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There’s something magical about a meal that brings together bold flavors, vibrant colors, and comforting textures. That’s exactly what this Peruvian Chicken and Rice with Green Sauce delivers! Juicy, marinated chicken infused with warm spices, fluffy, fragrant yellow rice, and a creamy, zesty green sauce that ties everything together—every bite is a flavor explosion.
Whether you’re looking for quick dinner ideas, a healthy recipes lunch, or a high-protein recipes dinner, this dish checks all the boxes. Plus, it’s surprisingly simple to make! Trust me, once you try this, you’ll have a new go-to meal in your rotation.
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Why You’ll Love Peruvian Chicken and Rice with Green Sauce
This recipe isn’t just about the ingredients—it’s about creating moments. Whether it’s a casual family dinner, a get-together with friends, or a comforting solo meal, this dish fits every occasion. Here’s why it’s a must-try:
Versatile
Perfect for busy weeknights or special gatherings. It’s the kind of meal that impresses guests but is easy enough to make on a regular basis.
Budget-Friendly
Made with simple, everyday ingredients that pack a punch. No need for expensive or hard-to-find items!
Quick and Easy
No complicated steps—just straightforward, delicious cooking. Even if you’re a beginner, you’ve got this!
Customizable
Adjust the spice level, swap the protein, or make it kid-friendly. This dish is yours to tweak and perfect!
Crowd-Pleasing
A guaranteed hit with kids and adults alike. That creamy green sauce? Totally addictive!
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
For the Chicken
The star of the show! Juicy, marinated chicken that can be grilled, baked, or pan-seared. The key is the bold seasoning—cumin, garlic, and a touch of lime bring everything to life.
For the Green Sauce
This sauce is what makes the dish truly shine. A creamy, tangy blend of cilantro, jalapeños, and a hint of citrus—it’s the perfect balance of heat and freshness.
For the Peruvian Yellow Rice
Golden, fragrant, and infused with warm spices like turmeric and cumin, this rice is the perfect pairing for the chicken. Plus, those little pops of green peas add color and texture!
Instructions
Marinate the Chicken
Combine all marinade ingredients in a bowl and coat the chicken evenly. Let it rest for at least 30 minutes (or up to overnight for deeper flavor).
Prepare the Green Sauce
Blend all ingredients until smooth. Taste and adjust seasoning as needed. Store in the fridge until ready to serve.
Cook the Chicken
- Grill Method: Preheat the grill to medium-high heat. Cook for 5-7 minutes per side until golden brown and cooked through.
- Oven Method: Bake at 400°F for 20-25 minutes, flipping halfway.
- Stovetop Method: Heat a pan over medium heat, add oil, and cook the chicken for 6-8 minutes per side.
Make the Peruvian Yellow Rice
- Sauté diced onion and garlic in butter until fragrant.
- Stir in turmeric, cumin, onion powder, salt, and pepper.
- Add rice and coat with the seasonings before pouring in the chicken stock.
- Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender.
- Stir in frozen peas at the end.
Serve and Enjoy!
Plate the rice, top it with the juicy chicken, and drizzle (or drench!) with the vibrant green sauce. Enjoy every flavorful bite!
How to Serve Peruvian Chicken and Rice with Green Sauce
- Fresh Salads: A light, citrusy salad balances the rich flavors.
- Crusty Bread: Perfect for soaking up that sauce!
- Creamy Accompaniments: A dollop of Greek yogurt or extra green sauce for dipping.
- Roasted Vegetables: Carrots, zucchini, or asparagus make great sides.
Additional Tips
- Prep Ahead: Marinate the chicken and make the sauce a day in advance.
- Adjust the Spice: Add a pinch of cayenne for extra heat!
- Storage: Store leftovers in an airtight container for 3-4 days in the fridge.
- Freezing: Freeze cooked chicken for up to 3 months.
FAQs
Q1: Can I use chicken breasts instead of thighs?
A1: Absolutely! Just be mindful that breasts cook faster and can dry out.
Q2: How spicy is the green sauce?
A2: It has a mild kick, but you can adjust the spice by using fewer jalapeños.
Q3: Can I make this dish ahead of time?
A3: Yes! Both the chicken and sauce can be prepped ahead and stored in the fridge.
Q4: Can I freeze the green sauce?
A4: Yes! Freeze in small portions for easy use.
Q5: What’s the best way to reheat this dish?
A5: Warm the chicken in the oven at 350°F until heated through, and microwave the rice with a splash of water to keep it fluffy.
Q6: Can I cook the chicken in an air fryer?
A6: Yes! Air fry at 375°F for 15-18 minutes, flipping halfway.
Q7: Is this dish gluten-free?
A7: Yes, as long as you check that all ingredients (like the chicken stock) are gluten-free.
Q8: What if I don’t have fresh cilantro?
A8: You can use parsley, but the flavor will be different.
Q9: Can I use brown rice instead of jasmine rice?
A9: Yes, but you’ll need to increase the cooking time.
Q10: What if I don’t have a blender for the sauce?
A10: Finely chop the ingredients and whisk them together—it won’t be as smooth, but it’ll still taste amazing!
Final Thoughts
This Peruvian Chicken and Rice with Green Sauce is more than just a meal—it’s an experience. It’s bold, comforting, and full of vibrant flavors that will make you feel like a kitchen pro. Whether you’re making it for a weeknight dinner or a special occasion, one thing’s for sure—this recipe is a game-changer.
Print
Peruvian Chicken and Rice with Green Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian
Description
This easy dinner recipe is a comforting one-pan meal featuring tender, high-protein chicken thighs, fragrant rice, and rich flavors of sun-dried tomatoes, Parmesan, and basil. Perfect for quick dinner ideas, this dish delivers fine dining flavors in just 30 minutes! Whether you’re craving homemade recipes or looking for a healthy lunch or dinner, this dish is a must-try.
Ingredients
- 1 tablespoon olive oil
- 5–6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup uncooked jasmine or basmati rice, washed
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup fresh basil, chopped (or about 10 leaves)
- 1/2 cup Parmesan cheese, shredded
Instructions
-
Sear the Chicken:
- Heat olive oil in a large pan over medium heat.
- Season chicken thighs with salt and pepper, then place skin-side down in the pan.
- Cook for 4-5 minutes per side until golden and crispy.
-
Simmer the Chicken:
- Stir in minced garlic and cook for 30 seconds.
- Pour in chicken broth, cover the pan, and let simmer for 12-15 minutes.
-
Cook the Rice:
- Add washed rice to the pan.
- Reduce heat to low, cover, and simmer for another 12 minutes or until the broth is absorbed.
- Remove from heat and keep covered for a few minutes to let steam finish cooking the rice.
-
Add Final Ingredients:
- Remove the chicken thighs from the pan.
- Gently stir in sun-dried tomatoes, basil, and Parmesan cheese.
- Return the chicken thighs to the pan and serve.
-
Bonus Tip:
- For crispy skin, sear the cooked chicken thighs skin-down in a nonstick pan for 3 minutes without adding oil.
Notes
- Swap chicken thighs for boneless breasts if preferred.
- Add red pepper flakes for extra heat.
- For a lower-carb version, substitute rice with cauliflower rice.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg