Easy Peruvian Chicken and Rice with Green Sauce is a comforting and flavorful dish that brings a little taste of Peru to your kitchen. The juicy chicken is seasoned with simple spices and cooked to perfection, paired with fluffy rice that soaks up all the delicious flavors. The green sauce, made from a mix of fresh herbs, garlic, and a touch of heat, adds a bright and zesty kick.
I love making this recipe when I want something quick but packed with flavor. The green sauce is my favorite part—it’s fresh and tangy, and I usually make a big batch to keep in the fridge for drizzling on chicken, rice, or even as a dip for veggies. It’s an easy way to add a pop of color and excitement to a weeknight meal.
One of the best things about this dish is how well it brings people together. I like serving it with a simple salad or some roasted veggies to keep things light, and it always feels like a special meal without much fuss. If you’re looking for a new favorite chicken and rice dinner that’s both satisfying and a little different, this one really hits the spot.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs helps keep the chicken juicy and adds great flavor. If you prefer leaner meat, boneless skinless thighs or breasts work too but may need shorter cooking.
Spices: Cumin, smoked paprika, and turmeric give the chicken its warm, earthy taste and vibrant color. If turmeric isn’t available, a pinch of curry powder can be a nice substitute.
Rice: Long grain white rice absorbs flavors well and stays fluffy. You can swap for jasmine or basmati rice if that’s what you have, but adjust the cooking time slightly.
Green Sauce: The cilantro and parsley combo is classic here, balanced with jalapeño for mild heat. Greek yogurt adds creaminess — swap for vegan mayo or sour cream to suit your diet. Lime juice keeps it bright and fresh.
How Can You Get Crispy Chicken Skin and Fluffy Rice Every Time?
Getting perfectly crispy chicken skin and fluffy rice takes a couple of simple tricks:
- For Crispy Skin: Pat chicken dry before seasoning, and cook skin side down without moving it for several minutes. This allows the skin to render fat and crisp up.
- For Fluffy Rice: Sautéing onion, garlic, and rice before adding broth helps coat the grains with oil and flavor. Use the correct amount of broth, then cover and simmer without stirring until done.
- Let the chicken finish cooking either on top of the rice or in the oven to ensure juiciness and even cooking.
These steps help balance texture and infuse the dish with great flavor, making your meal both comforting and exciting.
Equipment You’ll Need
- Large skillet with lid – perfect for searing chicken and cooking rice in one pan.
- Blender or food processor – to make the smooth, vibrant green sauce easily.
- Measuring cups and spoons – to get spices and liquids just right for flavor balance.
- Sharp knife and cutting board – for chopping onions, garlic, and herbs safely and quickly.
- Pot or saucepan – if you prefer cooking the rice separately for more control.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or boneless breasts for different textures and cook times.
- Add roasted red peppers to the green sauce for a smoky sweetness and deeper color.
- Mix frozen peas or diced carrots into the rice for extra veggies and color.
- Use lime zest in the sauce to boost citrus brightness and aroma.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground turmeric (optional, for color)
- ½ tsp chili powder or cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the Rice:
- 1 ½ cups long grain white rice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- ½ tsp ground turmeric or a pinch of saffron (for yellow color)
- Salt to taste
- Fresh cilantro, chopped (about ¼ cup)
For the Peruvian Green Sauce:
- 1 cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- 1-2 jalapeño peppers (seeded for less heat)
- 2 cloves garlic
- ¼ cup plain Greek yogurt or mayonnaise
- 2 tbsp fresh lime juice
- ¼ cup olive oil
- Salt and pepper to taste
- Water as needed for thinning
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 minutes to cook the chicken and rice, plus a few minutes to blend the green sauce. In total, plan for about 30-35 minutes from start to finish—quick enough for a flavorful weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Mix olive oil, cumin, smoked paprika, garlic powder, onion powder, turmeric, chili powder, salt, and pepper in a bowl. Rub this spice mix over the chicken thighs thoroughly. Heat a large skillet over medium-high heat and place the chicken skin side down. Cook for 5-7 minutes until the skin is golden and crispy, then flip and cook for another 5 minutes. Remove the chicken from the skillet and set it aside.
2. Make the Rice:
In the same skillet (or a separate pot), heat olive oil over medium heat. Sauté the chopped onion for about 3 minutes until soft and translucent. Add the minced garlic and cook for one minute until fragrant. Stir in the rice and turmeric, coating the grains well with the spices and oil. Pour in the chicken broth, season with salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir in the chopped cilantro once done.
3. Finish Cooking the Chicken:
Return the chicken to the skillet on top of the rice. Cover and cook for another 10-15 minutes on low heat, or alternatively, place the chicken in a preheated oven at 375°F (190°C) for 15 minutes until fully cooked through (internal temperature should reach 165°F/75°C).
4. Make the Green Sauce:
Combine cilantro, parsley, jalapeños, garlic, Greek yogurt or mayonnaise, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth, adding water tablespoon by tablespoon to reach a pourable consistency.
5. Serve:
Place the rice on plates and top with the cooked chicken thighs. Drizzle generously with the vibrant green sauce. Garnish with extra cilantro if you like. Enjoy your flavorful, juicy Peruvian chicken and rice!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This helps them cook evenly and retain juiciness.
Can I Make the Green Sauce Ahead of Time?
Absolutely! The green sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Give it a good stir before serving, and add a splash of water if it thickened too much.
How Should I Store Leftovers?
Store leftover chicken and rice in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a little broth or water to keep the rice from drying out.
Can I Substitute the Rice with Another Grain?
Yes! Quinoa or couscous make great alternatives. Just adjust the cooking liquid and time according to the grain you choose to ensure it’s perfectly cooked.
