Peruvian cuisine has long been celebrated for its vibrant flavors, unique combinations of spices, and unforgettable dishes. Among the most beloved recipes that showcase the culinary magic of Peru is Peruvian Chicken with Rice, paired with a luscious green sauce. This dish perfectly balances savory, tangy, and slightly spicy flavors while offering a comforting meal suitable for any occasion. Whether you are cooking for family, entertaining friends, or simply indulging in a weeknight dinner, this recipe is versatile, flavorful, and surprisingly simple to prepare.
What makes Peruvian Chicken and Rice with Green Sauce truly exceptional is not just the taste, but the experience of preparing it. From marinating the chicken in a zesty blend of lime, garlic, and spices to simmering the rice until fluffy and aromatic, each step builds layers of flavor that come together beautifully. The green sauce, or “aji verde,” is a standout element. Made with fresh cilantro, a hint of heat from jalapeño or aji amarillo, and the creamy texture of mayonnaise or Greek yogurt, it adds a refreshing contrast to the rich, roasted chicken.
In this article, we’ll walk you through the ingredients, preparation methods, tips for enhancing flavor, and even answer some frequently asked questions about this iconic Peruvian dish. By the end, you’ll not only know how to cook it but also understand why it has captured the hearts of food lovers worldwide.
Ingredients
Chicken and Marinade
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Rice
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
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
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
These ingredients are all you need to create a restaurant-quality meal in the comfort of your own kitchen. Each element is chosen to bring out the authentic flavors of Peruvian cuisine while keeping the recipe accessible.
Preparation Method
Step 1: Marinating the Chicken
Start by preparing the marinade for the chicken. In a medium bowl, combine the lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Mix thoroughly until all the ingredients form a consistent paste.
Place the chicken thighs in the bowl and coat them evenly with the marinade. Make sure to rub the marinade under the skin where possible to ensure maximum flavor penetration. For the best results, cover the bowl and refrigerate the chicken for at least 1 hour, or ideally overnight. Marinating allows the acids from the lime juice to tenderize the meat while the spices infuse it with flavor.
Step 2: Preparing the Rice
While the chicken is marinating, prepare the rice. Rinse 1 ½ cups of jasmine or long-grain rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rice with 2 ½ cups of water or chicken broth. Using broth instead of water enhances the overall flavor of the dish. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan. Allow the rice to simmer for 15–20 minutes, or until the liquid is absorbed and the rice is tender. Once done, remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 3: Cooking the Chicken
Preheat your oven to 400°F (200°C). Remove the chicken from the marinade, shaking off excess, and place it on a roasting pan or oven-safe skillet, skin-side up. Roast for 35–45 minutes, depending on the size of the thighs, until the skin is golden brown and the internal temperature reaches 165°F (75°C).
For a crispier skin, you can broil the chicken for the last 2–3 minutes, but watch carefully to avoid burning. While the chicken roasts, its natural juices will mingle with the spices, creating a deeply flavorful and aromatic result.
Step 4: Making the Green Sauce
While the chicken is cooking, prepare the signature Peruvian green sauce. In a blender or food processor, combine the cilantro, garlic, jalapeño (or aji amarillo), lime juice, mayonnaise or Greek yogurt, olive oil, and a pinch of salt and black pepper. Blend until smooth.
If the sauce is too thick, add water, one tablespoon at a time, until you achieve your desired consistency. The green sauce should be creamy, bright, and vibrant, with a pleasant balance of heat and tanginess. Taste and adjust the seasoning as needed.
Step 5: Serving the Dish
Once the chicken is cooked, let it rest for 5–10 minutes to allow the juices to redistribute. Arrange the rice on a serving platter, place the roasted chicken on top or beside it, and generously drizzle the green sauce over the chicken. You can also serve the sauce on the side for guests who prefer to control how much they use.
Garnish with additional fresh cilantro, lime wedges, or thin slices of jalapeño for a professional touch. Serve immediately while warm for the best experience.
Tips for the Perfect Peruvian Chicken and Rice
- Marinate Longer for More Flavor: While 1 hour is sufficient, marinating overnight significantly enhances the depth of flavor.
- Use Chicken Broth for Rice: This adds an extra layer of savoriness that water cannot provide.
- Control the Heat: Adjust the amount of jalapeño or aji amarillo depending on your tolerance for spice.
- Crisp the Skin: Pat the chicken dry before roasting and use a hot oven for a crisp, golden finish.
- Balance the Sauce: Taste the green sauce and adjust lime juice, salt, or mayo to suit your preferences. Some like it tangier, others creamier.
- Meal Prep Friendly: This dish can be made in advance. Store the chicken and rice separately, and drizzle the green sauce just before serving.
