Peruvian Chicken & Rice with Green Sauce

The magic of Peruvian chicken and rice with green sauce lies in the layers of flavor that unfold with each bite. The chicken is marinated in a blend of tangy lime, earthy cumin, and smoky paprika, then roasted to perfection, with skin crisping to a golden finish. As you cut into it, the juices spill out, carrying all those wonderful spices and a hint of citrus. Then, there’s the rice—fluffy and aromatic, cooked with a bit of chicken broth to absorb all those savory notes from the chicken.

But the real showstopper here is the green sauce, or *aji verde*. Made with a blend of fresh cilantro, tangy feta, and just the right amount of kick from jalapeños, it’s creamy, zesty, and downright addictive. The coolness of the sauce balances the warmth of the chicken and rice beautifully, making every forkful a little moment of culinary bliss. I love to serve it with a side of crunchy, golden potatoes or a simple salad, just to add a bit of freshness to the dish.

The sauce can be made ahead of time, which makes it perfect for those nights when you want something easy but packed with flavor. And I always find that the leftovers, if there are any, taste even better the next day—those flavors really meld together, making it a great dish to meal prep. You can even drizzle it over grilled veggies, roasted meats, or even as a dip with warm crusty bread. It’s one of those versatile recipes that just keeps on giving!

Key Ingredients in Peruvian Chicken & Rice with Green Sauce

This dish comes together with a handful of ingredients that each bring their own unique flavor and character to the table. Here’s a quick breakdown of what you’ll need to make this vibrant, mouthwatering meal:

• Chicken
  The star of the show! Bone-in, skin-on chicken thighs are perfect here. They stay juicy while roasting, and the crispy skin adds an irresistible crunch. The chicken absorbs all the tangy lime and earthy spices, making every bite full of flavor.
• Lime
  The bright, tangy kick of lime is key to marinating the chicken. It helps tenderize the meat while infusing it with a citrusy zing that cuts through the richness of the other ingredients.
• Cumin
  A warm, earthy spice that complements the smoky paprika and enhances the natural flavors of the chicken. Cumin gives the dish a deep, savory base that’s simply irresistible.
• Smoked Paprika
  This is the spice that adds a subtle smokiness to the chicken, giving it that deep, roasted flavor. The hint of smokiness pairs beautifully with the tanginess of the lime and the freshness of the green sauce.
• Cilantro
  Fresh cilantro brings brightness and a slightly peppery flavor to the green sauce. Its vibrant color also makes the sauce pop and adds to the overall freshness of the dish.
• Feta Cheese
  Feta adds a creamy, tangy element to the green sauce, creating a smooth and slightly salty contrast to the bold spices in the chicken. It helps balance out the heat and adds a rich texture.
• Jalapeños
  A bit of heat is always welcome, and the jalapeños in the green sauce provide the perfect kick without overpowering the other flavors. You can adjust the amount depending on how much heat you prefer.
• Chicken Broth
  Using chicken broth to cook the rice imparts a savory, meaty flavor that complements the roasted chicken perfectly. It also helps the rice soak up all the delicious juices from the chicken, making every bite more satisfying.
• Golden Potatoes
  These make for a great side dish, offering a crispy exterior and tender inside that pairs wonderfully with the juicy chicken and zesty green sauce. The potatoes are a crowd-pleaser that balance out the richness of the meal.

Each of these ingredients plays a crucial role in creating the depth of flavor and balance that make this dish truly unforgettable.

How to Make Peruvian Chicken & Rice with Green Sauce

• STEP 1: Marinate the Chicken
  In a large bowl, combine the juice of 2 limes, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 2 minced garlic cloves, salt, and pepper to taste. Add 6 bone-in, skin-on chicken thighs and toss them until they’re fully coated in the marinade. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
• STEP 2: Roast the Chicken
  Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper or a roasting pan. Roast for 35-45 minutes, or until the skin is golden and crispy, and the chicken reaches an internal temperature of 165°F (75°C). Halfway through, baste the chicken with the pan juices for extra flavor. Set aside to rest.
• STEP 3: Cook the Rice
  While the chicken is roasting, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 cup of rice and sauté for 2-3 minutes, stirring occasionally, until it’s lightly toasted. Add 1 ½ cups of chicken broth, a pinch of salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
• STEP 4: Make the Green Sauce
  In a blender or food processor, combine 1 cup of fresh cilantro, ½ cup of crumbled feta cheese, 1-2 jalapeños (seeds removed for less heat), 2 tablespoons of olive oil, 2 tablespoons of white vinegar, 1 garlic clove, and salt to taste. Add a splash of water to thin it out to your desired consistency. Blend until smooth and creamy. Taste and adjust seasoning, adding more lime juice or jalapeño if you want more tang or heat.
• STEP 5: Prepare the Potatoes (Optional)
  If you’re serving golden potatoes on the side, peel and dice 4 medium golden potatoes into small cubes. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the potatoes, season with salt, pepper, and a pinch of paprika, and cook for 12-15 minutes, stirring occasionally, until they’re golden and crispy on the outside and tender on the inside.
• STEP 6: Serve It All Together
  Once the chicken is roasted and rested, serve it alongside a generous portion of rice, and drizzle with the vibrant green sauce. If you’ve made the potatoes, pile them onto the plate as well. Finish with a squeeze of lime over the rice and chicken, and garnish with extra cilantro for that fresh, aromatic touch. Enjoy every flavorful bite!

