Easy Peruvian Chicken and Rice with Green Sauce Recipe

Introduction

This Easy Peruvian Chicken and Rice with Green Sauce is a flavorful, comforting dish that brings the vibrant tastes of Peru to your kitchen. Tender chicken thighs cooked with fragrant rice and paired with a zesty, fresh cilantro-based green sauce make a perfect meal any day of the week.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp olive oil
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp ground cumin
• Salt and pepper, to taste
• 1 cup fresh cilantro leaves
• 1 jalapeño pepper (seeded for less heat, if desired)
• 1 garlic clove
• Juice of 1 lime
• ¼ cup olive oil
• Salt, to taste (for the green sauce)

Instructions

1. Step 1: Season the chicken thighs with salt, black pepper, and garlic powder evenly on all sides.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 2 to 3 minutes.
4. Step 4: Stir in the rinsed rice and ground cumin, toasting the rice for about 1 minute while stirring constantly.
5. Step 5: Pour in the chicken broth and bring the mixture to a simmer. Return the seared chicken thighs to the skillet, cover, and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
6. Step 6: While the chicken and rice cook, prepare the green sauce. Combine cilantro leaves, jalapeño, garlic clove, lime juice, ¼ cup olive oil, and salt to taste in a blender. Blend until smooth and creamy.
7. Step 7: Serve the chicken and rice plated with a generous drizzle of the green sauce on top. Enjoy!

Tips & Variations

• For milder heat, remove the seeds from the jalapeño before blending the green sauce.
• Use brown rice instead of white rice, but increase cooking time and liquid accordingly.
• Add sliced avocado or a side of roasted vegetables to round out the meal.
• Leftover green sauce makes a great dip or dressing for salads and grilled meats.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a covered skillet or microwave, adding a splash of water or broth if needed to keep it moist. The green sauce is best kept separate and added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work as a leaner alternative, but they may cook faster and can dry out if overcooked. Keep an eye on them and adjust cooking time as needed.

Is this recipe spicy?

The recipe has a mild to moderate heat level. You can control the spiciness by removing the seeds from the jalapeño or using less of it in the green sauce.

Easy Peruvian Chicken and Rice with Green Sauce Recipe

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★★★★★

4.9 from 102 reviews

This Easy Peruvian Chicken and Rice with Green Sauce recipe is a flavorful, comforting meal featuring tender, seared chicken thighs cooked with aromatic rice and spices, served with a vibrant, tangy cilantro-based green sauce. Perfect for a quick weeknight dinner, this dish brings a taste of Peru to your table with simple ingredients and straightforward steps.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken thighs
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp olive oil

Rice

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp ground cumin
• Salt and pepper, to taste

Green Sauce

• 1 cup fresh cilantro leaves
• 1 jalapeño pepper (seeded for less heat, if desired)
• 1 garlic clove
• Juice of 1 lime
• ¼ cup olive oil
• Salt, to taste

Instructions

1. Prepare the Chicken: Season the chicken thighs evenly with salt, black pepper, and garlic powder to infuse them with flavor.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 3–4 minutes per side until golden brown. Remove chicken from skillet and set aside to rest.
3. Cook the Rice: In the same skillet, add chopped onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant. Stir in the rinsed rice and ground cumin, toasting the rice for about 1 minute to develop flavor.
4. Simmer: Pour in chicken broth and bring the mixture to a low simmer. Return the seared chicken thighs to the skillet. Cover and cook on low heat for about 20 minutes, or until rice is tender and chicken is fully cooked through.
5. Make the Green Sauce: While the chicken and rice cook, combine fresh cilantro leaves, jalapeño, garlic clove, lime juice, olive oil, and salt in a blender. Blend until smooth to create a vibrant, tangy green sauce.
6. Serve: Plate the cooked chicken and rice, then drizzle generously with the green sauce. Garnish with extra cilantro or lime wedges if desired and enjoy your flavorful Peruvian-inspired meal.

Notes

• For less heat, remove seeds from the jalapeño before blending the green sauce.
• You can substitute chicken thighs with chicken breasts if preferred, but cooking time may vary.
• Rinsing the rice removes excess starch and helps achieve fluffy grains.
• Use fresh cilantro for the best vibrant flavor in the green sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Peruvian chicken, chicken and rice, green sauce, cilantro sauce, easy dinner recipe, one-pan meal, South American cuisine