Juicy Peruvian Chicken & Rice with 5-Star Green Sauce Magic

I still remember my first bite of Peruvian chicken and rice at a little hole-in-the-wall spot in Lima—the juicy, golden-brown chicken, the fragrant rice soaked in all those spices, and that bright green sauce that made everything pop. I came home obsessed and spent months trying to recreate that magic in my own kitchen. This Peruvian chicken and rice with green sauce recipe is what finally nailed it for me. The chicken gets so flavorful from a simple spice rub, the rice cooks right in those amazing pan drippings, and the sauce? Oh, that creamy, herby, slightly spicy green sauce is what dreams are made of. Trust me, once you try this combo, you’ll be making it every week—it’s that good.

Why You’ll Love This Peruvian Chicken & Rice with Green Sauce

This isn’t just another chicken and rice dish – it’s a flavor explosion that’ll have everyone at your table begging for seconds. Here’s why it’s become my go-to weeknight dinner:

• Bold flavors that wow – The spice-rubbed chicken and cilantro-lime sauce wake up your taste buds
• One-pan wonder – Less dishes means more time to enjoy that second helping (you know you want to)
• Foolproof cooking – Even my 12-year-old can make this without burning down the kitchen
• Always a hit – Works for casual family dinners and impressing guests alike

Seriously, the combination of crispy-skinned chicken, perfectly cooked rice, and that addictive green sauce? Pure magic.

Ingredients for Peruvian Chicken & Rice with Green Sauce

Here’s everything you’ll need to make this flavor-packed dish (and yes, every single ingredient matters – I learned that the hard way through many trial batches!):

For the Chicken & Rice:

• 2 lbs chicken thighs (bone-in, skin-on – trust me, the skin makes all the difference)
• 2 cups white long-grain rice (I’ve tried short-grain and it just doesn’t work as well)
• 4 cups chicken broth (homemade if you have it, but boxed works fine)
• 1 tbsp each cumin, paprika, and garlic powder (this is the holy trinity of Peruvian flavors)
• 1 tbsp olive oil (for that perfect sear)
• 1 onion, chopped (yellow works great)
• 3 cloves garlic, minced (fresh is non-negotiable here)

For the Green Sauce:

• 1 bunch cilantro, stems and all (don’t you dare skip the stems – they have so much flavor!)
• 1 jalapeño, seeded (unless you like it spicy – then leave some seeds in)
• 1/2 cup each mayonnaise and sour cream (the creamy base that makes the sauce irresistible)
• Juice of 1 lime (fresh squeezed only, please)
• Salt and pepper to taste (I usually do about 1/2 tsp salt to start)

How to Make Peruvian Chicken & Rice with Green Sauce

Okay, let’s get cooking! This might look like a few steps, but I promise it all comes together beautifully. Just follow along and you’ll have restaurant-quality Peruvian chicken and rice in no time.

Preparing the Chicken

First things first – that chicken needs some serious flavor. In a small bowl, mix together the cumin, paprika, garlic powder, and a good pinch of salt and pepper. Pat your chicken thighs dry with paper towels (this helps them get nice and crispy), then rub that spice mix all over them – don’t be shy!

Heat the olive oil in a large, deep skillet over medium-high heat. When it’s shimmering, add the chicken skin-side down. Now here’s the important part – don’t touch it for 5-6 minutes! Let that skin get golden and crispy. Flip and cook for another 3-4 minutes. The chicken won’t be fully cooked yet – that’s okay! Transfer it to a plate (keep those delicious drippings in the pan).

Cooking the Rice

In that same glorious pan with all the chicken fat and spices, toss in your chopped onion. Cook for about 3 minutes until it’s soft, then add the garlic – just 30 seconds until you smell that amazing aroma. Now stir in the rice, coating every grain with that flavorful oil. Let it toast for a minute – you’ll hear it start to crackle.

Pour in the chicken broth and give everything a good stir, scraping up any browned bits from the bottom. Nestle the chicken back into the pan, skin-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. No peeking! After 25 minutes, turn off the heat but leave it covered for another 5 minutes – this lets the rice finish perfectly.

