Name: Peruvian Chicken & Rice with Green Sauce
Prep time: 30 min
Cook time: PT-483893H14M25S
Total time: PT-483893H14M25S
Cuisine: Peruvian
Ingredients: 2 boneless, skinless chicken breasts or thighs; 1 cup long-grain white rice; 3 garlic cloves, minced; 1 lime (juice); 1 cup fresh cilantro; 1 jalapeño (optional, for heat); 2 tbsp olive oil; 2 cups chicken broth; 1 tsp cumin; 1 tsp paprika; Salt and pepper, to taste

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If you’re looking to spice up your dinner routine, this Peruvian Chicken & Rice with Green Sauce will do just that! Packed with bold flavors, tender chicken, and perfectly seasoned rice, it’s the kind of meal that leaves you craving more. The green sauce, made from fresh cilantro, jalapeños, and tangy lime, adds a zesty kick that ties everything together. It’s a beautiful combination of savory, spicy, and fresh flavors that will transport you straight to Peru with every bite.

Why You’ll Love This Recipe?

This Peruvian Chicken & Rice with Green Sauce is not only flavorful but also incredibly satisfying. The rice is cooked in a deliciously spiced broth, making each bite burst with flavor. The grilled chicken is juicy and well-seasoned, and that green sauce—oh, it’s a game-changer! It’s creamy, tangy, and just the right amount of spicy. Plus, it’s a one-pan meal, which means less clean-up and more time enjoying your food.

Ingredients

Here’s a sneak peek at what you’ll need for this dish. The full list of ingredients is below!

Chicken breasts or thighs (boneless and skinless)
Long-grain white rice
Garlic
Lime
Fresh cilantro
Jalapeño (optional, for heat)
Olive oil
Chicken broth
Cumin, paprika, salt, and pepper

Directions

Step 1: Marinate the Chicken

Start by marinating your chicken. In a bowl, mix together olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper. Coat the chicken thoroughly in the marinade and let it sit for at least 30 minutes (or up to overnight in the fridge) to absorb all those wonderful flavors.

Step 2: Cook the Rice

While the chicken is marinating, prepare the rice. In a large pot, heat a little olive oil over medium heat and sauté some garlic until fragrant. Add the rice and cook for 2-3 minutes, stirring occasionally. This helps to lightly toast the rice and bring out the flavor. Then, add the chicken broth, salt, and a bit of cumin for an extra layer of flavor. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and fully cooked.

Step 3: Make the Green Sauce

In a blender or food processor, combine fresh cilantro, lime juice, jalapeño (if you like heat), garlic, a splash of olive oil, and a pinch of salt. Blend until smooth and creamy. You can adjust the lime and cilantro to your taste—more lime for tang, more cilantro for that vibrant herby flavor.

Step 4: Cook the Chicken

While the rice is cooking, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5-6 minutes on each side, or until it’s golden brown and cooked through (internal temperature of 165°F or 75°C). If you’re using thighs, they’ll take a bit longer to cook through.

Step 5: Assemble the Dish

Once the chicken is cooked and the rice is ready, it’s time to serve! Spoon the rice onto plates, top with the juicy grilled chicken, and drizzle generously with the green sauce. Garnish with extra cilantro or lime wedges if you like.

Expert Tips and Tricks

If you prefer your green sauce to be extra creamy, you can add a tablespoon or two of sour cream or Greek yogurt to the mix.
For extra flavor in your rice, you can cook it with a couple of bay leaves or a cinnamon stick along with the chicken broth.
If you don’t have a grill pan, you can easily cook the chicken in a regular skillet or even bake it in the oven at 375°F (190°C) for about 25 minutes.

Recipe Variations and Possible Substitutions

If you’re not a fan of chicken, this recipe works beautifully with pork or beef as well. You could even make it vegetarian by using grilled vegetables or tofu.
Instead of using jalapeño in the green sauce, you can use a milder chili like a poblano if you want less heat.
For a lighter version, you can swap out the rice for quinoa or cauliflower rice for a more low-carb alternative.

Serving and Pairing Suggestions

This dish is delicious on its own, but it also pairs wonderfully with a side of sautéed veggies or a crisp green salad. You can serve it with some fried plantains or even a fresh tomato and avocado salad for a more complete meal.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm the rice and chicken in the microwave or on the stove. You can also reheat the green sauce by gently warming it in a small pot over low heat.

4 FAQs

Can I make this recipe with bone-in chicken?
Yes! If you use bone-in chicken, just be sure to adjust the cooking time. Bone-in pieces will take longer to cook, so check the internal temperature to ensure they’re fully cooked.
Can I make the green sauce ahead of time?
Absolutely! The green sauce can be made a day or two in advance and stored in the fridge. It’ll keep its fresh flavor for a few days.
Can I use brown rice instead of white rice?
Yes, you can! Just note that brown rice will take longer to cook, so you’ll need to adjust the cooking time accordingly.
Is the green sauce spicy?
It can be, depending on how much jalapeño you add. If you prefer a milder sauce, simply leave out the jalapeño or use a smaller amount.

Conclusion

This Peruvian Chicken & Rice with Green Sauce is an explosion of flavor in every bite. The juicy, marinated chicken paired with the aromatic rice and tangy, herby green sauce makes for a perfect dinner that’s both comforting and exciting. Give it a try and bring a little taste of Peru to your table tonight!

Peruvian Chicken & Rice with Green Sauce

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This flavorful and satisfying dish features juicy grilled chicken, perfectly seasoned rice, and a tangy, zesty green sauce made with cilantro, lime, and jalapeños. A delicious combination of savory, spicy, and fresh flavors that will transport you to Peru.

Author: Touria Elkoudssi
Prep Time: 30 minutes (plus marinating time)
Cook Time: 25-30 minutes
Total Time: 55-60 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling, Stovetop Cooking
Cuisine: Peruvian
Diet: Gluten Free

Instructions

Marinate the Chicken: Combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper in a bowl. Coat the chicken in the marinade and let it sit for at least 30 minutes, or up to overnight.
Cook the Rice: Heat olive oil in a large pot and sauté garlic until fragrant. Add rice and cook for 2-3 minutes. Add chicken broth, salt, and cumin. Bring to a boil, then cover and simmer for 18-20 minutes.
Make the Green Sauce: Blend cilantro, lime juice, jalapeño (if using), garlic, olive oil, and salt until smooth and creamy.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-6 minutes on each side, until golden brown and the internal temperature reaches 165°F (75°C).
Assemble the Dish: Serve the rice, top with grilled chicken, and drizzle with green sauce. Garnish with extra cilantro or lime wedges if desired.

Notes

For a creamier sauce, add sour cream or Greek yogurt.
Adjust the green sauce to your spice preference by adding or omitting the jalapeño.
Use brown rice or quinoa for a different texture or a low-carb alternative.