Easy Peruvian Chicken and Rice with Green Sauce is a bright and flavorful dish that brings a little taste of Peru right to your kitchen. The chicken is juicy and perfectly seasoned, paired with fluffy rice that soaks up all the delicious flavors. The green sauce adds a vibrant touch—fresh, tangy, and just the right amount of spicy to keep things interesting.
I love making this recipe when I want something that feels special but doesn’t take forever to prepare. The green sauce is my favorite part; it’s a quick blend of herbs and spices that really wakes up the whole plate. I often whip up a batch ahead of time and keep it in the fridge so I’m always ready for when the craving hits.
Serving this dish with a simple salad or steamed veggies makes for a complete and satisfying meal. It’s the kind of food that makes everyone at the table happy and leaves you reaching for seconds. Whenever I make this, I feel like I’m sharing a little piece of Peruvian comfort food with friends and family, and that makes it even better.
Key Ingredients & Substitutions
Chicken Thighs: I like bone-in, skinless thighs for juiciness and flavor. Boneless works well too for quicker cooking. If needed, chicken breasts can be used but may dry out faster.
Rice: Long grain white rice is best for a fluffy texture. You can substitute jasmine rice or basmati if that’s what you have.
Turmeric or Annatto: These add vibrant color and a subtle earthiness to the rice. If you don’t have either, a pinch of smoked paprika can add some warmth.
Green Sauce: Fresh cilantro is key here. Greek yogurt is a great substitute for sour cream to keep it lighter. For heat, jalapeño is easy to find, but aji amarillo pepper gives the authentic Peruvian flavor if you can get it.
How Do I Get the Chicken Juicy and Full of Flavor?
Marinating the chicken sets the foundation for juicy, tasty meat:
- Mix spices, lime juice, and oil well to coat the chicken evenly.
- Let it marinate at least 30 minutes—longer if you can. Overnight is ideal for deeper flavor.
- Cook over medium-high heat for a nice char, but don’t rush it; this locks in juices.
- Rest the chicken a few minutes after cooking to keep it moist when slicing.
Equipment You’ll Need
- Grill pan or skillet – perfect for getting a nice char on the chicken without needing an outdoor grill.
- Medium saucepan with lid – great for cooking the rice evenly and keeping it fluffy.
- Blender or food processor – makes the green sauce smooth and creamy with minimal effort.
- Measuring spoons and cups – essential for accurate spice and liquid measurements.
- Sharp knife and cutting board – for chopping onion, garlic, and herbs safely and easily.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts if you want a leaner option; just watch cooking time to avoid dryness.
- Try adding cooked diced bell peppers or corn to the rice for extra sweetness and crunch.
- Use avocado in the green sauce for a creamier texture and milder flavor.
- Mix in a handful of chopped fresh mint or parsley to the green sauce for a fresh twist on the classic cilantro taste.
Easy Peruvian Chicken and Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon chili powder or cayenne pepper (adjust to spice preference)
- Salt and pepper, to taste
- Juice of 1 lime
For the Rice:
- 1 ½ cups long grain white rice
- 3 cups chicken broth (or water with chicken bouillon)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric or annatto powder (for color and subtle flavor)
- 1 cup frozen peas
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 1-2 cloves garlic
- ½ jalapeño or aji amarillo pepper (seeded for less heat)
- 1 tablespoon white vinegar
- Salt and pepper, to taste
- 2-3 tablespoons water or olive oil (to thin sauce as needed)
How Much Time Will You Need?
Preparation and cooking take about 40 minutes total. Marinate the chicken for at least 30 minutes (or up to an hour for better flavor), then it’s around 15 minutes to cook the rice and chicken, plus some time to blend the green sauce.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the olive oil, paprika, cumin, garlic powder, onion powder, oregano, chili powder, lime juice, salt, and pepper. Add the chicken thighs and turn them so they’re fully coated. Cover the bowl and put it in the fridge to marinate for at least 30 minutes, or about an hour for more flavor.
2. Cook the Rice:
Rinse the rice until the water runs clear. Heat olive oil in a medium pot over medium heat. Sauté the chopped onion about 3-4 minutes, until soft. Add minced garlic and turmeric or annatto powder, cooking another minute while stirring. Stir in the rice to coat it well with the oil and spices. Pour in the chicken broth and bring to a boil. Lower the heat, cover the pot, and simmer for 15 minutes. Add frozen peas, cover again, and cook for 5 more minutes. Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, season with salt, and sprinkle chopped cilantro on top.
3. Make the Green Sauce:
Put cilantro, mayonnaise, sour cream (or Greek yogurt), lime juice, garlic, jalapeño or aji amarillo, white vinegar, salt, and pepper into a blender or food processor. Blend until smooth. If the sauce is too thick, add water or olive oil a tablespoon at a time until it’s creamy and pourable. Taste and add any seasoning or heat you like.
4. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 5-6 minutes on each side until they have nice grill marks and are cooked through (internal temperature 165°F/74°C). Let the chicken rest for a few minutes before cutting.
5. Serve:
Place a generous scoop of the yellow pea rice on each plate. Arrange the grilled chicken on top and spoon plenty of the green sauce over it. Garnish with extra chopped cilantro if you want, and serve hot.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure it’s fully thawed before marinating and cooking. Thaw frozen chicken overnight in the fridge or use the cold water method for faster thawing. Pat dry to remove excess moisture for better searing.
Can I Make 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 water or olive oil if it thickens too much.
How Should I Store Leftovers?
Keep leftover chicken, rice, and green sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently on the stove or microwave to avoid drying out, then drizzle with fresh or reheated green sauce.
Can I Substitute the Rice with Something Else?
Yes! Quinoa or cauliflower rice are great alternatives for a lower-carb option. Adjust cooking times accordingly and consider adding peas or fresh herbs to keep the flavor bright.
