Bold flavors, weeknight comfort
This Peruvian chicken and rice with green sauce is a vibrant, comforting meal packed with bold spices and fresh herb flavor. Juicy, well-seasoned chicken rests on fluffy, golden rice while the famous creamy green sauce adds a zesty, irresistible finish. It’s perfect for busy weeknights, casual family dinners, or meal prep when you want something exciting without spending hours in the kitchen. With simple ingredients and one-pan-friendly steps, this dish delivers big flavor fast—exactly the kind of recipe you’ll want to save, pin, and make again. 🌿🍗
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
📝 Ingredients List
For the Chicken & Rice
- 1½ lbs boneless, skinless chicken thighs
- 1½ cups long-grain white rice, rinsed
- 3 cups chicken broth
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ½ cup frozen peas (optional)
- Juice of ½ lime
For the Green Sauce
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- 1 jalapeño, seeded (leave seeds for heat)
- 2 cloves garlic
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt to taste
- 1–2 tbsp water (to thin if needed)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large deep skillet or sauté pan with lid
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Blender or food processor
- Wooden spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Season the chicken: Pat chicken thighs dry and season both sides with cumin, smoked paprika, turmeric, salt, and pepper.
- Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden (it doesn’t need to cook through yet). Remove and set aside.
- Build the base: In the same pan, add diced onion and cook for 2–3 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
- Toast the rice: Add rice to the pan and stir for 1 minute so it absorbs the spices and oil.
- Simmer: Pour in chicken broth, stir, and nestle the chicken back into the pan. Bring to a gentle simmer, cover, and cook on low for 20 minutes.
- Finish the rice: Sprinkle peas over the rice, cover again, and cook 5 more minutes until rice is fluffy and chicken is fully cooked. Squeeze lime juice over everything. 🍋
- Make the green sauce: While the rice cooks, blend all green sauce ingredients until smooth and creamy. Sauce should be bright green and slightly pourable. 💚
- Serve: Fluff rice with a fork, top with chicken, and drizzle generously with green sauce. 😋
💡 Pro Tips
- Extra flavor: Marinate the chicken in spices and lime juice for up to 12 hours if you have time.
- Heat control: Swap jalapeño for serrano if you like it spicier, or use less for mild sauce.
- Storage: Store leftovers in airtight containers for up to 4 days; keep green sauce separate.
- Substitution: Greek yogurt can replace half the mayo for a lighter sauce.