As I scooped a steaming spoonful of Peruvian Chicken and Rice with Green Sauce, the vibrant colors and tantalizing aromas transformed my kitchen into a festive feast. This dish is not only a hearty celebration of flavors, but it also boasts a quick prep time, making it perfect for busy weeknights. The golden-brown chicken thighs sit atop a bed of fluffy, spiced rice complemented by a fresh, zesty green sauce that adds an exciting twist. It's a crowd-pleaser that your family will rave about! Imagine how satisfying it feels to create a meal that's healthy yet indulgent, leaving everyone at the table asking for seconds. Are you ready to bring a taste of Peru to your dinner table tonight?
Why is this dish a must-try?
Bold flavors: The Peruvian Chicken and Rice is infused with aromatic spices like cumin and paprika, making each bite a delight.
Quick prep: With just 20 minutes of prep and an hour total, you can serve a gourmet meal any day of the week.
Colorful presentation: The bright green sauce, made with fresh cilantro and jalapeño, not only adds flavor but also vibrancy to your plate.
Customizable: Serve it with your favorite side dishes, or adjust the spice level in the sauce to please everyone at your table.
Perfect for gatherings: This crowd-pleasing recipe will impress family and friends, leaving them asking for your secret! If you're in the mood for more vibrant flavors, consider trying it with Mango Salsa for an extra punch.
Peruvian Chicken and Rice with Green Sauce Ingredients
Explore the vibrant flavors of this Peruvian delight!
For the Chicken
• 4 bone-in, skin-on chicken thighs – A flavorful cut that remains juicy during cooking.
• 2 tablespoons vegetable oil – Helps in achieving a perfect golden sear.
• Salt and pepper, to taste – Essential for enhancing the rich chicken flavor.
For the Rice
• 1 cup long-grain rice – Stays fluffy and separate, perfect for soaking up the broth.
• 2 cups chicken broth – Adds depth and a savory base for the dish.
• 1 medium onion, chopped – Gives a sweet, aromatic foundation to the recipe.
• 2 cloves garlic, minced – Brings warmth and flavor that complements the spices.
• 1 teaspoon cumin – A key spice for that irresistible Peruvian flavor.
• 1 teaspoon paprika – Adds a touch of smokiness to the rice.
• 1 cup peas (fresh or frozen) – Brightens the dish with a pop of color and texture.
• 1 lime, juiced – A splash of acidity that balances the richness of the chicken.
• Fresh cilantro leaves, for garnish – Finishes the plate with a touch of freshness.
For the Green Sauce
• 1 cup fresh cilantro leaves – The star ingredient that gives the sauce its vibrant color and flavor.
• ½ cup mayonnaise – Creates a creamy texture that carries the flavors beautifully.
• 1 tablespoon lime juice – Adds brightness and acidity to the sauce.
• 1 jalapeño, seeded and chopped – For just the right amount of heat and a fresh kick.
• 1 clove garlic – Enhances the flavor profile of the sauce.
• Salt and pepper, to taste – Adjust to your flavor preference for a perfect finish.
Now you have all the Peruvian Chicken and Rice with Green Sauce ingredients ready to create a meal your family will love!
Step‑by‑Step Instructions for Peruvian Chicken and Rice with Green Sauce
Step 1: Season the Chicken
Generously season the bone-in, skin-on chicken thighs with salt and pepper on both sides. This simple step enhances the flavor of your Peruvian Chicken and Rice with Green Sauce, ensuring every bite is delicious. Set them aside while you prepare to sear them, creating a mouthwatering golden-brown crust.
Step 2: Sear the Chicken
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Carefully add the seasoned chicken thighs, skin-side down, and sear for about 5–7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for an additional 5 minutes, then remove from the skillet and set aside, keeping those flavors locked in.
Step 3: Sauté Onions and Beyond
Reduce the heat to medium, then add the chopped onion to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3–4 minutes. Stir in the minced garlic, cumin, and paprika, allowing the mixture to cook for another minute until fragrant, creating a robust base for your rice.
