When you want a meal that tastes bright, comforting, and totally unforgettable, Peruvian Chicken and Rice with Green Sauce delivers every time. Juicy, citrus-marinated chicken, fragrant Peruvian rice, and a silky, herby green sauce come together in a way that feels restaurant-worthy — yet it’s simple enough for any home cook.
This dish is all about layered flavor. Lime adds freshness, garlic brings depth, cumin adds warmth, and the cilantro-packed sauce ties everything together. If you love meals that feel special without a lot of fuss, this one will go straight into your weekly rotation.
Why You’ll Love This Recipe
Unlike basic chicken-and-rice dinners, this recipe builds flavor at every step.
The chicken is marinated, not just seasoned.
The rice cooks in broth, creating savory, fluffy grains.
The green sauce adds creaminess, tang, and a hint of heat.
It’s flexible, too: use thighs or breasts, dial the spice up or down, and add veggies if you like. It’s proof that “easy chicken” can still taste incredible.
ROADMAP: How This Recipe Comes Together
This roadmap shows you exactly how dinner moves from raw ingredients to a gorgeous plate.
1️⃣ Marinate the Chicken
Whisk lime, garlic, oil, cumin, paprika, and oregano.
Coat the chicken and let it rest (30 minutes — or overnight).
This step turns simple chicken into deeply flavorful marinated chicken.
2️⃣ Start the Rice
Sauté onion, toast the rice lightly, and simmer in chicken broth with seasonings.
Finish with fresh cilantro for that classic Peruvian rice aroma.
3️⃣ Cook the Chicken
Sear on medium-high heat until browned outside and juicy inside.
Let it rest before slicing — it locks in the juices.
4️⃣ Blend the Green Sauce
Cilantro, green chile, lime, garlic, and yogurt or mayo — blend until creamy.
This is the famous green sauce that makes Peruvian food unforgettable.
5️⃣ Plate & Enjoy
Fluff the rice. Slice the chicken.
Drizzle with plenty of sauce and add lime wedges if you like.
Dinner = done, and totally delicious.
Ingredients Overview
Chicken: thighs or breasts, garlic, lime, cumin, paprika, oregano
Rice: long-grain rice, onion, broth, cilantro
Sauce: cilantro, green chile, garlic, lime, yogurt/mayo, oil
Every ingredient works hard — nothing complicated, just smart flavor building.
Tips for the Best Results
Marinate longer when possible — more time = deeper flavor.
Don’t crowd the pan when searing. Brown = flavor.
Remove chile seeds for mild sauce; keep some for heat.
Add peas, corn, or peppers to the rice for color and balance.
Store sauce separately if reheating — it keeps it bright and creamy.
FAQs
Is this spicy?
Mild-medium — totally adjustable.
Can I use chicken breasts?
Yes — cook a bit less so they stay tender.
Does it reheat well?
Very well! Add sauce after reheating for the best texture.
Final Thoughts
Peruvian Chicken and Rice with Green Sauce doesn’t just feed you — it wows you. From citrus-marinated chicken to fluffy herbed rice and that dreamy sauce, it’s the perfect mix of comfort and brightness. Once you try it, it’ll become one of your go-to Peruvian recipes for busy nights and special dinners alike.
Peruvian Chicken and Rice with Green Sauce
Ingredients
- Chicken
- 2 lb 900 g boneless skinless chicken thighs
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
- Rice
- 1 tbsp olive oil
- 1/2 onion finely diced
- 1 1/2 cups long-grain rice rinsed
- 3 cups chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp salt to taste
- 1/4 cup chopped cilantro
- Green Sauce
- 2 cups packed cilantro
- 1 –2 green chiles seeded if desired
- 2 cloves garlic
- 2 tbsp lime juice
- 1/3 cup Greek yogurt or mayonnaise
- 2 tbsp olive oil
- Pinch salt
Instructions
- Marinate: Mix oil, garlic, lime, cumin, paprika, oregano, salt, and pepper. Coat chicken and chill 30 minutes (or overnight).
- Cook rice: Sauté onion in oil. Add rice and toast 1–2 minutes. Stir in broth, cumin, and salt. Simmer covered 15–18 minutes. Rest 5 minutes, fluff, and add cilantro.
- Cook chicken: Sear chicken over medium-high 6–8 minutes per side, until browned and cooked through. Rest, then slice.
- Blend sauce: Blend cilantro, chiles, garlic, lime, yogurt/mayo, oil, and salt until smooth.
- Serve: Plate rice, top with chicken, and drizzle generously with green sauce.
