistribute before serving.
Prepare the Rice
Cook onion and garlic in butter until fragrant and soft. Add rice and toast lightly before pouring in broth. Simmer with vegetables until rice absorbs liquid and becomes fluffy.
Blend the Green Sauce
Add cilantro, jalapeños, garlic, mayo, yogurt, lime juice, and oil to blender. Blend until completely smooth and creamy. Taste and adjust salt or spice level as needed.
Assemble and Serve
Place fluffy rice on serving plates or a large platter. Top with roasted chicken pieces and drizzle green sauce generously. Serve extra sauce on the side for dipping or extra flavor.
Additional Tips for Making this Recipe Better
After making this dish a few times, I picked up small tricks that improve results.
- I always marinate the chicken overnight when possible because the flavor becomes richer.
- I learned that rinsing rice before cooking keeps it fluffy and prevents stickiness.
- I prefer blending sauce longer than needed because smoother sauce tastes better.
- I sometimes add extra lime juice because I enjoy brighter flavors.
- I keep extra sauce in the fridge because it’s great on sandwiches too.
How to Serve Peruvian Chicken and Rice with Green Sauce Recipe?
This dish looks beautiful served family-style on a large platter with rice at the bottom and chicken arranged on top. Drizzle sauce over the chicken and garnish with chopped cilantro or lime wedges for freshness. A simple salad or roasted vegetables make perfect side dishes. You can also serve warm tortillas or flatbread on the side for scooping up extra sauce.
Nutritional Information
Here is a general nutritional overview per serving.
- Calories: Approximately 550–650 kcal depending on portions
- Protein: Around 35–40 g per serving
- Carbohydrates: About 45–50 g mainly from rice
- Fat: Around 30 g from chicken and sauce
Make Ahead and Storage
This dish stores very well, making it perfect for meal prep.
Storing
Keep chicken, rice, and sauce in separate airtight containers in the refrigerator.
The meal stays fresh for about 3–4 days without losing flavor.
Freezing
Chicken and rice freeze well for up to two months in sealed containers.
However, green sauce is best made fresh since dairy components change texture.
Reheating
Reheat rice and chicken in the microwave or stovetop with a splash of broth or water.
Serve reheated portions with freshly made or refrigerated sauce.
Why You’ll Love This Recipe?
This meal quickly becomes a favorite once you try it. Here’s why.
- Easy yet impressive
The recipe uses simple steps but delivers restaurant-level flavor, making it perfect for family dinners or guests. - Great for meal prep
Leftovers taste amazing the next day, making lunches and dinners easier during busy weeks. - Customizable flavors
You can easily adjust spice levels, swap ingredients, or cook the chicken on the grill. - Balanced comfort food
It combines protein, rice, and sauce into a satisfying and complete meal. - Family-friendly dish
Both adults and kids enjoy the mild spices and creamy sauce.
This Peruvian Chicken and Rice with Green Sauce recipe delivers bold flavor, comforting textures, and satisfying freshness in every bite. It feels special enough for gatherings yet easy enough for busy evenings. Once you try it, you’ll likely keep it in your regular meal rotation just like I did. Enjoy cooking!
Peruvian Chicken and Rice with Green Sauce Recipe
Ingredients
Method
- Combine oil and spices, then coat the chicken evenly. Let it sit at least 15 minutes, or longer for deeper flavor. Longer marination results in juicier, more flavorful chicken.
- Preheat oven and place chicken on a baking sheet. Roast until cooked through and skin becomes golden and slightly crisp. Rest chicken briefly so juices redistribute before serving.
- Cook onion and garlic in butter until fragrant and soft. Add rice and toast lightly before pouring in broth. Simmer with vegetables until rice absorbs liquid and becomes fluffy.
- Add cilantro, jalapeños, garlic, mayo, yogurt, lime juice, and oil to blender. Blend until completely smooth and creamy. Taste and adjust salt or spice level as needed.
- Place fluffy rice on serving plates or a large platter. Top with roasted chicken pieces and drizzle green sauce generously. Serve extra sauce on the side for dipping or extra flavor.
Notes
- I always marinate the chicken overnight when possible because the flavor becomes richer.
- I learned that rinsing rice before cooking keeps it fluffy and prevents stickiness.
- I prefer blending sauce longer than needed because smoother sauce tastes better.
- I sometimes add extra lime juice because I enjoy brighter flavors.
- I keep extra sauce in the fridge because it’s great on sandwiches too.