Step 4: Toast the Rice
Add the long-grain rice to the onion and spice mixture, stirring well to coat each grain. Toast the rice for 2–3 minutes over medium heat, allowing it to absorb the delightful flavors while it shines with a bit of a golden hue. This step is crucial for building the flavor profile of your Peruvian Chicken and Rice.
Step 5: Cook the Chicken and Rice
Pour in the chicken broth, making sure to scrape any browned bits off the bottom of the skillet for added flavor. Nestle the seared chicken thighs back into the pan, skin-side up. Increase the heat until the mixture comes to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 6: Add the Peas
In the last 5 minutes of cooking, scatter the peas over the rice without stirring, trapping the steam beneath the lid. This gentle steaming method will keep the peas bright and tender, infusing your Peruvian Chicken and Rice with Green Sauce with a delightful pop of color.
Step 7: Blend the Green Sauce
While the rice and chicken are cooking, prepare the zesty green sauce. In a blender, combine the fresh cilantro leaves, mayonnaise, lime juice, jalapeño, garlic, and a pinch of salt and pepper. Blend until smooth, adjusting the seasoning to suit your taste. This vibrant sauce will be a refreshing finish to your dish.
Step 8: Fluff the Rice and Serve
Once the cooking time is complete, remove the skillet from the heat and let it rest, covered, for 5 minutes. Use a fork to gently fluff the rice, separating the grains while mixing in the peas beautifully. It's time to plate your Peruvian Chicken and Rice with Green Sauce!
Step 9: Garnish and Enjoy
Serve each chicken thigh on a generous bed of the fluffy rice, drizzled with the creamy green sauce. Garnish with fresh cilantro leaves and lime wedges on the side for an added burst of freshness and a beautiful presentation. Get ready to share a delightful meal with your loved ones!
How to Store and Freeze Peruvian Chicken and Rice with Green Sauce
Fridge: Store any leftover Peruvian Chicken and Rice in an airtight container for up to 3 days. This ensures that the flavors stay fresh and delicious.
Freezer: For longer storage, freeze the chicken and rice in a freezer-safe container for up to 3 months. It’s best to separate the green sauce if you plan to freeze it as well.
Reheating: Thaw frozen leftovers in the fridge overnight. Reheat gently on the stove or in the microwave, adding a splash of chicken broth for moisture if needed. Serve with fresh green sauce.
Wrapping: Make sure to cool the dish completely before sealing in containers to prevent condensation and maintain the texture of the rice.
What to Serve with Peruvian Chicken and Rice with Green Sauce
Elevate your dining experience by complementing this vibrant dish with sides that enhance its rich flavors and textures.
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Creamy Avocado Salad: The smoothness of avocado drizzled with lime adds a refreshing contrast to the savory chicken.
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Corn on the Cob: Sweet and juicy, grilled corn offers a delightful crunch alongside the tender rice and chicken flavors.
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Spicy Roasted Sweet Potatoes: Their natural sweetness and a kick of heat create a wonderful balance to the spiced chicken, making every bite exciting.
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Cilantro Lime Rice: For extra zest, serve a side of fluffy cilantro lime rice. It echoes the bright flavors in the green sauce beautifully.
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Tortilla Chips with Salsa: Crisp and crunchy, they make a fun starter or accompaniment, perfect for scooping up any leftover green sauce.
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Chilled White Wine: A glass of crisp white wine can enhance the herbaceous notes of the green sauce while refreshing your palate with each bite.
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Coconut Flan: Finish your meal with this luscious dessert that cools the palate and offers a sweet, creamy contrast to the savory main dish.
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Grilled Vegetables: A colorful medley of grilled bell peppers, zucchini, and asparagus creates a healthy, textured side that brightens your plate.
Indulge in these delightful pairings to create a memorable meal your family will crave!
Peruvian Chicken and Rice with Green Sauce Variations
Feel free to switch things up with these delightful twists and substitutions for your Peruvian Chicken and Rice with Green Sauce!
- Dairy-Free: Use a vegan mayonnaise and substitute lime juice with apple cider vinegar for a creamy, tangy sauce.
- Quinoa Alternative: Swap rice for quinoa for a protein-packed, gluten-free option that complements the dish beautifully. Quinoa adds a lovely nutty flavor and lightness, perfect for enhancing the vibrant ingredients.
- Spice Level: Increase or decrease the jalapeño in the green sauce according to your heat preference. For those who love a kick, adding diced serrano peppers will really elevate the dish!
- Herb Variations: Experiment by mixing fresh parsley or even mint into the green sauce for a refreshing twist. This variation adds an unexpected depth and brightness that will surprise your taste buds!
- Vegetable Boost: Mix in additional vegetables such as bell peppers or corn alongside the peas for a colorful medley that celebrates freshness. Not only will this heighten the nutrition, but it will also make the dish visually stunning.
- Cilantro-Forward Sauce: For those who adore cilantro, add more leaves to the green sauce and blend until silky and smooth. This will intensify that gorgeous herbaceousness, making it irresistible!
- Rotisserie Chicken: In a pinch, use shredded rotisserie chicken instead of thighs for a quicker version, maintaining that delicious flavor. It’s an effortless way to cut down on prep time without sacrificing taste.
- Coconut Rice: For a tropical twist, cook the rice in coconut milk instead of chicken broth to create a creamy, sweet base that pairs perfectly with the savory chicken and zesty sauce. It adds an incredible richness you won't want to miss!
Creating variations not only personalizes the recipe but makes every bite an exciting new experience! Enjoy experimenting with flavors, and don't be afraid to stretch your culinary creativity!
Make Ahead Options
These Peruvian Chicken and Rice with Green Sauce are perfect for busy weeknights! You can season the chicken and marinate it in salt and pepper up to 24 hours in advance; this will enhance the flavor as it sits in the refrigerator. Additionally, you can prepare the green sauce and refrigerate it for up to 3 days, keeping it fresh and flavorful. For the rice, consider pre-chopping the onions and garlic, storing them in an airtight container for quick use. When you're ready to serve, simply follow the cooking steps, adjusting the initial cooking time to ensure everything is just as delicious as fresh! Enjoy a fabulous home-cooked meal with minimal last-minute effort.
Expert Tips for Peruvian Chicken and Rice
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Perfect Sear: Ensure your skillet is hot enough before adding the chicken thighs. A good sear locks in moisture and adds flavor, vital for the Peruvian Chicken and Rice with Green Sauce.
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Don’t Rush the Simmer: Allow the rice to gently simmer covered—this helps it absorb all that delicious broth and steam. A common mistake is to lift the lid too early!
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Rice Toasting: Toast the rice with the onion and spices for extra flavor. Skipping this step can lead to bland rice, missing that rich essence in your Peruvian dish.
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Adjust the Sauce: Taste and adjust the green sauce seasoning before serving. If you prefer more heat, add extra jalapeño. Balancing flavors is key to a delightful experience!
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Resting Time: Let the dish sit covered for a few minutes after cooking. This allows the flavors to meld beautifully. Patience can truly enhance your Peruvian Chicken and Rice!
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Garnishing Wisely: Fresh cilantro and lime wedges aren't just for looks! They brighten the dish, elevating your meal and encouraging everyone to savor each bite.
Peruvian Chicken and Rice with Green Sauce Recipe FAQs
How do I select ripe ingredients for the dish?
Absolutely! For the best flavor in your Peruvian Chicken and Rice, look for bright green cilantro leaves that are fresh and fragrant. The jalapeño should feel firm with no dark spots. Choose chicken thighs that are plump and have a nice sheen, indicating freshness. The onion should be firm, and avoid any that feel soft or have sprouted.
What is the best way to store leftovers?
Very! Store any leftover Peruvian Chicken and Rice in an airtight container in the fridge for up to 3 days. Ensure it's cooled down completely before sealing to prevent condensation. This way, you’ll keep all those wonderful flavors fresh and ready for your next meal!
Can I freeze this dish?
Absolutely! You can freeze leftover Peruvian Chicken and Rice in a freezer-safe container for up to 3 months. For the best results, it’s a good idea to separate the green sauce before freezing, as it maintains better texture and flavor when added fresh during serving. Make sure to label the container with the date!
