I enjoy this recipe because it’s a full meal in one pan and packed with flavor. I like how the spices gently season the chicken and rice, while the green sauce adds a bright, creamy contrast. It’s filling, balanced, and perfect for sharing with family or friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken and rice 2 tablespoons olive oil 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into chunks 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon turmeric salt to taste black pepper to taste 1 medium onion, finely chopped 3 garlic cloves, minced 1 red bell pepper, diced 1 cup long-grain rice 1 3/4 cups chicken broth 1/2 cup frozen peas 1/4 cup fresh cilantro, chopped juice of 1 lime
For the green sauce 1 cup fresh cilantro leaves 1/2 cup mayonnaise 1 small jalapeño, seeds removed 1 garlic clove 2 tablespoons lime juice 1 tablespoon olive oil 1 tablespoon grated Parmesan cheese salt to taste pepper to taste
Directions
I begin by seasoning the chicken with cumin, paprika, turmeric, salt, and pepper. I heat olive oil in a large skillet over medium heat, add the chicken, and cook it until browned and fully cooked, then set it aside.
In the same pan, I sauté the onion, garlic, and red bell pepper until softened and fragrant. I add the rice and stir it for a minute so it absorbs the oil and flavors. I pour in the chicken broth, bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes.
Once the rice is tender, I stir in the peas and return the chicken to the pan. I cover and cook for a few more minutes until everything is heated through. I finish by adding chopped cilantro and lime juice, fluffing the rice gently, and adjusting the seasoning.
For the green sauce, I blend all the ingredients until smooth and creamy, tasting and adjusting the salt or lime as needed. I serve the chicken and rice warm with plenty of green sauce drizzled over the top.
Servings and Timing
I usually make this recipe for 4 servings. The total cooking time is about 1 hour and 10 minutes, including preparation, cooking the rice, and blending the green sauce.
Variations
I sometimes use chicken thighs for extra juiciness or swap the peas for corn. When I want a lighter green sauce, I replace part of the mayonnaise with Greek yogurt. If I like extra heat, I leave some jalapeño seeds in the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the chicken and rice gently on the stove or in the microwave, adding a splash of broth if it feels dry. I keep the green sauce separate and add it fresh when serving.
FAQs
Can I use brown rice instead of white rice?
I can use brown rice, but I increase the cooking time and add a little more broth to ensure it cooks fully.
Is the green sauce very spicy?
I find it mildly spicy, especially with the seeds removed, but I can adjust the heat easily by changing the amount of jalapeño.
Can I make this dish ahead of time?
I often prepare it ahead and reheat it before serving, keeping the green sauce stored separately.
What can I serve with Peruvian chicken and rice?
I usually serve it on its own, but a simple salad or sliced avocado works well alongside it.
Can I freeze this recipe?
I freeze the chicken and rice without the green sauce for up to two months and make the sauce fresh when I’m ready to serve.
Conclusion
I find this Peruvian chicken and rice with green sauce to be a satisfying, flavorful meal that always feels comforting and vibrant. Whenever I want a dish that’s both filling and fresh, this is one I truly enjoy making.