Serving Suggestions for Peruvian Chicken & Rice with Green Sauce

• Pair with a Fresh Mango Salad
  The sweetness of ripe mangoes balances out the spiciness of the chicken and green sauce beautifully. Toss together some diced mango, red onion, fresh cilantro, and a squeeze of lime for a refreshing side that adds a burst of color and flavor to your meal. It’s like a tropical hug for your taste buds!
• Wrap It Up in a Tortilla
  For a fun, handheld twist, pile the chicken, rice, and green sauce into a warm flour tortilla. You’ll have a flavorful wrap that’s perfect for casual dining or a picnic. The crispy chicken skin adds a satisfying crunch, while the creamy green sauce ties everything together in the most delicious way.
• Top It with a Fried Egg
  If you’re looking to add a bit more indulgence to this dish, fry up an egg and place it right on top of the chicken and rice. The runny yolk mingles with the green sauce and adds richness to every bite. Trust me—this is the ultimate comfort food move!

Which one will you try first? Let me know if you’ve got any other fun twists of your own to add!

How to Store Peruvian Chicken & Rice with Green Sauce

If you’re lucky enough to have leftovers, storing this dish properly is key to keeping all those bold flavors intact. First, make sure everything has cooled down before storing, as this helps prevent condensation and keeps the food from becoming soggy.

To store the chicken and rice, place them in an airtight container and keep them in the fridge for up to 3 days. The chicken will stay juicy, and the rice will retain its light fluffiness. Just be sure to store the green sauce separately in a small container. The sauce tends to thicken as it sits, so adding a tiny splash of water and giving it a good stir before using it again will bring it back to that creamy consistency we all love.

If you want to extend the shelf life, you can freeze both the chicken and rice. When freezing, I recommend portioning them into individual servings so you can easily thaw just the right amount. The green sauce can also be frozen in small containers or even ice cube trays for easy use later on. When you’re ready to eat, just defrost in the fridge overnight or reheat in the microwave, and don’t forget to drizzle that zesty green sauce on top to bring the dish back to life!

Conclusion

There you have it—your new go-to recipe for Peruvian chicken and rice with green sauce! This dish is all about balance, flavor, and those little moments of happiness that come with each bite. The juicy, marinated chicken, the fluffy rice soaked in savory broth, and that addictively creamy green sauce come together to make something truly special. Whether you’re making it for a weeknight dinner or a weekend feast, it’s a meal that will have everyone coming back for seconds (or thirds)!

I hope you’re feeling inspired to give this recipe a try and make it your own. I’d love to hear how it goes—do you try the fried egg on top, or maybe throw in a little twist of your own? Let me know in the comments, or feel free to reach out if you have any questions or need any help along the way.

Happy cooking, and enjoy those delicious bites!

Print Recipe

Peruvian Chicken & Rice with Green Sauce

Author: Maria Bennet Courses: Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 30 mins

Calories: 600

Description

Tender, juicy Peruvian chicken paired with perfectly seasoned rice, all drizzled with a vibrant, tangy green sauce. This dish bursts with bold flavors of cilantro, garlic, and lime, bringing a taste of Peru to your plate in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lbs chicken thighs, bone-in, skin-on

• 1 tablespoon olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ¹⁄₂ teaspoon ground turmeric

• ¹⁄₂ teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground cloves

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 1 1/2 cups long-grain white rice

• 3 cups chicken broth

• ¹⁄₂ cup frozen peas

• ¹⁄₄ cup fresh cilantro, chopped

• ¹⁄₄ cup fresh parsley, chopped

• 1 tablespoon white vinegar

• ¹⁄₂ cup mayonnaise

• ¹⁄₄ cup Greek yogurt

• 1 tablespoon fresh lime juice

• 1 tablespoon fresh cilantro, chopped

• 2 tablespoons fresh parsley, chopped

• 2 small jalapeños, seeds removed and chopped

• ¹⁄₂ teaspoon salt

• ¹⁄₂ teaspoon ground black pepper

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5-7 minutes.
3. Flip the chicken thighs and cook for an additional 5-7 minutes on the other side.
4. Remove the chicken from the pot and set aside on a plate.
5. In the same pot, add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes.
6. Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
7. Sprinkle the ground cumin, paprika, ground turmeric, ground cinnamon, ground cloves, salt, and black pepper over the onions and garlic.
8. Stir the spices into the mixture, allowing them to bloom and become fragrant, about 1 minute.
9. Add the rice to the pot and stir it into the spice mixture, ensuring each grain is coated with the spices.
10. Pour in the chicken broth and bring the mixture to a simmer.
11. Return the chicken thighs to the pot, placing them on top of the rice.
12. Cover the pot with a lid, reduce the heat to low, and simmer for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
13. During the last 5 minutes of cooking, sprinkle the frozen peas evenly over the rice.
14. Remove the pot from heat and let it rest, covered, for 5 minutes.
15. While the rice is resting, prepare the green sauce by placing the mayonnaise, Greek yogurt, lime juice, chopped cilantro, chopped parsley, jalapeños, salt, and black pepper in a blender or food processor.
16. Blend the ingredients until smooth and creamy.
17. Taste the sauce and adjust seasoning if necessary, adding more lime juice, salt, or pepper as desired.
18. To serve, plate the rice and chicken, spooning the green sauce generously over the top.
19. Garnish with additional fresh cilantro and parsley, if desired.

Note

• For extra flavor, you can marinate the chicken thighs with the spices (cumin, paprika, turmeric, cinnamon, cloves, salt, and pepper) for at least 30 minutes before cooking.
• If you prefer a spicier dish, keep some of the jalapeno seeds in the green sauce.
• To save time, use boneless, skinless chicken thighs, but reduce the cooking time slightly.
• You can substitute brown rice for white rice, but it will require a longer cooking time and more liquid.
• For a lighter version of the sauce, replace the mayo with extra Greek yogurt.

Keywords: Peruvian chicken rice recipe, green sauce chicken and rice, Peruvian green sauce recipe, chicken and rice with cilantro sauce, Peruvian chicken dinner ideas