Peruvian Chicken and Rice with Green Sauce

Peruvian Chicken and Rice with Green Sauce is a delicious one-pan meal where tender chicken thighs bathe in a zesty marinade and nestle atop fragrant rice, brightened by a creamy cilantro-jalapeño sauce. Juicy, spice-kissed meat sears to golden perfection before simmering with sweet peas, delivering a Latin-inspired dinner that feels special yet achievable on any weeknight.

Key Ingredients

Gather these flavor-packed staples to create your Peruvian Chicken and Rice with Green Sauce:

• 2 tablespoons olive oil: Acts as the rich, flavor-bearing base for the zesty marinade.
• 2 tablespoons lime juice: Adds bright acidity to tenderize and uplift the chicken.
• 1 teaspoon ground cumin: Gives warm, earthy undertones that echo Peruvian flavors.
• 1 teaspoon paprika: Lends a sweet, smoky hue that deepens the chicken’s color.
• 1 teaspoon dried oregano: Brings herbal notes for balanced Mediterranean-Latin flair.
• 1 teaspoon salt: Enhances all the spices and natural juices of the chicken and rice.
• 1/2 teaspoon black pepper: Introduces a subtle heat that complements the jalapeño sauce.
• 4 cloves garlic: Mashes into the marinade for pungent, aromatic richness.
• 4 chicken thighs skin on bone in: Provides juicy, tender protein that holds flavor from the marinade.
• 1 tablespoon vegetable oil: Ensures a crispy sear on the chicken’s skin before simmering.
• 1 large onion: Softens into sweetness, forming a savory base for the rice.
• 1 red bell pepper: Adds color and a mild pepper sweetness to the dish.
• 1 1/2 cups long grain white rice: Absorbs the chicken broth and spices for fluffy grains.
• 3 cups chicken broth: Provides savory moisture to cook the rice and simmer the chicken.
• 1/2 cup frozen peas: Introduces pops of sweetness and vibrant color into the rice.
• 1 cup fresh cilantro leaves: Delivers herbaceous freshness for the signature green sauce.
• 1/2 cup mayonnaise: Forms the creamy body of the cilantro-jalapeño sauce.
• 1 jalapeno pepper: Packs a fresh, spicy kick into the green sauce.
• 2 cloves garlic: Combine with cilantro in the sauce for extra garlicky punch.
• 1/4 cup olive oil: Blends into the sauce for silkiness and flavor continuity.
• 1/4 teaspoon salt: Balances the green sauce and brings out the cilantro’s brightness.

How To Make Peruvian Chicken and Rice with Green Sauce

This Peruvian-inspired skillet meal comes together in stages, starting with a punchy marinade, moving into a crisp sear, and finishing with a gentle simmer that lets every grain of rice soak up savory broth and spices. In just eight clear steps, you’ll build layers of flavor—from the herby garlic marinade to the sweet peas stirred in at the end—and top it all off with a vibrant green sauce that highlights fresh cilantro and jalapeño heat.

1. In a large mixing bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 4 cloves garlic until smooth. Add 4 chicken thighs skin on bone in, turn to coat thoroughly, then cover with plastic wrap and refrigerate for at least 30 minutes.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Once shimmering, place the chicken thighs skin side down and sear for 5 to 6 minutes per side until the skin is golden brown and crispy. Transfer the thighs to a plate and set aside.

3. Add the chopped 1 large onion and diced 1 red bell pepper to the hot skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

4. Stir in 1 1/2 cups long grain white rice, tossing for 1 to 2 minutes until each grain is lightly toasted and coated in pan juices. Pour in 3 cups chicken broth, stirring to deglaze the skillet and bring the mixture to a gentle boil.

5. Nestle the seared chicken thighs back into the rice, reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

6. During the last 5 minutes of cooking, sprinkle 1/2 cup frozen peas over the rice, cover again, and finish cooking so the peas heat through without losing their vibrant color.

7. While the chicken and rice finish, prepare the green sauce. In a blender or food processor, combine 1 cup fresh cilantro leaves, 1/2 cup mayonnaise, 1 jalapeno pepper, 2 cloves garlic, 2 tablespoons lime juice, 1/4 cup olive oil, and 1/4 teaspoon salt. Blend until smooth and vibrantly green.

