Juicy Peruvian Chicken & Rice with Green Sauce in 30 Minutes

Oh my gosh, you have to try this Peruvian Chicken & Rice with Green Sauce – it’s become my go-to weeknight miracle meal! I first fell in love with these bold flavors at a tiny Lima-style restaurant, and after months of testing (and maybe a few happy accidents), our team nailed this simplified home version. The magic? Juicy chicken thighs, perfectly spiced rice, and that addictive green sauce that makes everything better. What I love most is how everything cooks in one pan – less cleanup means more time to enjoy that first glorious bite. Trust me, once you taste that bright cilantro-jalapeño sauce drizzled over tender chicken and fluffy rice, you’ll be making this on repeat!

Why You’ll Love This Peruvian Chicken & Rice with Green Sauce

Let me tell you why this dish is about to become your new favorite:

• One-pan wonder: Everything cooks together beautifully – chicken, rice, and all those amazing spices – meaning less cleanup and more time to enjoy your meal.
• Weeknight hero: Ready in about 30 minutes from start to finish, perfect for those busy evenings when you want something delicious fast.
• Flavor explosion: The combination of smoky paprika, earthy cumin, and that zesty green sauce will make your taste buds dance.
• Sauce for days: That creamy green sauce isn’t just for this dish – use it on tacos, sandwiches, or as a veggie dip!

Seriously, this recipe checks all the boxes – easy, flavorful, and totally satisfying.

Ingredients for Peruvian Chicken & Rice with Green Sauce

Here’s everything you’ll need to make this flavor-packed dish – I’ve grouped them by component so you can prep like a pro:

For the Chicken & Rice:

• 4 boneless, skinless chicken thighs (about 1.5 lbs) – thighs stay juicier than breasts, trust me!
• 1 tbsp olive oil – for that perfect golden sear
• 1 tsp ground cumin – the earthy base note
• 1 tsp paprika – smoked or sweet, your choice
• 1 tsp garlic powder – because everything’s better with garlic
• 1/2 tsp salt – plus more to taste
• 1/4 tsp black pepper – freshly ground if you’ve got it
• 1 cup long-grain white rice – rinsed until the water runs clear
• 2 cups chicken broth – homemade or low-sodium store-bought

For the Green Sauce:

• 1/2 cup fresh cilantro – stems and all, roughly chopped
• 1 jalapeño – seeded and diced (keep seeds if you like heat!)
• 2 cloves garlic – peeled and smashed
• 1/4 cup mayonnaise – the creamy binder
• 1 tbsp lime juice – fresh squeezed, please!

See? Nothing fancy – just simple ingredients that work magic together. Now let’s get cooking!

How to Make Peruvian Chicken & Rice with Green Sauce

Okay, let’s dive into the good stuff! This recipe comes together so beautifully – just follow these simple steps and you’ll have a restaurant-worthy meal in no time.

Preparing the Chicken

First, pat those chicken thighs dry with paper towels – this helps them get that gorgeous golden crust. Mix all the spices (cumin, paprika, garlic powder, salt, and pepper) in a small bowl, then rub them all over the chicken. Heat the olive oil in your largest skillet over medium-high heat. When it shimmers, add the chicken and cook for about 5 minutes per side until beautifully browned (don’t peek too soon!). They should reach 165°F internally, but we’ll finish cooking them with the rice.

Cooking the Rice

Remove the chicken and add the rinsed rice to that same pan – oh, the aroma! Toast it for about a minute, stirring constantly, until it smells nutty. Carefully pour in the chicken broth (it’ll sizzle – that’s good!) and scrape up any browned bits. Nestle the chicken back in, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Whatever you do, resist lifting that lid – we need all that steam to cook the rice perfectly!

Blending the Green Sauce

While everything cooks, make that magical green sauce. Toss the cilantro, jalapeño, garlic, mayo, and lime juice into a blender or food processor. Blend until smooth – I like mine with a bit of texture, but go as smooth as you prefer. Taste and adjust the heat (add more jalapeño if you’re brave!) or tanginess (extra lime never hurts).

Tips for Perfect Peruvian Chicken & Rice with Green Sauce

After making this dish countless times (and learning from my mistakes!), here are my can’t-miss tips:

• Marinate for more flavor: If you’ve got 30 extra minutes, let the seasoned chicken sit at room temperature – those spices will penetrate deeper!
• Sauce storage secret: The green sauce keeps beautifully in the fridge for up to 5 days in a jar – just give it a stir before using.
• Fluff like a pro: After cooking, let the rice sit covered for 5 minutes off heat, then gently fluff with a fork – no mushy rice here!
• Broth boost: Swap water for broth when cooking rice – it adds so much more depth of flavor.

These little tricks take this dish from good to “when are we having this again?!” territory.

Serving Suggestions for Peruvian Chicken & Rice with Green Sauce

Oh, let me tell you how I love to serve this dish! A few creamy avocado slices on the side add the perfect buttery contrast, and if I’m feeling fancy, I’ll fry up some sweet plantains – their caramelized edges are magic with the zesty green sauce. For a fresh crunch, a simple cucumber and tomato salad works wonders too. And don’t be shy with that sauce – I always put extra on the table for drizzling (or dunking!).

Storing and Reheating Peruvian Chicken & Rice with Green Sauce

Here’s the good news – this dish keeps like a dream! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to sprinkle a tablespoon of water over the rice before microwaving (covered) for 1-2 minutes – it keeps everything moist. The green sauce stays fresh in its own container for up to 5 days. Pro tip: The flavors actually get better overnight as the spices mingle!

Nutritional Information

Here’s the nutritional breakdown per serving (remember, these are estimates and may vary based on your specific ingredients): About 450 calories, 30g protein, 40g carbs, and 18g fat. That green sauce packs flavor without going overboard – just 2g sugar per serving!

FAQs About Peruvian Chicken & Rice with Green Sauce

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