This Peruvian Chicken and Rice dish is full of flavor! Juicy chicken sits atop a tasty bed of seasoned rice, all paired with a creamy green sauce that gives it a delightful kick.
You won’t believe how easy it is to whip up this meal. I often make extra sauce because it’s just so good on everything—try it and you’ll see! 🌿
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for flavor and moisture. If you’re looking for a lighter option, skinless thighs or chicken breasts work well too, though they may be less juicy.
Olive Oil: I love using extra virgin olive oil for its robust flavor, but you could use avocado oil or canola oil. Both have high smoke points for cooking.
Rice: Long-grain rice varieties like jasmine or basmati give a beautiful texture. If you have short-grain rice, it can also work, just adjust water ratios. Quinoa is a nice gluten-free substitute too!
Green Sauce Ingredients: Fresh cilantro and parsley are key for that vibrant green color and flavor. If you’re not a cilantro fan, use extra parsley or basil instead. You can also add more lime juice for tanginess.
How Do I Make Sure the Chicken is Juicy and Flavorful?
Marinating the chicken is essential for infusing flavor and keeping it juicy. Mix olive oil and spices in a bowl, then coat the chicken thoroughly. The longer you marinate, the better it gets. Overnight is ideal if you can!
- Combine the olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Make sure the chicken is well-coated in the marinade and refrigerate.
- Remove excess marinade before cooking for that nice crispy skin.
What’s the Best Way to Cook the Rice Without it Being Mushy?
Cooking rice properly can be tricky! The key is to not stir it too much once it’s in the pot. Here’s how to get it just right:
- Bring chicken broth to a boil before adding the rice.
- Add turmeric, then lower the heat and cover it tightly.
- No peeking! Let it steam for 15-20 minutes without lifting the lid.
- Add frozen peas during the last 5 minutes of cooking to warm through.
How to Make Peruvian Chicken & Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
For the Rice:
- 1 ½ cups long-grain rice (jasmine or basmati)
- 3 cups chicken broth
- 1 tbsp turmeric
- 1 cup frozen peas
- Salt to taste
For the Green Sauce:
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 1 green jalapeño, stemmed and seeded (optional for heat)
- 1 clove garlic
- ½ cup olive oil
- 2 tbsp lime juice
- Salt to taste
How Much Time Will You Need?
This recipe will take about 1 hour total, including 30 minutes for marinating the chicken (if you can wait!). You’ll spend about 15-20 minutes cooking the rice and another 15-20 minutes cooking the chicken. The green sauce comes together quickly while everything else is cooking. Happy cooking!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by marinating the chicken. In a medium bowl, mix together the olive oil, paprika, cumin, garlic powder, salt, and pepper. Add the chicken thighs and make sure they’re well coated in the marinade. For the best flavor, let this marinate for at least 30 minutes, or if you have time, overnight in the refrigerator for even more deliciousness!
2. Cook the Rice:
While the chicken is marinating, let’s get the rice going! In a medium pot, bring the chicken broth to a boil. Once boiling, stir in the turmeric and then add the rice. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. Keep an eye on it until the rice is tender and all the liquid is absorbed. In the last 5 minutes of cooking, toss in the frozen peas, cover, and let them steam together with the rice.
3. Cook the Chicken:
When the rice is almost done, it’s time to cook the chicken. Preheat your grill or a skillet over medium-high heat. Remove any excess marinade from the chicken thighs and place them in the pan or on the grill. Cook the thighs for about 7-8 minutes on each side or until they reach an internal temperature of 165°F and the skin looks crispy and golden brown. Yum!
4. Prepare the Green Sauce:
While the chicken is cooking, let’s whip up that bright green sauce! In a blender, combine the cilantro, parsley, jalapeño (if using), garlic, olive oil, lime juice, and salt. Blend it all together until the sauce is smooth. Give it a taste and adjust the seasoning if needed; maybe a little more salt or lime juice.
5. Assemble the Dish:
Once your chicken is perfect and the rice is fluffy, it’s time to put it all together! Fluff the cooked rice with a fork and place it on a serving platter. Top the rice with the grilled chicken thighs and drizzle the green sauce generously over everything. It looks gorgeous and tastes amazing!
6. Serve:
To make your dish even more inviting, you can garnish it with extra cilantro or some lime wedges on the side. And there you have it: delicious Peruvian chicken and rice ready to be enjoyed! Dig in!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work well, but adjust the cooking time to about 5-6 minutes per side, as they cook faster than bone-in thighs. Just make sure they reach an internal temperature of 165°F!
How Can I Adjust the Spice Level of the Green Sauce?
If you prefer a milder sauce, you can simply omit the jalapeño altogether or replace it with a milder pepper, like a green bell pepper. For extra heat, consider adding another jalapeño or a pinch of chili flakes to taste.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the chicken, rice, and green sauce stored separately to maintain texture. You can reheat everything in the microwave or on the stove, adding a splash of broth to the rice to help it stay moist!
Can I Make the Green Sauce Ahead of Time?
Yes! You can make the green sauce up to 2 days in advance. Just store it in the refrigerator in a sealed container. Give it a quick stir before serving, as the ingredients may settle. The flavors will also intensify, making it even more delicious!
