Juicy Peruvian Chicken & Rice with Green Sauce in 4 Simple Steps

I still remember my first bite of Peruvian chicken and rice with that vibrant green sauce—it was love at first taste! I’d stumbled into a tiny Lima-style restaurant during a rainy afternoon, starving and curious. One whiff of the cumin-kissed chicken and that bright cilantro-lime sauce had me hooked. Now, I make this Peruvian Chicken & Rice with Green Sauce at least twice a month because it’s that magical combo: bold flavors (hello, paprika and jalapeño!), stupid-easy to throw together, and somehow feels fancy while being weeknight-simple. The juicy chicken bakes right over the rice, so every grain soaks up those incredible juices. And that sauce? Just trust me—you’ll want to put it on everything.

Why You’ll Love This Peruvian Chicken & Rice with Green Sauce

This dish is my go-to for so many reasons—here’s why it’ll become yours too:

• Bold flavors that dance: The smoky paprika and cumin on the chicken, paired with that zesty, herby green sauce, create a flavor explosion in every bite.
• One-pan wonder: Sear, toast, bake—all in the same skillet (well, plus a blender for the sauce). Minimal cleanup, maximum deliciousness.
• Meal magic: Juicy protein, fluffy rice, and a bright sauce all in one dish—it’s a complete dinner that feels special.
• Sauce for the win: That cilantro-lime green sauce isn’t just for this dish—it’s killer on tacos, grilled veggies, or even as a dip.

Ingredients for Peruvian Chicken & Rice with Green Sauce

Gathering the right ingredients is half the battle with this dish—but don’t worry, everything’s easy to find. Here’s what you’ll need, split into two simple groups:

For the Chicken & Rice:

• 4 bone-in, skin-on chicken thighs (trust me, the bones add so much flavor!)
• 1 cup white rice (I use long-grain, but jasmine works too)
• 2 cups chicken broth (homemade if you’ve got it, but boxed is fine)
• 1 tbsp olive oil (for that perfect sear)
• 1 tsp each cumin, paprika, garlic powder (the holy trinity of Peruvian flavor)
• Salt and pepper (to taste—don’t be shy!)

For the Green Sauce:

• 1 bunch cilantro (about 1 cup packed leaves—stems are fine, they add texture)
• 1 jalapeño (seeds removed unless you like it spicy!)
• 2 cloves garlic (fresh is best—none of that jarred stuff)
• 1/4 cup mayonnaise (makes it creamy without being heavy)
• 1 tbsp lime juice (freshly squeezed, please—it makes all the difference)

How to Make Peruvian Chicken & Rice with Green Sauce

This dish comes together like magic—just follow these simple steps, and you’ll have a restaurant-worthy meal with minimal fuss. The key is layering flavors at each stage, from that first golden sear to the final drizzle of that vibrant green sauce.

Preparing the Chicken

First things first: preheat your oven to 375°F (190°C). While that’s heating up, pat your chicken thighs dry with paper towels—this helps them get that perfect crispy skin. In a small bowl, mix together the cumin, paprika, garlic powder, salt, and pepper. Rub this spice blend all over the chicken, making sure to get under the skin too for maximum flavor.

Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers (that’s your cue it’s hot enough), add the chicken skin-side down. Don’t touch it for 5-6 minutes—let it get that beautiful golden-brown crust. Flip and cook for another 2-3 minutes, then transfer to a plate. The chicken won’t be fully cooked yet—that’s okay! It’ll finish in the oven.

Cooking the Rice

In that same skillet (don’t you dare wash it—those browned bits are flavor gold!), add the rice. Toast it for about 2 minutes, stirring constantly, until it starts smelling nutty and turns slightly translucent. This step makes all the difference for fluffy, flavorful rice.

Pour in the chicken broth, scraping up any stuck-on bits from the bottom of the pan. Let it come to a quick boil, then turn off the heat. Nestle the chicken thighs back into the skillet, skin-side up, along with any accumulated juices. Cover tightly with foil (or a lid if your skillet has one) and pop it in the oven for 25-30 minutes, until the rice is tender and has absorbed all the liquid.

