Easy Peruvian Chicken and Rice with Green Sauce is a tasty and simple dish that brings together juicy, tender chicken and fluffy rice with a bright, flavorful green sauce. The sauce is creamy and zesty, made with fresh herbs like cilantro and a little kick from peppers, making every bite exciting and fresh. This meal feels special but comes together quickly, perfect for any night of the week.
I love making this dish when I want something comforting but different – it’s like a little flavor trip right at home. The green sauce is my favorite part, and I usually make extra so I can drizzle it over everything or even use it as a dip the next day. The way the sauce cuts through the warm chicken and rice keeps things balanced and tasty. It’s one of those meals that everyone in the family enjoys, and I find myself craving it more often than I expected!
For me, the best way to serve it is right after cooking, with a side of simple veggies or a fresh salad to keep it light. It’s also great packed for lunch, as the flavors only get better after sitting in the fridge for a few hours. This recipe is a winner because it’s easy to make, full of character, and just plain delicious.
Key Ingredients & Substitutions
Chicken Thighs: I prefer skin-on thighs for juicy, flavorful meat and crispy skin. You can swap with bone-in thighs or chicken breasts, but breasts may dry out faster.
Spices for Marinade: Paprika and cumin create that smoky, earthy taste. Smoked paprika is my go-to, but regular paprika works fine. For heat, adjust chili powder or cayenne to your liking.
Yellow Rice: Turmeric gives the rice its beautiful color and subtle flavor. If you don’t have turmeric, a small pinch of saffron or curry powder can work. Using chicken broth instead of water boosts the taste nicely.
Green Sauce (Aji Verde): Fresh cilantro is key here for that bright flavor. I use mayo and sour cream for creaminess, but Greek yogurt is a great lighter option. For heat, jalapeño or serrano peppers are perfect; remove seeds if you want it milder.
How Can I Make the Chicken Extra Juicy and Flavorful?
Marinating is crucial. The acid from lime or vinegar helps tenderize the meat and infuses flavor deeply.
- Coat the chicken well and marinate for at least 30 minutes; 1-2 hours is better.
- Cook on medium-high heat so the outside chars nicely but the inside stays juicy.
- Don’t overcook—aim for an internal temperature of 165°F (74°C).
- Rest the chicken a few minutes before slicing to keep juices locked in.
Equipment You’ll Need
- Grill pan or outdoor grill – perfect for getting those nice char marks and smoky flavor on the chicken.
- Medium saucepan – great for cooking the yellow rice evenly without sticking.
- Blender or food processor – makes the green sauce smooth and creamy in seconds.
- Mixing bowls – useful for marinating the chicken and mixing ingredients together.
- Sharp knife and cutting board – important for chopping herbs, onions, and peppers safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless skinless chicken breasts if you prefer leaner meat; just watch cooking time closely to avoid drying out.
- Add grilled veggies like bell peppers or zucchini alongside the chicken for extra color and nutrients.
- Use Greek yogurt instead of mayo in the green sauce for a tangier, lighter option that still tastes fresh.
- Mix in some chopped fresh mint or parsley with the cilantro in the sauce for a more complex herbal flavor.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skin-on chicken thighs (or bone-in if you prefer)
- 2 tbsp olive oil
- 2 tsp paprika (smoked works best)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp chili powder or cayenne (adjust to taste)
- 1 tbsp white vinegar or lime juice
- Salt and black pepper to taste
For the Yellow Rice:
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 1 tbsp olive oil or butter
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- Salt to taste
- Fresh cilantro or parsley, chopped (for garnish)
For the Peruvian Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1-2 jalapeño or serrano peppers, seeded for mild heat
- 2 cloves garlic
- Juice of 1 lime
- 1-2 tbsp olive oil
- Salt and black pepper to taste
- Optional: 1-2 tbsp grated Parmesan cheese
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes to marinate, 20 minutes to cook, and a few minutes to assemble — roughly 1 hour total from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Mix olive oil, spices, vinegar or lime juice, salt, and pepper in a bowl. Rub this marinade all over the chicken thighs. Cover and refrigerate for at least 30 minutes to let the flavors soak in.
2. Prepare the Yellow Rice:
Heat olive oil or butter in a saucepan on medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Stir in garlic, turmeric, and cumin, cooking for another minute. Add the rinsed rice, stir to coat the grains with spices and oil. Pour in chicken broth and salt. Bring it to a boil, then reduce heat, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Let it sit covered for 5 minutes, then fluff with a fork.
3. Cook the Chicken:
Heat a grill pan or outdoor grill to medium-high. Grill chicken skin side down first for 6-7 minutes per side until nicely charred and cooked through (165°F internal temperature). Alternatively, bake at 425°F (220°C) for 20-25 minutes or pan-sear on medium-high heat until done.
4. Make the Green Sauce:
Put cilantro, mayonnaise, sour cream or yogurt, jalapeños, garlic, lime juice, and olive oil into a blender or food processor. Blend until smooth and creamy. Taste and season with salt and pepper, adding more lime or peppers for extra zing. If using, blend in Parmesan cheese for richness.
5. Assemble and Serve:
Plate the yellow rice, place grilled chicken thighs on top, and drizzle the creamy green sauce over the chicken. Sprinkle chopped cilantro and serve with lime wedges.
Enjoy your easy, delicious Peruvian chicken and rice with a bright, fresh green sauce!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to thaw them completely in the fridge overnight before marinating. This helps the marinade soak in better and ensures even cooking.
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 the fridge in an airtight container. Give it a quick stir before serving.
How Should I Store Leftover Peruvian Chicken and Rice?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to maintain moisture and flavor.
What Can I Substitute for Jalapeños in the Green Sauce?
If you want less heat, try using mild green bell peppers or a small amount of poblano pepper. For more heat, keep the seeds or add a pinch of cayenne pepper.
