Peruvian Chicken & Rice with Green Sauce

If you’ve ever craved a meal that feels like a warm hug wrapped in vibrant colors, you’re in for a treat with this Peruvian Chicken & Rice with Green Sauce. Bursting with zesty lime, smoky paprika, and the bright kick of cilantro and jalapeños, this dish is a symphony of flavors that makes every bite an adventure. It’s the sort of recipe that transforms your kitchen into a cozy South American eatery—no passport required. With golden-brown, skin-on chicken thighs nestling into fluffy, aromatic rice, each forkful tells a story of bold spices, fresh produce, and simple cooking techniques that yield restaurant-quality results at home.

What I love most is how this recipe strikes the perfect balance between comfort food and culinary escapade. It’s labeled as Intermediate on the difficulty scale, yet with just 15 minutes of prep and 50 minutes of cooking, you’ll find it surprisingly approachable—even on a busy weeknight. The one-pan method means fewer dishes to wash (hello, time-saver!), and the optional side of sweet plantains or a crisp salad elevates it into a full-fledged feast. At around 600 calories per serving, it’s hearty enough to satisfy dinner guests, yet versatile enough for a casual lunch gathering. Whether you’re hosting friends or simply treating yourself, this vibrant Peruvian classic promises to impress.

KEY INGREDIENTS IN PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

Every memorable meal starts with quality ingredients, and this recipe is no exception. From earthy spices that season the chicken to the creamy avocado and jalapeños that transform into a luscious green sauce, each component plays a unique role in layering flavor and texture. Let’s break down what you’ll need and why it matters.

• Bone-in, skin-on chicken thighs: These deliver rich, succulent meat and crispy skin when seared, providing both flavor and texture contrast.
• Ground cumin: Adds a warm, slightly nutty undertone that complements the paprika and enlivens the chicken.
• Smoked paprika: Imparts a subtle smokiness and vivid red hue, boosting both the aroma and visual appeal.
• Salt and freshly ground black pepper: Essential seasonings that heighten the natural flavors of the chicken and rice.
• Vegetable oil: A neutral cooking fat that helps achieve that perfect golden sear on the chicken without overpowering other flavors.
• Onion: Builds a sweet, savory foundation when sautéed, melting into the rice for depth and complexity.
• Red bell pepper: Contributes vibrant color, mild sweetness, and a satisfying crunch.
• Garlic cloves: Provide an aromatic punch that permeates the rice and chicken.
• Long-grain rice: Steams into separate, fluffy grains that soak up the seasoned broth without becoming mushy.
• Chicken broth: Infuses the rice with savory richness and ensures every grain is flavorful.
• Frozen green peas: Add pops of color, subtle sweetness, and a pleasing texture contrast once stirred in at the end.
• Fresh cilantro: Lends a bright, herbal zing that enlivens the entire dish.
• Lime juice: Delivers a refreshing tang to the green sauce, balancing the richness of the avocado and mayonnaise.
• Avocado: Creates a creamy base for the green sauce, offering healthy fats and a silky mouthfeel.
• Jalapeños: Provide a gentle heat that wakes up the palate without overwhelming the other flavors.
• Mayonnaise: Helps emulsify the green sauce, giving it body and a hint of richness.
• Sour cream: Rounds out the green sauce with a tangy creaminess that’s utterly irresistible.

HOW TO MAKE PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

With your ingredients prepped and counted out, it’s time to roll up your sleeves and bring this recipe to life. You’ll start by building flavor on the stovetop, then finish everything in the oven for that tender chicken and perfectly cooked rice. The final flourish is a vibrant green sauce that ties it all together.

1. Preheat your oven to 375°F (190°C). Ensuring the oven reaches the right temperature ahead of time lets the chicken skin crisp and the rice bake evenly.

2. Season the chicken thighs with ground cumin, smoked paprika, salt, and freshly ground black pepper. In a large oven-safe skillet, heat the vegetable oil over medium-high heat until it shimmers.

3. Sear the chicken thighs, skin-side down, for about 5 minutes or until beautifully golden brown. Flip each piece and cook for another 3 minutes to lock in juices. Transfer the chicken to a plate and set aside.

4. In the same skillet, add the chopped onion and red bell pepper. Sauté until they’re softened and fragrant, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

5. Stir in the rice, coating each grain with the oil and vegetable mixture. Pour in the chicken broth, bringing it to a boil before reducing the heat to a gentle simmer.

6. Nestle the chicken thighs skin-side up into the rice mixture. Cover the skillet with a tight-fitting lid and transfer it to the preheated oven. Bake for 25–30 minutes, or until the rice is tender and the chicken registers 165°F (74°C) internally.

7. Remove the skillet from the oven and carefully lift the chicken onto a plate. Fold the frozen peas and chopped cilantro into the rice, then cover and let it rest for 5 minutes—this keeps the rice fluffy.

8. While the rice rests, blend together lime juice, avocado, jalapeños, mayonnaise, sour cream, and a pinch of salt until smooth and creamy. Adjust seasoning to taste.

9. Serve the chicken and rice hot, drizzled generously with the green sauce or presented on the side for guests to help themselves.

