Name: Peruvian Chicken and Rice with Green Cilantro-Lime Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-491240H44M1S
Cuisine: Peruvian
Ingredients: 4–6 chicken thighs, bone-in and skin-on; 3 tablespoons lime juice (freshly squeezed); 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 ½ cups jasmine or long-grain rice; 2 ½ cups water or chicken broth; 1 cup fresh cilantro leaves, packed; 1 garlic clove; 1 jalapeño or 1 aji amarillo, seeds removed for less heat; 2 tablespoons lime juice; ¼ cup mayonnaise or Greek yogurt; 2 tablespoons olive oil; Salt and black pepper, to taste; Water, as needed for consistency

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Introduction

This Peruvian Chicken and Rice with Green Sauce is a vibrant and flavorful dish that brings the bright, fresh tastes of Peru to your kitchen. Juicy, marinated chicken thighs pair beautifully with fluffy rice and a zesty cilantro-based green sauce, perfect for a satisfying weeknight dinner or entertaining guests.

The image shows a whole roasted chicken placed on a white square plate, with a dark, crispy, and textured skin that looks well-seasoned. To the top left of the chicken, there is a small white round plate filled with a fresh salad of bright green lettuce and red cherry tomatoes. Near the chicken, slightly toward the left, a small bowl filled with green sauce that has a smooth texture is visible. In the upper right part of the image, there is a white bowl filled with golden-brown crispy fries. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4–6 chicken thighs, bone-in and skin-on
3 tablespoons lime juice (freshly squeezed)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 ½ cups jasmine or long-grain rice
2 ½ cups water or chicken broth
1 cup fresh cilantro leaves, packed
1 garlic clove
1 jalapeño or 1 aji amarillo, seeds removed for less heat
2 tablespoons lime juice
¼ cup mayonnaise or Greek yogurt
2 tablespoons olive oil
Salt and black pepper, to taste
Water, as needed for consistency

Instructions

Step 1: In a bowl, combine the lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and olive oil. Toss the chicken thighs in this marinade and let them rest for at least 30 minutes, or overnight for deeper flavor.
Step 2: Rinse the jasmine rice under cold water to remove excess starch. In a pot, cook the rice with water or chicken broth following package instructions until fluffy and tender.
Step 3: In a blender, combine fresh cilantro, garlic clove, jalapeño or aji amarillo, lime juice, mayonnaise or Greek yogurt, olive oil, salt, and pepper. Blend until smooth and creamy, adding water as needed to reach your preferred sauce consistency.
Step 4: Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 6-7 minutes per side, until cooked through and golden brown with a nicely caramelized crust.
Step 5: To serve, place a generous portion of the cooked rice on each plate. Top with the chicken thighs and drizzle the vibrant green sauce over the dish. Garnish with extra cilantro, lime wedges, or sliced avocado if desired.

Tips & Variations

For spicier green sauce, leave the jalapeño or aji amarillo seeds in, or add more peppers.
You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
Use Greek yogurt instead of mayonnaise for a tangier and lighter green sauce.
Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
Cook the rice in chicken broth instead of water for added depth.

Storage

Store any leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave until warm. The green sauce is best served fresh but can be refrigerated for up to 2 days; stir well before using and add a splash of water if it thickens.

How to Serve

The dish shows a large white plate filled with a layer of bright yellow rice mixed with green peas and sprinkled with chopped green herbs. On top, there are three grilled chicken pieces with dark brown char marks, each covered lightly with a creamy green sauce and bits of chopped herbs. To the side of the chicken, a small white bowl holds more of the green sauce with black pepper on top. A silver spoon rests on the edge of the plate, partly on the yellow rice, with some sauce drizzled on the rice around it. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs work well and cook a bit faster. Adjust cooking time accordingly to avoid drying out the meat.

What can I use if I can’t find aji amarillo?

Aji amarillo is a common yellow Peruvian chili, but you can substitute it with jalapeño or another mild chili pepper to keep the heat balanced.