8. Serve the chicken and rice hot with the green sauce drizzled on top or passed on the side for dipping.

Serving Suggestions

When it’s time to dig in, think beyond the plate and transform your Peruvian Chicken and Rice into a show-stopping feast. Whether you’re hosting a casual dinner or a cozy night in, these serving ideas will take your zesty chicken and aromatic rice to the next level. From fresh garnishes to complementary sides, they’ll balance textures, highlight bright flavors, and create a meal that’s as fun to assemble as it is to enjoy with family and friends. A thoughtful presentation paired with contrasting sides and a cool beverage will keep everyone coming back for more.

• Serve with a sprinkle of chopped cilantro and a few lime wedges to brighten every mouthful.
• Offer a side of warm corn tortillas or crusty bread to soak up the flavorful juices.
• Pair with a crisp avocado and tomato salad drizzled in olive oil for a refreshing contrast.
• Present a chilled Peruvian-style chicha morada or citrusy drink for a playful flavor match.

Tips For Perfect Peruvian Chicken and Rice with Green Sauce

To perfect your Peruvian Chicken and Rice with Green Sauce, focus on three simple elements: flavor, timing, and texture. First, don’t rush the marinade—letting the thighs relax in the lime, cumin, and garlic mix unlocks deep, juicy taste that shows up in every bite. When it’s sear time, give the pan a good heat-up so the skin crisps fast without drying out. If boneless chicken thighs feel like a time-saver, go for them—they still soak up all those spices and cook faster. And let’s not forget that silky green sauce: tweak the jalapeño to hit your ideal spice level, then stash any extras in the fridge for easy top-ups during the week. Little adjustments like these turn a great dish into an unforgettable one.

• Marinating the chicken longer enhances the flavor.
• Adjust the heat of the green sauce by adding more or less jalapeno.
• You can use boneless chicken thighs for a quicker cooking time.
• Leftover green sauce keeps in the refrigerator for up to 3 days.

How To Store It

Proper storage can keep your Peruvian Chicken and Rice tasting as fresh as the day you made it. Whether you’re saving dinner for tomorrow or stocking the freezer for later cravings, a few simple steps will lock in moisture and flavor. Separating the sauce from the rice and chicken ensures both maintain their ideal textures—creamy for dipping, fluffy for reheating. And with clear labels and airtight containers, you’ll never second-guess what’s inside. Follow these guidelines to enjoy this vibrant one-pan meal well into the week without losing a single zesty note.

• Refrigerate leftovers: Store chicken and rice in an airtight container in the fridge for up to 3 days.
• Freeze portions: Place cooled servings in freezer bags, squeeze out excess air, and freeze for up to 2 months; thaw overnight in the refrigerator.
• Keep sauce separate: Transfer green sauce to a small jar, refrigerate for up to 3 days, and stir or re-blend before serving.
• Label and date: Mark each container with contents and date to ensure peak freshness and avoid guesswork.

Frequently Asked Questions

Here are some quick answers to common questions about Peruvian Chicken and Rice with Green Sauce:

• How long should I marinate the chicken and can I extend this time?

The recipe calls for at least 30 minutes of marinating to allow the lime juice, garlic, and spices to penetrate the meat. You can extend the marinating time up to 8 hours in the refrigerator for even deeper flavor, but avoid exceeding 24 hours to prevent the acid from breaking down the chicken’s texture excessively.

• Can I use boneless chicken thighs or other cuts of chicken?

Yes, you can substitute boneless, skinless chicken thighs. Because they cook faster, sear them for about 4 minutes per side and simmer for 15 to 20 minutes instead of 20 to 25 minutes. If using chicken breasts, lower the simmer time by a few minutes and check for an internal temperature of 165°F (74°C).

• How can I adjust the spiciness of the green sauce?

To reduce heat, remove the jalapeño seeds and white membranes before blending, or use half a pepper. For more heat, include the seeds or add a second jalapeño. Taste as you go and blend in small increments until you reach your preferred spice level.

