Peruvian Chicken and Rice with Green Cilantro Sauce Recipe
Introduction
Peruvian Chicken and Rice with Green Sauce is a vibrant, flavorful dish that brings a taste of Peru to your dinner table. Juicy marinated chicken thighs are paired with fluffy rice and a zesty cilantro-based green sauce for a meal that’s both comforting and exciting.
Ingredients
- 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 (plus 2 tablespoons for the sauce)
- 1 ½ cups jasmine or long-grain rice
- 2 ½ cups water or chicken broth
- 1 cup fresh cilantro leaves, packed
- 1 garlic clove
- 1 jalapeño or 1 aji amarillo, seeds removed for less heat
- 2 tablespoons lime juice (for the sauce)
- ¼ cup mayonnaise or Greek yogurt
- Salt and black pepper, to taste
- Water, as needed for consistency
Instructions
- Step 1: Prepare the marinade by combining lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil in a bowl. Toss the chicken thighs in the marinade and let them rest for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Step 2: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth according to the package instructions until it is fluffy and tender.
- Step 3: To make the green sauce, blend fresh cilantro leaves, garlic clove, jalapeño (or aji amarillo), lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper until smooth and creamy. Add water as needed to reach your desired sauce consistency.
- Step 4: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6 to 7 minutes on each side until cooked through, golden brown, and caramelized.
- Step 5: Serve by placing a generous portion of the cooked rice on each plate. Top with the seared chicken thighs and drizzle with the vibrant green sauce. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.
Tips & Variations
- For milder green sauce, remove seeds from the jalapeño or substitute it with a milder pepper like poblano.
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat beautifully.
- Use chicken broth instead of water for cooking rice to add extra depth to the dish.
- Try using Greek yogurt instead of mayonnaise for a tangier, lighter green sauce.
- Add sliced avocado or pickled red onions as toppings for extra freshness and texture.
Storage
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Keep the green sauce separate and refrigerated for up to 2 days. Reheat the chicken and rice gently in the microwave or on the stove with a splash of water or broth to maintain moisture. Add the green sauce fresh after reheating for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs or breasts can be used, but bone-in, skin-on thighs provide more flavor and juiciness.
What can I use if I don’t have aji amarillo?
A jalapeño pepper is a good substitute for aji amarillo and will provide a similar level of heat and brightness to the green sauce.
PrintPeruvian Chicken and Rice with Green Cilantro Sauce Recipe
This Peruvian Chicken and Rice with Green Sauce Rocks is a vibrant, flavorful dish featuring marinated chicken thighs seared to a golden crisp, paired with fluffy jasmine rice and topped with a zesty, creamy cilantro and jalapeño green sauce. Perfect for a hearty, comforting meal with a beautiful balance of citrus, spice, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
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
- Prepare the Marinade: In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
- Cook the Rice: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
- Make the Green Sauce: In a blender, combine fresh cilantro, garlic, jalapeño, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy. Add water as needed to adjust the sauce to your preferred thickness.
- Cook the Chicken: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side until cooked through and golden brown with a caramelized crust.
- Plate and Serve: Place a generous serving of cooked rice on each plate. Top with the cooked chicken thighs, then drizzle the bright green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.
Notes
- Marinate chicken overnight for more intense flavor.
- Adjust jalapeño or aji amarillo quantity for spiciness preference.
- Use chicken broth instead of water to cook rice for extra flavor.
- The green sauce can be stored in the refrigerator for up to 3 days.
- Serve with sliced avocado or lime wedges for additional freshness.
Keywords: Peruvian chicken, green sauce, cilantro sauce, chicken thighs, jasmine rice, marinated chicken, stovetop cooking
