Peruvian Chicken and Rice with Green Sauce is a bold and flavorful dish that captures the essence of Peruvian cuisine. It combines tender marinated chicken, aromatic rice, and a vibrant green sauce made with fresh herbs and lime for a truly unforgettable meal. Every bite delivers a delicious balance of spice, zest, and comfort that I always find deeply satisfying.
Why You’ll Love This Recipe
I love how this recipe brings together so many textures and flavors in one plate. The marinated chicken is juicy and packed with bold seasoning, the rice is buttery and fluffy, and the green sauce adds that perfect herby punch. It’s a meal that feels special but comes together easily with simple steps. Whether I’m cooking for guests or preparing a weekday dinner, it always impresses and satisfies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
1½ lbs boneless, skinless chicken thighs
3 tbsp olive oil
4–5 garlic cloves, minced
¼ cup lime juice
2 tbsp soy sauce or liquid aminos
1 tsp ground cumin
1 tsp paprika
Salt and pepper, to taste
For the Rice:
2 cups long-grain or jasmine rice, rinsed
4 cups low-sodium chicken broth
1 small shallot, finely chopped
2 cloves garlic, minced
2 tbsp butter
Salt and pepper, to taste
1 cup frozen peas (optional)
For the Green Sauce:
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1 small jalapeño, seeds removed for less heat
2 cloves garlic
2–3 tbsp lime juice
3–4 tbsp extra virgin olive oil
Salt, to taste
Directions
Marinate the Chicken:
I start by whisking together olive oil, garlic, lime juice, soy sauce, cumin, paprika, salt, and pepper. I coat the chicken thighs in this marinade and let them soak up the flavor for at least 30 minutes, but I often go up to 2 hours for deeper taste.
Cook the Rice:
While the chicken marinates, I sauté chopped shallot and garlic in butter until fragrant. I stir in the rinsed rice for a minute, then add chicken broth. Once it boils, I cover it and simmer for 15 minutes. If I’m using peas, I stir them in after, cover the pot again, and let it sit for 5-10 minutes before fluffing the rice.
Grill the Chicken:
I heat a grill or skillet over medium-high and cook the marinated chicken for about 6–7 minutes on each side, until nicely charred and fully cooked (internal temp should reach 165°F).
Prepare the Green Sauce:
I blend cilantro, parsley, jalapeño, garlic, lime juice, olive oil, and salt until the mixture is smooth and creamy. I taste and adjust the salt or lime juice as needed.
Assemble and Serve:
I arrange the rice on plates, top it with grilled chicken, and spoon generous amounts of the green sauce over everything. Sometimes I add a few cilantro leaves or lime wedges for garnish.
Servings and Timing
This recipe serves 4 people. Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour
Variations
When I want to change things up, I sometimes swap the chicken thighs for drumsticks or breasts. For a low-carb option, I replace the rice with cauliflower rice. I also make a vegetarian version by using marinated tofu or chickpeas instead of chicken. And if I’m cooking for someone who prefers milder flavors, I simply leave out the jalapeño in the sauce or use just a small piece.
Storage/Reheating
I store any leftovers in airtight containers in the fridge for up to 3 days. The chicken and rice reheat well in the microwave or on the stovetop with a splash of broth or water to prevent drying out. I always store the green sauce separately to keep it fresh and vibrant—sometimes I even make a little extra to use on sandwiches or salads the next day.
FAQs
How spicy is the green sauce?
The green sauce can be as mild or spicy as I like. I remove the jalapeño seeds for a milder kick, or I leave them in when I want it hotter. It’s easy to adjust depending on my heat preference.
Can I bake the chicken instead of grilling it?
Yes, when I don’t feel like grilling, I bake the marinated chicken at 400°F for about 25–30 minutes, or until it’s fully cooked and slightly crisp on the outside.
What type of rice works best for this dish?
I prefer using jasmine or long-grain white rice for its fluffy texture and ability to soak up the buttery broth flavor. Brown rice works too, but it needs a longer cook time and more liquid.
Can I make the green sauce ahead of time?
Definitely. I often make the green sauce a day in advance. I store it in a sealed jar in the fridge, and it stays fresh for up to 3 days. Just give it a quick stir before serving.
Is this dish freezer-friendly?
Yes, I’ve frozen both the chicken and rice. I let them cool completely, then freeze them separately in freezer-safe containers. I recommend making the green sauce fresh when I’m ready to serve it, as it doesn’t freeze well.
Conclusion
Peruvian Chicken and Rice with Green Sauce is one of those dishes I return to again and again. It’s comforting yet full of vibrant, exciting flavors. From the juicy chicken to the buttery rice and that unforgettable green sauce, it all comes together beautifully. I love serving this dish when I want to impress, but also when I just want something delicious and satisfying at home. Give it a try—I’m sure it’ll become a favorite in your kitchen too.
Peruvian Chicken and Rice with Green Sauce is a bold, vibrant dish that features marinated grilled chicken, buttery rice, and a zesty green herb sauce for a flavorful and satisfying meal inspired by Peruvian cuisine.
Total Time:1 hour
Yield:4 servings
Ingredients
1½ lbs boneless, skinless chicken thighs
3 tbsp olive oil
4–5 garlic cloves, minced
¼ cup lime juice
2 tbsp soy sauce or liquid aminos
1 tsp ground cumin
1 tsp paprika
Salt and pepper, to taste
2 cups long-grain or jasmine rice, rinsed
4 cups low-sodium chicken broth
1 small shallot, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 cup frozen peas (optional)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1 small jalapeño, seeds removed
2 cloves garlic
2–3 tbsp lime juice
3–4 tbsp extra virgin olive oil
Salt, to taste
Instructions
In a bowl, mix olive oil, garlic, lime juice, soy sauce, cumin, paprika, salt, and pepper. Marinate chicken thighs in this mixture for at least 30 minutes or up to 2 hours.
In a saucepan, sauté shallot and garlic in butter until fragrant. Stir in rice, then add chicken broth. Bring to a boil, cover, and simmer for 15 minutes. Stir in peas (if using) and let sit for 5–10 minutes before fluffing.
Grill or pan-sear chicken over medium-high heat for 6–7 minutes per side, until internal temperature reaches 165°F and chicken is cooked through.
In a blender or food processor, combine cilantro, parsley, jalapeño, garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning as needed.
To serve, plate rice and top with grilled chicken. Drizzle with green sauce and garnish with cilantro or lime wedges if desired.
Notes
Swap chicken thighs for breasts, drumsticks, or tofu for variation.
Use cauliflower rice for a low-carb version.
Store components separately to maintain freshness and texture.
Make green sauce ahead; it lasts up to 3 days refrigerated.
