Go Back
Peruvian Chicken And Rice with Green Sauce Recipe
Marigold Voss

Peruvian Chicken And Rice with Green Sauce Recipe

A flavorful Peruvian-inspired chicken and rice dish served with a creamy, vibrant green sauce. This hearty meal combines seasoned chicken, fragrant rice, and a tangy herb sauce for a delicious and satisfying dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: Latin American, peruvian
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 pieces Chicken thighs bone-in or boneless
  • 1 tbsp Olive oil for cooking
  • 1 tsp Ground cumin for seasoning
  • 1 tsp Paprika smoked preferred
  • ½ tsp Salt adjust to taste
  • ½ tsp Black pepper freshly ground
  • 1 cup Long grain rice rinsed
  • 2 cups Chicken broth for cooking rice
  • ½ cup Green peas optional
  • ¼ cup Fresh cilantro for sauce
  • 2 tbsp Mayonnaise for creamy sauce
  • 1 tbsp Lime juice freshly squeezed
  • 1 clove Garlic for green sauce
  • 1 tbsp Olive oil for sauce

Equipment

  • 1 Large skillet or pan
  • 1 Medium pot
  • 1 Blender or food processor
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups

Method
 

  1. Season chicken with cumin, paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chicken and cook until browned and fully cooked.
  4. Remove chicken and set aside.
  5. In a medium pot, bring chicken broth to a boil.
  6. Add rinsed rice and reduce heat to low.
  7. Cover and cook for about 15 minutes until rice is tender.
  8. Stir in green peas during the last few minutes of cooking.
  9. For the green sauce, blend cilantro, mayonnaise, garlic, lime juice, and olive oil until smooth.
  10. Serve chicken over rice and drizzle generously with green sauce.

Video

Notes

  • For extra flavor, marinate the chicken for 1–2 hours.
  • Add jalapeño to the green sauce for a spicy kick.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Serve with a fresh salad or roasted vegetables.