Making the Green Sauce

While the chicken bakes, let’s make that showstopper sauce. In a blender or food processor, combine the cilantro (stems and all), jalapeño, garlic, mayonnaise, and lime juice. Blend until completely smooth—about 30 seconds to 1 minute. Taste and adjust: more lime for tang, more jalapeño for heat, or a pinch of salt if needed. The sauce should be pourable but not runny. If it’s too thick, add a teaspoon of water at a time until it’s just right.

When the chicken and rice are done, let them rest for 5 minutes (this keeps the juices in the chicken). Then drizzle generously with that bright green sauce and dig in!

Tips for Perfect Peruvian Chicken & Rice with Green Sauce

After making this dish dozens of times (and eating all my “experiments”), here are my can’t-skip tips for the best results every time:

• Let the chicken rest after baking—those 5 minutes make all the difference in keeping it juicy when you cut into it.
• Control the heat by adjusting the jalapeño—start with half if you’re sensitive to spice, or leave seeds in for extra kick.
• Use fresh, bright green cilantro—wilted herbs make a dull sauce. Give the bunch a sniff at the store—it should smell vibrant!
• Toast the rice until you see a few grains turning golden—this adds incredible nutty depth to the final dish.

Serving Suggestions for Peruvian Chicken & Rice with Green Sauce

This dish shines all on its own, but if you want to go full Peruvian feast mode, here’s how I love to serve it: a simple avocado salad with lime wedges (the creaminess balances the spices perfectly) or crispy fried plantains for that sweet-savory contrast. Sometimes I’ll just add extra lime wedges and a pile of fresh cilantro—because that green sauce deserves center stage!

Storing and Reheating Peruvian Chicken & Rice with Green Sauce

Leftovers? Lucky you—this dish actually gets better as the flavors mingle! Store the chicken and rice together in an airtight container in the fridge for up to 3 days. Keep that glorious green sauce separate in its own jar (it’ll stay bright green this way). To reheat, cover the rice and chicken with foil and warm in a 350°F oven for about 15 minutes—just until heated through. The sauce? Let it come to room temperature or give it a quick stir to loosen it up before drizzling. Pro tip: If the rice seems dry, splash a tablespoon of water over it before reheating.

FAQs About Peruvian Chicken & Rice with Green Sauce

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use chicken breasts instead of thighs?
Absolutely! But since breasts cook faster, reduce the oven time to 20-25 minutes. And keep an eye on them—they dry out easier than thighs. I like to tuck a pat of butter under the skin if using breasts for extra moisture.

Is the green sauce super spicy?
Not unless you want it to be! The heat comes from the jalapeño, so remove all the seeds and membranes for mild sauce. Love spice? Keep some seeds in or add an extra pepper. The mayo and lime help balance the heat beautifully.

Can I freeze leftovers?
You can freeze the chicken and rice (separately) for up to 2 months, but I don’t recommend freezing the sauce—it gets watery when thawed. The rice reheats best with a splash of broth to bring back its fluffiness. That green sauce? Whip up a fresh batch—it only takes 5 minutes!

What if I don’t have a blender for the sauce?
No worries! Just finely chop the cilantro and jalapeño, then whisk everything together. It’ll be chunkier but still delicious. A mortar and pestle works great too if you want to go old-school.

Nutritional Information

Just a heads up—these numbers are estimates and can vary based on your specific ingredients. But here’s the general breakdown per serving of this Peruvian Chicken & Rice with Green Sauce:

• Calories: 520
• Fat: 24g (5g saturated)
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 32g
• Sodium: 680mg

Not too shabby for a meal that tastes this indulgent! The chicken skin adds richness, while that cilantro-packed sauce brings freshness without tons of calories. If you’re watching sodium, try low-sodium broth—it still tastes amazing.

Print