Easy Peruvian Chicken and Rice with Green Sauce Recipe
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.
- 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
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
- Prepare the Chicken: Season the chicken thighs evenly with salt, black pepper, and garlic powder to infuse them with flavor.
- 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.
- 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.
- 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.
- 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.
- 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
