Peruvian Chicken & Rice with Green Sauce

A Quick Story: Why I Can’t Resist This Chicken & Rice

Alright, let me tell you about the time I first tried making Peruvian Chicken & Rice with Green Sauce—I was feeling super ambitious (probably due to watching too many cooking shows), but I had literally no idea what I was doing and almost broke my blender on step one. Still, my family devoured it, sauce smears all over their faces, and insisted it be added to “the keepers list”. Since then, I’ve made a few upgrades, plus, I’ve stopped trying to photograph the green sauce in harsh kitchen lighting… it never looks as pretty as it tastes. Oh! And my husband still calls it “that neon chicken thing,” which at this point is just part of the tradition.

Why You’ll Love This (Or Maybe Just Become Obsessed)

I cook this when the week’s gotten a bit too beige—do you know what I mean? Or when I want dinner to feel like more than a chore. My daughter does this little dance when she smells the cumin and paprika in the air (I really should get it on video but she gets shy if I try).
Bonus: That green sauce is like edible sunshine; it’s spicy-bright and weirdly addictive. Sometimes the rice sticks a bit, but honestly I’ve grown fond of those crunchy bits at the bottom. And if you mess up the chicken skin, just drown it in that sauce—problem solved.

What You’ll Need (And What I Sub In When Supplies Run Low)

• 4 bone-in, skin-on chicken thighs (sometimes I do breasts, but thighs are juicier—use what you’ve got!)
• 1 onion, chopped (red or yellow; my cousin swears by sweet onions but I can’t really taste the difference)
• 3 cloves garlic, minced (I admit, sometimes I use that jarred stuff—don’t tell anyone)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika (regular paprika works, but the smoky one is magic)
• Salt and pepper (don’t make me give you a measurement; just trust your tastebuds here)
• 2 tablespoons olive oil (my gran used canola oil, so honestly, use whatever’s on hand)
• 1 1/2 cups long-grain white rice (you can do brown rice, but you’ll have to add more liquid and wait longer—I’m usually not that patient)
• 2 1/2 cups chicken stock (or veg stock, or even water with a bouillon cube if you’re desperate)
• 1/2 cup frozen peas (totally optional, and sometimes I forget them altogether)
• 1/4 cup chopped cilantro (stems are fine; don’t toss them out!)

For the green sauce:

• 1 cup fresh cilantro, roughly chopped (stems and all—for flavor and laziness)
• 1 jalapeño, de-seeded and chopped (or keep some seeds if you’re a heat fiend like my brother)
• 1/2 cup mayonnaise (I once tried Greek yogurt; not bad, just different)
• 1 garlic clove
• 1 tablespoon lime juice (or lemon juice in a pinch—I’m not a purist)
• 1 tablespoon olive oil
• Salt to taste

Here’s How I Usually Make It (But Honestly, Each Time’s a Bit Different)

1. Season chicken thighs all over with cumin, smoked paprika, salt, and pepper. (Don’t forget to get under the skin if you’re feeling fancy!)
2. Heat olive oil over medium-high in a big skillet or Dutch oven—whatever gives the chicken skin space to crisp. Brown the thighs skin-side down for about 5 minutes. Don’t move them! (I always want to peek but resist the urge.) Flip and brown the other side for 3-4 minutes.
3. Move the chicken to a plate. Drop heat to medium. In the same pan, toss in the onions and let them sweat till soft. Then add garlic; cook until fragrant—but not burnt—like 30 seconds. (I once walked away at this step and came back to sadness.)
4. Add the rice. Give it a good stir around so it gets friendly with the oil, onions, and spices. Let it toast for about a minute until it smells a little nutty.
5. Pour in chicken stock and bring to a simmer. Nestle the browned chicken back in, skin-side up. Cover and simmer gently for 20-25 minutes—go read a book or, more likely, do some dishes.
6. Toss in peas and cilantro; cover and let sit off heat for 5-10 minutes. The peas will steam and the chicken will finish cooking. (This is when I usually sneak a bite—chef’s tax!)
7. Meanwhile, make the green sauce: blitz cilantro, jalapeño, mayo, garlic, lime juice, olive oil, and salt in a blender or food processor until neon green. (If it’s too thick, add a splash of water. If you don’t have a blender, just chop everything up super fine and stir—it’ll be rustic!)
8. Fluff rice with a fork, serve chicken on top, and drape with green sauce. (Or drown it. Whatever kind of day it’s been.)

Notes I’ve Learned the Hard (and Fun) Way

• If your rice turns out a little sticky, it’s actually kind of nice—don’t worry. Sometimes I even like it better that way.
• Double the green sauce. Actually, just always double it. People fight over the last spoonful.
• I once forgot the peas and no one even noticed (so now I don’t stress if I’m out).

Variations I’ve Tried (and at Least One Regret)

• I replaced all the cilantro in the sauce with parsley once—honestly, not my best work, but it was edible.
• Tried adding roasted red pepper slices to the rice. Pretty and tasty.
• Used boneless, skinless chicken: still good, just misses that crispy skin magic.

Equipment Talk (But Don’t Stress)

A heavy pan with a lid really helps with the rice, but honestly, I’ve done it in a cheap nonstick pot, and it was fine. No blender? See above—chunky sauce is still delicious.

