Peruvian cuisine is a celebration of bold spices, vibrant herbs, and comforting textures, and Peruvian Chicken and Rice with Green Sauce is one of its most irresistible expressions. This dish brings together juicy, spice-marinated chicken, fluffy golden rice infused with aromatics, and the iconic Peruvian green sauce—creamy, zesty, and bursting with cilantro freshness.

What makes this recipe so special is its balance. You get rich savory depth from cumin, paprika, and garlic, brightness from lime and cilantro, and a satisfying, hearty structure that turns simple ingredients into a restaurant-worthy meal. Best of all, it’s a complete one-plate dinner—protein, grains, and sauce all working together in perfect harmony.

Whether you’re cooking for family, meal-prepping for the week, or craving something comforting yet exciting, this Peruvian chicken and rice recipe delivers every time.

Why This Peruvian Chicken and Rice Recipe Works

This dish isn’t just delicious—it’s smartly built:

Marinated chicken locks in moisture and flavor
Rice cooked with spices and broth absorbs every drop of flavor
Green sauce adds contrast, freshness, and creaminess
Everything can be made without complicated equipment

It’s approachable enough for beginners and impressive enough for guests.

Ingredients

For the Chicken & Marinade

Bone-in, skin-on chicken thighs or drumsticks
Garlic cloves, minced
Ground cumin
Smoked paprika
Dried oregano
Ground black pepper
Salt
Lime juice
Olive oil

For the Rice

Long-grain white rice (jasmine or basmati works well)
Onion, finely chopped
Garlic cloves
Turmeric or annatto powder (for color)
Chicken broth
Frozen peas or corn (optional)
Fresh cilantro, chopped

For the Peruvian Green Sauce (Aji Verde-Style)

Fresh cilantro leaves
Jalapeño or green chili (seeds removed for mild heat)
Garlic clove
Lime juice
Mayonnaise
Greek yogurt or sour cream
Olive oil
Salt

Instructions

Marinate the Chicken
In a bowl, mix garlic, cumin, paprika, oregano, salt, pepper, lime juice, and olive oil. Rub the marinade generously over the chicken. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
Sear the Chicken
Heat a large skillet or pot over medium-high heat. Place chicken skin-side down and sear until golden and crispy, about 4–5 minutes per side. Remove and set aside.
Prepare the Rice Base
In the same pan, sauté chopped onion until soft. Add garlic and turmeric, stirring until fragrant.
Toast the Rice
Add rice to the pan and stir for 1–2 minutes, coating it in the oil and spices.
Simmer with Chicken
Pour in chicken broth and bring to a simmer. Nestle the seared chicken into the rice, skin-side up. Cover and cook on low heat for 20–25 minutes until rice is tender and chicken is cooked through.
Make the Green Sauce
Blend cilantro, jalapeño, garlic, lime juice, mayonnaise, yogurt, olive oil, and salt until smooth and vibrant green.
Finish & Serve
Sprinkle rice with chopped cilantro. Serve chicken over rice with generous drizzles of green sauce and lime wedges on the side.

Tips for Perfect Results

Don’t rush the marinade – even 30 minutes makes a difference
Use bone-in chicken for maximum juiciness
Keep the green sauce cold for contrast against the warm dish
Toast the rice briefly before adding liquid for deeper flavor

Variations You’ll Love

Spicy version: Add extra jalapeño or aji amarillo paste
Healthier swap: Use Greek yogurt only instead of mayo
Low-carb option: Serve chicken with cauliflower rice
Grilled chicken version: Grill marinated chicken and serve over rice separately

Cultural Context: Peruvian Flavor Roots

This dish draws inspiration from arroz con pollo, a staple across Latin America, but Peru’s version stands out thanks to its heavy use of cilantro, cumin, and bright green sauces. Peruvian green sauce—often called aji verde—is a national favorite, served with rotisserie chicken, fries, and grilled meats.

The magic lies in contrast: creamy vs. fresh, savory vs. citrusy, soft rice vs. crispy chicken skin.

Serving Suggestions

Serve with a simple tomato-onion salad
Pair with roasted sweet potatoes
Add avocado slices for extra creaminess
Great with sparkling water or lime soda

Why This Is a Perfect Weeknight Meal

One pan for the main dish
Pantry-friendly spices
Feeds a crowd
Reheats beautifully for meal prep

This is comfort food that still feels exciting—and that’s a rare win.

Peruvian Chicken and Rice with Green Sauce

Juicy spiced chicken served over flavorful rice with a creamy Peruvian green sauce.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 plates

Course: Dinner, Main Course

Cuisine: Latin American, Peruvian

Calories: 520