Making the Green Sauce

While the rice cooks, let’s make that magical green sauce. In a blender, combine the cilantro (yes, stems too!), jalapeño, mayonnaise, sour cream, lime juice, and salt. Blend until completely smooth – about 30 seconds. Taste and adjust – more lime for brightness, more jalapeño for heat, more salt if needed. The sauce should be creamy with a little kick.

Pro tip: If you’re serving kids or spice-averse folks, start with half the jalapeño. You can always add more later!

Tips for Perfect Peruvian Chicken & Rice with Green Sauce

After making this dish dozens of times (and yes, burning a batch or two), here are my foolproof secrets:

• Rice matters – Long-grain holds up best, and don’t skip toasting it in the pan first
• Tame the heat – Start with half the jalapeño, then blend and taste before adding more
• Patience pays off – Letting the rice rest covered for 5 minutes after cooking makes it perfect
• Crisp is key – Get that chicken skin golden before simmering so it doesn’t get soggy

Follow these tips and you’ll nail it every time!

Serving Suggestions for Peruvian Chicken & Rice with Green Sauce

This dish is already a complete meal, but if you want to go all out like they do in Peru, here’s how I love to serve it: a simple avocado salad with lime dressing (just chunks of avocado, red onion, and cilantro) or sweet fried plantains. The cool creaminess of the avocado balances the spices perfectly, while the caramelized plantains add a touch of sweetness that plays so nicely with the savory chicken. And don’t forget extra green sauce on the side – I always make a double batch because people go crazy for it!

Storing and Reheating Peruvian Chicken & Rice with Green Sauce

Leftovers? (As if!) But if you somehow manage to have some, here’s how to keep it tasting fresh: Store everything separately in airtight containers – the chicken and rice together, the green sauce in its own little jar. It’ll keep in the fridge for 3-4 days. When reheating, splash a little broth or water over the rice before warming it gently on the stove – this brings back that perfect texture. The sauce might thicken up in the fridge, so just stir in a teaspoon of water to loosen it back to that creamy perfection. Pro tip: The flavors actually get better overnight as everything marries together!

Nutritional Information for Peruvian Chicken & Rice with Green Sauce

Here’s the breakdown for one hearty serving (and trust me, you’ll want every bite!): about 550 calories, with 30g protein from that juicy chicken, 50g carbs from the rice, and 25g fat (mostly the good kind from olive oil and chicken skin). The green sauce adds another 100 calories or so per generous drizzle. Of course, these numbers can vary a bit depending on your exact ingredients – like how much sauce you drown your plate in (no judgment here!). It’s comfort food that actually keeps you satisfied, not just stuffed.

FAQs About Peruvian Chicken & Rice with Green Sauce

Over the years, I’ve gotten so many questions about this recipe from friends and family (and even neighbors who smelled it cooking!). Here are the answers to the ones I hear most often:

Can I use boneless chicken thighs instead?
You can, but you’ll miss out on that amazing crispy skin and deeper flavor from the bones. If you must go boneless, reduce cooking time by 5 minutes and maybe add a splash more broth since bones add moisture.

How spicy is the green sauce?
With one seeded jalapeño, it’s got just a little kick – think “flavor with benefits.” For more heat, leave in some seeds. For a mild version, try half a jalapeño or swap in a poblano pepper. The mayo and sour cream really tame the heat!

Can I make this with brown rice?
I’ve tried! You’ll need to adjust liquid amounts and cooking time (usually about 45 minutes). Honestly though? The texture never comes out quite right. This is one time I stick with white rice for authenticity.

What if I don’t have a blender for the sauce?
No worries – just finely chop the cilantro and jalapeño, then whisk everything together. It’ll be chunkier but still delicious. A food processor works too if you have one!

Can I freeze leftovers?
The chicken and rice freeze okay (though the rice texture changes a bit), but the sauce separates when thawed. I recommend making fresh sauce if you’re reheating frozen portions.

Try this recipe and tag me in your photos – I love seeing your versions! Nothing makes me happier than hearing how much you all enjoy this dish as much as I do.

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