Peruvian Chicken & Rice with Green Sauce is a flavorful and comforting dish that combines tender, marinated chicken with perfectly seasoned rice, all topped with a tangy, creamy green sauce. The chicken is infused with spices like cumin and paprika, while the rice absorbs the delicious flavors from the chicken. The green sauce, made with cilantro, lime, and a hint of heat from jalapeño, adds the perfect finishing touch to this vibrant and satisfying meal. It’s an easy-to-make dish that’s full of bold flavors and guaranteed to become a family favorite.
Why You’ll Love This Recipe
This Peruvian Chicken & Rice with Green Sauce is everything you want in a meal. It’s vibrant, full of bold flavors, and incredibly satisfying. The chicken is marinated in a perfect blend of spices that infuse every bite with incredible flavor. The rice, cooked alongside the chicken, absorbs all of those savory juices, making it the perfect side dish. And then there’s the green sauce—bright, creamy, and full of freshness, it elevates the whole dish to something really special.
Whether you’re cooking for a family dinner, a small gathering, or even meal prepping for the week, this dish works in so many ways. It’s comforting, it’s flavorful, and it’s a dish that everyone will love. Plus, it’s super versatile. You can customize the level of heat in the sauce, swap the chicken for another protein, or even make the rice a little more spicy if that’s your thing.
You’ll find the full list of ingredients at the end of the post, but here’s a preview: chicken, rice, cilantro, and a few key spices. Keep reading for all the delicious details!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 2 tablespoons soy sauce
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- Salt, to taste
For the Green Sauce:
- 1 cup fresh cilantro
- 1 jalapeño pepper (seeds removed for less heat)
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 garlic clove
- Salt and pepper, to taste
Full list of ingredients can be found below in the recipe card.
Directions
Step 1: Marinate the Chicken
Start by preparing the chicken. In a large bowl, combine olive oil, minced garlic, cumin, paprika, lime juice, soy sauce, salt, and pepper. Add the chicken breasts to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The longer you marinate the chicken, the more flavorful it will be, so if you have the time, let it sit for a while.
Step 2: Prepare the Rice
While the chicken is marinating, get your rice ready. In a medium pot, heat olive oil over medium heat. Add the rice and stir it for a minute or two to lightly toast the grains. This helps add a little extra flavor. Then, add the chicken broth (or water), turmeric, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Once done, fluff with a fork and set it aside.
Step 3: Cook the Chicken
Once the chicken has marinated, heat a large skillet over medium heat. Add a little olive oil, then place the chicken breasts in the pan. Cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). The outside should be golden brown, and the inside should be juicy and tender. Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes.
Step 4: Make the Green Sauce
While the chicken is resting, make the green sauce. In a blender or food processor, combine cilantro, jalapeño, mayonnaise, olive oil, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning if needed. If you like more heat, feel free to add an extra jalapeño or a dash of hot sauce.
Step 5: Serve
To serve, plate the rice and top it with the cooked chicken breasts. Drizzle generously with the green sauce and garnish with extra cilantro or lime wedges if desired. This dish is perfect served with a side of steamed veggies, a simple salad, or even some crispy plantains for an added crunch.
Expert Tips and Tricks
- Add a smoky flavor: For an extra layer of flavor, try grilling the chicken instead of cooking it on the stovetop. The smoky char from the grill will complement the spices perfectly.
- Make it spicier: If you like heat, add extra jalapeños or even a touch of hot sauce to the green sauce for an extra kick.
- Make the green sauce ahead of time: This green sauce stores well in the fridge for up to 3 days. It’s also great on tacos, sandwiches, or as a dip for fries.
- Use bone-in chicken: If you prefer bone-in chicken, you can certainly use thighs or drumsticks. Just be sure to adjust the cooking time accordingly, as bone-in chicken will take longer to cook through.
Recipe Variations and Possible Substitutions
- Vegan version: Swap the chicken for a plant-based protein like tofu or tempeh. You can marinate and cook it the same way for a similar flavor profile.