What should I do if my rice isn't cooking properly?
If your rice isn’t cooking as expected, first check if the liquid is sufficient; if it seems too dry, you can add a bit of chicken broth or water and cover it back up to let it steam longer. Another tip is to avoid lifting the lid too frequently, as this releases valuable steam. Lastly, ensure your heat is low enough to allow for a gentle simmer.
Can I adjust the green sauce for dietary restrictions?
Absolutely! If you or your loved ones have dietary concerns, you can substitute the mayonnaise in the green sauce for Greek yogurt or a vegan alternative to suit your preferences. You might also want to reduce the jalapeño to cater to milder tastes. This way, you can still enjoy the vibrant flavor of the Peruvian Chicken and Rice while being mindful of dietary needs.
Is this dish safe for my pets?
It's important to note that while cooked chicken is generally safe for dogs, the green sauce contains ingredients like garlic and onion, which can be toxic to pets. Therefore, I recommend serving the Peruvian Chicken and Rice without the sauce if you'd like to share some with your furry friends. Always consult your vet if you're unsure about certain ingredients!
Peruvian Chicken and Rice with Green Sauce You’ll Crave Daily
Equipment
- Skillet
- Dutch oven
- Blender
Ingredients
For the Chicken
- 4 thighs bone-in, skin-on chicken A flavorful cut that remains juicy during cooking.
- 2 tablespoons vegetable oil Helps in achieving a perfect golden sear.
- Salt and pepper to taste
For the Rice
- 1 cup long-grain rice Stays fluffy and separate, perfect for soaking up the broth.
- 2 cups chicken broth Adds depth and a savory base for the dish.
- 1 medium onion, chopped Gives a sweet, aromatic foundation to the recipe.
- 2 cloves garlic, minced Brings warmth and flavor that complements the spices.
- 1 teaspoon cumin A key spice for that irresistible Peruvian flavor.
- 1 teaspoon paprika Adds a touch of smokiness to the rice.
- 1 cup peas (fresh or frozen) Brightens the dish with a pop of color and texture.
- 1 lime juiced A splash of acidity that balances the richness of the chicken.
- Fresh cilantro leaves for garnish
For the Green Sauce
- 1 cup fresh cilantro leaves The star ingredient that gives the sauce its vibrant color and flavor.
- ½ cup mayonnaise Creates a creamy texture that carries the flavors beautifully.
- 1 tablespoon lime juice Adds brightness and acidity to the sauce.
- 1 jalapeño seeded and chopped For just the right amount of heat and a fresh kick.
- 1 clove garlic Enhances the flavor profile of the sauce.
- Salt and pepper to taste
Instructions
Step-by-Step Instructions
- Generously season the bone-in, skin-on chicken thighs with salt and pepper on both sides. Set them aside while you prepare to sear them.
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Carefully add the seasoned chicken thighs, skin-side down, and sear for about 5–7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes, then remove and set aside.
- Reduce heat to medium, add the chopped onion to the skillet. Cook, stirring occasionally, until translucent, about 3–4 minutes. Stir in the minced garlic, cumin, and paprika. Cook for another minute until fragrant.
- Add the long-grain rice to the onion and spice mixture, stirring well to coat each grain. Toast the rice for 2–3 minutes over medium heat.
- Pour in the chicken broth, scraping any browned bits off the skillet. Nestle the seared chicken thighs back into the pan, skin-side up. Increase heat until boiling, then reduce heat to low, cover, and simmer for 25–30 minutes.
- In the last 5 minutes of cooking, scatter the peas over the rice without stirring, trapping the steam beneath the lid.
- Prepare the green sauce by blending fresh cilantro leaves, mayonnaise, lime juice, jalapeño, garlic, and a pinch of salt and pepper until smooth.
- Once the cooking time is complete, remove skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, mixing in the peas.
- Serve each chicken thigh on a bed of fluffy rice, drizzled with the creamy green sauce. Garnish with fresh cilantro leaves and lime wedges.