SERVING SUGGESTIONS FOR PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

Once your Peruvian Chicken & Rice is out of the oven, it’s time to think about how to present this showstopper. I love to get creative with garnishes and side dishes that complement the bold flavors and textures of the main event. Whether it’s a cozy family dinner or an alfresco gathering with friends, these serving ideas will elevate your meal and make it feel extra special. From vibrant sides to clever leftovers hacks, there’s something here to suit every taste and occasion.

• Pair with fried plantains: The sweet, caramelized edges of tostones or maduros bring a delightful contrast to the savory spices of the chicken and rice. Simply slice, fry, and sprinkle with a little salt before serving.
• Garnish with fresh lime wedges: A squeeze of lime brightens each bite and highlights the citrus notes in the green sauce. Arrange wedges around the platter for a pop of color and easy squeezing.
• Serve alongside a crisp green salad: A light salad of mixed greens, cucumber, and cherry tomatoes dressed in a tangy vinaigrette cuts through the richness and adds refreshing crunch.
• Transform leftovers into stuffed peppers: Fill roasted bell peppers with reheated chicken and rice, top with shredded cheese, and bake until golden. It’s a fun twist that makes the most of every last bite.

HOW TO STORE PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

Whether you’re meal-prepping for the week or simply want to savor leftovers, proper storage will keep your Peruvian Chicken & Rice tasting its best. With just a few steps, you can preserve the textures, flavors, and creaminess of the green sauce so it feels almost as fresh as the day you made it. Read on for tips that ensure every reheated portion is as delightful as the first serving.

• Refrigerate in airtight containers: Once cooled to room temperature, portion the chicken, rice, and green sauce into separate containers. This prevents moisture buildup and maintains the crispy texture of the chicken skin. Stored properly, it will keep for up to 4 days.
• Freeze individual portions: For longer storage, freeze the rice and chicken together in freezer-safe bags, leaving a little space for expansion. Defrost overnight in the refrigerator and reheat gently to avoid drying out the meat.
• Store the green sauce separately: Because of its fresh ingredients, the sauce keeps best in its own sealed jar or container. It will stay creamy for about 3 days in the fridge.
• Reheat gently: Warm refrigerated or thawed portions in a covered skillet over low heat, adding a splash of chicken broth if needed to maintain moisture. Avoid the microwave for best texture, especially with the chicken skin.

CONCLUSION

There you have it: a full guide to creating an unforgettable Peruvian Chicken & Rice with Green Sauce experience, from assembling the ingredients to storing your tasty leftovers. This vibrant one-pan meal brings together smoky spices, bright citrus, and creamy green sauce to create a truly mouthwatering dish. With its 15-minute prep, 50-minute cooking time, and just 5 minutes of resting, this recipe strikes the perfect balance between effort and reward. It’s ideal for both casual weeknight dinners and special gatherings, earning its spot in your recipe repertoire. Feel free to print this article or save it for later—whether you’re planning a cozy family meal or hosting friends, you’ll have all the details at your fingertips. And don’t forget, you can scroll down to find a FAQ section below for even more tips and troubleshooting.

I’d love to hear how your Peruvian feast turns out! If you have any questions about ingredients, cooking times, or flavor variations, drop a comment below. Share your own serving suggestions or photos if you try the recipe—you never know who might be inspired to fire up their skillet and join in the fun. Your feedback and stories are what make this cooking community so special. Happy cooking, and buen provecho!

Print Recipe

Peruvian Chicken & Rice with Green Sauce

Author: Annie Delgado Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 10 mins

Calories: 600

Description

This vibrant Peruvian Chicken & Rice is a one-pan wonder, bursting with spices and served with a luscious green sauce for a truly mouthwatering experience.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 bone-in, skin-on chicken thighs

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

• 2 tablespoons vegetable oil

• 1 onion, finely chopped

• 1 red bell pepper, chopped

• 4 cloves, minced

• 2 cups long-grain rice

• 4 cups chicken broth

• 1 cup frozen green peas

• ¹⁄₂ cup fresh cilantro, chopped

• 3 tablespoons lime juice

• 1 avocado, peeled and pitted

• 2 jalapeños, seeded

• 3 tablespoons mayonnaise

• 3 tablespoons sour cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with cumin, smoked paprika, salt, and pepper. In a large oven-safe skillet, heat the vegetable oil over medium-high heat.
3. Add the chicken thighs, skin-side down, and sear for about 5 minutes or until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
4. In the same skillet, add the onion and bell pepper, sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Stir in the rice, ensuring it is well coated with the oil and vegetables. Pour in the chicken broth, bring to a boil, and then lower the heat to a simmer.
6. Nestle the chicken thighs into the rice mixture, cover, and transfer to the preheated oven. Bake for 25-30 minutes or until the rice is tender and the chicken is cooked through.
7. Remove from the oven, carefully remove the chicken, and stir in the peas and cilantro into the rice. Cover and let it rest for 5 minutes.
8. For the green sauce, blend together the lime juice, avocado, jalapeños, mayonnaise, sour cream, and a pinch of salt until smooth.
9. Serve the chicken and rice with the green sauce drizzled on top or on the side.

Note

• This dish is perfect when paired with a side of plantains for a complete meal.
• For a spicier kick, leave the seeds in the jalapenos used in the green sauce.
• Substitute chicken thighs with breasts, but be mindful of cooking times as breasts may dry out.
• This dish can be made ahead of time and reheated, enhancing its flavor.

Keywords: Peruvian chicken, green sauce, rice dish, one-pan meal, comfort food, easy recipe