- Different grains: If you’re not a fan of rice, try serving this with quinoa, couscous, or even cauliflower rice for a lower-carb alternative.
- Add veggies to the rice: For added nutrition, stir in some frozen peas, corn, or bell peppers when cooking the rice.
Serving and Pairing Suggestions
This dish pairs beautifully with fresh, crunchy sides like a simple green salad or roasted vegetables. If you want to add some extra flair, serve it with crispy sweet potato fries or fried plantains for a deliciously sweet contrast. A chilled glass of white wine, like a Sauvignon Blanc, or a cold beer complements the spiced chicken and the fresh, zesty green sauce perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chicken and rice in the microwave or on the stovetop with a splash of water or broth to prevent drying out. The green sauce can be refrigerated separately for up to 3 days, and it’s great as a dip or drizzle for other dishes.
4 FAQs
- Can I use bone-in chicken for this recipe?
Yes! You can use bone-in chicken, just be sure to adjust the cooking time. Bone-in chicken will take longer to cook, so be sure to check for an internal temperature of 165°F (75°C). - Can I make the green sauce spicier?
Absolutely! If you love spice, add an extra jalapeño, a splash of hot sauce, or a pinch of cayenne pepper to the green sauce. - Can I make this dish in advance?
Yes, you can prepare the rice and marinate the chicken ahead of time. Store the rice and chicken separately, and reheat before serving. The green sauce can also be made ahead and stored in the fridge. - What’s a good substitute for mayonnaise in the green sauce?
If you prefer a lighter or dairy-free version, you can substitute the mayonnaise with Greek yogurt or avocado for a creamy texture without the mayo.
Conclusion
This Peruvian Chicken & Rice with Green Sauce is a perfect combination of savory, tangy, and creamy flavors. With tender marinated chicken, flavorful rice, and a bright green sauce, it’s a meal that’s sure to impress. Whether you’re making it for a family dinner or a special occasion, this dish is guaranteed to become a favorite. Try it out, and don’t forget to drizzle that amazing green sauce generously!
Print
Peruvian Chicken & Rice with Green Sauce
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: Peruvian
- Diet: Gluten Free
Description
This flavorful and comforting Peruvian Chicken & Rice with Green Sauce combines tender, marinated chicken, perfectly seasoned rice, and a tangy green sauce. This delicious dish is full of bold flavors and is easy to prepare, making it a perfect meal for any occasion.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 2 tablespoons soy sauce
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- Salt, to taste
- For the Green Sauce:
- 1 cup fresh cilantro
- 1 jalapeño pepper (seeds removed for less heat)
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 garlic clove
- Salt and pepper, to taste
Instructions
-
Marinate the Chicken: In a large bowl, mix olive oil, minced garlic, cumin, paprika, lime juice, soy sauce, salt, and pepper. Add chicken breasts, coat well, and refrigerate for at least 30 minutes (or up to 2 hours).
-
Prepare the Rice: Heat olive oil in a medium pot. Add rice and toast for 1-2 minutes. Add chicken broth (or water), turmeric, and salt. Bring to a boil, cover, reduce heat, and simmer for 15-20 minutes until rice is tender. Fluff with a fork and set aside.
-
Cook the Chicken: Heat a large skillet over medium heat with olive oil. Cook marinated chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Set aside to rest.
-
Make the Green Sauce: Blend cilantro, jalapeño, mayonnaise, olive oil, lime juice, garlic, salt, and pepper in a blender or food processor until smooth. Adjust seasoning as needed.
-
Serve: Plate rice and top with chicken. Drizzle generously with green sauce and garnish with cilantro or lime wedges.
Notes
- The green sauce can be made ahead of time and stored in the fridge for up to 3 days.
- Use bone-in chicken if preferred, but adjust the cooking time.
- For more heat, add extra jalapeños or cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 410
- Sugar: 2g
- Sodium: 810mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg