Peruvian Chicken and Rice with Green Sauce

Ingredients for Peruvian Chicken and Rice with Green Sauce

After making this dish more times than I can count, I have settled on a short list of ingredients that deliver the most flavor with the least fuss. Fresh lime juice and real garlic make a noticeable difference here, so I always reach for those rather than bottled shortcuts.

For the Chicken and Marinade:

• 4 to 6 chicken thighs, bone-in and skin-on — I recommend bone-in for the juiciest results
• 3 tablespoons lime juice, freshly squeezed
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Rice:

• 1 1/2 cups jasmine or long-grain rice — my preference is jasmine for its subtle floral aroma
• 2 1/2 cups water or chicken broth — Pro tip: chicken broth adds a savory depth the plain water version just cannot match

For the Green Sauce:

• 1 cup fresh cilantro leaves, packed
• 1 garlic clove
• 1 jalapeño or 1 aji amarillo, seeds removed for less heat
• 2 tablespoons lime juice
• 1/4 cup mayonnaise or Greek yogurt — in my experience, mayo gives a richer, creamier finish
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Water as needed for consistency

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Step-by-Step Instructions

I recommend reading through every step before you start. This Peruvian chicken and rice comes together smoothly once you know the sequence, especially the first time you make it.

Step 1: In a medium bowl, whisk together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add the chicken thighs and toss until every piece is well coated. Let them marinate for at least 30 minutes at room temperature. For deeper, bolder flavor, cover and refrigerate overnight.

Step 2: Rinse the rice under cold running water until the water runs mostly clear — this removes excess starch and keeps the grains from clumping together. Cook in water or chicken broth according to package instructions until fluffy and tender. Keep it covered and off the heat until you are ready to plate.

Step 3: While the rice cooks, make the green sauce. Add cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper to a blender. Blend on high until smooth and creamy. Add water one tablespoon at a time until you reach your preferred consistency. Taste and adjust salt as needed. Set aside.

Step 4: Heat a large skillet over medium-high heat. Place the marinated chicken thighs skin-side down and sear for 6 to 7 minutes without moving them — you want a deep golden-brown, caramelized crust. Flip and cook another 6 to 7 minutes until cooked through and the internal temperature reaches 165°F. Avoid moving the chicken too early or the skin will stick and tear.

Step 5: Spoon a generous serving of fluffy rice onto each plate. Top with one or two chicken thighs and drizzle the green sauce over everything. Garnish with extra cilantro leaves, fresh lime wedges, or sliced avocado for a beautiful, vibrant finish.

What to Serve with Peruvian Chicken and Rice

This dish already covers a lot of ground, but the right sides round out the meal in terms of both flavor and texture. Here are some of my favorite pairings.

Sliced Avocado or Guacamole: Creamy avocado is a natural match for the citrus-spiced chicken. It adds a cooling contrast to the jalapeño heat in the green sauce and doubles as a second creamy element on the plate.

Simple Green Salad: A crisp romaine or arugula salad with a light lemon vinaigrette cuts through the richness of the sauce and adds a fresh, bright element. If you love a good chicken bowl salad combo, try it alongside my Street Corn Chicken Rice Bowl for inspiration on how flavors like these layer together.

Roasted Corn or Elote: Sweet charred corn complements the smoky cumin in the marinade perfectly. It is one of the best sides for Peruvian chicken and rice when you want a festive, crowd-pleasing spread.

Warm Flour Tortillas: These are great for wrapping bites of chicken and rice with a swipe of green sauce, making the meal feel relaxed and shareable. If you enjoy that kind of wrap-style dinner, my Chicken Street Tacos use a similar Latin-inspired flavor profile and are a great weeknight companion recipe.

Black Beans: A simple side of seasoned black beans adds protein and fiber while keeping the Latin-inspired flavors cohesive. They also make leftovers feel like an entirely new meal the next day.

A Side of Garlic Rice or Pilaf: If you want to make the rice component even more flavorful, take a cue from my One Pan Mediterranean Chicken and Rice and cook your grains in seasoned broth with a bit of garlic.

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How to Store and Reheat Peruvian Chicken and Rice

Store leftover chicken, rice, and green sauce in separate airtight containers in the refrigerator. The chicken and rice keep well for up to 4 days. The green sauce stays fresh for up to 3 days — keep it cold and add it fresh after reheating for the best, brightest flavor.

To reheat, warm the chicken in a skillet over medium heat for a few minutes per side to revive some of that golden crust. The rice reheats best with a splash of water in the microwave, covered loosely, so it steams back to a fluffy texture. I recommend against microwaving the green sauce — serve it cold or at room temperature.

This recipe also works well as a meal prep base. Cook a full batch at the start of the week and repurpose leftovers in grain bowls, wraps, or a quick fried rice. If you love that kind of flexible meal prep chicken, my Chimichurri Grilled Chicken Bowl follows the same approach and stores just as well.

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Peruvian Chicken and Rice with Green Sauce

Juicy marinated chicken thighs served over fluffy jasmine rice with a creamy cilantro lime green sauce. Bold flavors, easy prep, and ready in 45 minutes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 chicken thighs bone-in, skin-on (up to 6 for larger servings)
• 3 tbsp lime juice freshly squeezed
• 3 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil for marinade
• 1.5 cup jasmine or long-grain rice
• 2.5 cup water or chicken broth chicken broth recommended for best flavor
• 1 cup fresh cilantro leaves packed
• 1 garlic clove for green sauce
• 1 jalapeño or aji amarillo seeds removed for less heat
• 2 tbsp lime juice for green sauce
• 0.25 cup mayonnaise or Greek yogurt mayo gives richer consistency
• 2 tbsp olive oil for green sauce
• 1 pinch salt and black pepper to taste

Equipment

• Large skillet or cast-iron pan
• Blender
• Medium saucepan
• Mixing bowl

Method

 

1. In a medium bowl, whisk together lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs and toss until fully coated. Marinate for at least 30 minutes at room temperature, or cover and refrigerate overnight for deeper flavor.
2. Rinse jasmine rice under cold running water until mostly clear to remove excess starch. Cook in water or chicken broth according to package instructions until fluffy and tender. Keep covered and off the heat until ready to serve.
3. Add cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper to a blender. Blend on high until smooth and creamy. Add water one tablespoon at a time to reach your preferred consistency. Taste and adjust seasoning.
4. Heat a large skillet over medium-high heat. Place marinated chicken thighs skin-side down and sear undisturbed for 6 to 7 minutes until deeply golden and caramelized. Flip and cook another 6 to 7 minutes until the internal temperature reaches 165 degrees F.
5. Spoon a generous serving of rice onto each plate. Top with one or two chicken thighs and drizzle green sauce generously over everything. Garnish with fresh cilantro, lime wedges, or sliced avocado.

Notes

For best results, marinate the chicken overnight. The green sauce can be made up to 3 days ahead and stored in the refrigerator. Use chicken broth instead of water for the rice for extra savory flavor. Do not microwave the green sauce — serve it cold or at room temperature for best color and flavor.