Dinner

Peruvian Chicken and Rice with Green Sauce Recipe

Name: Peruvian Chicken and Rice with Green Sauce Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 4-6 chicken thighs, bone-in and skin-on; 3 tablespoons lime juice (freshly squeezed); 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 ½ cups jasmine or long-grain rice; 2 ½ cups water or chicken broth; 1 cup fresh cilantro leaves, packed; 1 garlic clove; 1 jalapeño or 1 aji amarillo, seeds removed for less heat; 2 tablespoons lime juice; ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil; Salt and black pepper, to taste; Water, as needed for consistency

BySana Jeannette January 24, 2026January 24, 2026

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Introduction

Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that combines juicy marinated chicken with fragrant rice and a zesty cilantro-based sauce. This recipe offers a wonderful balance of spices and freshness, perfect for a satisfying weeknight meal or casual dinner with friends.

A white round plate on a white marbled surface holds a colorful dish with three golden-brown patties placed on top of a bright yellow rice mixed with green herbs. The patties have grill marks and are drizzled with a smooth, light green sauce, which also tops the rice unevenly, adding contrast. To the right side of the plate, there is a small white bowl filled with more of the light green sauce. A silver spoon rests at the edge of the plate, and a woman's hand is lightly touching the spoon's handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 chicken thighs, bone-in and skin-on
3 tablespoons lime juice (freshly squeezed)

3 garlic cloves, minced
1 teaspoon ground cumin

1 teaspoon paprika
1 teaspoon salt

½ teaspoon black pepper
2 tablespoons olive oil
1 ½ cups jasmine or long-grain rice

2 ½ cups water or chicken broth
1 cup fresh cilantro leaves, packed
1 garlic clove

1 jalapeño or 1 aji amarillo, seeds removed for less heat
2 tablespoons lime juice
¼ cup mayonnaise or Greek yogurt

2 tablespoons olive oil
Salt and black pepper, to taste
Water, as needed for consistency

Instructions

Step 1: In a bowl, combine 3 tablespoons lime juice, minced garlic, ground cumin, paprika, salt, pepper, and 2 tablespoons olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
Step 2: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with 2 ½ cups water or chicken broth following package instructions until fluffy and tender.
Step 3: In a blender, combine fresh cilantro, 1 garlic clove, jalapeño or aji amarillo, 2 tablespoons lime juice, mayonnaise or Greek yogurt, 2 tablespoons olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.

Step 4: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
Step 5: Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

Tips & Variations

Marinate the chicken overnight to intensify the flavors and make the meat more tender.

For a milder green sauce, remove all seeds from the jalapeño or substitute with a sweeter pepper like poblano.
Use Greek yogurt instead of mayonnaise for a tangier, lighter sauce option.
Add sliced avocado or pickled red onions as toppings for extra texture and flavor contrast.

Storage

Store any leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove with a splash of water to keep them moist. The green sauce is best served fresh but can be stored chilled and stirred before serving.

How to Serve

The image shows a round white plate filled with bright yellow rice mixed with green peas as the bottom layer. On top, there are two grilled chicken pieces with a slightly charred, dark brown texture. A smooth, light green sauce is drizzled over the chicken and rice, adding a fresh look. To the side of the plate, there is a small white bowl with more of the same green sauce. A silver spoon rests on the plate, partially inside the rice. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but cooking times will be shorter. Be sure to watch the chicken closely to avoid overcooking and drying it out.

What can I substitute for aji amarillo if I can’t find it?

If aji amarillo is unavailable, jalapeño is a good alternative. For milder heat, remove the seeds and membranes, or try using yellow bell pepper for color without the spice.