Name: Peruvian Chicken & Rice with Green Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 pounds bone-in, skin-on chicken thighs (about 6 pieces); 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper; 2 teaspoons ground cumin; 1 tablespoon smoked paprika; 2 tablespoons olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 1/2 cups long-grain white rice; 2 1/2 cups low-sodium chicken broth; 1 teaspoon ground turmeric; 1/2 cup frozen green peas; 1/4 cup chopped fresh cilantro (plus more for garnish); 1 cup fresh cilantro leaves (about 1 small bunch, packed); 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon fresh lime juice; 1 tablespoon extra-virgin olive oil; 2 cloves garlic; 1 jalapeño, roughly chopped (use half for milder sauce); 1/2 teaspoon kosher salt

Hey y’all! If you’re looking to spice up your weeknight dinner routine, this Peruvian Chicken & Rice with Green Sauce recipe is about to become your new favorite. Juicy, golden chicken thighs sit atop fluffy, turmeric-tinted rice, all drizzled with a zesty, herby green sauce that packs a punch. It’s comforting, bursting with flavor, and absolutely perfect for family dinners, meal prepping, or any time you want something easy yet impressive. Let’s get cooking!

Why You’ll Love This

Incredibly Flavorful: Vibrant herbs, spices, and citrus make every bite unforgettable.
One-Pot Wonder: Minimal cleanup means you can enjoy more and wash less.
Customizable Heat: Adjust the spiciness of the green sauce to suit your taste.
Great for Meal Prep: Leftovers taste even better the next day!
Authentic Peruvian Inspiration: Experience bold South American flavors at home.

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon smoked paprika
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 1/2 cups long-grain white rice
2 1/2 cups low-sodium chicken broth
1 teaspoon ground turmeric
1/2 cup frozen green peas
1/4 cup chopped fresh cilantro (plus more for garnish)

For the Green Sauce:

1 cup fresh cilantro leaves (about 1 small bunch, packed)
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
2 cloves garlic
1 jalapeño, roughly chopped (use half for milder sauce)
1/2 teaspoon kosher salt

Directions

Prep the chicken

Pat chicken thighs dry and season with 1 teaspoon salt, black pepper, cumin, and smoked paprika on both sides.

Sear the Chicken

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and sear until golden and crispy, about 6 minutes per side. Remove chicken to a plate and set aside (it doesn’t have to be cooked through yet).

Sauté Aromatics

Pour off all but 1 tablespoon fat. Add onion and cook until softened, about 4 minutes. Stir in garlic and jalapeño, cooking for 1 minute more until fragrant.

Cook the Rice

Add the rice to the pot, stirring to toast for 1-2 minutes. Sprinkle in turmeric and the remaining 1 teaspoon salt. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.

Simmer Everything Together

Nestle chicken thighs (skin side up) back into the pot with the rice. Cover, reduce heat to low, and cook for 20 minutes.

Add Peas and Finish

Scatter peas over the rice, cover again, and continue cooking for 5 minutes. Remove from heat and let sit 5 minutes before uncovering. Sprinkle with chopped cilantro.

Make the Green Sauce

Combine all green sauce ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust salt or lime as needed.

Serve

Fluff rice and serve family-style topped with crispy chicken thighs and plenty of green sauce. Garnish with extra cilantro if desired.

Notes

For crispier chicken skin, broil the thighs for 2-3 minutes at the end of cooking.
If you prefer boneless, skinless thighs or chicken breasts, adjust cooking time accordingly.
Use freshly squeezed lime juice in the green sauce for the brightest flavor.

Variations

Vegetarian: Swap chicken for roasted cauliflower steaks or hearty mushrooms, adjusting cook time as needed.
Spicy Style: Add another jalapeño or a dash of hot sauce to the green sauce.
Brown Rice: Substitute with brown rice and increase stock and cooking time by about 10-15 minutes.

Required Equipment

Large Dutch oven or heavy pot with lid
Blender or food processor
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Store leftover chicken and rice in an airtight container in the fridge for up to 4 days.
Green sauce can be refrigerated separately in a sealed jar for up to 1 week.
Reheat chicken and rice gently in the microwave or on the stovetop with a splash of broth.

Suggested Pairings

Pair with a crisp green salad with avocado and radishes.
Serve with fried sweet plantains or crispy roasted potatoes for a heartier meal.
Chilled sparkling water or a light lager beer complement the dish beautifully.

Pro Tips

Let the chicken come to room temperature before searing for the crispiest skin.
Make the green sauce a few hours in advance; chilling it helps the flavors meld.
Fluff rice with a fork right before serving to keep it light and airy.

FAQ

Can I use chicken breasts instead of thighs?: Yes, just reduce the searing and simmering time—breasts cook faster than thighs.
Is the green sauce spicy?: The green sauce has a mild kick from the jalapeño, but you can use less jalapeño for a milder flavor.
Can I freeze Peruvian Chicken & Rice with Green Sauce?: The chicken and rice freeze well for up to 2 months, but the green sauce is best enjoyed fresh or after refrigeration.

Peruvian Chicken & Rice with Green Sauce

Why You’ll Love This

Ingredients