Peruvian Chicken & Rice with Green Sauce

Ever since I discovered this Peruvian Chicken & Rice with Green Sauce, my taste buds have been on a nonstop flavor fiesta. I first stumbled upon this recipe after devouring a plate of Carapulcra and Lomo Saltado at a little neighborhood spot in Lima. The succulent chicken thighs, with their golden, crispy skin, were nestled into a bed of vibrant, saffron-hued rice studded with bright green peas. Every scoop felt like an invitation to a street party—warm, cozy, and bursting with color. And don’t even get me started on the green sauce: a creamy, tangy Aji Verde that offers the perfect cilantro-jalapeño punch. It’s the kind of sauce you’ll want to drizzle on everything from roasted veggies to tacos… and yes, even scrambled eggs the next morning.

One of my favorite memories is hosting a casual weeknight dinner where I served this one-pot wonder. My friends couldn’t stop passing the pot around, scooping out rice and tearing off tender pieces of chicken. The kitchen filled with laughter as we debated who would get the last drop of that luscious green sauce. It’s an intermediate-level recipe, taking about 20 minutes to prep and just over an hour to cook, but every single minute is worth it. At around 560 calories per serving, it feels indulgent yet balanced—perfect for a cozy dinner or a lively lunch. Whether you’re an adventurous home cook or simply looking to shake up your weekday routine, this dish will transport you straight to the heart of Peru without leaving your kitchen.

KEY INGREDIENTS IN PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

Let’s break down the essential players that make this dish so irresistible. Each ingredient brings its own magic, from the earthy spices that give the rice its glow to the creamy, zippy notes in the green sauce.

• Chicken thighs

Skin-on and bone-in for maximum flavor and juiciness. The skin crisps up beautifully when seared, locking in savory juices that infuse the rice.

• Salt and pepper

Simple seasonings that awaken the natural taste of the chicken and give the entire pot a balanced, well-rounded seasoning.

• Olive oil

Used for searing the chicken and sautéing the aromatics. It adds a fruity richness and helps those spices bloom.

• Onion

Diced into small pieces, the onion forms the sweet, caramelized base that complements the spices and softens into melty goodness.

• Garlic

Minced and added in two stages—to the rice and the green sauce—for a fragrant punch that ties every element together.

• Red bell pepper

Diced and sautéed with the onion, it contributes a gentle sweetness and vibrant color.

• Paprika

Brings a warm, slightly smoky character to the rice, deepening both color and complexity.

• Ground cumin

Adds an earthy, nutty undercurrent that is classic in Peruvian cooking and perfect for braised dishes.

• Turmeric

Just a touch for that beautiful golden hue and a subtle hint of brightness.

• Long-grain white rice

Absorbs the spices and broth, swelling into tender grains that cradle each piece of chicken.

• Chicken broth

The cooking liquid that infuses the rice with savory depth and ensures everything steams to tender perfection.

• Frozen peas

Stirred in near the end, they pop with fresh flavor and add playful green pops to each bite.

• Fresh cilantro

Chopped and sprinkled on top, it lends an herbal vibrancy that wakes up the palate.

• Mayonnaise

Forms the creamy backbone of the green sauce, giving it a luxurious mouthfeel.

• Greek yogurt

Cuts through the richness with a tangy brightness, making the sauce feel lighter and fresher.

• Lime juice

Provides zesty acidity that balances the creaminess and highlights the jalapeño heat.

• Jalapeño

Seeds removed for moderate heat, this pepper offers a lively kick without overwhelming the other flavors.

HOW TO MAKE PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

This recipe comes together in a single oven-safe pot or Dutch oven, making cleanup a breeze. From searing to baking, every step builds layers of flavor that culminate in a comforting, shareable meal.

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center to allow even air circulation.

2. Season the chicken thighs generously with salt and pepper on both sides. This simple step ensures every bite is well seasoned.

3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once shimmering, sear the chicken thighs skin-side down for about 6–8 minutes until the skin is deeply browned and crisp. Flip and cook for another 3 minutes to seal in juices. Remove the chicken and set aside on a plate.

4. In the same pot, add the diced onion, minced garlic, and red bell pepper. Sauté for about 5 minutes, stirring occasionally until the onion is translucent and the peppers soften.

5. Stir in the paprika, ground cumin, and turmeric. Cook for another minute, stirring constantly, until the spices become fragrant and coat the vegetables.

6. Add the rice directly to the pot and stir well to ensure each grain is coated in the spiced oil and aromatics.

7. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.

8. Nestle the seared chicken thighs into the rice mixture, pressing them slightly so they make contact with the liquid.

9. Cover the pot with a tight-fitting lid and transfer it carefully to the preheated oven. Bake for 30 minutes without lifting the lid.

10. Remove the pot from the oven and uncover. Sprinkle the frozen peas over the rice and chicken, gently distributing them across the surface.

11. Return the pot to the oven, uncovered, and bake for an additional 10–15 minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

12. While the chicken and rice finish in the oven, prepare the green sauce by blending the mayonnaise, Greek yogurt, packed cilantro, lime juice, chopped jalapeño, and garlic in a blender or food processor until smooth. Season with salt and pepper to taste.

13. Once everything is cooked, remove the pot from the oven and sprinkle the chopped fresh cilantro on top.

14. Serve the chicken and rice directly from the pot, offering the green sauce on the side so everyone can drizzle to their heart’s content.

