Peruvian Chicken and Rice with Green Sauce You’ll Crave Daily

This Peruvian Chicken and Rice with Green Sauce is a delicious blend of flavors and quick to prepare, perfect for busy weeknights.

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Course: Main Dishes

Cuisine: Peruvian

Keyword: Chicken and Rice, comfort food, Family Recipe, Green Sauce, Peruvian Chicken, Quick Meal

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 520kcal

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.

Notes

Allow the dish to rest covered for a few minutes for the flavors to meld beautifully.

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