• What can I use instead of mayonnaise in the green sauce?

Greek yogurt or sour cream work well as lighter substitutes. Use the same measurement (½ cup) and blend with the cilantro, jalapeño, garlic, lime juice, and olive oil. The sauce will be tangier, so you may want to add a touch more olive oil or a pinch of salt to balance the flavors.

• Can I replace long-grain white rice with another type of rice?

You can use brown rice, but it requires a longer cooking time and more liquid. Increase the chicken broth to 3½ cups and simmer for about 40 to 45 minutes, checking occasionally to ensure the rice is tender. Alternatively, jasmine or basmati rice can be substituted using the same ratio and cooking time as long-grain white rice.

• How should I reheat leftovers without drying out the rice or chicken?

To reheat, place the chicken and rice in a covered skillet or baking dish with a splash of chicken broth or water. Warm over low heat on the stovetop for 5 to 7 minutes or bake in a 300°F oven covered with foil for about 10 minutes. Stir the rice gently halfway through to ensure even heating and moisture retention.

• How long can I store the leftover green sauce and what’s the best way to keep it fresh?

Store the green sauce in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir or a quick zap in the blender to re-emulsify if the ingredients have separated.

What Makes This Special

What truly elevates this Peruvian Chicken and Rice with Green Sauce is the harmony between bold, citrus-marinated thighs and fluffy, spice-infused rice, all crowned by a silky, herb-packed drizzle. This recipe works because each component sings on its own but shines brightest together—no wonder it’s a crowd-pleaser. Go ahead, hit print and tuck this joyful one-pan dinner into your recipe box for busy nights or weekend feasts. If you experiment, tweak the heat, or find new serving hacks, I’d love to hear your thoughts and flavor wins in the comments below.

Print Recipe

Peruvian Chicken and Rice with Green Sauce

Author: Sophie Reynolds Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Rest Time 30 mins Total Time 1 hr 30 mins

Calories: 860

Description

Juicy, spice-kissed chicken thighs sear to golden perfection before simmering in aromatic rice with sweet peas. A silky green sauce of cilantro, jalapeño, and garlic adds a vibrant, cooling kick to every bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 4 cloves garlic

• 4 chicken thighs skin on bone in

• 1 tablespoon vegetable oil

• 1 large onion

• 1 red bell pepper

• 1 1/2 cups long grain white rice

• 3 cups chicken broth

• ¹⁄₂ cup frozen peas

• 1 cup fresh cilantro leaves

• ¹⁄₂ cup mayonnaise

• 1 jalapeno pepper

• 2 cloves garlic

• ¹⁄₄ cup olive oil

• ¹⁄₄ teaspoon salt

Instructions

1. In a bowl, combine olive oil, lime juice, cumin, paprika, oregano, salt, black pepper, and 4 cloves garlic, then add chicken thighs, coat well, cover, and refrigerate for at least 30 minutes.
2. Heat vegetable oil in a large skillet over medium high heat and sear the chicken thighs skin side down for 5 to 6 minutes per side until golden brown, then remove and set aside.
3. Add chopped onion and bell pepper to the same skillet and cook for 3 to 4 minutes until softened.
4. Stir in rice and toast for 1 to 2 minutes, then pour in chicken broth and bring to a boil.
5. Return the chicken to the skillet, reduce heat to low, cover, and simmer for 20 to 25 minutes until rice is tender.
6. Sprinkle frozen peas over the rice during the last 5 minutes of cooking, cover, and finish cooking.
7. Meanwhile, blend cilantro, mayonnaise, jalapeno, 2 cloves garlic, lime juice, olive oil, and salt until smooth to make the green sauce.
8. Serve the chicken and rice hot with green sauce drizzled on top or on the side.

Note

• Marinating the chicken longer enhances the flavor.
• Adjust the heat of the green sauce by adding more or less jalapeno.
• You can use boneless chicken thighs for a quicker cooking time.
• Leftover green sauce keeps in the refrigerator for up to 3 days.

Keywords: peruvian chicken, chicken rice skillet, cilantro jalapeno sauce, one-pan meal, latin dinner recipe, marinated chicken