SERVING SUGGESTIONS FOR PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

When it’s time to gather around the table, elevate your meal with these fun and flavorful ideas. Each tip is designed to complement the comforting warmth of the rice and the bright, tangy notes of the Aji Verde.

• Serve with warm lime wedges on the side, allowing guests to squeeze extra citrus over their chicken for an added zesty pop that cuts through the richness.
• Offer a platter of toasted corn kernels (or cancha) as a crunchy topping. The salty crunch contrasts beautifully with the tender rice and creamy sauce.
• Create a DIY bowl station complete with sliced avocado, pickled red onions, and crumbled queso fresco. Let everyone customize their bowl, layering rice, chicken, and sauce exactly how they like it.
• Pair the dish with a crisp green salad featuring mixed lettuces, cucumber ribbons, and a simple red wine vinaigrette. The freshness of the greens will balance the warm spices and creamy sauce.

HOW TO STORE PERUVIAN CHICKEN & RICE WITH GREEN SAUCE

After enjoying a hearty meal, you’ll be left with tempting leftovers that deserve proper care. Store each component thoughtfully to keep flavors vibrant and textures appealing, so reheats feel almost as good as freshly made.

• Store the chicken and rice together in an airtight container in the refrigerator. They’ll stay fresh for up to 3–4 days. When reheating, add a splash of broth or water to revive the rice’s moisture.
• Keep the green sauce in a separate sealed jar or container. This prevents it from softening the rice and keeps the cilantro flavor bright. It will last 5–7 days in the fridge.
• For longer storage, freeze portions of chicken and rice in freezer-safe bags or containers. Press out excess air, label with the date, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat leftovers on the stovetop over low heat with a drizzle of broth, stirring gently until warmed through, or use short bursts in the microwave, stirring between intervals to ensure even heating.

CONCLUSION

This Peruvian Chicken & Rice with Green Sauce brings together everything I love about home cooking: bold spices, vibrant colors, and a one-pot method that makes coming together around the table feel effortless. From the deeply browned chicken thighs to the golden, spice-infused rice and the cool, zippy Aji Verde, every element harmonizes in a way that sparks conversation and comfort. Whether you’re cooking for a busy weeknight dinner or hosting friends for a laid-back weekend feast, this recipe adapts beautifully to both occasions. At an intermediate difficulty level, it introduces you to braising in the oven and blending fresh sauces, but the steps are straightforward and immensely rewarding.

Don’t forget, you can print this article or save it for later so it’s always at your fingertips when you need a flavor-packed dinner idea. You’ll also find a FAQ section below to help with any questions—everything from ingredient swaps to reheating tips. If you give this recipe a try or have any feedback, drop a comment or question. I love hearing about your kitchen adventures and am here to help you refine the perfect plate of Peruvian delights!

Print Recipe

Peruvian Chicken & Rice with Green Sauce

Author: Laura Mitchell Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 5 mins Total Time 1 hr 25 mins

Calories: 560

Description

Tender, golden-skinned chicken thighs braise in aromatic cumin, paprika, and turmeric-infused rice. Peas add pops of color, and creamy cilantro-lime Aji Verde brings a fresh, spicy kick to every bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 6 chicken thighs, skin-on and bone-in

• Salt and pepper, to taste

• 1 tablespoon olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 1 tablespoon paprika

• 1 teaspoon ground cumin

• ¹⁄₂ teaspoon turmeric

• 1 1/2 cups long-grain white rice

• 3 cups chicken broth

• 1 cup frozen peas

• ¹⁄₄ cup chopped fresh cilantro

• Green Sauce:

• ¹⁄₂ cup mayonnaise

• ¹⁄₄ cup Greek yogurt

• ¹⁄₂ cup fresh cilantro, packed

• 2 tablespoons lime juice

• 1 jalapeño, seeded and chopped

• 2 cloves garlic

• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper generously.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down until browned, about 6-8 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside.
4. In the same pot, add the onion, garlic, and red bell pepper. Sauté until the onion is translucent, about 5 minutes.
5. Stir in the paprika, ground cumin, and turmeric. Cook for another minute until fragrant.
6. Add the rice to the pot and stir well to coat with the spices and oil.
7. Pour in the chicken broth, stirring to combine. Bring to a simmer.
8. Nestle the browned chicken thighs into the rice mixture.
9. Cover the pot and transfer it to the preheated oven. Bake for 30 minutes.
10. Remove the pot from the oven, uncover, and sprinkle the frozen peas over the rice and chicken.
11. Return the pot to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the rice is tender.
12. While the chicken and rice are finishing in the oven, prepare the green sauce by blending the mayonnaise, Greek yogurt, fresh cilantro, lime juice, jalapeño, and garlic in a blender or food processor until smooth. Season with salt and pepper to taste.
13. Once cooked, remove the pot from the oven. Sprinkle with chopped fresh cilantro before serving.
14. Serve the chicken and rice with the green sauce on the side for drizzling.

Note

• The Peruvian green sauce, known as Aji Verde, is a versatile sauce that can be used on various dishes.
• Adjust the heat of the green sauce by adding more or less jalapeno to suit your taste preferences.
• Ensure the chicken thighs are well-browned before adding to the rice for maximum flavor.
• This dish is great for meal prep and leftovers reheat well on the stove or in the microwave.
• For a healthier version, consider using skinless chicken thighs and reducing the amount of oil used for searing.

Keywords: Peruvian chicken, Aji Verde, one-pot meal, cilantro rice, green sauce, dinner recipe