Why This Dish Stands Out
Peruvian Chicken and Rice with Green Sauce is more than just a recipe; it’s a culinary experience. It brings together tender, juicy chicken, aromatic rice, and a zesty green sauce that elevates every bite. The combination of textures—the crisp skin of the chicken, the fluffy rice, and the creamy, slightly spicy sauce—creates a symphony of flavors that keeps diners coming back for more.
This dish is versatile enough for family dinners, casual get-togethers, or even a special occasion. It demonstrates the richness of Peruvian culinary traditions while being approachable enough for home cooks. Even if you’ve never cooked Peruvian food before, this recipe is structured in a way that guarantees success and satisfaction.
Frequently Asked Questions
Q: Can I use boneless chicken thighs instead of bone-in?
A: Yes, you can use boneless thighs, but cooking time will be shorter, around 25–30 minutes. Keep an eye on the internal temperature to ensure the chicken remains juicy.
Q: Can I make the green sauce ahead of time?
A: Absolutely! You can prepare the green sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. Stir well before serving, as it may thicken slightly when chilled.
Q: What can I serve alongside this dish?
A: While the dish is complete on its own, traditional sides include roasted vegetables, a fresh salad, or plantains. You can also serve it with additional lime wedges for a tangy kick.
Q: How can I make this dish less spicy?
A: Remove all seeds from the jalapeño or aji amarillo, or reduce the amount used. You can also substitute with a mild green chili if desired.
Q: Can I cook this chicken on the stovetop instead of the oven?
A: Yes, searing the chicken in a large skillet over medium heat, then covering and simmering on low until cooked through, works well. Make sure to maintain medium heat to prevent burning.
Q: Is there a vegetarian version of this recipe?
A: While traditional Peruvian Chicken focuses on poultry, you can substitute with roasted cauliflower or tofu for a plant-based option. Serve with rice and green sauce for a complete meal.
Q: How long will leftovers last?
A: Properly stored in an airtight container, cooked chicken and rice can last 3–4 days in the refrigerator. Keep the green sauce separate and drizzle just before serving to maintain freshness.
Q: Can I freeze this dish?
A: Yes, both the cooked chicken and rice freeze well. Freeze in separate containers for up to 2 months. Thaw in the refrigerator before reheating, and add fresh green sauce upon serving.
Q: What makes the green sauce so special?
A: The green sauce combines freshness from cilantro, tang from lime juice, heat from chili, and creaminess from mayonnaise or Greek yogurt. It perfectly complements the rich flavors of the roasted chicken, making it an essential component of the dish.
Q: Can I use a different type of rice?
A: Jasmine or long-grain rice is ideal for texture and aroma, but you can experiment with basmati or even brown rice for a healthier twist. Cooking times may vary slightly.
Why Peruvian Chicken and Rice with Green Sauce Rocks
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Peruvian Chicken and Rice with Green Sauce brings bold flavor, vibrant color, and irresistible aroma. Tender marinated chicken, perfectly fluffy rice, and a creamy, zesty green sauce come together in a dish that’s comforting, fresh, and unforgettable.
Ingredients
-
- Chicken and Marinade
- 4–6 chicken thighs, bone-in and skin-on
- 3 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
-
- Rice
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
- 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
- ¼ cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- In a bowl, whisk together lime juice, garlic, cumin, paprika, salt, pepper, and olive oil.
- Add chicken thighs and coat well. Marinate for at least 30 minutes (or up to overnight).
- Heat a skillet and sear chicken skin-side down until golden. Flip and cook until done. Remove and set aside.
- Rinse rice until water runs clear. Add rice and water/broth to a pot, bring to a boil, then cover and cook 15 minutes.
- For the green sauce: Blend cilantro, garlic, jalapeño, lime juice, mayo or yogurt, olive oil, salt, and pepper. Add water to thin as needed.
- Serve chicken over rice with plenty of green sauce drizzled on top.
Notes
- For authentic heat, use aji amarillo if available.
- Chicken thighs can be swapped with drumsticks or breasts.
- Extra green sauce keeps 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian
Conclusion
Peruvian Chicken and Rice with Green Sauce is a dish that embodies comfort, flavor, and culinary tradition. From the tangy marinade to the fragrant rice and vibrant green sauce, every component contributes to a meal that is both satisfying and memorable. Whether you are a seasoned cook or a beginner, following this detailed guide ensures success.
Cooking this dish allows you to explore the rich flavors of Peruvian cuisine in your own kitchen. With the tips and FAQs provided, you can adapt the recipe to your taste preferences, dietary needs, and kitchen setup, making it a versatile addition to your recipe repertoire.
By mastering this recipe, you not only prepare a delicious meal but also bring a piece of Peruvian culture to your table. Enjoy the process, savor every bite, and share the joy of this flavorful dish with your family and friends.