How to Store Leftovers (If You Actually Have Any)

Pop leftovers in a sealed container in the fridge for up to 3 days, though, in my house, it never lasts more than a day! Green sauce gets brighter (and spicier) overnight, just fyi.

How I Like to Serve It

Straight out of the pan, honestly. But on lazy Sundays, I’ll put the chicken and rice in a big serving bowl, top with avocado slices, and pile on the green sauce. My mom likes it with a squeeze of extra lime. Oh, and sometimes I eat the leftover rice cold with eggs the next morning. Not traditional, but I won’t judge you if you try it.

Pro Tips (aka My “Oops” Moments)

• I once rushed adding the rice before the onions softened: bad idea, the flavor just wasn’t there. Give onions their time in the limelight.
• If you cover the pan too tightly, things might get a bit mushy—so I now leave the lid just barely askew near the end.

FAQ – Real Questions I Get From Friends

• Can I use chicken breast instead of thighs? Yes! Just watch the timing, they cook a tad quicker.
• Is the green sauce super spicy? Not usually, unless you leave seeds in the jalapeño (which… sometimes I do when I’m feeling risky).
• Can I freeze leftovers? The rice and chicken, sure, but the sauce goes weird if you freeze it. Trust me. I tried once; it separated and was not cute.
• Do I really need fresh cilantro? I suppose you could use dried in the rice, but skip the sauce if you don’t have fresh. Just call it chicken and rice and carry on!
• Could I make it vegetarian? Definitely—try using veggie stock and swap in chickpeas. Still good, just different.
• What do I do if I burn the bottom? Just call it “Peruvian chicken con socarrat”—no one will notice if you scoop from the top.

Honestly, just have fun with it. It’s dinner, not brain surgery. And if anyone gives you a hard time about the green sauce going everywhere, tell them it’s the style. That’s what I do.

Oh, and if you want to chat tips, drop me a note. Unless it’s my night to clean the kitchen, in which case I’ll respond tomorrow!

★★★★★ 4.80 from 22 ratings

Peruvian Chicken & Rice with Green Sauce

yield: 4 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A vibrant and comforting Peruvian-style chicken and rice dish, featuring juicy, spice-rubbed chicken thighs cooked over seasoned rice, served with a punchy cilantro-jalapeño green sauce on the side. Perfect for a lively dinner or sharing with friends.

🖨️ Print Pin Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs (sometimes I do breasts, but thighs are juicier—use what you’ve got!)
• 1 onion, chopped (red or yellow; my cousin swears by sweet onions but I can’t really taste the difference)
• 3 cloves garlic, minced (I admit, sometimes I use that jarred stuff—don’t tell anyone)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika (regular paprika works, but the smoky one is magic)
• Salt and pepper (don’t make me give you a measurement; just trust your tastebuds here)
• 2 tablespoons olive oil (my gran used canola oil, so honestly, use whatever’s on hand)
• 1 1/2 cups long-grain white rice (you can do brown rice, but you’ll have to add more liquid and wait longer—I’m usually not that patient)
• 2 1/2 cups chicken stock (or veg stock, or even water with a bouillon cube if you’re desperate)
• 1/2 cup frozen peas (totally optional, and sometimes I forget them altogether)
• 1/4 cup chopped cilantro (stems are fine; don’t toss them out!)
• 1 cup fresh cilantro, roughly chopped (stems and all—for flavor and laziness)
• 1 jalapeño, de-seeded and chopped (or keep some seeds if you’re a heat fiend like my brother)
• 1/2 cup mayonnaise (I once tried Greek yogurt; not bad, just different)
• 1 garlic clove
• 1 tablespoon lime juice (or lemon juice in a pinch—I’m not a purist)
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. 1
   Season chicken thighs all over with cumin, smoked paprika, salt, and pepper. (Don’t forget to get under the skin if you’re feeling fancy!)
2. 2
   Heat olive oil over medium-high in a big skillet or Dutch oven—whatever gives the chicken skin space to crisp. Brown the thighs skin-side down for about 5 minutes. Don’t move them! (I always want to peek but resist the urge.) Flip and brown the other side for 3-4 minutes.
3. 3
   Move the chicken to a plate. Drop heat to medium. In the same pan, toss in the onions and let them sweat till soft. Then add garlic; cook until fragrant—but not burnt—like 30 seconds. (I once walked away at this step and came back to sadness.)
4. 4
   Add the rice. Give it a good stir around so it gets friendly with the oil, onions, and spices. Let it toast for about a minute until it smells a little nutty.
5. 5
   Pour in chicken stock and bring to a simmer. Nestle the browned chicken back in, skin-side up. Cover and simmer gently for 20-25 minutes—go read a book or, more likely, do some dishes.
6. 6
   Toss in peas and cilantro; cover and let sit off heat for 5-10 minutes. The peas will steam and the chicken will finish cooking. (This is when I usually sneak a bite—chef’s tax!)
7. 7
   Meanwhile, make the green sauce: blitz cilantro, jalapeño, mayo, garlic, lime juice, olive oil, and salt in a blender or food processor until neon green. (If it’s too thick, add a splash of water. If you don’t have a blender, just chop everything up super fine and stir—it’ll be rustic!)
8. 8
   Fluff rice with a fork, serve chicken on top, and drape with green sauce. (Or drown it. Whatever kind of day it’s been.)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 620 caloriescal

Protein: 33 gg

Fat: 28 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 61 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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