Easy Peruvian Chicken and Rice with Green Sauce is a simple, tasty dish that brings together juicy, well-seasoned chicken, fluffy rice, and a bright, zesty green sauce that really wakes up your taste buds. The chicken gets a nice golden crust, while the salsa verde—made with fresh herbs and a little kick—adds a fresh, vibrant flavor that’s just perfect. It’s one of those meals that feels like a special treat but is surprisingly easy to put together.
I love making this dish because it’s straightforward enough for a busy weeknight but still packed with layers of flavor that make everyone ask for seconds. The green sauce is my favorite part to whip up – it’s fresh, slightly tangy, and goes perfectly not just with the chicken but also drizzled over the rice or steamed veggies. I usually blend it up with cilantro, jalapeño, lime, and a bit of garlic, and it always feels like a little burst of sunshine on the plate.
My favorite way to serve this meal is with a simple side salad or some roasted veggies, keeping things easy but colorful. It’s great for sharing because it feels cozy and homemade, yet different enough to be fun. I find that the leftovers taste even better the next day, making it an easy go-to for lunches too. Cooking this quickly becomes one of those dishes you turn to when you want something satisfying without much fuss.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give the best flavor and crispy skin. If you want less fat, boneless skinless breasts work too but cook faster and stay moist with careful timing.
Spices (cumin, paprika, oregano): These bring warm, earthy flavor. Smoked paprika adds a gentle smoky note but regular paprika is fine. If you can’t find oregano, try dried thyme.
Rice & turmeric: Long grain rice is best for fluffy texture. Turmeric adds color and a mild flavor. If you don’t have turmeric, a pinch of saffron or mild curry powder can work.
Green sauce (Aji Verde): Cilantro, jalapeño, and lime are key for its bright, fresh taste. Mayonnaise and Greek yogurt make it creamy. You can swap mayo for avocado for a lighter option or use sour cream if you prefer tangier.
How Do I Get Crispy, Juicy Chicken Every Time?
Achieving crispy skin and juicy meat takes a few easy steps:
- Pat chicken dry before seasoning to help the skin crisp.
- Use medium-high heat to sear skin side down without moving it for 6-7 minutes—this browns and crisps the skin.
- Flip carefully and cook until fully done (165°F or 75°C) but avoid overcooking, so the meat stays tender.
- Let the chicken rest after cooking—this keeps juices inside.
Also, marinating the chicken with spices and lime juice not only boosts flavor but helps tenderize the meat.
Equipment You’ll Need
- Large skillet – perfect for browning chicken evenly and crisping the skin nicely.
- Medium saucepan with lid – cooks the rice gently so it comes out fluffy every time.
- Blender or food processor – makes the green sauce smooth and creamy fast.
- Measuring spoons and cups – simple tools to keep your spice and ingredient amounts just right.
- Tongs – great for flipping chicken without breaking the skin.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer leaner meat; they cook faster but stay tasty with careful timing.
- Add roasted bell peppers or corn to the rice for extra sweetness and color.
- Mix in crumbled queso fresco or feta cheese over the finished dish for a creamy, salty touch.
- For a little heat, include extra sliced jalapeños or a dash of hot sauce in the green sauce.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tsp ground cumin
- 2 tsp smoked paprika or regular paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- Juice of 1 lime
For the Rice:
- 1 ½ cups long grain white rice
- 3 cups chicken broth (or water with bouillon)
- 1 tsp turmeric powder (for color and mild flavor)
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 cup frozen peas
- ½ cup cherry tomatoes, halved
- Salt to taste
For the Peruvian Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- ½ cup mayonnaise
- 2-3 cloves garlic
- 1 small jalapeño or serrano pepper (seeded for less heat)
- Juice of 1 lime
- 2 tbsp olive oil
- ¼ cup plain Greek yogurt or sour cream
- Salt and pepper to taste
- Optional: 1-2 tbsp fresh parsley or fresh culantro
How Much Time Will You Need?
This meal takes about 10 minutes to prepare, 25 minutes to cook the rice and chicken, plus some waiting time for marinating if you choose. Overall, plan for about 40-45 minutes to have everything ready and delicious.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
Mix cumin, paprika, garlic powder, onion powder, oregano, black pepper, salt, lime juice, and olive oil in a small bowl. Rub this marinade all over the chicken thighs, coating them well. Let the chicken sit at least 20 minutes to soak up the flavors—if you have time, marinate for 1 hour in the fridge for deeper taste.
2. Cook the Rice:
Rinse the rice in cold water until the water runs clear to remove excess starch. Heat olive oil in a medium pot over medium heat, add the rice, and stir for 2-3 minutes to lightly toast. Sprinkle in turmeric, cumin, and salt, stir well. Pour in chicken broth and bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes.
Add frozen peas, cover again, and cook for another 5 minutes until rice is tender and broth absorbed. Remove from heat and gently fold in cherry tomatoes.
3. Cook the Chicken:
Heat a large skillet over medium-high heat. Place marinated chicken skin-side down and cook for 6-7 minutes until skin is crispy and browned. Flip the chicken and cook another 6-7 minutes or until it reaches 165°F (75°C) inside. Remove chicken from the pan and let it rest for a few minutes before serving.
4. Make the Green Sauce (Aji Verde):
Blend the cilantro, mayonnaise, garlic, jalapeño, lime juice, olive oil, and Greek yogurt in a blender or food processor until smooth. Taste and season with salt and pepper. If the sauce feels too thick, add a little water or more lime juice to make it creamy and pourable.
5. Serve Your Meal:
Serve a generous scoop of the yellow turmeric rice with peas and tomatoes on each plate. Top with crispy chicken thighs, then drizzle with the bright green Peruvian sauce. Sprinkle with extra chopped cilantro if you like for a fresh touch.
Enjoy your delicious and easy-to-make Peruvian Chicken and Rice with vibrant, tangy green sauce!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking to ensure even cooking and best texture.
Can I Prepare the Green Sauce Ahead of Time?
Absolutely! The green sauce can be made a day in advance and stored in an airtight container in the fridge. Give it a good stir before serving, and add a splash of lime juice if it thickens too much.
How Should I Store Leftovers?
Store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, then drizzle with fresh green sauce before serving for the best flavor.
Can I Make This Dish Spicier or Milder?
Yes! For less heat, remove all seeds from the jalapeño or serrano pepper in the sauce. To add more heat, leave some seeds in or add a pinch of cayenne pepper or hot sauce to the green sauce.
