Go Back

Peruvian Chicken and Rice with Green Sauce Rocks

This vibrant Peruvian Chicken and Rice with Green Sauce Rocks recipe features juicy marinated chicken, fluffy Peruvian rice, and a bright, creamy green sauce that brings the whole dish together. It’s flavorful, easy to prepare, and perfect for dinners when you want something bold, comforting, and impressive — without complicated steps.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinate Time: 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 lb 900 g chicken thighs, boneless skinless
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • Rice
  • 1 tbsp olive oil
  • 1/2 onion finely diced
  • 1 1/2 cups long-grain rice rinsed
  • 3 cups chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 1/4 cup chopped cilantro
  • Green Sauce
  • 2 cups fresh cilantro packed
  • 1 –2 green chiles jalapeño or similar, seeded if preferred
  • 2 cloves garlic
  • 2 tbsp lime juice
  • 1/3 cup Greek yogurt or mayonnaise
  • 2 tbsp olive oil
  • Pinch salt to taste

Method
 

  1. Marinate the chicken:
  2. In a bowl, whisk olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper. Add chicken and coat well. Cover and refrigerate at least 30 minutes (or overnight for deeper flavor).
  3. Cook the rice:
  4. Heat olive oil in a saucepan over medium heat. Sauté onion until soft. Stir in rice and toast 1–2 minutes. Add broth, cumin, and salt. Bring to a simmer, cover, and cook 15–18 minutes until tender. Remove from heat, rest 5 minutes, then fluff with a fork and stir in cilantro.
  5. Cook the chicken:
  6. Heat a large skillet over medium-high. Add the marinated chicken and cook 6–8 minutes per side, until browned and cooked through. Transfer to a plate and rest 5 minutes, then slice.
  7. Make the green sauce:
  8. Blend cilantro, chiles, garlic, lime juice, yogurt (or mayo), olive oil, and salt until smooth and creamy. Adjust seasoning to taste.
  9. Assemble:
  10. Serve fluffy rice topped with sliced chicken and plenty of green sauce. Add extra lime wedges if desired.

Notes

Thighs stay juicier, but chicken breasts work too — reduce cook time slightly.
Control the heat: remove chile seeds for mild sauce or leave some in for spice.
Add peas, bell peppers, or corn to stretch the rice.
Meal-prep tip: store sauce separately and drizzle just before serving.
This recipe highlights classic Peruvian chicken, fragrant Peruvian rice, and a zesty green sauce — simple ingredients, big flavor.