This Peruvian Chicken and Rice is a vibrant and comforting dish that brings the bold, herbaceous flavors of Peru right to my table. Juicy marinated chicken rests on a bed of fluffy rice, all tied together with a creamy green sauce packed with cilantro, lime, and jalapeño. It’s a meal that feels like a celebration, yet it’s easy enough for any busy weeknight.
Why You’ll Love This Recipe
I love how this dish bursts with flavor while still being incredibly simple to prepare. It hits all the right notes—zesty, savory, and slightly spicy. The green sauce alone is reason enough to keep this recipe in regular rotation. Plus, since it’s naturally gluten-free and customizable, it fits a variety of dietary needs and preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken
Boneless chicken (breasts or thighs)
Garlic, minced
Lime juice, freshly squeezed
Olive oil
For the Rice
White rice (or substitute with quinoa or brown rice)
For the Green Sauce
Cilantro
Jalapeño
Olive oil
Lime juice
Directions
Step 1: Marinate the Chicken I mix the chicken with garlic, lime juice, salt, and olive oil in a bowl, making sure it’s fully coated. Then I let it marinate in the fridge for at least 30 minutes.
Step 2: Cook the Rice I rinse the rice until the water runs clear, then cook it using a 2:1 water-to-rice ratio. It simmers covered for 15–20 minutes until tender.
Step 3: Sear the Chicken In a hot skillet with olive oil, I sear the marinated chicken for about 5–7 minutes per side, making sure the internal temperature hits 165°F (75°C).
Step 4: Make the Green Sauce While the chicken cooks, I blend cilantro, olive oil, lime juice, and jalapeño until smooth. I taste and adjust the seasoning as needed.
Step 5: Assemble the Dish After resting the cooked chicken, I fluff the rice with a fork, slice the chicken, and lay it over the rice.
Step 6: Drizzle and Serve I top the dish with a generous amount of green sauce and garnish with fresh cilantro or lime wedges for extra brightness.
Servings and Timing
Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Variations
Grain Swap: I sometimes use quinoa or brown rice instead of white for added nutrition.
Herb Alternative: When I don’t have cilantro, parsley or basil works beautifully.
Heat Control: I remove the jalapeño seeds for a milder sauce or leave them in when I’m craving more spice.
Coconut Rice: Cooking the rice in coconut milk adds a rich, tropical twist.
Vegetarian Option: I replace chicken with marinated tofu or grilled veggies for a plant-based version.
Sweet Touch: A handful of diced mango or pineapple in the rice adds a sweet-savory contrast I really enjoy.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days.
Freezer: I freeze the chicken, rice, and green sauce separately for up to 2 months.
Reheating: I reheat everything in the microwave or on the stovetop, ensuring the chicken hits 165°F (75°C). A fresh splash of lime helps revive the flavors.
Sauce Storage: The green sauce keeps for up to a week in the fridge or can be frozen in ice cube trays for quick future use.
FAQs
What type of chicken works best for this recipe?
I like using boneless chicken breasts or thighs. Breasts cook faster and stay tender, while thighs bring extra juiciness. Either way, I adjust the cooking time accordingly.
Can I freeze Peruvian Chicken and Rice?
Absolutely! I freeze the components separately in airtight containers. When I’m ready to eat, I thaw everything overnight in the fridge and reheat until hot.
What if the green sauce is too spicy?
If it’s too fiery, I mellow it out by adding more olive oil or a splash of water. Next time, I might remove the jalapeño seeds or use a milder pepper to balance the flavor.
Is this recipe gluten-free?
Yes, naturally! I just make sure to double-check my ingredients—especially if I’m using alternative grains or adding soy sauce—to keep it truly gluten-free.
Can I make the green sauce ahead of time?
Yes, and I actually prefer it that way. The flavors deepen overnight. I just stir it well before serving to refresh its color and texture.
Conclusion
Peruvian Chicken and Rice with zesty herb sauce is one of those recipes that makes me feel like I’ve traveled across the world—without ever leaving my kitchen. It’s quick, nourishing, packed with personality, and easy to make ahead. Whether I’m cooking for my family or impressing friends, this dish always delivers a satisfying, flavor-filled experience.
Peruvian Chicken and Rice with Zesty Herb Sauce is a vibrant, flavor-packed dish featuring marinated chicken, fluffy rice, and a creamy cilantro-lime sauce with a hint of jalapeño heat. It’s fresh, comforting, and easy enough for weeknights while impressive enough for guests.
Total Time:55 minutes
Yield:4 servings
Ingredients
1 1/2 lbs boneless chicken breasts or thighs
3 cloves garlic, minced
2 tbsp lime juice, freshly squeezed
2 tbsp olive oil
1 1/2 cups white rice (or quinoa/brown rice)
3 cups water (or coconut milk for variation)
1 cup fresh cilantro, packed
1 jalapeño (seeded for mild, whole for spicy)
1/4 cup olive oil
2 tbsp lime juice
Salt and pepper to taste
Instructions
Marinate chicken with garlic, lime juice, olive oil, salt, and pepper. Refrigerate for at least 30 minutes.
Rinse rice until water runs clear. Cook with 2:1 water-to-rice ratio (about 15–20 minutes covered).
In a hot skillet with olive oil, sear chicken for 5–7 minutes per side, until golden and internal temp reaches 165°F (75°C). Rest for 5 minutes.
Blend cilantro, jalapeño, olive oil, lime juice, salt, and pepper until smooth to make the green sauce.
Fluff rice with a fork, slice rested chicken, and plate over rice.
Drizzle with green sauce and garnish with extra cilantro or lime wedges before serving.
Notes
For extra richness, cook rice in coconut milk instead of water.
Remove jalapeño seeds for less heat, or swap with a milder chili.
Substitute cilantro with parsley or basil if needed.
Add diced mango or pineapple to rice for a sweet-savory contrast.
For vegetarian, replace chicken with marinated tofu or grilled vegetables.
