There are nights when you crave something vibrant, filling, and just a little different from the usual rotation. That is when Peruvian Chicken And Rice with Green Sauce shows up and saves the day. The first time I tried this dish at a small spot in my neighborhood, I could not stop thinking about the way the creamy, herbaceous green sauce clung to the perfectly seared chicken and soaked into the fluffy rice. It tasted bold and comforting at the same time, with just enough heat from the jalapeño to keep things interesting. I knew I had to recreate it at home, and once I did, it quickly became a weeknight staple.
What makes Peruvian Chicken And Rice with Green Sauce so special is how each component brings its own personality to the plate. The chicken gets a warm spice rub with cumin and paprika, creating a flavorful crust when seared. The rice is infused with fresh cilantro and bright lime juice, giving every forkful a zippy lift. And the green sauce, known as aji verde, ties everything together with its creamy, tangy, and slightly spicy character. This dish feels restaurant special but comes together in under an hour with ingredients you can find at any grocery store.
Why this Peruvian Chicken And Rice with Green Sauce works
The beauty of this recipe is how the layers of flavor stack without overwhelming you. The chicken is simple but flavorful, seasoned with cumin, paprika, garlic powder, salt, and pepper before getting a quick sear in a hot skillet. That char on the outside adds depth, while the inside stays juicy. Meanwhile, the rice cooks in your usual way, then gets tossed with chopped cilantro and lime juice right before serving so the herbs stay fresh and vibrant.
The green sauce is the true star, though. Blended from cilantro, jalapeño, garlic, mayo, lime juice, and a bit of cheese for richness, it tastes creamy, tangy, and just spicy enough to wake up your palate. You can adjust the heat by adding more or less jalapeño, and if you prefer a thinner consistency, just add a splash of water or more lime juice. Everything comes together quickly, making this an ideal weeknight meal that does not sacrifice flavor for convenience.
Ingredients for Peruvian Chicken And Rice with Green Sauce
- 4 boneless skinless chicken breasts, pounded to even thickness
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil for searing
- 2 cups long grain white rice
- 3 cups water or chicken broth
- 1 cup fresh cilantro leaves, plus more for garnish
- Juice of 2 limes, divided
- 1 cup fresh cilantro leaves for the sauce
- 1 jalapeño, seeds removed for less heat
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup grated Cotija or Parmesan cheese
- 2 tablespoons water or more lime juice to thin if needed
How to make Peruvian Chicken And Rice with Green Sauce
Start by seasoning the chicken. Pat the chicken breasts dry with paper towels, then rub them with cumin, paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium high heat and add the chicken. Sear for about 5 to 6 minutes per side until golden brown and cooked through. Remove from the heat and let the chicken rest while you finish the rest of the components.
While the chicken cooks, prepare the rice. Rinse the rice under cold water until the water runs clear, then combine it with water or broth in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and stir in chopped cilantro and the juice of one lime. For the green sauce, toss cilantro, jalapeño, garlic, mayo, cheese, and the juice of the remaining lime into a blender or food processor. Blend until smooth and creamy, adding water or extra lime juice if you want a thinner consistency.
To serve, spoon the cilantro lime rice onto plates, slice the chicken, and arrange it on top. Drizzle the green sauce generously over everything and garnish with extra cilantro. The combination of warm rice, juicy chicken, and that cool, creamy sauce is something you will want to make again and again.
Pro tips
Pound your chicken breasts to an even thickness before seasoning so they cook evenly and stay juicy. If you prefer a spicier green sauce, leave some of the jalapeño seeds in or add a pinch of cayenne pepper. For a deeper flavor in the rice, cook it in chicken broth instead of water. Let the chicken rest for a few minutes after searing to keep the juices locked in.
If you want the sauce extra creamy, add a spoonful of sour cream or Greek yogurt to the blender. Fresh cilantro makes all the difference here, so avoid using dried cilantro for the sauce. You can also char the jalapeño in a dry skillet before blending to add a smoky note to the aji verde.
Variations
Swap the chicken for grilled shrimp or fish if you want a seafood twist on this Peruvian Chicken And Rice with Green Sauce. You can also use boneless chicken thighs for a juicier, more forgiving option that is harder to overcook. Try swapping white rice for brown rice or quinoa if you prefer a nuttier texture and added fiber. Add roasted vegetables like bell peppers or sweet potatoes on the side for extra color and nutrition.
Troubleshooting
If your chicken turns out dry, it may have been overcooked. Use a meat thermometer to check for an internal temperature of 165 degrees Fahrenheit and remove the chicken from the heat as soon as it reaches that point. Should the green sauce taste too thick, thin it with a tablespoon of water or lime juice at a time until you reach your preferred consistency. If the rice turns out mushy, you likely used too much water. Next time, measure carefully and let the rice rest covered off the heat for a few minutes before fluffing.
Ingredient substitutions
Use Greek yogurt or sour cream instead of mayonnaise if you prefer a lighter version of the green sauce. Feta cheese can replace Cotija or Parmesan for a slightly tangier flavor. If you do not have fresh jalapeño, a pinch of red pepper flakes or a dash of hot sauce will add heat to the sauce. Substitute parsley for half of the cilantro if you are not a fan of cilantro, though the flavor will be noticeably different.
Storage and serving suggestions
This Peruvian Chicken And Rice with Green Sauce tastes best fresh, but leftovers store beautifully. Keep the chicken, rice, and green sauce in separate airtight containers in the fridge for up to three days. Reheat the chicken gently in a skillet or microwave, warm the rice with a splash of water to keep it fluffy, and give the sauce a quick stir before drizzling. The green sauce can also be used as a dip for veggies, a spread for sandwiches, or a topping for tacos.
Serve this dish with a simple side salad, black beans, or plantain chips for a complete Peruvian inspired meal. It also works wonderfully as a meal prep option since all the components reheat well and the flavors stay vibrant throughout the week. For a fun presentation, serve everything in a bowl with avocado slices and a lime wedge on the side.
FAQs
1. Can I grill the chicken instead of pan searing? Yes, grilling adds a nice smoky char that pairs beautifully with the green sauce.
2. Is the green sauce spicy? It has a mild to medium heat depending on how much jalapeño you use. Remove all the seeds for a milder sauce.
3. Can I make the green sauce ahead? Absolutely. The sauce keeps in the fridge for up to a week and the flavors deepen over time.
4. What type of rice works best? Long grain white rice gives the fluffiest texture, but jasmine or basmati also work well.
5. Can I freeze the chicken? Yes, cooked chicken can be frozen for up to three months. Thaw in the fridge before reheating.
6. Is this dish gluten free? Yes, all the ingredients are naturally gluten free as long as you check that your mayo and cheese do not contain gluten.
7. Can I use chicken thighs? Definitely. Thighs are juicier and more forgiving than breasts, making them a great option.
Peruvian Chicken And Rice with Green Sauce
Ingredients
Equipment
Method
- Pat chicken breasts dry and season with cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium high heat. Sear chicken for 5 to 6 minutes per side until golden and cooked through. Remove and let rest.
- Rinse rice under cold water. Combine with water or broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and stir in chopped cilantro and juice of one lime.
- For the green sauce, blend cilantro, jalapeño, garlic, mayo, cheese, and remaining lime juice until smooth. Add water or lime juice to thin if needed.
- Serve rice on plates, top with sliced chicken, and drizzle generously with green sauce. Garnish with extra cilantro.
