Peruvian Chicken and Rice with Green Sauce Recipe

If you are craving a vibrant, soulful dish that brings bold flavors and comforting textures together, then my Peruvian Chicken and Rice with Green Sauce will quickly become one of your absolute favorites. This recipe showcases juicy, perfectly seasoned chicken paired with fluffy rice infused with subtle spices, all topped off with a zesty and creamy Peruvian green sauce that adds that unforgettable kick. Every bite bursts with the warmth of South American cuisine, making it as delightful to prepare as it is to enjoy at the dinner table.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to crafting an authentic and mouthwatering Peruvian Chicken and Rice with Green Sauce. Each component plays a crucial role: the spices season the chicken beautifully, the broth enriches the rice, and the green sauce ties it all together with its bright, tangy vibrancy.

• Chicken breasts or thighs: Choose bone-in for more flavor or boneless for easier serving, both work wonderfully.
• Olive oil: Adds a subtle fruitiness and helps the chicken develop a gorgeous golden crust.
• Paprika: Imparts warmth and color to the chicken’s seasoning.
• Garlic powder: Brings depth and slight pungency that enhances the savory profile.
• Cumin: Adds a gentle earthiness that is classic in Peruvian spices.
• Salt and black pepper: Essential seasonings to balance and elevate all flavors.
• Long-grain rice: Perfect for fluffy, separated grains that soak up the broth beautifully.
• Chicken broth: Infuses the rice with rich, savory goodness.
• Frozen peas or mixed vegetables (optional): Adds a pop of color and a fresh bite to the rice.
• Fresh cilantro: Brightens the dish with fresh herbal notes and is crucial for the green sauce.
• Peruvian Green Sauce (Aji Verde) ingredients: Fresh cilantro, jalapeños or green chilies for heat, mayonnaise or Greek yogurt for creaminess, lime juice for acidity, garlic for punch, olive oil for richness, and salt to finish.

How to Make Peruvian Chicken and Rice with Green Sauce

Step 1: Season and Cook the Chicken

Start by preheating your oven to 400 degrees Fahrenheit. While it warms, rub your chicken breasts or thighs with olive oil to help the seasonings stick perfectly. Sprinkle paprika, garlic powder, cumin, salt, and freshly cracked black pepper generously over the chicken. You can then either roast the chicken in the oven or sear it in a hot skillet until it is fully cooked through and beautifully browned, which usually takes about 20 to 25 minutes. The result is tender chicken full of aromatic spices that sets the foundation for this dish.

Step 2: Prepare the Fluffy Rice

While the chicken is cooking, rinse the long-grain rice under cold water to remove excess starch, ensuring it cooks up light and fluffy. Cook the rice in chicken broth according to the package instructions — this step infuses the grains with savory depth. If you’re adding peas or mixed vegetables, stir them in near the end of cooking to warm through without losing their color or texture. Fresh cilantro mixed into the cooked rice adds herby brightness that perfectly balances the rich chicken.

Step 3: Blend the Peruvian Green Sauce

The green sauce is where this dish truly sings. In a blender, combine fresh cilantro, seeded jalapeños or green chilies (adjust to your desired spice level), creamy mayonnaise or Greek yogurt, a squeeze of vibrant lime juice, a garlic clove, olive oil, and salt. Blend everything until silky smooth and bright green. This sauce packs punchy flavor and creamy texture that will complement every bite of chicken and rice.

Step 4: Plate and Drizzle

To serve, lay a generous bed of the fragrant rice on each plate, place the roasted chicken on top, and then drizzle your homemade Peruvian green sauce all over. The sauce’s tangy, spicy, and herby notes beautifully elevate the dish, making every mouthful irresistible.

How to Serve Peruvian Chicken and Rice with Green Sauce

Garnishes

For a finishing touch, sprinkle extra fresh cilantro leaves over the top to enhance the fresh, green flavors, and add thin slices of lime for an inviting citrus pop at the table. A light dusting of smoked paprika can also add subtle warmth and a lovely visual contrast on the chicken.

Side Dishes

This meal stands strong on its own but pairs wonderfully with simple sides like a crisp green salad dressed lightly with lime vinaigrette or a handful of roasted vegetables. A fresh avocado salad or even plantain chips bring additional textures that complement the creamy green sauce and tender chicken.

Creative Ways to Present

For a fun twist, serve the Peruvian Chicken and Rice with Green Sauce in a shallow bowl, layering the rice, chicken, and sauce like a vibrant stack. You could also turn it into a hearty wrap by shredding the chicken and tossing everything with extra sauce inside warm tortillas, perfect for casual lunches or picnics.

Make Ahead and Storage

Storing Leftovers

You can keep any leftovers in an airtight container in the fridge for up to three days. The chicken stays juicy, and the rice absorbs even more flavor overnight, which tastes fantastic.

Freezing

If you want to store this dish longer, freezing is a great option. Pack the chicken and rice separately in freezer-safe containers to keep textures intact. They can be frozen for up to two months.

Reheating

Gently reheat the chicken and rice on the stove or in the microwave, adding a splash of chicken broth to revive moisture in the rice. Always add the green sauce fresh after reheating to preserve its vibrant flavor and creamy texture.

FAQs

Can I use other chicken cuts for this recipe?

Absolutely! Both bone-in and boneless chicken breasts or thighs work well. Thighs tend to be juicier and more forgiving, but breasts are lean and cook a bit faster.

Is the Peruvian green sauce very spicy?

The heat level depends on how many jalapeños or green chilies you use and whether you keep the seeds. You can easily adjust it from mild to medium-spicy to suit your taste.

Can I make the green sauce vegan?

Yes! Simply substitute the mayonnaise or Greek yogurt with a vegan mayonnaise or a creamy avocado base, and you’ll still get that luscious, bright flavor.

What’s the best rice to use for this dish?

Long-grain rice is preferred because it cooks up fluffy and separate, ideal for soaking in flavors without becoming mushy.

Can I prepare the sauce ahead of time?

Definitely — the sauce actually tastes better after resting a few hours because the flavors meld nicely. Just keep it refrigerated and give it a quick stir before serving.

Final Thoughts

There is something truly special about Peruvian Chicken and Rice with Green Sauce that draws you in with its perfect harmony of spices, textures, and bright, vibrant flavors. Whether you’re cooking for friends, family, or just treating yourself, this dish promises comfort and excitement in every bite. Dive in and let yourself savor the magic of Peru right from your own kitchen—you won’t regret it!