Easy Peruvian Chicken and Rice with Green Sauce is a delicious and simple dish that brings together juicy, tender chicken and flavorful rice, all topped with a bright, zesty green sauce. The chicken is seasoned just right, and the rice soaks up all those tasty juices, making every bite satisfying. The green sauce adds a fresh kick that wakes up your taste buds without overpowering the meal.
I love making this dish when I want something satisfying but fuss-free. The green sauce, made with ingredients like cilantro and lime, is my favorite part—it’s fresh and lively, and it’s so easy to whip up in just a few minutes. Whenever I serve this, I find everyone at the table asking for seconds, and it’s always a pleasure to share something so comforting and bright.
My favorite way to enjoy this meal is with a simple side salad or some roasted veggies to keep things light and colorful. It’s a perfect dinner for busy nights or when you want to impress without spending hours in the kitchen. Plus, it tastes just as good the next day, which makes great leftovers. This recipe feels like a little trip to Peru right in your own kitchen!
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skin-on thighs keeps the meat juicy and flavorful. If you prefer white meat, boneless chicken breasts work too but cook faster and can dry out easily.
Rice & spices: Long grain white rice is great for fluffy texture. Turmeric or saffron adds a lovely color and subtle aroma. If you don’t have turmeric, a pinch of smoked paprika can add earthiness.
Green sauce: Cilantro gives the sauce its bright, fresh flavor. Mayonnaise and sour cream create a creamy texture. You can swap sour cream for Greek yogurt for a tangier twist or use avocado for a dairy-free sauce.
Jalapeño: Optional but adds a gentle heat. If you want to skip spice, leave it out or substitute with a small handful of fresh parsley for color without heat.
How Do I Get Crispy Chicken Skin Without Drying Out the Meat?
Getting that nice crispy skin on chicken thighs while keeping the meat tender is key here. Follow these tips:
- Pat the chicken dry before seasoning. Moisture stops skin from crisping properly.
- Start cooking skin-side down in hot oil over medium-high heat for 5-7 minutes without moving it. This helps render the fat and crisp the skin.
- Flip and cook just a few more minutes to brown the other side, then set aside before baking.
- Baking the chicken on top of the rice keeps it juicy while the skin stays crispy from the initial sear.
These steps help you enjoy the best of both worlds – crisp skin with juicy meat underneath!
Equipment You’ll Need
- Ovenproof skillet – perfect for searing chicken and baking rice all in one pan.
- Measuring cups and spoons – helps get the right spice balance and rice quantities.
- Blender or food processor – makes the green sauce smooth and creamy in seconds.
- Sharp knife and cutting board – for chopping onion, garlic, and cilantro easily.
- Instant-read thermometer (optional) – ensures chicken is cooked safely to 165°F.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or boneless breasts if you prefer leaner cuts or easier eating.
- Add sliced bell peppers or peas to the rice for extra color and nutrition.
- Mix in some queso fresco or feta cheese on top for a tasty salty contrast.
- Use avocado chunks alongside the green sauce to add creaminess and cool spice.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1½ cups long grain white rice
- 3 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon turmeric or a pinch of saffron (for color)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1–2 cloves garlic
- 1 jalapeño or small green chili, seeded (optional for heat)
- ¼ cup sour cream or Greek yogurt
- Salt to taste
- Water or olive oil to thin, as needed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, so plan for roughly 45 minutes total. The prep is simple, and once it’s in the oven, you can make the green sauce or relax a bit!
Step-by-Step Instructions:
1. Season the Chicken:
Preheat your oven to 400°F (200°C). Mix paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Rub this spice blend evenly all over the chicken thighs.
2. Sear the Chicken:
Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy (about 5–7 minutes). Flip and cook for another 3 minutes. Remove chicken and set aside.
3. Cook the Rice Base:
In the same skillet, add the chopped onion and minced garlic. Sauté until soft and fragrant. Stir in the rice and turmeric (or saffron), making sure the rice gets coated well with the spices and oil.
4. Add Broth and Bake:
Pour in the chicken broth and bring to a gentle simmer. Place the browned chicken thighs on top of the rice. Cover the skillet tightly with foil or a lid and bake in the oven for 25-30 minutes, until the rice is cooked and the chicken reaches 165°F (74°C) inside.
5. Make the Green Sauce:
While the chicken and rice cook, blend cilantro, mayonnaise, lime juice, garlic, jalapeño (if using), sour cream or Greek yogurt, and salt until smooth. Add a little water or olive oil to thin the sauce to your desired creamy consistency.
6. Serve:
After baking, remove the chicken and rice from the oven. Generously spoon the green sauce over the chicken, garnish with extra chopped cilantro, and serve hot. Enjoy!
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes! Boneless chicken breasts or thighs work fine, but they cook faster. Reduce baking time by about 10 minutes and watch closely to avoid drying out the meat.
Can I Make the Green Sauce Ahead of Time?
Absolutely! The green sauce tastes great made a day ahead and stored in the fridge. Just give it a good stir before serving and add a splash of water or olive oil if it thickens too much.
How Should I Store Leftovers?
Store leftover chicken, rice, and green sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently on the stove or microwave and add fresh green sauce when serving.
Can I Add Vegetables to the Rice?
Yes! Stir in diced bell peppers, peas, or corn when sautéing the onions for a colorful, nutritious boost. Just make sure to adjust baking time if adding denser veggies.
