Peruvian Chicken and Rice with Green Sauce (Quick & Flavor-Packed!)

why make this recipe

Peruvian Chicken and Rice with Green Sauce is a delightful dish that brings vibrant flavors and comforting heartiness to your table.

This recipe showcases the tender, juicy chicken, perfectly cooked rice, and a zesty green sauce that adds a punch of flavor.

It’s easy to prepare, making it perfect for busy weeknights or special family gatherings. You won’t just get a meal; you’ll experience the essence of Peruvian cuisine.

Print Recipe

Peruvian Chicken and Rice with Green Sauce

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Ingredients

• 4 bone-in skin-on chicken thighs
• 3 garlic cloves minced
• 2 tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil for marinade
• 1 cup fresh cilantro leaves
• 1 yellow chili pepper ají amarillo, seeded and chopped
• ¼ cup mayonnaise
• 2 tbsp lime juice
• 1 garlic clove
• ½ tsp salt
• 1 tbsp olive oil
• 1 cup long grain white rice
• 1 small onion diced
• 2 tbsp olive oil
• 2 cups chicken broth
• Salt and pepper to taste

Instructions

• In a bowl, combine minced garlic, lime juice, salt, pepper, and olive oil. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 20 minutes to infuse the flavors.
• Meanwhile, in a blender, add fresh cilantro, yellow chili pepper, mayonnaise, lime juice, garlic, salt, and olive oil. Blend until smooth and creamy. Set aside.
• In a skillet over medium-high heat, heat olive oil. Place the chicken thighs skin-side down and sear until they turn golden and crisp. Flip them and cook until the internal temperature reaches 165°F (75°C). Remove them from the skillet and let them rest.
• In the same skillet, sauté the diced onion until it becomes translucent. Add the rice and stir for about 2 minutes to coat the grains.
• Pour in the chicken broth, bring it to a boil, cover, and simmer on low heat until the rice is tender and the liquid is absorbed.
• To serve, plate the cooked rice, top it with the chicken thighs, and drizzle generously with the green sauce. Garnish with extra cilantro leaves or lime wedges if desired for added freshness.

how to make Peruvian Chicken and Rice with Green Sauce

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 garlic cloves, minced
• 2 tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for marinade)
• 1 cup fresh cilantro leaves
• 1 yellow chili pepper (ají amarillo), seeded and chopped
• ¼ cup mayonnaise
• 2 tbsp lime juice
• 1 garlic clove
• ½ tsp salt
• 1 tbsp olive oil
• 1 cup long grain white rice
• 1 small onion, diced
• 2 tbsp olive oil
• 2 cups chicken broth
• Salt and pepper, to taste

Directions:

1. In a bowl, combine minced garlic, lime juice, salt, pepper, and olive oil. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 20 minutes to infuse the flavors.

2. Meanwhile, in a blender, add fresh cilantro, yellow chili pepper, mayonnaise, lime juice, garlic, salt, and olive oil. Blend until smooth and creamy. Set aside.

3. In a skillet over medium-high heat, heat olive oil. Place the chicken thighs skin-side down and sear until they turn golden and crisp. Flip them and cook until the internal temperature reaches 165°F (75°C). Remove them from the skillet and let them rest.

4. In the same skillet, sauté the diced onion until it becomes translucent. Add the rice and stir for about 2 minutes to coat the grains.

5. Pour in the chicken broth, bring it to a boil, cover, and simmer on low heat until the rice is tender and the liquid is absorbed.

6. To serve, plate the cooked rice, top it with the chicken thighs, and drizzle generously with the green sauce. Garnish with extra cilantro leaves or lime wedges if desired for added freshness.

how to serve Peruvian Chicken and Rice with Green Sauce

Serve the chicken thighs atop a bed of fluffy rice, letting the green sauce drizzle down for extra flavor.

You can add lime wedges on the side for those who love a zesty kick. This dish makes an excellent main course and pairs well with a simple green salad or steamed vegetables.

how to store Peruvian Chicken and Rice with Green Sauce

To store leftovers, let the chicken and rice cool completely before placing them in an airtight container.

They can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing the chicken and rice separately. Thaw them overnight in the fridge before reheating.

tips to make Peruvian Chicken and Rice with Green Sauce

• For more flavor, let the chicken marinate for a few hours or even overnight.
• Adjust the amount of yellow chili pepper based on your spice preference.
• Make sure the rice is rinsed before cooking to remove excess starch; this prevents it from becoming sticky.

variation

If you want to try a different flavor profile, you can use bone-in, skin-on chicken breasts instead of thighs. You can also add some peas or diced bell peppers to the rice for added color and nutrients.

FAQs

1. Can I use a different type of rice?
Yes, you can use jasmine or basmati rice, but keep an eye on the cooking time as they may vary.

2. Is there a way to make this dish spicier?
Certainly! You can add more yellow chili pepper or mix in some hot sauce into the green sauce.

3. Can I make the green sauce ahead of time?
Yes, the green sauce can be made a day in advance. Just store it in the fridge in an airtight container; it will stay fresh for a couple of days.