Take your taste buds on a journey to Peru with Peruvian Chicken and Rice with Green Sauce. This vibrant, herb-packed dish combines tender marinated chicken, fluffy rice, and a zesty, bright green sauce that bursts with flavor. Perfect for weeknight dinners or special gatherings, it’s a beautiful balance of savory, tangy, and herbal notes that will leave everyone asking for seconds.
Why You’ll Love This Dish
- Bold, Layered Flavors: The marinade infuses chicken with tangy, savory depth, while the green sauce delivers a fresh, herbaceous punch.
- Hearty & Satisfying: Fluffy rice soaks up the juices, making every bite comforting and full of flavor.
- Authentic Peruvian Influence: Garlic, lime, and fresh cilantro pay homage to Peruvian culinary traditions.
- Versatile: Serve it as a main dish, a festive dinner plate, or a meal prep favorite.
- Customizable: Swap grains, adjust spice levels, or add vegetables to suit your taste.
Ingredients
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, seeds removed for milder heat
- 1 garlic clove
- Juice of 1 lime
- ¼ cup olive oil
- Salt, to taste
Instructions
1. Prepare the Chicken
Season chicken thighs with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
2. Cook the Rice
In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant. Stir in rice and cumin, toasting for 1 minute. Add chicken broth, return chicken to the skillet, cover, and simmer on low for 20 minutes or until rice is tender and chicken is cooked through.
3. Make the Green Sauce
While chicken and rice cook, blend cilantro, jalapeño, garlic, lime juice, olive oil, and salt until smooth. Adjust seasoning to taste.
4. Serve
Plate rice and chicken, then drizzle generously with the zesty green sauce. Garnish with extra cilantro if desired.
Tips & Variations
- Spice Level: Adjust the jalapeño to make the sauce milder or spicier.
- Extra Flavor: Squeeze fresh lime over the finished dish for a citrusy boost.
- Grain Swap: Quinoa, brown rice, or farro can replace white rice.
- Extra Veggies: Add sautéed bell peppers, onions, or corn for color and texture.
Why This Recipe Works
This dish delivers authentic Peruvian flavors in under an hour. The marinated chicken is juicy and aromatic, the rice is perfectly tender, and the green sauce brings a refreshing, tangy finish. It’s perfect for weeknight dinners, meal prep, or impressing guests with a vibrant, international-inspired meal.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 4 | Calories: 450 per serving